Lead Cook

The Lead Cook prepares and delivers nutritious meals as outlined in menus in accordance with applicable food service and safety regulations.

• Prepare and present meals according to prepared menu plans for campers, volunteers and staff as scheduled.
• Practice economy in the use of food.
• Have an understanding and accommodate any special dietary needs and restrictions.
• Prepare ongoing food supply orders for purchase according to menus; receive, check, and store food and supplies according to product instructions, as well as health and safety standards.
• Check/record refrigerator and freezer temperatures; maintain cleanliness and sanitation of all equipment, drawers, and cupboards and clean food preparation areas, cooking surfaces, and utensils.
• Maintain sanitation, hygiene, health and safety standards and safe handling of foods while performing duties.
• Monitor and maintain kitchen equipment, report any equipment issues to the Food Services Coordinator, Maintenance Lead, and/or Camp Director.
• Ensure all leftover food is stored in the appropriate manner to maintain proper health and safety.
• Unpacking food and supplies, ensuring that what has been ordered is what has been received.
• At the end of the summer camping season, make an inventory of supplies and food; prepare all food supplies for storage.
• Other related duties as required.

Working Conditions:

• Ability to lift/move on a regular basis up to 29 pounds.
• This job requires reaching, bending, and stooping frequently, working in a standing position for long periods of time.

Employment Terms: Seasonal; flexible hours mid-April-June and mid-August to official camp closing; 40 hours per week July to mid-August.

Education/Certifications:

• Completed Grade 12
• Current Food Handlers Certification
• First Aid Certificate
• Alternative combinations of education and experience may be considered.

Experience and Knowledge Requirements:

• At least 6 months of prior related experience cooking for large groups, institutional cooking experience and preference given to those with camp experience.
• Sound knowledge of food safety standards and procedures.
• Previous experience providing staff supervision and team leadership.

OTHER REQUIREMENTS:

• Be able to work flexible hours including evenings and weekends.
• Obtain a Criminal Background check with vulnerable sector screening through local police department.
• Be willing to undergo applicable screening and background checks successfully that are satisfactory to The Salvation Army, in its sole discretion (i.e., The Salvation Army Abuse Registry).
• Willingness to comply with all Salvation Army policies, procedures, and associated legislation.
• Able to take responsibility of personal health and safety in accordance with the Occupational Health and Safety Act.
• Represent the organization in a positive, professional, and engaging manner.