Located in a beautiful natural setting on Shawnigan Lake, just 45 minutes north of Victoria, Camp Pringle includes 20 acres of forest, open fields, nature trails, and a private beach. From April-October, the camp is quite busy with rentals ~ including a large number of school groups ~ and summer camps. There are many fewer guests during Nov-March, so lots of seclusion.
The Head of Food Services oversees all aspects of kitchen management, menu planning, ordering, food preparation and kitchen cleanup at camp. They will endeavour to create a customer focused atmosphere that ensures all guests, employees and volunteers feel welcome. This includes ensuring a nutritious well-balanced menu and sufficient quantities for all meals provided; making efficient use of resources, including utilizing leftovers creatively; staying within allocated budget, and providing excellent service. The Head of Food Services is responsible for supervision and training of all Kitchen Assistants and Cleanup Crew and ensuring that the kitchen is cleaned to health standards.
Accountable To: The Executive Director (for running of operations in the kitchen, adhering to budget, ordering food and supplies, customer service and meal planning) and for matters involving the facility or equipment management of the dining hall or commercial kitchen.
RISK ASSESSMENT AND RECOMMENDED LEVEL OF SCREENING:(Moderate) The Head of Food Services will have limited opportunity of unsupervised access to children. However, it is required that they be subject to a full level of screening, including a criminal record check. The Head of Food Services must be careful not to put themself in a situation where they are alone with a child.
Supervision: The Head Cook is responsible for supervising and training all kitchen personnel. This includes:
Evaluation: A performance evaluation of the Head Cook will be carried out at the end of each camping season by the Executive Director. There is a 3-month probationary period at the start of employment.
Salary: $40,000 (pro-rated by the month)
Vacation: 2 weeks expected to be taken in the off-season (November – February).
Room & Board: (when food is available in/from the kitchen) – * these amounts are calculated as a taxable benefit are not payable to the Camp but are taxed as income
Food: For Nov-March $225/mo; Apr-Oct $515/mo
The suite is a one-bedroom with full kitchen and bath located at the back end of the dining hall. Includes all utilities and wifi access.
Start Date: March 6, 2023
Deadline for Applications: Interviews will start Feb 6, 2023 and continue until filled
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