Our company is committed to building an enjoyable and supportive work environment for our kitchen staff teams. We provide excellent food service to children's summer camps in the beautiful areas of Muskoka, Haliburton, and Algonquin. Food and housing are included for our staff. We serve food for 200-700 people at multiple remote locations each summer.
Come take advantage of this seasonal opportunity to enjoy working amongst nature while refining your food preparation skills.
We offer a variety of seasonal 3 to 4 month contracts between April and September depending on location. Most contracts run from June till August.
Why Join Us
- Competitive Pay:
- Production Chef $1,450.00 per week ($1390 weekly + $60/week bonus upon completion of contract).
- Sous Chef $1,250.00 per week ($1190 weekly + $60/week bonus upon completion of contract).
- Free Room and Board on site.
- Access to camp activates on time off.
- Guaranteed raises for returning staff.
- Emphasis on internal promotions for returning staff.
Location Details
Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided.
Chef Responsibilities:
Our Chefs are our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also the most rewarding. We require a variety of management and technical skills:
Production Chefs: - $1,450.00 per week ($1390/weekly + $60/week bonus upon completion of contract).
Management Responsibilities:
- Mathematical food quantity calculations
- Inventory Management
- Management of staff from diverse backgrounds
- Professional interpersonal skills for dealing with clients, parents, and children
- Intricate knowledge of special diet needs
- Confidence in delegation
- Confidence in teaching tasks to other staff members
Technical Responsibilities:
- A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.)
- Large quantity cooking experience is a plus. (This can be learnt on location).
Requirements:
- A minimum of 5 years of combined experience as a chef and sous chef
- Is willing to relocate for the duration of their contract
- Clean criminal record check
- Excellent work ethic
- Confidence in management tasks
- Good technical skills
- Willingness to adapt to the unique challenges of a camp setting
Sous Chefs: - $1,250.00 per week ($1190/weekly + $60/week bonus upon completion of contract).
Management Responsibilities:
- Mathematical food quantity calculations
- Inventory Management
- Management of staff from diverse backgrounds
- Professional interpersonal skills for dealing with clients, parents, and children
- Intricate knowledge of special diet needs
- Confidence in delegation
- Confidence in teaching tasks to other staff members
Technical Responsibilities:
- A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.)
- Large quantity cooking experience is a plus. (This can be learnt on location).
Requirements:
- Is willing to relocate for the duration of their contract
- Clean criminal record check
- Excellent work ethic
- Confidence in management tasks
- Good technical skills
- Willingness to adapt to the unique challenges of a camp setting
- A minimum of 2 years of combined experience as a cook or sous chef
Job Type: Seasonal
Contract length: 3-4 months
Pay: $1,250.00-$1,450.00 per week
Benefits:
Experience:
- Chef and Sous Chef: 5 years (required)
Work Location: In person
