Kennedy Catering Corporation (KCC) is hiring Head Chefs for our 2026 Muskoka camp season (live on site).
You’ll run the kitchen operation at an overnight kids camp: lead the team, execute high-volume meal service, manage ordering and inventory, and protect food safety and allergy protocols. This role is for a steady leader who can keep standards high and service smooth.
This is a Head Chef role, not just a cooking job.
You’ll run the daily kitchen operation at an overnight camp. Big volume. Clear standards. You’ll lead people, manage service, handle ordering and inventory, and keep food safety and allergy protocol tight.
If you need someone to micromanage you, this won’t be a fit. If you can lead with calm confidence, you’ll crush it here.
Pay: $1250-$1470/week (paid bi-weekly)
Targeted bonus: $2500 (Based on specific metrics)
Contract dates: We hire for multiple Muskoka camps. Roles run between April 1 and Oct 31, 2026, depending on the site. Some roles start in April, most start in May–June, and most end mid-Sept. Please apply with your exact available start and end dates.
Referral bonus: $150 paid after your referral completes 6 full weeks
Schedule: 6 days on, 1 day off (main season late June to end of August). Pre and post-season may include larger breaks between groups.
Live on site: Yes
What you get
- Room and board included (no deductions)
- Free meals every day (even days off)
- Pick-up available from the closest Ontario Northland bus stop
- Lakefront access plus camp activities (varies by camp)
- Completion bonus based on deliverables
- Referral bonus for successful referrals
What you’ll do
- Lead the kitchen team and set the tone every day.
- Plan and execute breakfast, lunch, and dinner for high-volume groups.
- Run service with timing, refills, portion control, and calm leadership.
- Own ordering: build lists, place orders, receive and check product
- Manage inventory, rotation (FIFO), and reduce waste
- Manage special diets and allergies with strict protocols and clearly labeled products'
- Train and coach staff so they level up fast.
- Build prep plans so the team wins (not scrambles)
- Maintain sanitation: logs, temps, cleaning schedules, safe storage.
- Communicate clearly with camp contacts and KCC leadership.
- Handle issues fast: staffing gaps, equipment problems, menu pivots.
- Close out properly: counts, notes, and next-week planning.
You’ll be successful if you…
- Stay calm when it’s busy and lead with respect.
- Can run high-volume service without cutting corners
- Take food safety and allergy rules seriously, every time.
Training and support
- We train you on our camp systems, allergy protocols, ordering flow, and standards.
- We support you with what you need before you start.
Responsibilities
- Lead and supervise all kitchen operations, including food preparation, cooking, and presentation for diverse menus and special events such as banquets and catering.
- Manage inventory control, ordering supplies, and maintaining food safety standards to ensure efficient kitchen workflow.
- Develop and plan menus that balance creativity with nutritional requirements and dietary restrictions.
- Oversee staff scheduling, shift management, and training to foster a motivated, skilled culinary team.
- Ensure compliance with health regulations, food handling procedures, and safety protocols at all times.
- Coordinate with other departments to deliver seamless food service during events and daily operations.
- Maintain high standards of cleanliness, organization, and sanitation within the kitchen environment.
Qualifications
- Proven culinary experience with strong background in restaurant management or large-scale food production environments.
- Extensive banquet experience along with catering knowledge is highly desirable.
- Demonstrated supervising experience leading kitchen teams in fast-paced settings.
- Expertise in menu planning, food safety practices, inventory management, and food handling procedures.
- Strong leadership skills with the ability to motivate and manage a diverse team effectively.
- Fine dining experience or experience in upscale hospitality environments is an asset.
- Knowledge of dietary requirements and ability to accommodate special diets while maintaining quality standards.
- Excellent communication skills coupled with a passion for culinary arts and hospitality excellence. Join us in this vibrant role where your culinary talents will shine amidst breathtaking surroundings! We value energetic leaders who thrive on teamwork, innovation, and delivering exceptional guest experiences through outstanding food service management. This is your chance to make a meaningful impact while working in a beautiful outdoor setting that celebrates nature’s beauty every day!
Requirements
- Proven leadership in a high-volume kitchen
- Vulnerable Sector Check required (or in progress during hiring)
- A Food Handler certificate is a strong asset.
- First Aid is an asset (at least one staff member per kitchen needs it)
- Must live on site for the season
Respectful workplace and inclusivity
KCC is a respectful workplace. We welcome applicants of all backgrounds and identities. We do not tolerate harassment, racism, bullying, or unsafe behaviour. Accommodations are available during the hiring process.
How to Apply: https://kennedycateringservice.com/kcc/careers
Contract dates: Late May - mid September (varies by role and site). Please include your earliest start date and latest end date in your application. Preference given to candidates available for the full contract.
Job Types: Full-time, Fixed term contract, Seasonal
Contract length: 2 months
Pay: $1,250.00-$1,400.00 per week
Benefits:
- Company events
- Discounted or free food
- Housing allowance
- Mileage reimbursement
- On-site gym
- On-site parking
- Relocation assistance
Application question(s):
- Willing to relocate and live on site?
Experience:
- kitchen operations: 3 years (preferred)
Work Location: On the road
