Cook Job Description

Employment Term: July 2 to July 31, 2026 (with extra contract hours pre/post camp season)

Hours: Arrive at camp by Sunday at 11:00 am. Leave camp each Friday by approximately 5:00 pm.   

Requirements:

  • FOODSAFE Level 2 certificate
  • Knowledge about food requirements for children and being able to accommodate special dietary needs
  • Be able to manage and delegate appropriately for a small group of kitchen staff volunteers
  • First Aid + CPR Certification (available on hire for those without certification)
  • Acceptable current Criminal Record Check (CRC) & Vulnerable Sector Search upon offer of employment

Job Description:

  • The Cook will work closely with the Camp Director for purposes of arranging the menu, food, kitchen equipment and supplies
  • The Cook is responsible for the provision of all meals for all staff and campers during the camp operating period. This includes the preparation of menus and recipes as needed, and the ordering of food, kitchen and dining supplies.
  • The Cook will communicate with the suppliers chosen by the Camp Director (and Board) to ensure adequate food and kitchen supplies are on-site when needed.
  • The Cook will work closely with the Camp Director and First Aid Attendant designate to manage the food supply for campers with food allergies. Any concerns about the ability to safely supply meals in cases of severe food allergies will be discussed with the Camp Director and First Aid Attendant designate. A decision will be made as to whether the camper can be safely accommodated at camp, and whether the enjoyment by other campers is not jeopardized due to a lack of certain staple foods.
  • The Cook is to ensure the kitchen, dining room, and storage areas, and all kitchen and dining equipment are kept very clean and in an orderly fashion at all times, in keeping with the regulations issued by the provincial authorities that monitor food safety. A thorough cleaning is to be completed before camp start-up and at close-up.
  • The Cook will prepare a written report before the end of the contract, making recommendations for improvements to the camp’s physical facilities where warranted, including the need for new or replacement kitchen and dining room equipment. The report should include recommendations for improvement to the method of operation of the food services function.
  • The Cook shall prepare or update a “Food Services Handbook” by the last day of the contract, which would serve to assist any new cook to assume the role. The handbook should include a menu list by day and week, with options as appropriate. Suggestions for assisting with the most efficient and effective method of food preparation should be included. It should include contact names and phone numbers for suppliers, with notes as needed, including days on which certain food items should be ordered in order to be on hand when needed.
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