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YMCA Camp Elphinstone - Cook

  • 04 Apr 2019 3:32 PM
    Message # 7260894

    YMCA Camp Elphinstone

    1760 YMCA Road

    Gibsons, BC

    V0N 1V6

    Rate of Pay: $16-$20/hour

    Position Status: Seasonal Contract, Full time

    Terms: Various:

    Mid-March – November 2, 2019 (Full time 5 shifts per week, must be flexible)

    April 29, 2019 – October 6, 2019 (Full time 5 shifts per week, must be flexible)

    June 1, 2019 – August 31, 2019 (Full time 5 shifts per week, must be flexible)

    Reports To: Head Chef/Food Services Supervisor

    Nature & Scope

    Cooks work as a part of the camp kitchen staff team to provide support to Head Chef and kitchen team with the operation of the YMCA Camp Elphinstone kitchen. He or she will be responsible for preparation, cooking, serving and clean-up of at least two meals a day for 40-450 children and adults.

    Responsibilities

    ·         General food preparation and cooking of meals

    ·         Assist with inventory and stock

    ·         Assist with serving of meals

    ·         Ensure a high level of quality, cleanliness, and safety in all food preparation

    ·         Providing friendly, professional customer service to participants and staff

    ·         Ensure the safety of all participants, staff, and property by following YMCA standards/policies/procedures and ensuring they are maintained amongst all participants and staff

    ·         Ensure FoodSafe standards are followed at all times

    ·         Making sure weekly and daily cleaning checklists are completed

    ·         Ability to multi-task and work in a fast paced environment

    ·         Ability to stand for a long period of time and lift up to 50 pounds

    Qualifications

    ·         Current Standard First Aid and CPR-C

    ·         WHIMIS Certification an asset

    ·         Food Safe level 1

    ·         Previous experience in the food service industry preferably a camp environment or equivalent an asset

    ·         Must possess strong communication, interpersonal and organization skills.

    ·         Knowledge of dietary restrictions and allergies

    ·         Ability to work with minimal supervision 


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