Head Chef at Squeah Camp in Hope, BC

Squeah Camp and Retreat Centre
Head Chef

Squeah Camp has an opening for Head Chef. The Head Chef, a mature Christian, would work alongside the Food Services Manger. They will be an experienced team leader dedicated to the mission, vision, strategic outcomes and values of Camp Squesh. The Head Chef would oversee the cooking and cleaning of the kitchen, food and menu development, spiritual mentoring and training of part-time staff. This is a full-time, year round position.

Job Description
Main Objective: To oversee the cooking and cleaning of the kitchen, as well as work alongside the Food Services Manager in menu development and staff training.
Principle Tasks:
Overseeing the day to day operations of the kitchen

• Cooking of meals
• Maintaining a clean work environment
• Training staff
• Effectively leading an organized shift in a busy and stressful environment
• Enforcing FoodSafe principles to foster a culture of food safety Menu development
• Working alongside the Food Service Manager to create menus for our groups, keeping in mind the clientele and their individual needs

Research and Development

• Research and develop new menu items in order to support Squeah's on-going food service program

Utilizing our grounds for food services

• A knowledge of the Barbecue Pit
• A general understanding or a willingness to learn basic gardening skills
• Using the composting program
• Integrate new projects as they are implemented

General Knowledge, Skills and Abilities:

• A heart for serving our guests and staff through food services, and a passion for food and cooking
• A strong knowledge and experience of cooking for and serving between 40-200 guests
• A healthy knowledge and understanding of nutrition
• Minimum certification in FoodSafe level 1
• A knowledge of food allergies and dietary concerns
• An attitude of striving for excellence and continuous improvement
• An ability and willingness to teach

Hours:

• This is a full time year-round salaried position with a minimum of 40 hours per week.
• The busy season typically begins late April and ends in late November

Supervision:

• Works alongside the Food Services Manager as the Squesh Kitchen Leadership Team
• Directly supervises the sous chefs and cooks

To apply, contact Rob Tiessen, Executive Director
Tel. 604-869-5353 (ex:102) or rob@squesh.com
Website: www.squesh.com