Job Description

Job Overview

We are seeking a highly skilled and experienced Head Chef and Sous Chef(s) to lead our culinary team. This dual role requires a dynamic professional capable of overseeing all kitchen operations, ensuring exceptional food quality, and managing staff effectively. The ideal candidate will possess extensive culinary expertise, strong leadership abilities, and a passion for delivering outstanding dining experiences.

Duties (both roles):

Liaise with the Senior Director of Operations around special dietary requests, special mealtimes & all other special requests as required Preparation of foods according to instructions that include washing and cutting Timely delivery of all meals Verification that all prepared foods meet requirements for quality and quantity Assurance that all ingredients and pre-made food items do not contain nuts or nut products, nor have been contaminated by nut products Assurance of sanitary cooking conditions and appropriate safe food handling Monitoring of Equipment Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Demonstrate new cooking techniques and new equipment to cooking staff May plan menus and requisition food and kitchen supplies May prepare and cook meals or specialty foods Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets Instruct cooks in preparation, cooking, garnishing and presentation of food Create new recipes Supervise cooks and other kitchen staff May requisition food and kitchen supplies

Head-Chef- additional duties:

Oversee the day-to-day operations of the kitchen alongside the Executive Chef Work with the Senior Director of Operations to order food in a timely manner and within the allocated budget After the end of Camp season, perform administrative Head Chef duties to plan for the 2026 season, including dissecting budgets, menus, schedules, inventories, etc.

Requirements:

Cook's trade certification or equivalent credentials, training and experience are required Completion of secondary school is required 5+ years of cooking experience 3+ years of experience as a sous chef in commercial food preparation Experience with buffet-style food service for large groups with a diverse set of dietary preferences and restrictions Experience working at a children's summer camp is preferred WHMIS (Workplace Hazardous Information System) certification Successful completion of a criminal background check Strong organizational skills Good character, integrity, adaptability, enthusiasm, sense of humour, patience, and self-control Candidates must supply 3 personal references who can speak to their character and work habits
Chefs will live on-site at Camp Wenonah. Successful candidates are expected to agree to a Code of Conduct and must complete a Health Information form. All staff are expected to support and uphold the philosophy and spirit of Camp Wenonah.

Job Types: Full-time, Seasonal
Contract length: 32 weeks

Pay: $1,365.00-$1,750.00 per week

Benefits:

Discounted or free food
Work Location: In person