CHEF & COOK JOBS

Position: Sous Chef
Organization: Camp Fircom Society
Location: Gambier Island; 20 min water taxi from Horseshoe Bay, West Vancouver, BC

We are currently looking to fulfill the position of Sous Chef at Camp Fircom, if you have a passion for food, laughter, community and the environment then please keep reading!

Employment Dates: Start date - March 11, 2021; End Date - Nov. 14, 2021
Wage: $18.75 per hour, plus accommodation, all meals, water taxi fares, staff shirt

Summary of Position: Working with the Head Chef, the Sous Chef will be responsible for ensuring the smooth day-to-day operations of the Food Service Department. The Sous Chef will provide leadership and mentorship to junior staff members of the kitchen team and any volunteers that are working in the kitchen. The Sous Chef will work under the leadership of the Head Chef 3 days per week, and will take responsibility for leading the kitchen team 2 days per week.

This position is a full-time, 40 hour per week position during the summer months (end of June through to Labour Day weekend in September). As such, the successful candidate is required to live on site during this time period. During the spring and fall months, this position will be employed on a casual part-time basis, with work hours dependent upon guest bookings and staffing needs. A schedule for each month will be provided to the successful candidate by the 15th day of the month previous (i.e., the work schedule for May will be provided by April 15th).

Overview:

Camp Fircom

We would like to acknowledge that Camp Fircom is located on Cha7elkwnech (Gambier Island), in the ancestral and unceded territory of Skwxwú7mesh Úxwumixw (Squamish First Nation). A short 20 minute water taxi ride from Horseshoe Bay, Camp Fircom is situated on a 120-acre waterfront property with access to ample recreational opportunities, including swimming beaches and hiking trails.

The mission of Camp Fircom is to create communities of belonging and experiences to grow on. The heart of our non-profit organization is the operation of summer camp programs, which we are cautiously optimistic about running this year in a modified capacity. We also operate a year-round retreat centre, hosting weddings, family vacations, conferences, work and wellness retreats, adult programs, and other groups.

Food Service Department:

Camp Fircom’s kitchen has a variety of quality equipment to execute meals for groups from 12 – 200 (our capacity this year will likely be 50 guests and up to 20 staff and volunteers, due to COVID-19 restrictions on maximum group gathering size). We take great pride in offering homemade and delicious food for all our guests, with a focus on providing vegetarian meals and meals that include meat and cheese purchased from local farmers. We are a nut-aware kitchen and we cater to a variety of allergies and dietary needs. We have a ½ acre garden and orchard, and we upkeep a small flock of chickens. The produce from the garden and orchard often comes into the kitchen to be included in the preparation of our meals.

Camp Fircom is an off-the-grid location, which means that all kitchen waste must be processed onsite. The kitchen team takes part in the responsibility of taking the compost out to the farm, cleaning and properly sorting recycling, and bagging and storing garbage so our site staff arrange to have it removed from the island.

Living Arrangements: From April – September, accommodation is provided in a small unheated cabin without plumbing, electricity, or internet. March, October and November, accommodation is provided in a heated private room in a shared cabin with all utilities. Meals are included when guests are on site and Food Service is offered. Compliance with all federal and provincial health orders related to COVID-19 will be ensured, including the ability to remain 2m apart in shared accommodations.

Duties and Responsibilities:

Training and Supervision:

• Actively participating in 100% of a two-day comprehensive staff training prior to the beginning of the operating season, and commitment to participate in other training days throughout the term of the contract
• Assisting in co-training other kitchen staff as required
• Running the kitchen in the absence of the Head Chef, which includes supervising kitchen staff team and ensuring that they are completing all tasks on their Daily Task Lists

Food Preparation and Meal Service:

• Engaging and communicating with guests, staff and volunteers in a friendly, respectful and effective manner
• Responding to guests’ needs and inquiries in a timely manner and providing inviting, knowledgeable customer service during meal times
• Operating standard kitchen equipment safely and efficiently
• Preparing, seasoning and cooking food as directed, meeting dietary requirements where required
• Following recipes and presentation specifications, with ability to create own recipes
• Preparing family-style meals, as well as elevated wedding menus
• Baking fresh bread, cookies, muffins, cakes, etc.
• Ensuring timely delivery of meal service
• Managing daily prep routine, vegetarian meals and special dietary meals
• Working within a defined budget, which includes proper food portioning

Kitchen Systems and Organization:

• Helping maintain daily/weekly logs re: temperature of fridge, meals, waste, etc.
• Supporting Head Chef with ordering and inventory systems
• Overseeing the proper use and care of the waste management system - composting, recycling, etc.

Kitchen Maintenance and Cleanliness:

• Maintaining required Food Safe and COVID-19 related health standards and protocols
• Contributing to a clean, sanitary work environment
• Cleaning and maintaining work station, practicing good safety and sanitation protocols
• Adhering to all sanitation and food production codes
• Dishwashing as needed

General:

• Being sensitive to, and striving toward, fulfilling the mission and values of Camp Fircom
• Carrying out other duties as required

Safety:

• Monitoring staff and kitchen safety, and reporting any concerns to the Head Chef
• Developing a working knowledge of Camp Fircom’s Staff Manual, Policy and Procedure Manual, and COVID-19 Safety Plan
• Understanding Camp Fircom’s Emergency Procedures and being prepared for emergencies
• Being a member of the site Fire Response Team (training provided)
• Taking ownership for the safety of guests and fellow staff, and actively manage risk

Reporting and Evaluations:

• The Sous Chef reports to the Head Chef (Executive Director on the Head Chef’s days off), who will lead a goal setting and evaluation process for the Sous Chef

Qualifications:

• High School Diploma or equivalent
• 2+ years of cooking experience, preferably in hotels, camps, or other large-scale venues
• Current Level 1 Food Safe
• Current Criminal Record Check and Vulnerable Sector Search upon hire (requirement by age)
• Strong problem solving and communication skills
• Exceptional time management skills
• Ability to stand or walk for 8-hour shifts, and bend, lift, and carry 50 pounds
• Willingness to work evenings and weekends
• Willingness to comply with all food safety, Camp Fircom, and COVID-related policies, procedures and protocols
• Willingness to be flexible and adaptable based on guest and staff needs, as well as the needs of the organization
• Passion for healthy food and an interest in organic farming

Assets:

• Banquet experience
• Valid Driver’s License
• Experience living in a remote work setting
• Fluency in a second language
• First Aid & CPR certification

Application Process:

If interested in applying for this position, please email an ‘Expression of Interest’ Letter and Resume to Terra McKenzie, Executive Director (terra@fircom.ca) NO LATER THAN Wednesday, March 17, 2021 at 4:00pm. Only shortlisted candidates will be contacted. No phone calls, please.

Please indicate you saw this posting at FoodWork.

Camp Fircom is an equity employer and we encourage applications from women, persons with disabilities, members of visible minorities, First Nations, Inuit, and Metis people, people of all sexual orientation and genders, and others who may contribute to our further diversification.