Job Posting

Head Chef and Sous/Assistant Chef

Terms of Employment: Full-time / Seasonal (20-week contract)
Location: Bracebridge, Ontario
Employment Address: 1324 Bird Lake Road, Bracebridge, Ontario P1L 1X1
Hours of Work: 40 hours/week
Language: English

 Eligible for free food
 Eligible for room and board on site
 Eligible for emergency medical coverage
 Eligible for reimbursement of travel expenses
Salary: $1080.00 – $1,200 CAD per week depending on experience/position

Contact: Please send resumes to [] and include “Head Chef and Sous/Assistant
Chef” in the email subject line.

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

 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 of children with a diverse set of
dietary preferences and restrictions
 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 and must adhere to the Camp’s Code of Conduct and
complete a Health Information form
 Candidate will be expected to support and uphold the philosophy and spirit of the Camp




Camp Wenonah

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(905) 631-2849