Allergy cook

Under the supervision of the Head Cook, the Allergy Meals Cook assumes the following responsibilities:

• Monitor inventory and ensure availability of allergen-free ingredients and related supplies.
• Respect the budget allocated for special dietary needs.
• Minimize waste by planning allergen-free meals efficiently and using surplus ingredients appropriately.
• Complete self-evaluations at the end of each period.

• Work closely with the Head Cook to align allergy meal production with the overall menu.
• Follow instructions and guidelines provided by the Head Cook.
• Maintain clear communication with kitchen staff to prevent cross-contamination and ensure food safety.

• Plan and prepare daily allergen-free meals for campers and staff with dietary restrictions, ensuring quality, variety, and compliance with nutritional standards.
• Adapt recipes to meet specific allergy requirements (e.g., gluten-free, nut-free, dairy-free).
• Implement strict protocols to avoid cross-contact with allergens.
• Anticipate backup solutions in case of ingredient shortages or equipment failure.
• Adjust priorities based on daily menus and operational constraints.

• Assist with other kitchen tasks when necessary and as requested by the Head Cook or General Management.

• Have a minimum of 1 year of experience in food service.
• Demonstrate autonomy, initiative, punctuality, and enthusiasm.
• Adopt safe behaviors and actively contribute to incident prevention.
• Respect the camp’s code of ethics and community guidelines at all times.

Important:
Must understand and speak French as Camp Tekakwitha is a French immersion summer camp.