Head Chef and Sous/Assistant Chef Job Toronto area,Ontario Canada,Restaurant/Food Service

Job Posting

Head Chef and Sous/Assistant Chef

Vacancies: 3

Terms of Employment: Full-time / Seasonal (up to 32-week contract).

Location: Bracebridge, Ontario

Employment Address: 1324 Bird Lake Road, Bracebridge, Ontario P1L 1X1

Hours of Work: 35-40 hours over 6 days

Language: English

Benefits:

Eligible for free food

Eligible for room and board on site

Eligible for emergency medical coverage

Eligible for reimbursement of travel expenses

Salary: $1365.00 – $1,750.00 CAD per week depending on experience/position

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.


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Head Chef and Sous​/Assistant Chef

Head Chef and Sous/Assistant Chef