Head Chef

Head Chef RockRidge Canyon A Young Life of Canada property Princeton, British Columbia, Canada

Job Description

Job Title: Head Chef

Reports to: Food Services Manager

Department: Food Services, RockRidge Canyon

Roles Supervised: Interns, casual staff and high school and adult volunteers 

Work Location: RockRidge Canyon, Princeton, BC

Term: Full-time Permanent

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To apply, complete this short form and upload your cover letter and current resume.

Got questions regarding this position? Contact our office.

Our selection process will begin immediately, however, we will continue to accept applications until the position is filled. Thank you for your interest in working with Young Life and RockRidge Canyon.

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Position Purpose

 RockRidge Canyon is a Young Life of Canada property in Princeton, British Columbia, owned and operated by Young Life for the purpose of reaching teenagers with the Gospel of Jesus Christ. It additionally functions as a Christian conference and retreat centre when not being used by Young Life. 

RockRidge Canyon is committed to providing “intentional hospitality” to our guests. This means working to consistently exceed the expectations of our guests in quality of service, facilities, and overall experience. 

Reporting to the Food Services Manager, the Head Chef is responsible for food preparation and planning in the kitchen and the bakery; dining room service, supervision of kitchen staff; cleanliness and overall appearance of kitchen, dining room, food storage areas and other food service related areas. These responsibilities are to be carried out in a way which will honor Jesus Christ and comply with Young Life’s Statement of Purpose with professionalism, care and excellence. 

The Head Cook supports the Food Services Manager and the rest of the property staff team to achieve the vision and mission of Young Life to “glorify God by sharing Jesus Christ with the entire next generation” as outlined in Young Life’s Strategic Plan. As an ambassador for Young Life, you help ensure RockRidge Canyon’s food service promote, enhance, and protect Young Life’s brand, and boost its reputation with relevant constituents, as well as driving broader awareness. You subscribe to Young Life’s Statement of Faith and abide by its Codes of Conduct. 

Key Responsibilities 

Spiritual Leadership 

• Model Christ in word, deed and actions.
• Model and promote Young Life’s mission, core values, and strategic plan. Represent Young Life positively and professionally within the community.
• Provide spiritual leadership to direct reports, interns, summer staff and volunteers.
• Pray for kids, Young Life volunteers, and fellow Young Life staff. Ensure that all ministry at RockRidge Canyon is designed and carried out with a dependence on prayer that flows from a personal relationship with Jesus Christ.
• Personal knowledge and experience of the saving work of Jesus Christ, pursuing personal spiritual growth and involved in a local church

General Food Services Expectations 

• Young Life is a relational ministry. Staff must be able to convey a sense of Christ-like hospitality and concern for guests and staff. Responding to the unexpected needs of our guests in a prompt and professional manner is important and required.
• Manage the preparation of food and cook great food that meets the expectations of guests and staff and ensure that there is an adequate quantity of food while managing waste and leftovers in a responsible manner.
• Provide high quality alternative menu items to accommodate special diets / allergies.
• Collaborate with Food Service Manager on menus
• Ensure that RRC operates in compliance with Public Health regulations and FoodSafe guidelines to safeguard the health of guests and volunteers.
• Embrace a commitment to upholding the Young Life Food Service Standards adopted by the property department and listed in the Young Life Standard Operating Policies and Procedures Manual.
• Provide leadership and oversight in Food Services areas in the absence of the Food Services Manager
• Ensure high quality standards are maintained regarding cleanliness and overall working condition of various kitchen and dining room equipment, structures and area.
• Ensure proper cleanliness and sanitation of kitchens, pantries, fridges, freezers, stoves / ovens and storage areas prior to, during and after each camp use. Work areas are to be left clean and tidy.
• Remain current concerning the use of new procedures and equipment within the food services industry by reviewing new information and industry periodicals
• Personally inspect the food storage cleanliness and sanitation practices for 2 kitchens and 3 dining rooms
• Check food stores, perishables, freezer items for expiration dates and re-ordering
• Work with maintenance in the upkeep of any food service equipment
• Minimize waste and encourage recycling. Train food service staff how to properly save and reuse leftovers.
• Prepare and cook complete meals, as well as special meals for dietary restrictions
• Complying with all FoodSafe procedures and regulations
• Maintain a positive attitude
• Arrive at work on time, properly attired, rested and prepared to work
• Ear buds and/or ear phones can not be worn at work

Supervision and Training 

• Provide proactive and positive training for cooks, interns and volunteers. Coordinate the service of meals and collaborate with the Dining Hall Coordinator for high quality of guest experience in front of house.
• Assist with the supervision of the food service staff including schedule of duties and coordination of food preparation and delivery
• Perform other related duties as assigned by the Food Service Manager.

Personal and Professional Development 

• Pursue opportunities to learn through training courses, books, podcasts, travel to other camps, etc.

Qualifications

Spiritual 

• Personal knowledge and experience of the saving work of Jesus Christ.
• Agreement with Young Life’s Statement of Faith. Adhere to Young LIfe’s Codes of Conduct.
• A demonstrated passion for evangelism and discipleship of youth.

Education 

• ITA Red Seal Professional Cook Certification strongly preferred.

Experience 

• At least five years work experience in the food service industry.
• At least three of those five years in a managerial or supervisory role.
• Young Life background (volunteer, camping experience, etc.)
• Experience in organizing tasks and supervising people.
• Experience in managing the administrative aspects of the Food Service department.
• Clear, professional communication skills – both verbal and written.
• Legally entitled to work in Canada.

Other Certification

• Must maintain current FoodSafe II certification.
• Must maintain standard Level I Head Aid certification.
• Valid Class 5 BC Driver’s License and clean Driver’s Abstract or equivalent.

Skills and Abilities 

• Demonstrated ability to organize and direct all Food Services Operations in the kitchen and dining room.
• Able to provide effective spiritual leadership
• Model responsible work habits, effective servant leadership and stewardship
• Excellent time management skills and conflict resolution, including directing multiple people and tasks to meet meal deadlines in a calm and effective manner
• Serve great food that continues to establish the reputation of great food at RRC and enjoyment of guests

Work Conditions

Work Location

• Work is performed in a rural camp setting.
• Work is performed in a variety of settings, including office, kitchen, refrigerators, outdoors and indoors.
• It requires occasional travel by car, bus or airplane to other cities within Canadato attend training events or conferences.
• During slow rental seasons, job duties may change to support other departments that need help(SF, HK)

Physical Requirements

• The work is active in nature, and yet may require periods of time in an office environment.
• Standing for many hours and lifting heavy items can be expected in the kitchen
• Work may require lifting up to 50 lbs.
• Work is not sedentary and requires the employee to walk or stand for up to 70% of the time.
• Employee is required to look at a computer screen and use a keyboard for up to 30% of the time.
• The employee is required to see, talk and hear.

Work Conditions

• Work is deadline driven.
• Work is seasonal and at times there will be large volumes of work to undertake.

Hours of Work

• Generally, the work week is 40 hours.
• Work weeks in excess of 40 hours will be required during peak times.
• This position is required to work a non-traditional work schedule including early mornings, late nights, weekends and split shifts.
• Working weekend shifts and statutory holidays regularly can be expected.
• Flex time will be granted and approved by the VP, Property Operations.

Hazards

• This position may include situations that are potentially dangerous and work is to be performed in a safe manner at all times.
• Working around both hot and cold kitchen equipment, cleaning chemicals and sharp objects happen daily. Going from hot to cold environments can be expected as well.
• Alertness and attention to standard operating procedures is a job requirement.

Other

• Due to the nature of the job, and our commitment to a safe environment for teenagers and volunteers, the individual is subject to a criminal record check, including a vulnerable sector search.

Note

This description is not intended, and should not be construed, to be an exhaustive list of all responsibilities, skill, efforts or working conditions associated with this job. It is intended to be an accurate reflection of the principal job elements. Other duties may be assigned.