Tree Planting Camp Cook

Brinkman is looking for a Head Cook in the Kootenays in BC and in Whitecourt, AB from May 1 through to July 15-August 1 depending on the contract.

A few details:

• Cook’s wages are competitive and have been adjusted to reflect inflation. Wages reflect cooking experience and camp sizes but start at $375/workday and go up to $500/workday. We pay hourly on days off. There is no DPA for management. And we offer a health benefits program in your 4th year as staff.
• Season Length ranges from 50 to 60 workdays depending on the region. Mobilization, Camp Set Up and work on Days off is also paid.
• Most camps are ~30-40 planters plus staff – and both camps have a head and an assistant cook.
• You can hire your own assistant, or we can provide you with a few options to hire from.
• BRL has pre-season training and resources available for aspiring Head Cooks
• Kitchens are in trailers and buses.
• Most camps are bush camps so you will need to provide your own sleeping facilities (trailer or tent/sleeping bag).

Job Description:The head cook manages the kitchen and food budget, is responsible for the nutritional requirements of the crew including appropriate sanitation and health concerns. The head cook trains and supervises the assistant(s). The cook is responsible for the safety, quality and efficiency of the kitchen operation, anticipating and solving problems in the kitchen and related camp equipment.

Expectations:

1. Provides a safe and healthy workplace in the kitchen. Ensures that employees are provided with instruction, safety procedures and adequate training to safely perform their duties.

2. Is familiar with and works in compliance with the OH+S program, safe work practices as it relates to the position, and is trained in FoodSafe guidelines. Is familiar with site-specific safety and evacuation plans.

3. Community Safety Facilitation Program. Embodies the values and foundational concepts of the CSF Program through their conduct.

4. Understands and models the Respectful Workplace Program.Communicates professionally, fairly, and respectfully to all. Relates effectively with other staff members and solves conflicts.

5. Follows all the standard operating procedures and safe work practices for equipment. Operates equipment within its safety and mechanical design limits. Follows maintenance schedules. Performs routine checks to identify potential problems or safety hazards. Ensure that other users follow the same standard of safe, non-abusive operation.

6. Maintains the kitchen and cooking equipment and operates in a clean and safe manner with the health of the camp as a primary concern.

7. Ensures meals are of sufficient quantity, quality and delivered in a timely manner as discussed with the Project Manager. Responds to timely requests in changes in schedule.

8. Ensures all food is prepared and stored in a manner consistent with the FoodSafe guidelines.

9. Plans the menus, taking into consideration high quality standards of food preparation, provides for variety and food allergies and anticipates quantities and costs to meet the project food budget.

10. Plans the menu and shops/ordersin a timely manner.

11. Participates in day-off duties as required. This includes kitchen planning and prep for the following shift.

12. Trains and supervises the assistant cook or kitchen support staff, delegates the responsibilities and time management of the assistant, ensuring adequate rest periods are scheduled into their day. The head cook ensures that kitchen support staff are familiar with the OH+S program, safe work practices and are trained in and following the FoodSafe guidelines.

13. Accurately anticipates and manages the food and kitchen supplies budget. Maintains and reports expenditures to the Project Supervisor every shift, indicating the status of expenditures in relation to the budget and key indicators.

14. Ensures kitchen set up, maintenance, take down and mobilization proceeds smoothly and efficiently with the aid of kitchen staff.