Position Description

The Pacific Coast Children’s Mission (PCCM)

Mission Statement: To present the gospel in an unthreatening atmosphere through quality programs and caring relationships, using God’s creation.
Position Title: Head Cook
Reports To: Food Services Manager. [In the absence of a FS Manager, the Head Cook will be the acting FS Manager, unless the Operations Manager decides otherwise. The Operations Manager, in discussion with the Head Cook, will decide how duties and responsibilities of the two positions are to be covered and what the chain of command should be.]
Positions Supervised: Interns, Volunteers, Paid Staff (if no FS Manager)
Remuneration: Housing and salary to be determined by the General Director. This is a missionary position.

General Responsibilities:

The Head Cook is part of a team that strives for excellence in the preparation and presentation of appealing, well balanced and nutritional meals for groups of 30 – 250 people.  The Head Cook works under the direction of the FS Manager to execute and direct food preparation and presentation, receiving and storing food, and kitchen cleaning and sanitation. Food is to be served at its peak condition. Serving it on time and on schedule is critically important! The FS Manager is responsible for menu planning, ordering, and staffing.  

All staff are expected to work as part of a team to build the Kingdom of God. Camp Homewood’s ministry is relational.  Staff must be able to convey a sense of Christ-like hospitality and concern for guests and staff.  Staff must be able to work with and minister to the volunteer high school and college age young people who serve at camp.    Responsibilities are to be carried out in a way that will honour Jesus Christ and comply with the Pacific Coast Children’s Mission’s Statement of Faith and Mission Statement.

This position is physically demanding and the hours are long.  Applicants must be able to lift 50 pounds and work on their feet for an 8-hour shift.  The intensity and focus of this position varies seasonally, and is not a typical ‘9:00 – 5:00’ job.  This position will be expected to lead shifts and take full responsibility for preparing meals. 

The Food Services department serves approximately 40,000 meals during the summer camping season and approximately 40,000 meals during the ‘off-season’. 

Food Services: Scope of Responsibilities

• Arrive at work on time, properly attired, rested and prepared to work.
• The Head Cook is to exemplify and encourage a culture of excellence and gracious hospitality.  S/he will encourage staff to ‘Think Like A Guest.’  
• Oversee the preparation and presentation of delicious, nutritious, and appealing meals, desserts, and snacks for campers, guests, and staff.
• Prepare food as requested by the FS Manager.  This includes accommodating special diets and allergies.
• Properly save and reuse leftovers, minimize waste, and encourage recycling.  
• Assist the Dining Room Hostess to ensure that the Dining Room and coffee station are in a state of readiness for all Homewood sponsored camps, guest groups, etc.  
• Ensure that Public Health regulations and Food Safe guidelines are followed to safeguard the health of guests and volunteers.
• Help receive and store food supplies and materials.
• Ensure that safety for all workers (including yourself) is priority one.  Enforce best practices, identify hazards, and take corrective measures. 
• If there is no FS Manager:
• Train kitchen staff to safely operate all equipment and ensure they are familiar with emergency procedures.  

Record Keeping

• Chart temperatures daily for all coolers, freezers and dishwasher operating temperatures.
• Help maintain an inventory of food, paper, and chemicals as directed by the FS Manager.

Facilities:

• The Head Cook must work cooperatively with the FS Manager and Site & Facility team to ensure the upkeep of the kitchen facilities.  The Head Cook will monitor the condition of kitchen equipment and will tell the FS Manager about equipment issues in a timely manner. 
• Work to ensure proper cleanliness and sanitation of kitchens, pantries, fridges, freezers, stoves / ovens and storage areas prior to, during, and after each use.  All food service equipment, laundry and linens are to be properly cleaned and stored following use.  Work areas are to be left clean and tidy. 
• If there is no FS Manager:
• Notify Site and Facilities staff in a timely manner about equipment issues.

Guest Group Coverage

• The Head Cook is responsible for cooking for guest group bookings.     
• Weekend work is required.  
• Upon Guest Group departure, ensure the kitchen is properly shut down.
• Flex time will be granted and approved by the FS Manager.  Flex days must be taken within 2 weeks or they will be lost. 

Personnel

• Provide positive, professional, and effective leadership for all volunteers and staff working within Food Services.
• Assist with training of volunteers and casual Food Services employees, ensuring that they clearly understand the scope of their responsibilities and the performance standards required.  
• Provide quality supervision and feedback to improve performance and to help workers succeed.  
• Support the principles of RTD (Recruit, Train, Deploy) to foster a volunteer team of Kitchen helpers, Cookie Ladies, and Hostesses.  Ensure kitchen volunteers are adequately thanked.
• Attend all staff meetings as requested.
• Participate in professional or spiritual development courses, seminars, or conferences as directed by or approved by the FS Manager.
• Be a consistent example of Christian commitment and enthusiasm.
• Requests for time off or holidays are to be submitted in advance for approval to the FS Manager.  See Camp Homewood Staff Holiday Policy for details. 
• If there is no FS Manager:
• Schedule staff
• Create a daily written “Prep List” for the kitchen staff

Relationships

• As ambassadors of Christ, all staff are expected to relate to our guests and one another with a warm and gracious manner.  Remember: you are the face of Camp Homewood – let it reflect Jesus Christ!
• Build and maintain a positive profile for Camp Homewood in the local community.
• Contribute to building harmonious relationships and a positive work environment.
• In all interactions with Work Crew, Summer Staff, and Interns, strive to make their experience a positive time of personal growth.
• Lead by example in cooperating with other property staff to work as a team and produce a well-functioning body.
• Be a positive spiritual leader and example to those you work with and serve.  This will include leading devotional and prayer times with Food Services staff and volunteers. You are expected to participate in a local church as your work schedule permits.

Other

• All food service employees must dress professionally and comply with standards set by the FS Manager.  Chef jackets and aprons will be provided.
• Ear buds and / or ear phones may not be worn at work.
• In the event of an emergency, established policies and procedures will be followed.  All Staff are expected to work together to ensure a coordinated response under the leadership of the General Director.

Qualifications:

• Must comply with the PCCM Statement of Faith, Mission Statement, and Code of Conduct.  
• A minimum of 3 years of relevant experience in Food Service or completion of PC I.  A Red Seal Chef or 5 years equivalent experience is preferred. 
• Must maintain current Food Safe I and Standard (Level I) First Aid certification.  Training will be provided if the candidate does not already have First Aid.   
• Teachable attitude, demonstrating a willingness to develop skills in Food Services.
• A mature and growing Christian, committed to living a life of holiness, who loves and enjoys people.
• A demonstrated passion for evangelism and discipleship of youth.
• A team player committed to helping others succeed.  
• Takes initiative – a ‘self-starter’ who is able to work without direct supervision.   Focused and organized, reliable, dependable.
• Good oral and written communication skills. 
• Successful candidate must provide a clean Criminal Record Check upon appointment and periodically throughout their employment.

This job description is not intended, and should not be construed to be an exhaustive list of all responsibilities, skills, 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.