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Current Jobs

Fire Camp Staff – Red Seal Chef

Posted on June 18, 2020



  • Constant standing/walking
  • Constant hand usage
  • Occasional squatting, kneeling & bending
  • Able to lift up to 22.5 kg (50 lbs) occasionally and up to 8.9 kg (20 lbs) frequently





  • Must possess excellent communication, interpersonal, managerial (5 years minimum), leadership, organizational and supervisory skills.
  • Must possess a Red Seal Chef designation
  • Must be able to use all hot food preparation equipment such as ovens, griddles and fryers, and able to operate production equipment.
  • Must possess Advanced Food Safe Certification and Standard First Aid Certification with CPR
  • Must be literate in the English language with reading and writing competency.
  • Must comply with the company drug & alcohol, and criminal background screening policies and procedures




  • Plan and direct food preparation and cooking activities
  • Plan menus and ensure food meets quality standards
  • All cooked food must be fresh, kept hot, tasty and presentable.
  • All cold food must be fresh, kept cold, tasty and presentable.
  • Menu plan must be coordinated on a weekly basis. Food order should reflect what is on the menu.
  • Post menu for dinner.  Be creative.
  • Estimate food requirements and control food cost
  • Supervise activities of cooks, baker, salad maker, sandwich maker, kitchen helpers, dishwashers, dining room attendants, Maintenance person and housekeeping staff.
  • Demonstrate new cooking techniques
  • Requisition of kitchen supplies and janitorial supplies.
  • Instruct cooks in preparation, cooking, garnishing, presentation of food and cleanliness.
  • Hold safety and tailgate meeting and take notes.
  • Delegate work projects and cleaning schedules. Keep records of cleaning completed. If supervision is required, make up daily duty roster.
  • Supervise unloading of goods to the proper areas and making sure all stock is rotated.  Eliminate unnecessary food waste.
  • Keep Freezers and Coolers clean and organized at all times.
  • Temperature checks daily.
  • Storeroom must be clean, organized and stock rotated.
  • Monthly inventory completed and sent to head office.
  • Each department is responsible for reporting any food requirements before order day.
  • All outside areas must be free of garbage, empty boxes and any waste products.
  • All new employees must be explained the importance of safe work practices, work place hazards and good hygiene.
  • Work place accidents/incidents must be documented and reported to head office.
  • Must order specific quantities of food while staying within their budget.
  • Customer complaints and inquires handled in a professional and immediate manner
  • Establish and maintain good working relationship and communication with field supervisor
  • Attend all safety meetings as requested  by client
  • Develop and implement goals, objectives, policies, procedures and work standards.
  • Plan, organize, assign direct and evaluate the work of staff members.
  • Communicate courteously and effectively with camp staff and client.
  • Assist operations with gathering information regarding any accident investigations as it pertains to WCB Management.
  • Any other duties as assigned by the Food Service and/or Camp Manager.
  • Represent Western Camp Services in a manner that represents and holds true to our core values and standards.




“Teamwork is the key to success!”


Apply online now!