Head Cook

HEAD COOK

Reporting to the Project Geologists or Project Coordinator, the Head Cook will focused primarily on safe food preparation and management of kitchen resources including bull cooks, food, and kitchen equipment. The quality and timeliness of meals in camps have a huge impact on staff morale and productivity. The following standard is expected for a Head Cook cooking for a camp size of 15 people or less. Above 15 people, an assistant cook will be provided.

General Responsibilities

Food Preparation

• Provide nutritious food in sufficient quantity for project staff, including special meals for those with dietary restrictions (ex. vegan, vegetarian, celiac, allergies, etc.)

• Serve food professionally and with food safety in mind

• Maintaining communication with staff regarding ingredients, special diets, allergies, etc.

• Collaborate with supervisor(s) on mealtime and working schedule

Administrative Duties

• Place initial food order prior to starting field project

• Place subsequent (generally weekly) food orders on time and in a format acceptable to expeditors. This will generally be as an electronic spreadsheet which can be emailed.

• Once food shipments are received, review invoices from purveyors for accuracy and follow up if necessary

Inventory

• Maintain proper food levels

• Plan and place all lavatory and cleaning related orders

• Ensure proper receiving, storage (be bear aware) and rotation of products

• Organize inventories to minimize amount of food on-site when project ends. Dealing with large inventories during project demobilization is very costly and inconvenient.

Safety and sanitation

• Ensure all equipment is kept clean and in good working condition

• Ensure cleanliness in the kitchen, shower house, dry and outhouse

• Perform own dishwashing

• Prepare food in sanitary conditions

Meal Expectations

Typical mealtimes (assuming drill crew shift change at 7:00):

Breakfast: 6:00 – 8:00 am

Lunch: 12:00 – 1:00 pm

Dinner: 6:00 – 8:00 pm

Breakfast

Should be short-order style and served warm for all employees. This is especially important for drill crews who change shifts at the drill. It is not acceptable to serve night shift food which was prepared earlier for the day shift (e.g. french toast sitting in a chafing dish for an hour).

Lunch

Items are to be available to make packed lunches at both breakfast and dinner for those expected to be out of camp (day or night shifts, field crews)

Leftovers/soup & sandwiches/packed lunch will be available for those in camp

Dinner

Quantities should be sufficient, so no crew member goes short. Field work is physically demanding so crews will have appetites greater than average.

Served warm for all employees including both drill shifts.