Head Cook

Employment Opportunity

Overview:

BMSC is owned and managed by a not-for-profit organization, the Western Canadian Universities Marine Sciences Society, whose members are University of Alberta, University of British Columbia, University of Calgary, Simon Fraser University and University of Victoria.

BMSC is located in beautiful Bamfield, British Columbia which is situated in a remote coastal environment.
Our kitchen serves university and secondary school students on field trips, many seeing the ocean for the first time. Our clients tell us how much they relish our warm and friendly dining experience after being in the field all day. Our staff repeatedly tell us how much they value the experience of seeing these students at the BMSC. Our programs and menus are developed with sustainability in mind, and we strive to offer an array of hand-crafted items using fresh, quality ingredients. Careful thought and consideration goes into our programs, and it starts with our people.

The Bamfield Marine Sciences Centre operates from February 1st to December 18th. The proposed start date of employment is August 16, 2021.

Position Title: Head Cook

General Duties and Responsibilities:

• The Head Cook is the deputy chef and is responsible for all matters in the kitchen during the Chef’s absence. You directly represent the Chef when they are not present.
• Prepares, works along with and/or directly supervises kitchen staff in the preparation of all foods.
• Assists the Chef’s office with monthly inventories.
• Takes a pro-active role in the daily operation of the kitchen for quality of product and sanitation.
• Advises Chef as to needed products for ordering purposes on a daily basis.
• Ensure menus are nutritiously balanced and varied in style (including restrictive diets)
• Orders food and manages inventory, ensuring adequate supplies and keeping waste to a minimum.
• Maintains a clean and sanitary kitchen and pantry.
• Creates and maintains a respectful and positive work environment.
• Develop new menu suggestions for implementation for menu change as requested by the Chef.
• Monitors and control size of portions.
• The ability to complete any reasonable tasks assigned by the Chef.
• Reports all staff member/guest complaints to the Chef’s office and assists in resolving complaints.
• Other duties consistent with the scope of the position and the recognition of a flexible approach to work responsibilities as necessitated when there is a small management team.
• Performs all other duties as assigned by the employer.