Working under the supervision of the Kitchen Coordinator, the Kitchen & Operations Team Member is an integral part of our team. Our multi-day kayak tours are inclusive of all meals, therefore we operate a food warehouse/kitchen facility where we prepare the provisions for the departing tours. On any given day, we will be preparing for 1-4 tours ranging from 2-8 days with up to 12 guests and 2 guides per trip. The Kitchen Coordinator is responsible for the selection, organization, cleanliness and efficiency of our food and kitchen facility. They will also prepare and pack the food for departure as well as task and supervise an assistant.
Primary Responsibilities:
Planning, preparing and packing food for remote multi-day kayak tours
Receiving, adapting to and communicating customer’s dietary information for meals
Compiling guest/trip information into our software program
Completing a regular inventory of food and supplies stock, including ordering, receiving, and organization.
Minimize waste and loss
Ensuring food and supplies are regularly inventoried
Maintaining general cleanliness, safety and security of our kitchen facility
Communicating with guides in regards to meals, dietaries and special items that have been prepped for their trips
Kitchen laundry – wash, dry, fold, organize
Duties as assigned
Clean and organize food storage containers and guest dishware when trips return
Assist the Kitchen Coordinator with duties as assigned.
Secondary Responsibilities:
Required Qualifications and Experience:
A strong self-starter. Responsible, reliable, decisive & mature
A minimum of 2 years kitchen experience
Experience ordering and doing inventory
Supervisory experience an asset
Ability to work alone with little supervision
Ability to work in a dynamic and energetic team environment
Strong communication and computer skills
Food Safe
A valid driver’s licence.
Ability to lift up to 50lbs
