Primary Purpose
The primary purpose of this position is to prepare safe, nutritious, and culturally appropriate meals for employees, while ensuring that all food handling, preparation, and storage activities comply with established food safety, hygiene, and health standards. The Camp Cook is responsible for supporting employee wellbeing by providing consistent, high-quality meals that meet basic nutritional needs and accommodate any special dietary requirements as directed by management.
This role contributes directly to workforce productivity and morale by ensuring that meals are prepared in a timely, hygienic, and efficient manner within the camp or farm environment.
Key Duties and Responsibilities
1. Meal Preparation
- Prepare and cook daily meals for employees according to approved menus or instructions from the Camp Supervisor or Farm Manager.
- Ensure meals are nutritionally balanced, portioned appropriately, and served on time.
- Assist in planning simple meal menus based on available supplies and workforce size.
- Accommodate special dietary needs where required (for example, vegetarian, medical, or religious needs, if applicable).
2. Kitchen Operations and Cleanliness
- Maintain a clean, organised, and sanitary kitchen environment at all times.
- Wash and sanitise all utensils, cookware, food preparation surfaces, and equipment before and after use.
- Ensure waste is disposed of properly and regularly to prevent pests and contamination.
- Keep dining and serving areas clean and orderly.
3. Food Storage and Handling
- Store raw and cooked food safely according to basic food safety standards, including proper temperature control and separation of raw and cooked items.
- Label and rotate food supplies to prevent spoilage and wastage (first-in, first-out principle).
- Ensure refrigeration and dry storage areas are kept clean and functional.
4. Supply Monitoring and Inventory Support
- Monitor food supplies and report low stock levels to the Camp Supervisor or Farm Manager.
- Assist with receiving and checking food deliveries for quality and freshness.
- Minimise food waste through proper portion control and storage practices.
5. Compliance with Guidelines and Instructions
- Follow all hygiene, safety, and dietary guidelines issued by management or relevant authorities.
- Adhere strictly to instructions regarding food preparation, meal times, and serving procedures.
- Cooperate with inspections or audits related to health, safety, or food standards.
Reporting Relationship
The Camp Cook reports directly to the designated Farm Supervisor and works under their general supervision. The role may also involve coordination with other camp staff to ensure smooth meal service operations.
Safety and Compliance
The Camp Cook is required to:
- Comply with all applicable food safety and public health regulations.
- Maintain high standards of personal hygiene, including regular handwashing, use of clean clothing or aprons, and proper grooming.
- Prevent cross-contamination by separating raw and cooked foods and using clean utensils and surfaces.
- Immediately report any unsafe conditions, equipment faults, or suspected food contamination to the supervisor.
- Follow workplace health and safety rules, including safe use of kitchen equipment and proper handling of hot items.
Failure to comply with safety and hygiene standards may result in disciplinary action, as food safety is considered a critical operational risk.
Minimum Qualifications
- Minimum age: 18 years.
- Prior experience in food handling, cooking, or kitchen work is preferred but not mandatory.
- Must possess valid medical clearance confirming fitness to handle food and work in a kitchen environment.
- Basic literacy and numeracy skills to follow instructions, read labels, and manage simple inventory records.
Knowledge and Experience
The ideal candidate should demonstrate:
- Practical cooking experience, particularly in preparing meals for groups or in bulk.
- Basic knowledge of food hygiene and sanitation standards.
- Understanding of safe food storage practices and temperature control.
- Ability to work independently with minimal supervision.
- Capacity to manage time effectively and work under routine pressure, especially during peak meal times.
- Physical ability to stand for extended periods and handle basic kitchen tasks.
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