Head Cook Position

Rideau Hill Camp

Summer 2026

Position Title: Head Cook

Period of Employment: June 28 – August 23, 2026

Preparation weekend June

RHC Background:

Rideau Hill Camp is a sleep away summer camp which operates within the Eastern Ontario Outaouais Regional Council (EOORC) of the United Church of Canada. 

Our Mission:  

The mission of Rideau Hill Camp is connecting creation through adventures, mindfulness, programs and all people.

Our Vision:

Rideau Hill Camp fosters an inclusive community where children, youth, and families build connections with each other and nature, embrace growth, respect, and a greater sense of purpose. Through fun, friendship, and outdoor experiences our camp supports personal exploration and meaningful relationships in a safe, joyful setting. Rooted in values of compassion, reverence for the natural world and a spirit that embraces both unity and diversity, we invite everyone to explore, reflect, and grow together in the beauty of creation.

Our motto: Live – Share – Grow

This position will be responsible for:

Ensuring that all campers, staff, and volunteers are provided nutritious food throughout their time at camp. While the task is a team effort, the Head Cook is responsible for coordinating and overseeing the care and maintenance of the kitchen equipment and kitchen staff, while working closely with other program coordinators. Consistently modeling the responsibilities of the role in alignment with the Camp’s Mission, Vision, and Values.

A Food Handler Safety Certificate or equivalent is required.

Duties include:

• Supervise Kitchen Assistant by assigning tasks, scheduling breaks, providing guidance and teaching, while reporting to the Camp Manager.
• Oversee food preparation, cooking, serving, and assist with cleanup as needed.
• Decide whether leftovers should be stored or disposed of based on Health Standards.
• Collaborate with the Camp Manager in the preparation, revision, and updating of menus as necessary.
• Ensure that special menus are created to meet the nutritional needs of specific individuals.
• Order, receive, and store all food and supplies; verify incoming orders against invoices and maintain all invoices for submission to the camp treasurer/accountant.
• Keep a record of all food and supply purchases and maintain regular inventory of kitchen supplies.
• Work within budgetary limits, ensuring quality and quantity are balanced with cost, and perform cost accounting for meals.
• Enforce health and safety regulations in compliance with Ministry of Health Standards, ensuring cleanliness in the kitchen, proper cleaning of utensils, countertops, stoves, exhaust hoods, dishwashers, floors, and regular garbage disposal. Clean refrigerators, freezers, ovens, cabinets, shelves, fans, mixers, and other equipment weekly; store food and cooking equipment in a manner that prevents contact with insects or rodents.
• Adhere to and enforce cleanliness standards for kitchen staff, including regular handwashing, neat clothing and personal appearance, appropriately covered hair, and closed-toe, closed-heel shoes, along with any other standards set by the Camp Council and Ministries of Health and Safety.
• Foster a cooperative working relationship with Program Staff for planning cook-outs, special snacks, and off-site trips.
• Be present for all meal services unless otherwise agreed upon with the Camp Manager.
• Participate in all required training and orientation sessions.
• Remain on-site after meals to supervise and assist with cleaning and preparing the kitchen for the next day’s use.
• Maintain personal on-site accommodations in proper condition.

• Working with Chaplain to assist in the interpretation of the Christian faith to the campers through living and learning experiences. 

• Participate in scheduled evaluation sessions for Kitchen Staff.
• Engage in other camp activities as time and schedule permit, and guide individual campers in participating in group, unit, and all-camp activities.
• Submit written plans to the Camp Manager one week prior to each camp to ensure all necessary equipment is available and the schedule is organized.
• Completing and submitting a final written report to the Council with the Director’s report. This report consists of an evaluation of the program, all inventories, and any recommendations for the future. All submissions due no later than September 5, 2026.