The Lavrock Camp and Conference Centre, Salmonier Line, has openings for the following positions: HEAD COOK ASSISTANT COOKS CLEANER

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1 The Lavrock Camp and Conference Centre, Salmonier Line, has openings for the following positions: HEAD COOK ASSISTANT COOKS CLEANER Operated as a not-for-profit facility by the Anglican Diocese of Eastern Newfoundland and Labrador, the Lavrock Centre is open from April to November offering conference and meeting facilities to Church groups and other organizations. In addition the Centre operates a summer camping program for youth as well as hosts the summer camping programs of other not-for-profit organizations. All persons interested in applying must possess a high school diploma, strong interpersonal skills and the ability to work well in a team setting. The Head Cook should hold a post secondary certificate in food preparation. The overall goal is, in an atmosphere of efficiency, cleanliness and friendliness, to ensure the smooth operation of the dining facilities of the Centre for the ultimate health, comfort and benefit of all users. The Anglican Diocese of Eastern Newfoundland and Labrador is an equal opportunity employer. Please apply in confidence, by March 13, 2012, including a resume and list of references to: The Ven. Sandra Tilley 19 King s Bridge Road St. John s, NL A1C 3K4 Or by fax to or stilley@anglicanenl.net A Certificate of Conduct is also required by the Diocese. A full copy of the job descriptions may be obtained from the above. Only those persons selected for an interview will be contacted.

2 POSITION: HEAD COOK QUALIFICATIONS: 1. Completion of High School Certificate 2. Strong inter-personal skills 3. Ability and willingness to work independently 4. Completion of a post-secondary program in food preparation 5. Such alternatives to the foregoing, as the Employer may deem appropriate and acceptable REPORTS TO: JOB GOAL: Office Manager of the Diocese of Eastern Newfoundland and Labrador (NOTE WE ORIGINALLY HAD FACILITY MANAGER HERE WHEN DUNCAN WAS HIRED BUT CHANGED IT FOR REASONS WE HAVE ALREADY DISCUSSED) In an atmosphere of efficiency, cleanliness and friendliness, ensure the smooth operation of the dining facilities of the Centre for the ultimate health, comfort and benefit of all users. PERFORMANCE RESPONSIBILITIES 1. Maintains the highest standards of safety and cleanliness in the kitchen; plans, supervises and participates in the preparation and serving of all food in the dining facilities. 2. Orders all food and kitchen supplies based on menus selected by guests ensuring adequate supplies are on hand at all times while recognizing the need to minimize the quantity of stock on hand at the end of the season. 3. Checks food shipments into the kitchen, signing invoices only after each order has been verified, and assumes responsibility for the security of food supplies. 4. Supervises the storage and care of foods and supplies.

3 5. Sees that menus approved by the Lavrock Board of Management are followed, and determines the quantities of each food to be prepared each day. 6. Oversees and participates in the cleaning of the kitchen, serving and storage areas. 7. Assigns, directs, plans, supervises and evaluates the performance of all kitchen employees. 8. Verifies employee time records. 9. Plans work schedules and arranges for substitutes when required in consultation with the Office Manager. 10. Instructs new kitchen employees in the performance of their duties and supervises all part time kitchen staff. 11. Inspects the kitchen, cooking and mixing utensils and employees for cleanliness and sanitary purposes. 12. Assumes responsibility for checking that all equipment in the dining facility is in safe working condition and notifies the Facility Manager when repairs or replacements are required. 13. Trains all volunteers who help in the kitchen, especially during the summer camping seasons. 14. Will be responsible for the cooking for bookings up to 30 people. 15. Maintains records on food and supplies received and used. 15. Reports to the Office Manager any problem or accident occurring in the dining facilities. 16. Confers with the Office Manager regarding any personnel problems. 17. Reports to the Office Manager any faulty or inferior quality food that is received. 18. Any other duties, which may be assigned by the Office Manager or the Lavrock Board of Management.

4 TERMS OF EMPLOYMENT 1. Approximately on an eight-month term basis; generally beginning in early April and concluding at the end of November. 2. All time will be on a call in basis.

5 POSITION: ASSISTANT COOK QUALIFICATIONS: 1. Completion of High School Certificate 2. Strong inter personal skills REPORTS TO: JOB GOAL: Cook In an atmosphere of efficiency, cleanliness and friendliness, ensure the smooth operation of the dining facilities of the Centre for the ultimate health, comfort and benefit of all users. PERFORMANCE RESPONSIBILITIES 1. Maintains the highest standards of safety and cleanliness in the kitchen. 2. In consultation with the Cook, plans, supervises and participates in the preparation and serving of all food in the dining facilities. 3. Assists in the daily clean up of the kitchen. 4. Performs major cleaning of the refrigerators, freezers and storerooms at regular scheduled intervals as determined by the Cook. 5. Carries out other duties as assigned by the Cook. TERMS OF EMPLOYMENT 1. Approximately on an eight-month term basis generally beginning in early April and concluding at the end of November. 2. All time will be on a call in basis as determined by the Cook in consultation with the Office Manager. 4. Remuneration for this position is attached as Schedule 1.

6 EVALUATION: Performance of the employee will be by the Cook and Office Manager in accordance with procedures determined after consultation with the employee and approved by the Lavrock Board of Management