Direct Report

The Kitchen Manager reports to either the Camp Manager, if the position exists at the site or directly to the Personnel Manager.

Roles and Responsibilities

1. Responsible for overall performance of the camp and ensuring an exceptional customer satisfaction level.
2. Strong communication skills are required in order to review and manage all customer and staff issues and concerns.
3. Contain internal issues without disruption to our valued customers.
4. Complete man-day reports, inventory count reports and grocery orders on a weekly basis.  Ensure documents are filled in accurately and complete.

Man-day Reports Requirements

Man-day reports are to be completed daily.  Ensure all man-day reports have the following:

·        Proper name

·        Job site location

·        Customer purchase order number and/or AFE number

·        Campsite phone number

·        Date

·        Signature of customer

·        When a person is no longer in camp indicate this on the man-day report.  Man-day reports are to be faxed to either head office at 780-463-4245 or for Grande Prairie controlled camps at 780-538-3441 and provided to the grocery truck driver WEEKLY.

Please note:  The most common causes of high food costs per man include:

·        Throwing away good food.

·        Overstocking

·        Theft

·        Missed names on the man-day reports.

If there is any equipment or food stock that is not being used, please send it back with the grocery truck.

5. Preparation and supervision of all meals.
6. Obtain pre-approval for any extra charges to be incurred by the customer from both the customer site approver and customer corporate approver.
7. Compile a weekly menu in advance as this will allow extra stock to be used which helps to create an accurate order.  DO NOT OVERSTOCK.  Review sample orders.
8. Use your expertise and imagination when planning your menu.  This will keep the client and their people interested and satisfied with the variety you are providing.
9. To ensure salad and vegetable plates are to available at lunch and at supper.  Fresh fruits are to be available at all times.
10. Weekly, an accurate inventory count must be provided.  This inventory must be faxed to head office at 780-463-4245 and given to the grocery truck driver.
11. Kitchen and dining room walls, ceilings and windows are to be washed on a regular basis.
12. The kitchen exhaust fans and canopy areas are to be cleaned on a weekly basis to reduce fire hazards from occurring.  Ensure that all grease traps are inspected and cleaned.
13. Please ensure that any food allergies by client employees or a Royal Camp employee are properly dealt with by either; supplying the proper food or reporting the issue to the Personnel Manager.
14. Monthly camp inspections are to be conducted by a Royal Camp Services Ltd. representative on site and handed in to head office once complete.  Any other concerns should be noted on the inspection form or raised at the weekly meeting with the grocery driver.

Remember, a positive working attitude is the best attitude to have!