EMPLOYMENT WITH GB CATERING
G.B. Catering has been operating successfully in recreational camps and outdoor centres since 1969. We provide food services at about twenty locations across Ontario-and hire approximately 100 employees each summer. Our clients include sports camps, canoe tripping camps, camps for children with special needs (diabetic, learning disabilities, physical disabilities, etc.), religious camps, a family camp, as well as traditional children’s camps. Feeding numbers at each camp range from 70 to 375 people per meal.
G.B.’s recipe for success is based on our unique philosophy of preparing high quality home-cooking and fresh-baked goods, including our trademark homemade breads.
Season after season, many employees return to work with our company because:
· “Camp Life” is a unique experience. It is a fun place to spend the summer, meet lots of people and make new friends from other regions of Canada – and even other countries.
· Employees can participate in a variety of activities at camp which may include, canoeing, windsurfing, water-skiing, archery, basketball, campfires, and of course, there is always swimming.
· Salaries include free room and board, so employees can easily save all or most of their earnings during the summer.
· Opportunities to develop new job skills and independence abound.
·Qualified staff trainers are available to help those wishing to upgrade their cooking and baking skills. Hours worked can be counted towards Red Seal certification.
·Scholarship program: G.B. provides three $500 bursaries each summer to outstanding employees who complete their contracts and who are enrolled full-time in a post-secondary institution (e.g. college, Cégep, university, etc.)
UNIQUE JOB CHALLENGES...
Fun and games aside, working in the kitchen at a summer camp is not a job for everyone. Working hours are long, the work is physically demanding and the kitchen can get really hot in the heat of the summer. Some of our locations are also pretty remote, and opportunities to go into town are rare-while this is great for saving money, it can be a difficult adjustment from city living.
Some Things You Should Know Before Applying...
HOURS OF WORK… Hours are long, the work is physically demanding, and the kitchen can get very hot in the heat of the summer. The average day is 8-9 hours of work (not including staff meals and breaks) – however the work days can be longer at the beginning of the summer, before everyone gets up to speed and into a routine (i.e. 9-10+ hours of work). The actual schedule really depends on the camp (different mealtimes, daily routines, etc.) and the speed of the employees. Employees work six days per week, with one day off (the actual day can vary depending on the camp).
Working in the kitchen at a camp is different from a restaurant-you know exactly how many people you are feeding, and everyone is eating the same things. Since there is a fixed amount of work to be done, the faster it is completed, the fewer hours you and the rest of your team will work. When everyone works together as a team, the work is completed more quickly.
An average day really varies from camp to camp. There are no real fixed schedules at any of the camps – we work as much and as long as it takes to serve all of the meals. Some days you might have a meal off because the whole camp is on a cook-out or BBQ and other days there might be a banquet, when breaks are limited.
Here are a couple of typical daily schedules from different camps last summer
6:30-7:00am – Start Work
8:00am – Staff Breakfast
8:30am – Camper Breakfast
10:30am – Morning Break
11:30am – Return to Work
12:30pm – Staff Lunch
1:00pm – Camper Lunch
2:00-2:30pm – Afternoon Break
4:30-5:00pm – Return to Work
5:30pm – Staff Supper
6:00pm – Camper Supper
7:00-7:30pm – Finished for the day
7:00am – Start Work
8:00am – Camper Breakfast
9:30am – Staff Breakfast
10:00am – Prep for Today and Tomorrow
12:00pm – Camper Lunch
12:30pm – Quick Staff Lunch & Clean Up
1:15-1:30pm – Afternoon Break
4:00-4:30pm – Return to Work
5:30pm – Camper Supper
7:00pm – Finished for the Day
once per week, serve snack at 9pm for 20 minutes
The quiz below illustrates some of the major challenges associated with our unique positions, and will hopefully help you to determine if you’re ready to face them.
Have questions regarding employment with GB Catering?
Before you send us an email with these questions, have a quick look at our most frequently asked questions below.
THE CAMP COMMUNITY…
Camp is a unique community and work setting. You live where you work, and you work where you live – it’s like living in a very close-knit small town or with a very large family. It is essential that you have tolerance for others and are considerate of their needs and respectful of their opinions. Each camp has its own set of rules and policies and all of our employees are expected to abide by these rules as a condition of their contract, or termination will result.
Many of our camps are strictly non-smoking. If you are a smoker-even a casual smoker-it is essential that you let us know during the application and interview process, so that we can accommodate you at one of our camps that have a designated smoking area.
ALCOHOL & DRUGS…
Being under the influence or in possession of alcohol, marijuana, or illegal drugs on camp property is not tolerated or permitted. Employees who have not reached the Age of Majority in Ontario (those 18 years old or younger) are not permitted to consume alcohol, or marijuana at any time during their employment with G.B. Any breech to these policies will result in immediate dismissal.
Once hired, all employees 18 years of age and older must provide a copy of a Criminal Records Check, since we work in close proximity with so many children. The report must be dated within 6 months of your arrival at camp, and obtained at your expense (cost is usually $0-$30). More information on the process is included in the contract package we send out upon hiring.
TERMS OF EMPLOYMENT…
Each camp has unique starting and ending dates. Most of our contracts begin in mid to late June and run until the last week of August or first weekend in September. There are a handful of positions available starting mid-May or early June. Very few positions finish before August 27th
AVAILABLE POSITIONS & JOB DESCRIPTIONS
PLEASE NOTE: The majority of our positions are for students only (and to be considered a student you need to have been attending school (high school, Cégep, college, university) in the current school year and also planning on returning to school for the following school year . If you are not a student and do not have sufficient experience to be a Chef Manager or Sous Chef, it is unlikely we will have a suitable position for you.
The Chef Manager must not only be a great cook, s/he must have the leadership ability to manage, train and supervisor students, while creating a motivating working environment (there can be 5-14 kitchen staff, depending on the site). Administration and inventory control, including determining quantities and placing food orders, are also part of the Chef Manager’s responsibilities, requiring considerable organizational skills. The Chef Manager is G.B.’s designated representative on camp, and as such is responsible for developing rapport and maintaining good relations, to satisfy our clients’ needs.
Ideally, the Chef Manager possesses a Red Seal – or a minimum 3-5 years of similar experience – and previous large quantity cooking experience.
Compensation: $1000 and up per week, depending on experience and size of camp. Free Room and board
The Sous Chef works alongside the Chef Manager on food preparation and production. S/he also assists with staff training and supervision-particularly on the Chef’s day off, when the Sous Chef is responsible for overseeing the entire kitchen operation.
Knowledge of homemade soups and sauces, excellent knife skills, supervisory skills and a good work ethic are expected. Enrolment in a culinary program and/or 2-3 years similar experience is required. Large quantity cooking experience preferred.
Compensation: $650 and up per week depending on experience and location ($590 and up during the summer + $60 Bonus upon completion of your contract). Free Room & Board
The Cook works on food production, preparation, and service-including making soups, vegetable preparation, grillwork and some cooking of meats. Cook positions exist only in our largest camps.
Knowledge of vegetable preparation, grilling, good knife skills, and a good work ethic are expected. Enrolment in a culinary program and/or 1-2 years previous work experience is required. Large quantity cooking or production experience is an asset.
Compensation: $475 and up per week depending on experience and location ($415 and up during the summer + $60 Bonus upon completion of your contract). Free Room & Board
The Baker is responsible for the preparation and production of all baked goods and desserts for the camp. This includes homemade breads, buns, cakes, cookies, muffins, squares, etc.-all made from scratch. In smaller camps, the position also involves helping with basic food preparation, and service at mealtimes.
A good work ethic, the ability to learn quickly, independent work abilities, and physical strength are required. Enrolment in a culinary or baking program and/or 1-2 years previous work experience is also required. Large quantity cooking or baking production experience is an asset. Training is provided.
Compensation: $500and up per week depending on experience and location ($440 and up during the summer + $60 Bonus upon completion of your contract). Free Room & Board
DINING ROOM SUPERVISOR…
The Dining Room Supervisor oversees a team of 4-6 dishwashers, including training, scheduling, motivation, and discipline. This is a hands-on working position, where you lead by example.
Leadership skills, good organization, ability to communicate with all types of people, and previous supervisory experience are required. Kitchen experience is an asset.
Compensation: $480and up per week depending on experience and location ($420 and up during the summer + $60 Bonus upon completion of your contract). Free Room & Board
KITCHEN HELPER and PANTRY…
The Kitchen Helper assists with food and baking production and preparation – making salads, vegetable preparation, panning food items, portioning food, etc. S/he also helps with the service at mealtimes and sanitation.
The Pantry assembles and prepares all of the condiments, salads, and beverages for service. S/he also helps with the service at mealtimes, basic food prep and sanitation.
A good work ethic, the ability to learn quickly, physical strength, and good interpersonal skills are required. Previous food service experience is an asset.
Compensation: $430 per week ($370 during the summer + $60 Bonus upon completion of your contract). Free Room & Board
DISHWASHER and POTWASHER…
Dishwashers are responsible for washing all of the dishes, pots, pans and various kitchen utensils. This position is often combined with Kitchen Helper, which involves helping in the kitchen with basic food preparation, dining room set-up, cleaning, service at mealtimes, etc.
Potwashers are responsible for washing all of the pots, pans and various kitchen utensils. These positions exist only in camps where we are not responsible for dishwashing. This position also involves helping in the kitchen with basic food preparation, cleaning, stock handling, helping with service at mealtimes, etc.
A good work ethic, the ability to learn quickly, physical strength, and good interpersonal skills are required. No previous experience is necessary.
Compensation: $430 per week ($370 during the summer + $60 Bonus upon completion of your contract). Free Room & Board