Live-On Camp Cook: Hot Line, Prep&Salad Bar, Central Patricia

Kennedy Catering Corporation (KCC) is hiring Cooks for our 2026 Muskoka camp season (live on site). This Cook role covers the hot line, prep, and salad bar. You will be hired as a Cook, then placed where the Kitchen Manager sees your best fit based on your skills and performance. We need Cooks who can work as a team and handle volume. You might be on the hot line one day, salad bar the next, or prepping for the next meal. If you’re flexible and dependable, you’ll love this. We’re looking for people who can move with pace, keep it clean, and follow food safety and allergy rules. This role is not a single-station job. You may rotate between the hot line, prep, and salad bar depending on the week.

If you hate switching stations or need constant reminders, this won’t be a fit. If you like pace, teamwork, and clear standards, you’ll crush it.

Pay $140–$170/day ($840–$1,020/week), paid weekly.

Completion bonus 1 extra week of pay after season contract completion (10+ weeks).

Contract dates We hire for multiple Muskoka camps. Roles run between April 1 and Oct 31, 2026, depending on the site. Some roles start in April, most start in May–JuneFalls, and most end mid‑Sept. Please apply with your exact available start and end dates.

Most common contract blocks (examples)

April–Oct (spring + fall program sites)

Mid‑May–Mid‑Sept (full summer + shoulder groups)

June 1–Early Sept (summer‑only sites)

Referral bonus: $150 after your referral completes 6 full weeks

Schedule 6 on / 1 off (main season), pre/post varies.

Minimum age 15+

Live on site Yes

What you get

Room and board included (no deductions)

카지노 free meals every day

Pick‑up from the Ontario Northland stop.

Lakefront access and camp activities

Completion bonus (10+ weeks)

Referral bonus

What you’ll do

Prep and cook high‑volume items trạng proteins, starches, veg, sauces

Follow recipes and portion targets for consistent service.

Support hot line, cold prep, salad prep, and refills as needed.

Set up stations properly: tools, backups, labels, temps.

Keep timing tight so meals go out on scheduleet as well.

Support service and refills with a good attitude

Follow allergy protocols and prevent cross‑contamination.

Communicate early if you’re behind or short on product.

Clean as you go, close your station properly, biops to help with team resets.

Jump into dish or cleaning support after service when needed

You’ll be successful if you…

Can work fast without getting sloppy

Listen well and take feedback without ego

Show up reliable and ready every day

Keep your station clean and stocked without being asked.

Communicate early, take feedback well, and stay coachable

Training and support

We train you on camp volumes, allergy protocol, and our flow

Food Handler preferred, and we can guide you on what you need before the start date.

Requirements

Kitchen experience or culinary student

Strong cleanliness and food safety habits

Vulnerable Sector Check (required, in progress, accepted during hiring)

A Food Handler certificate is an asset.

Must live on site for the contract

Respectful workplace and inclusivity

KCC is a respectful workplace. We welcome applicants of all backgrounds and identities. We do not tolerate harassment, racism, bullying, or unsafe behaviour. Accommodations are available during the hiring process.

How to Apply dates Spring–Fall 2026 (varies by role and site). Please include your earliest start date and latest end date in your application. Preference given to candidates available for the full contract.

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