Job Description
Ready to take charge of a fast-paced festival kitchen? We’re looking for someone like you!
The Kitchen is the heart of the festival workforce, which helps energize and motivate our Crew members; the Kitchen Manager oversees all functions of the Crew Kitchen and Catering team to ensure accurate planning and preparations lead to quality food service and accurate distribution of meals. The Kitchen Manager will also assist the Food & Beverage Manager in managing the work crew and any tasks they assign.
Contract Dates: June 23 - August 8, 2026
Responsibilities:
Assist in executing an overall meal plan for operations with 3 meals per day initially, transitioning to 4 meals per day to accommodate 24-hour work schedules.
Assess Kitchen equipment, report any maintenance or purchases needing to be done.
Ensure the successful execution of a meal plan within a pre-set budget by effectively managing supplies, equipment, and human resources for the entire Kitchen and Meal Management project.
Order Food, Beverages, and Supplies based on projected numbers and meal planning information.
Assess Kitchen Operations and Standards to ensure compliance with WorkSafeBC and Food Safe practices, and implement procedures to improve efficiencies in Kitchen Crew workflow.
Develop safe work practices and training manuals, Conduct training sessions for ervisors and crew, evaluate operations to identify areas for improved or expanded training, and create supporting documents to enhance future training efforts.
Assist Crew Kitchen Cooks, Catering coordinator, Remote Food Truck Driver, and other crew kitchen team members in delivering all meals on time.
Actively monitor that meal plans & recipes are being followed as well as portion sizing, ensuring a consistent quality of service.
Ensure crew timesheets are being completed and handed in on time.
Ensure daily tailgate meetings are run with all crew members at the beginning of each shift.
Analyze processes and seek ways to improve efficiencies.
Train and supervise Crew Kitchen crew as directed by the Food & Beverage Manager.
Complete Daily Journals and Post-Show reports, handing in to HR before leaving the farm.
Reviewing Consumption patterns and slippage, provide reports to executives, assist in future planning and preparations.
Gather and prioritize kitchen tasks, ensuring that the most time-sensitive and critical duties are addressed first to maintain smooth operations and efficiency
Know when and to whom to bring important information for action items.
Performs other duties as assigned.
Qualifications Include:
5 years or more high-volume chef experience – camp cook experience an asset.
Foodsafe certification is mandatory.
Above average computer literacy - experienced using spreadsheets.
Festival Experience is an asset.
At least 3 years managing a team of 10 or more.
Excellent communicator. Able to interact effectively with all levels of chain of command.
A committed individual and self-motivating, capable of multitasking and prioritizing.
Courteous, competent, and persuasive with a proven ability to handle stressful situations.
Comfortable working long shifts, early mornings or late nights, and outdoors in potentially unfavorable weather while maintaining a positive demeanor.
Possesses strong administrative skills.
Patient in performing repetitive tasks.
Extremely detail oriented and organized.
Knowledgeable with SMF protocol and procedures.
Flexible and able to respond to changes in working conditions.
Demonstrates a high degree of professionalism at all times when conducting operations and interacting with patrons.
Effective management skills and training ability; can delegate tasks and motivate workers.
Use correct radio etiquette and procedures.
Understand the limits of the site and work within the parameters.
Maintain awareness of the environment, a sense of responsibility for fellow crew members as well as company image.
Ability to work in a culturally diverse work space without personal judgments or bias.
Execute and display the Shambhala spirit of love, magic, and welcome at each point of contact in a warm and friendly way!
Salary: $14,800 - $15,200
Ready to join the team? Submit your resume and cover letter below.
Shambhala Music Festival is committed to employment equity. We strongly encourage applications from Indigenous peoples, Black people, racialized people, people with disabilities, people from gender and sexually diverse communities and/or people with intersectional identities.
Please watch the video below for an inside look at the culture you’ll be joining at Shambhala Music Festival!
The Kitchen is the heart of the festival workforce, which helps energize and motivate our Crew members; the Kitchen Manager oversees all functions of the Crew Kitchen and Catering team to ensure accurate planning and preparations lead to quality food service and accurate distribution of meals. The Kitchen Manager will also assist the Food & Beverage Manager in managing the work crew and any tasks they assign.
Contract Dates: June 23 - August 8, 2026
Responsibilities:
Assist in executing an overall meal plan for operations with 3 meals per day initially, transitioning to 4 meals per day to accommodate 24-hour work schedules.
Assess Kitchen equipment, report any maintenance or purchases needing to be done.
Ensure the successful execution of a meal plan within a pre-set budget by effectively managing supplies, equipment, and human resources for the entire Kitchen and Meal Management project.
Order Food, Beverages, and Supplies based on projected numbers and meal planning information.
Assess Kitchen Operations and Standards to ensure compliance with WorkSafeBC and Food Safe practices, and implement procedures to improve efficiencies in Kitchen Crew workflow.
Develop safe work practices and training manuals, Conduct training sessions for ervisors and crew, evaluate operations to identify areas for improved or expanded training, and create supporting documents to enhance future training efforts.
Assist Crew Kitchen Cooks, Catering coordinator, Remote Food Truck Driver, and other crew kitchen team members in delivering all meals on time.
Actively monitor that meal plans & recipes are being followed as well as portion sizing, ensuring a consistent quality of service.
Ensure crew timesheets are being completed and handed in on time.
Ensure daily tailgate meetings are run with all crew members at the beginning of each shift.
Analyze processes and seek ways to improve efficiencies.
Train and supervise Crew Kitchen crew as directed by the Food & Beverage Manager.
Complete Daily Journals and Post-Show reports, handing in to HR before leaving the farm.
Reviewing Consumption patterns and slippage, provide reports to executives, assist in future planning and preparations.
Gather and prioritize kitchen tasks, ensuring that the most time-sensitive and critical duties are addressed first to maintain smooth operations and efficiency
Know when and to whom to bring important information for action items.
Performs other duties as assigned.
Qualifications Include:
5 years or more high-volume chef experience – camp cook experience an asset.
Foodsafe certification is mandatory.
Above average computer literacy - experienced using spreadsheets.
Festival Experience is an asset.
At least 3 years managing a team of 10 or more.
Excellent communicator. Able to interact effectively with all levels of chain of command.
A committed individual and self-motivating, capable of multitasking and prioritizing.
Courteous, competent, and persuasive with a proven ability to handle stressful situations.
Comfortable working long shifts, early mornings or late nights, and outdoors in potentially unfavorable weather while maintaining a positive demeanor.
Possesses strong administrative skills.
Patient in performing repetitive tasks.
Extremely detail oriented and organized.
Knowledgeable with SMF protocol and procedures.
Flexible and able to respond to changes in working conditions.
Demonstrates a high degree of professionalism at all times when conducting operations and interacting with patrons.
Effective management skills and training ability; can delegate tasks and motivate workers.
Use correct radio etiquette and procedures.
Understand the limits of the site and work within the parameters.
Maintain awareness of the environment, a sense of responsibility for fellow crew members as well as company image.
Ability to work in a culturally diverse work space without personal judgments or bias.
Execute and display the Shambhala spirit of love, magic, and welcome at each point of contact in a warm and friendly way!
Salary: $14,800 - $15,200
Ready to join the team? Submit your resume and cover letter below.
Shambhala Music Festival is committed to employment equity. We strongly encourage applications from Indigenous peoples, Black people, racialized people, people with disabilities, people from gender and sexually diverse communities and/or people with intersectional identities.
Please watch the video below for an inside look at the culture you’ll be joining at Shambhala Music Festival!
💡 Quick Summary
Seeking a career-building opportunity? The Kitchen Manager position is now open for candidates interested in the Human Resource (HR) Jobs sector. This role in Salmo offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Human Resource (HR) Jobs is a plus.
