Set on 17 acres in the picturesque Village of Naramata, the Centre provides a unique blend of indoor and outdoor accommodations, meeting and event spaces, and a variety of community-focused programs. Unlike conventional hospitality businesses, Naramata Centre emphasizes values-driven operations, balancing financial sustainability with a commitment to community, spiritual reflection, and environmental stewardship.
Founded in 1947 as a Christian leadership training school for the United Church of Canada, Naramata Centre has evolved into a welcoming space for all, offering summer programming, retreats, group bookings and special events inspired by ancient and emerging Christian wisdom tradition and practices. The Centre fosters a sense of belonging and connection for participants seeking a combination of retreat and meaningful educational opportunities through its charitable programming.
Meal Planner & Remote Kitchen Consultant
Our Vision is to provide a welcoming community where all people are valued for how they are.
Our Mission is to inspire individual and collective transformation in a safe and inclusive space.
Our Values are Collaboration, Diversity, Integrity, Resilience and Reverence.
Key Responsibilities
The Meal Planner & Remote Kitchen Consultant is responsible for planning and delivery of the Naramata Centre meal program (lunches and continental breakfast) under the direction of the General Manager. The consultant will not be on site preparing meals but will be responsible for training kitchen staff and establishing quality and safety standards.
Deliverables
Design a continental breakfast and daily lunch menu (5 day rotation) for guests and staff that accommodate a variety of dietary restrictions and preferences and reflect the spirit of Naramata Centre.
Prepare and monitor the food services budget.
Develop meal prep sheets to support kitchen staff in preparing and delivering high quality meals on schedule.
Develop and deliver training programs for kitchen staff related to meal preparation, cleaning, maintenance and care of kitchen equipment and health and safety.
Set up and monitor a quality assurance program that includes feedback from staff and guests on the meal program.
Prepare and submit weekly food orders.
Be available as a coach and resource for kitchen staff.
Term
March 1 - Oct 31, 2025 (average 5 hours per week with a minimum of 2 onsite visits required - April, June, 2025)
Fee
Hourly Rate - TBC. Pre-approved travel expenses for site visits will be reimbursed.
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