SMFNCTRS is seeking qualified and experienced individuals or catering companies to provide cooking services for our upcoming youth camp. The successful candidate will be responsible for preparing meals and snacks for approximately 110 people daily.

Camp Location: Brereton Lake-Variety Camp
Camp Dates: Monday August 11, 2025, to August 15,2025
Number of Campers: Approximately 110 youth and staff

 
Scope of Work
  • Prepare and serve three main meals per day (breakfast, lunch, and supper) and daily snacks, full breakfast and a bagged lunch for day 4 based on a pre-set menu (see below).
  • Ensure meals are served on time and in accordance with camp schedule.
  • Provide options to accommodate food allergies and dietary restrictions.
  • Maintain cleanliness and hygiene of all kitchen and food prep areas.
  • Ensure safe storage and handling of food throughout the camp duration.
  • Work with camp staff to coordinate meal logistics and timing.

 

Menu Overview

Breakfast Options:

  • Bacon, sausage, fried bologna
  • Boiled and fried eggs, hard boiled eggs
  • Hashbrowns, toast
  • French toast, pancakes
  • 3 types of cold cereal

Lunch Options:

  • BBQ hamburgers, hotdogs, smokies
  • Pulled pork on a bun
  • Chicken or beef stir fry
  • Bagged lunch (ham & cheese sandwich, granola bar)
  • Salads: potato, macaroni, tossed, coleslaw
  • Desserts: rice crispie cake, cheesecake (blueberry/cherry/pineapple)

Supper Options:

  • Indian tacos
  • Spaghetti with meat and plain sauces
  • Turkey dinner with mashed potatoes, corn, stuffing, gravy, cranberry sauce
  • Salads: tossed, Caesar, garlic bannock
  • Desserts: birthday cake, ice cream, pie, crisp with ice cream

Snacks (All Day & Evening):

  • Whole fruit, veggie trays with dip
  • Cookies, fruit, celery with cheese
  • Popcorn, chips, bannock with jam and peanut butter
  • Juice and water

 

Requirements
  • Proven experience cooking for large groups (100+ people).
  • Valid food safety and handling certification.
  • Ability to manage a kitchen team.
  • Work with camp facilities.
  • Ability to work under pressure and adapt to camp environment.
  • References required.

 

Tender Submission

Please include the following in your submission:

  1. Cover letter or expression of interest
  2. Cost per staff member eg: Head chef, cooks helper, dishwasher.
  3. Shopping List
  4. Previous experience and credentials
  5. References

 

Deadline for Submission: June 30,2025

Submit To:
Carroll Hull
tobacco@serdc.mb.ca
200-360 Broadway Ave Winnipeg MB. R3C 0T6

 

For more information and complete menu contact:

Caroll Hull
tobacco@serdc.mb.ca
431-371-7908