Remote Camp & FIFO Chef Jobs

A camp kitchen serves a fixed crew on a fixed schedule: breakfast before shift, packed night lunches, and a hot dinner service that has to be ready the moment the crew comes off the line. Volume is high, timing is rigid and consistency matters more than innovation.

Exploration and expedition camps are smaller and more improvised — one or two cooks, limited equipment, and deliveries that may arrive by barge, ice road or helicopter. Mining and oil and gas camps are larger, better equipped and run closer to an industrial catering operation.

Rotations are the defining feature of camp work. Two weeks on and two weeks off is the most common pattern, with three-and-one and four-and-two also widespread. Long shifts on site are traded for genuinely free weeks at home.

Flights from a designated pickup point, accommodation, all meals and laundry are typically covered by the employer, so almost the entire wage is disposable income.

Ordering is the hardest part of the job. A missed order can mean two weeks without a key ingredient, so camp chefs plan menus around delivery windows, stock levels and shelf life rather than inspiration.

Sites are safety-led environments. Expect food safety certification, site-specific inductions, and strict hygiene and allergen recording, along with a substance-free workplace policy at most industrial camps.