We are seeking a dedicated and organized Sous Chef to support the Executive Chef in managing kitchen operations at Camp Barney Medintz. The ideal candidate will take primary responsibility for dinner, dessert, milk line, and snack preparation while assisting with broader kitchen tasks to ensure high-quality, kosher meals are served efficiently. This role requires strong organizational skills, attention to detail, and the ability to maintain a balanced focus across all kitchen stations to support a cohesive team environment.
Oversee the preparation, production, and presentation of dinner, dessert, milk line, and snack, ensuring compliance with kosher dietary laws.
Follow production charts to ensure sufficient food quantities for all assigned meal services, adjusting as needed to avoid shortages or waste.
Support the Executive Chef with additional tasks, including breakfast and lunch preparation, as required to maintain smooth kitchen operations.
Ensure the kitchen team is organized and working efficiently, providing guidance and direction to maintain productivity across all stations.
Maintain a clean and organized kitchen, including coolers, with strict adherence to FIFO (First In, First Out) stock rotation practices.
Assist with checking in and putting away orders, ensuring accuracy and proper storage of inventory.
Monitor and maintain organization of all kitchen stations, including those beyond dinner, dessert, milk line, and snack, to ensure consistent quality and efficiency.
Collaborate with the Executive Chef, Demi Chef, Special Diets Chef, and international support staff to foster a positive and productive work environment.
Uphold health and safety standards in all kitchen operations.
Proven experience as a Sous Chef or similar role in a high-volume kitchen, preferably in a camp, institutional, or catering setting.
Strong understanding of kosher dietary laws and experience preparing kosher meals.
Excellent organizational and multitasking skills, with the ability to oversee multiple stations and tasks simultaneously.
Ability to follow and adapt production charts to meet fluctuating demands while ensuring sufficient food quantities for assigned services.
Strong team management skills, with the ability to guide and motivate staff to maintain efficiency and productivity.
Experience maintaining clean and organized kitchen spaces, including proper stock rotation (FIFO) in coolers and on stations.
Ability to assist with inventory management, including checking in and storing orders accurately.
Flexibility to work long hours, including weekends, in a fast-paced, seasonal camp environment.
Culinary training or equivalent professional experience required.
Previous experience in a summer camp or similar seasonal setting.
Familiarity with managing special dietary needs (e.g., allergies, gluten-free, vegan) in a kosher kitchen.
Experience working with international or entry-level kitchen staff.
Position: Seasonal (Summer Camp)
Location: Cleveland, GA
Duration: May 14, 2026-August 8, 2026
Compensation: Competitive salary plus room, board, meals, and fun camp activities are provided.
Interested candidates should submit a resume and a brief cover letter to kate@campbarney.org by February 1, 2026. Please include the "Sous Chef Application" in the subject line. We look forward to welcoming you to our camp community
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