Executive Chef – Camp Barney Medintz at Camp Barney Medintz

Executive Chef – Camp Barney Medintz

Job Overview

We are seeking a dynamic and organized Executive Chef to lead our kitchen operations at Camp Barney Medintz. The ideal candidate will oversee all aspects of food preparation, production, and team management, ensuring high-quality, kosher meals are served efficiently and consistently. This role requires strong leadership, attention to detail, and the ability to adapt to the camp’s needs while maintaining a positive and productive kitchen environment. We are seeking a proactive leader who can see the bigger picture, manage time and people effectively, and ensure smooth, high-quality kitchen operations.

Responsibilities

· Oversee all kitchen operations, including food preparation, production, and presentation for breakfast, lunch, dinner, milk line, and desserts, ensuring compliance with kosher dietary laws.

· Manage and lead a diverse culinary team, including the Sous Chef, Demi Chef, Special Diets Chef, and international support staff, fostering a collaborative and efficient work environment.

· Follow and adjust production charts as needed to ensure appropriate portion sizes and quantities for each meal, avoiding shortages or waste.

· Supervise the setup and maintenance of the salad bar, ensuring fresh and varied options are available daily.

· Monitor and maintain stock rotation (FIFO) in coolers and on stations, ensuring organization and efficient use of inventory.

· Assist the Food Service Director (FSD) with checking in and putting away orders, ensuring accuracy and proper storage.

· Actively manage team productivity by assessing individual performance, reassigning tasks as needed (e.g., moving staff between dishwashing and kitchen duties), and optimizing time management to meet operational demands.

· Conduct regular checks on all meal services, including breakfast, lunch, and dinner, and collaborate with the Sous Chef to ensure consistency and quality across all shifts.

- Maintain a clean, organized, and safe kitchen environment in compliance with health and safety regulations.

Requirements

· Proven experience as an Executive Chef or similar leadership 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.

· Exceptional leadership and team management skills, with the ability to motivate and direct a diverse team, including international staff.

· Excellent organizational skills, with a keen eye for detail in inventory management, stock rotation (FIFO), and kitchen operations.

· Ability to follow and adapt production charts to meet fluctuating demands while ensuring sufficient food quantities for all meals.

· Strong problem-solving skills, with the ability to assess team performance, identify inefficiencies, and reassign tasks to maximize productivity.

· Serv Safe Manager Certified

· Flexibility to work long hours, including weekends, in a fast-paced, seasonal camp environment.

· Culinary degree or equivalent professional training preferred.

Preferred Qualifications

· Previous experience in a summer camp or similar seasonal setting.

· Familiarity with managing special dietary needs (e.g., allergies, gluten-free, vegan)

· Experience training and mentoring international or entry-level kitchen staff.

Employment Details

· 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.

How to Apply

Interested candidates should submit a resume and a brief cover letter to [email protected] by February 1, 2026. Please include the "Executive Chef Application" in the subject line. We look forward to welcoming you to our camp