Executive Chef - 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. #J-18808-Ljbffr