Sous Chef - Camp Barney Medintz

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Atlanta, GA, US Camp Barney Medintz – Cleveland, GA (Open to Candidates Nationwide) May 14 – August 7, 2026 Camp Barney Medintz is hiring a Seasonal Sous Chef to support our Executive Chef in a high-volume kosher kitchen. This is a hands‑on role with primary responsibility for dinner service, desserts, milk line, and snacks, while helping ensure the entire kitchen runs smoothly. If you’re organized, adaptable, and comfortable managing multiple stations in a fast‑paced environment, this is a great opportunity to step into a leadership role for the summer. Job Type Seasonal (Full-Time, Summer) May 14 – August 7, 2026 Competitive salary (based on experience) Free housing, meals, and full room & board Unique, team-oriented summer camp environment Key Responsibilities Lead preparation and service for dinner, desserts, milk line, and snacks Ensure all food meets kosher standards and quality expectations Follow and adjust production charts to maintain proper quantities and minimize waste Support breakfast and lunch operations as needed Help manage kitchen workflow and keep team members on task Maintain organization across all stations, including coolers (FIFO stock rotation) Assist with receiving, checking in, and storing deliveries Collaborate with Executive Chef and kitchen team (including international staff) Maintain a clean, safe, and health code-compliant kitchen Qualifications Experience as a Sous Chef or Kitchen Supervisor in a high-volume kitchen Strong organizational and multitasking skills Ability to manage multiple stations and shifting priorities Team leadership skills with a hands‑on approach Experience with inventory organization and stock rotation (FIFO) Culinary training or equivalent professional experience Ability to work long, active hours, including weekends Preferred Experience Summer camp, catering, or institutional dining Experience working with diverse or international staff #J-18808-Ljbffr