Executive Chef – Camp Barney Medintz

Key Responsibilities

• Lead daily kitchen operations: breakfast, lunch, dinner, and desserts
• Ensure all food meets kosher standards and quality expectations
• Supervise and manage culinary team (Sous Chef, specialty roles, international staff)
• Oversee food production, portioning, and service flow to prevent waste/shortages
• Maintain inventory systems and proper stock rotation (FIFO)
• Assist with receiving and organizing deliveries
• Monitor team productivity and adjust staffing as needed
• Ensure a clean, safe, and organized kitchen (health code compliant)

Qualifications

• Proven experience as an Executive Chef or Kitchen Manager in a high-volume setting
• Strong leadership and team management skills
• Excellent organization and time management
• Ability to adapt quickly and solve problems in real time
• ServSafe Manager Certification
• Willingness to work long, active hours in a seasonal environment

Preferred Experience

• Summer camp, catering, or institutional food service
• Special diets (allergies, gluten-free, vegetarian/vegan)
• Training or mentoring diverse/international staff