Sous Chef - Camp Barney Medintz

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