Camp Sous Chef: Lead Kitchen and Dining Operations

Upper Crust Food Service, LLC; Avalon (CA); On-site; USD 42,000 - 65,000; Full time

Job summary

Upper Crust Food Service, LLC is seeking Camp Sous Chefs to support the Camp Head Chef with food preparation, staff management, and maintaining a clean kitchen while following safety and sanitation practices.

You will communicate effectively with management and clients to ensure high-quality meals and service, lead a team, and adapt to varying shift lengths of 8–12 hours, up to six days a week, while meeting background check and training requirements.

Qualifications

• Follow special dietary restrictions and allergen food preparation.
• Collaborate effectively with client camp staff and management team.
• Exhibit a personable, friendly, and approachable demeanor.
• Lead a team while also being receptive to direction.
• Must pass background checks and camp-specific training.
• Have a valid food safety handler and sanitation certification or obtain within 30 days of employment.

Responsibilities

• Attend related in-service training and staff meetings as required.
• Able to lead a team & take direction.
• Collaborate with the Chef to create delicious and nostalgic meals with engaging presentations.
• Maintain a clean and sanitary kitchen and dining room.
• Wash kitchen utensils, equipment and dishes.
• Help with unloading, inspecting, and storage of raw ingredients and supplies.
• Enforce sanitation and food safety standards per state and local regulations.
• Maintain a professional and positive attitude with coworkers and customers.
• Communicate regularly with management via calls, emails, and texts.
• Ensure compliance with all policies among staff.

Skills

Leadership

Communication

Teamwork

Adaptability

Professionalism

Education

Food safety certification

Job description

Upper Crust Food Service, LLC is seeking Camp Sous Chefs to support the Camp Head Chef with food preparation, staff management, and maintaining a clean kitchen while following safety and sanitation practices.

You will communicate effectively with management and clients to ensure high-quality meals and service, lead a team, and adapt to varying shift lengths of 8–12 hours, up to six days a week, while meeting background check and training requirements.