Executive Chef – Camp Barney Medintz

Marcus Jewish Community Center of Atlanta (MJCCA); Atlanta (GA); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Room and board

Meals provided

Camp activities included

Job summary

A community organization in Atlanta is seeking a dynamic Executive Chef to lead kitchen operations at Camp Barney Medintz. The ideal candidate will manage a diverse culinary team, ensuring high-quality kosher meals are prepared efficiently. Responsibilities include overseeing food preparation and presentation, maintaining inventory, and ensuring compliance with health regulations. This seasonal position runs from May 14 to August 8, 2026, and includes competitive salary, room, board, and camp activities. Interested candidates should apply by February 1, 2026.

Qualifications

• Proven experience as an Executive Chef or in a similar leadership role.
• Strong understanding of kosher dietary laws.
• Exceptional leadership and team management skills.
• Excellent organizational skills with inventory management and FIFO.
• Ability to follow and adapt production charts to meet fluctuating demands.

Responsibilities

• Oversee all kitchen operations and food preparation for meals.
• Manage a diverse culinary team effectively.
• Maintain a clean and organized kitchen environment.
• Maintain salad bar and daily variety of options.
• Monitor stock rotation (FIFO) and ensure proper storage and inventory use.

Skills

Leadership and team management

Inventory management

Problem-solving

Communication

Flexibility

Time management

Problem solving

Food safety

Flexibility

Education

Culinary degree or equivalent training

ServSafe Manager Certification

Job description

Executive Chef

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, 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.
• ServSafe 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.

How to Apply

Interested candidates should submit a resume and a brief cover letter to [e-mail] by February 1, 2026. Please include the “Executive Chef Application” in the subject line. We look forward to welcoming you to our camp.