Executive Chef - Camp Barney Medintz

Marcus Jewish Community Center of Atlanta (MJCCA); Atlanta (GA); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

Room and board

Meals provided

Participation in camp activities

Job summary

Marcus Jewish Community Center of Atlanta (MJCCA) is looking for a dynamic Executive Chef for Camp Barney Medintz, overseeing high-quality kosher meal preparation and managing a diverse culinary team. This seasonal role requires proven leadership experience in a high-volume kitchen, along with strong organizational skills and a keen understanding of kosher dietary laws. The position offers a competitive salary, plus room, board, meals, and camp activities. Duration is from May 14, 2026, to August 8, 2026.

Qualifications

• Proven experience as an Executive Chef or similar role in a high-volume kitchen.
• Strong understanding of kosher dietary laws and preparing kosher meals.
• Exceptional leadership and team management skills with diverse teams.
• Excellent organizational skills for inventory management and kitchen operations.
• Ability to follow and adapt production charts for fluctuating demands.
• Strong problem-solving skills to assess performance and optimize productivity.
• Flexibility to work long hours, including weekends, in a seasonal environment.

Responsibilities

• Oversee all kitchen operations, ensuring compliance with kosher laws.
• Manage and lead a diverse culinary team, fostering collaboration.
• Follow production charts for appropriate portion sizes and avoid waste.
• Supervise the salad bar setup and maintenance for freshness.
• Monitor stock rotation (FIFO) for organization and efficiency.
• Assist with checking orders for accuracy and storage.
• Manage team productivity by assessing performance and reallocating tasks.
• Conduct checks on meal services for consistency and quality.
• Maintain a safe and clean kitchen environment.

Skills

Leadership skills

Inventory management

Team management

Problem-solving

Attention to detail

Education

Culinary degree or equivalent professional training

Serv Safe Manager Certification

Job description

Executive Chef – Camp Barney Medintz

Job Overview

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 (e.g., moving staff between dishwashing and kitchen duties), 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.
• Serv Safe 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.