Sous Chef - Camp Barney Medintz

Marcus Jewish Community Center of Atlanta (MJCCA); Atlanta (GA); On-site; USD 32,000 - 48,000; Full time

Benefits offered by this job

Room and board

Meals

Camp activities

Job summary

Marcus Jewish Community Center of Atlanta (MJCCA) is seeking a dedicated Sous Chef for Camp Barney Medintz in Cleveland, GA, from May 14 to August 8, 2026. The role involves managing kitchen operations, ensuring high-quality kosher meals, and supervising a cohesive team. The ideal candidate should have strong organizational skills, experience in a high-volume kitchen, and knowledge of kosher dietary laws. Competitive salary, room and board, and fun camp activities provided.

Qualifications

• Proven experience as a Sous Chef or similar role in a high-volume kitchen.
• Strong understanding of kosher dietary laws and experience preparing kosher meals.
• Ability to follow and adapt production charts to ensure food quantity.

Responsibilities

• Oversee preparation and production, ensuring compliance with kosher dietary laws.
• Support the Executive Chef with breakfast and lunch preparation.
• Maintain clean and organized kitchen with FIFO stock rotation.

Skills

Organizational skills

Multitasking skills

Team management

Knowledge of kosher dietary laws

Education

Culinary training or equivalent professional experience

Job description

Sous Chef – Camp Barney Medintz

Job Overview

We are seeking a dedicated and organized Sous Chef to support the Executive Chef in managing kitchen operations at Camp Barney Medintz. The ideal candidate will take primary responsibility for dinner, dessert, milk line, and snack preparation while assisting with broader kitchen tasks to ensure high-quality, kosher meals are served efficiently. This role requires strong organizational skills, attention to detail, and the ability to maintain a balanced focus across all kitchen stations to support a cohesive team environment.

Responsibilities

• Oversee the preparation, production, and presentation of dinner, dessert, milk line, and snack, ensuring compliance with kosher dietary laws.
• Follow production charts to ensure sufficient food quantities for all assigned meal services, adjusting as needed to avoid shortages or waste.
• Support the Executive Chef with additional tasks, including breakfast and lunch preparation, as required to maintain smooth kitchen operations.
• Ensure the kitchen team is organized and working efficiently, providing guidance and direction to maintain productivity across all stations.
• Maintain a clean and organized kitchen, including coolers, with strict adherence to FIFO (First In, First Out) stock rotation practices.
• Assist with checking in and putting away orders, ensuring accuracy and proper storage of inventory.
• Monitor and maintain organization of all kitchen stations, including those beyond dinner, dessert, milk line, and snack, to ensure consistent quality and efficiency.
• Collaborate with the Executive Chef, Demi Chef, Special Diets Chef, and international support staff to foster a positive and productive work environment.
• Uphold health and safety standards in all kitchen operations.

Requirements

• Proven experience as a Sous Chef or similar 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.
• Excellent organizational and multitasking skills, with the ability to oversee multiple stations and tasks simultaneously.
• Ability to follow and adapt production charts to meet fluctuating demands while ensuring sufficient food quantities for assigned services.
• Strong team management skills, with the ability to guide and motivate staff to maintain efficiency and productivity.
• Experience maintaining clean and organized kitchen spaces, including proper stock rotation (FIFO) in coolers and on stations.
• Ability to assist with inventory management, including checking in and storing orders accurately.
• Flexibility to work long hours, including weekends, in a fast-paced, seasonal camp environment.
• Culinary training or equivalent professional experience required.

Preferred Qualifications

• Previous experience in a summer camp or similar seasonal setting.
• Familiarity with managing special dietary needs (e.g., allergies, gluten-free, vegan) in a kosher kitchen.
• Experience working with 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.