Job Overview
Employment Type
Temporary
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive salary
Room
Board
meals
Fun camp activities
Job Description
Camp Barney Medintz is a well-established summer camp located in Cleveland, Georgia, known for providing an enriching and memorable experience for children and teens. The camp operates seasonally, creating a vibrant community atmosphere dedicated to growth, learning, and fun. It stands out by focusing on quality, safety, and tradition while fostering diverse and inclusive participation. As a kosher camp, it prioritizes compliance with kosher dietary laws throughout all its food service operations, ensuring guests enjoy safe and delicious meals that meet these standards. The camp offers a unique blend of recreational, educational, and social activities designed to engage and inspire campers through a variety of programs in a supportive and spirited environment. Beyond providing a fun summer experience, Camp Barney Medintz is committed to the development of skills such as teamwork, leadership, and responsibility among its campers and staff alike.
The role of Executive Chef at Camp Barney Medintz is a pivotal leadership position responsible for overseeing all kitchen operations during the camp's summer season, which runs from May 14 through August 8, 2026. This position demands a culinary leader who can maintain high standards of food quality, presentation, and safety in a fast-paced camp setting. The Executive Chef manages the entire food preparation process across different meal services including breakfast, lunch, dinner, a milk line, and desserts. They must ensure that all meals fully comply with kosher dietary laws, reflecting the camp's core values and commitment to tradition.
In addition to direct food management, the Executive Chef leads and coordinates a diverse culinary team, including Sous Chef, Demi Chef, Special Diets Chef, and international support staff. This role requires strong leadership skills to motivate and direct staff effectively, fostering a collaborative environment that emphasizes efficiency and quality. The Executive Chef is responsible for the supervision and adjustment of production charts to accurately forecast portion sizes and quantities, minimizing waste and avoiding shortages.
Other key responsibilities include managing stock rotation using first-in, first-out (FIFO) protocols to ensure food freshness and organization in coolers and stations, maintaining the salad bar's quality and variety, and assisting the Food Service Director with inventory and order management. The Executive Chef must also monitor meal service quality consistently, conducting regular checks to guarantee that every meal meets expected standards.
The role is not only about culinary excellence but also about operation management and staff productivity. The Executive Chef evaluates individual team member performance, reallocates duties to maximize productivity, and upholds kitchen hygiene and safety standards according to health regulations. Flexibility is crucial, as the position involves long work hours, including weekends, in a dynamic camp environment.
Compensation for this seasonal position includes a competitive salary along with room, board, meals, and opportunities for participating in various camp activities, fostering both professional and personal growth. This makes the Executive Chef role at Camp Barney Medintz not just a job but a unique experience combining culinary leadership with community involvement in a beautiful outdoor setting. Candidates with a culinary degree or equivalent professional training, previous experience in high-volume kitchens, especially in camp or institutional settings, and knowledge of kosher food preparation are ideal for this position.
The role of Executive Chef at Camp Barney Medintz is a pivotal leadership position responsible for overseeing all kitchen operations during the camp's summer season, which runs from May 14 through August 8, 2026. This position demands a culinary leader who can maintain high standards of food quality, presentation, and safety in a fast-paced camp setting. The Executive Chef manages the entire food preparation process across different meal services including breakfast, lunch, dinner, a milk line, and desserts. They must ensure that all meals fully comply with kosher dietary laws, reflecting the camp's core values and commitment to tradition.
In addition to direct food management, the Executive Chef leads and coordinates a diverse culinary team, including Sous Chef, Demi Chef, Special Diets Chef, and international support staff. This role requires strong leadership skills to motivate and direct staff effectively, fostering a collaborative environment that emphasizes efficiency and quality. The Executive Chef is responsible for the supervision and adjustment of production charts to accurately forecast portion sizes and quantities, minimizing waste and avoiding shortages.
Other key responsibilities include managing stock rotation using first-in, first-out (FIFO) protocols to ensure food freshness and organization in coolers and stations, maintaining the salad bar's quality and variety, and assisting the Food Service Director with inventory and order management. The Executive Chef must also monitor meal service quality consistently, conducting regular checks to guarantee that every meal meets expected standards.
The role is not only about culinary excellence but also about operation management and staff productivity. The Executive Chef evaluates individual team member performance, reallocates duties to maximize productivity, and upholds kitchen hygiene and safety standards according to health regulations. Flexibility is crucial, as the position involves long work hours, including weekends, in a dynamic camp environment.
Compensation for this seasonal position includes a competitive salary along with room, board, meals, and opportunities for participating in various camp activities, fostering both professional and personal growth. This makes the Executive Chef role at Camp Barney Medintz not just a job but a unique experience combining culinary leadership with community involvement in a beautiful outdoor setting. Candidates with a culinary degree or equivalent professional training, previous experience in high-volume kitchens, especially in camp or institutional settings, and knowledge of kosher food preparation are ideal for this position.
Job 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
Job Qualifications
- Culinary degree or equivalent professional training preferred
- 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
Job Duties
- 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 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 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
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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