Kitchen Manager/Mashgiach, Sababa Beach Camp in Virginia Beach
Job Overview
Employment Type
Temporary
Full-time
Compensation
Salary
Range $54,000.00 - $72,000.00
Work Schedule
Standard Hours
Benefits
Paid housing
Job Description
Sababa Beachaway is a well-established summer camp organization dedicated to providing a fun, safe, and enriching outdoor experience for campers of diverse backgrounds. Operating with a strong commitment to quality and safety, Sababa Beachaway prioritizes not only the enjoyment of its campers but also the highest standards in food service and camp management. As a camp that offers kosher dining under the supervision of the VAAD of Tidewater, the organization ensures adherence to strict dietary laws and sanitation practices, reflecting its commitment to cultural and religious respect. Sababa Beachaway operates seasonally, providing a vibrant, community-oriented environment where staff and campers come together to create memorable summer experiences.
The Kitchen Manager plays an essential leadership role within Sababa Beachaway’s camp operations from mid-June through early August 2025. This live-in position requires overseeing the kitchen and dining facilities, ensuring the provision of three buffet-style meals daily for approximately 110 campers and 25 staff members over a span of 7.5 weeks, including an initial 1.5 weeks for kitchen setup and training. The Kitchen Manager works in close collaboration with the Executive Chef and Operations Director to coordinate all kitchen activities, maintain high standards of food safety and sanitation, and ensure compliance with kosher dietary laws.
This role demands a proactive manager capable of juggling multiple responsibilities in a dynamic, live-in camp environment. Responsibilities include daily meal preparation and service assistance, staff scheduling, inventory management, vendor coordination, facility setup and closure, emergency action plan implementation, and evaluation of camp operations for continuous improvement. The ideal candidate will have a minimum of three years of supervisory experience in camp or institutional food service or in a high-volume kitchen environment and be certified in ServSafe Food Management. Experience with kosher food service or mashgiach certification is highly advantageous.
The Kitchen Manager must possess strong interpersonal and leadership skills, showcasing the ability to manage diverse teams effectively while fostering a cooperative and organized work environment. The role requires physical stamina and adaptability as it involves manual labor, working under varied conditions, and handling up to 50 pounds. Compensation ranges from $4,500 to $6,000 monthly, depending on experience, with meals and housing included during the camp season.
Working at Sababa Beachaway offers a unique opportunity to engage in a meaningful role contributing directly to the welfare and enjoyment of children and staff during a vibrant summer camp program. The Kitchen Manager's role is central to the smooth functioning of camp life and guarantees enriching professional experience in camp food service management within a supportive community environment.
The Kitchen Manager plays an essential leadership role within Sababa Beachaway’s camp operations from mid-June through early August 2025. This live-in position requires overseeing the kitchen and dining facilities, ensuring the provision of three buffet-style meals daily for approximately 110 campers and 25 staff members over a span of 7.5 weeks, including an initial 1.5 weeks for kitchen setup and training. The Kitchen Manager works in close collaboration with the Executive Chef and Operations Director to coordinate all kitchen activities, maintain high standards of food safety and sanitation, and ensure compliance with kosher dietary laws.
This role demands a proactive manager capable of juggling multiple responsibilities in a dynamic, live-in camp environment. Responsibilities include daily meal preparation and service assistance, staff scheduling, inventory management, vendor coordination, facility setup and closure, emergency action plan implementation, and evaluation of camp operations for continuous improvement. The ideal candidate will have a minimum of three years of supervisory experience in camp or institutional food service or in a high-volume kitchen environment and be certified in ServSafe Food Management. Experience with kosher food service or mashgiach certification is highly advantageous.
The Kitchen Manager must possess strong interpersonal and leadership skills, showcasing the ability to manage diverse teams effectively while fostering a cooperative and organized work environment. The role requires physical stamina and adaptability as it involves manual labor, working under varied conditions, and handling up to 50 pounds. Compensation ranges from $4,500 to $6,000 monthly, depending on experience, with meals and housing included during the camp season.
Working at Sababa Beachaway offers a unique opportunity to engage in a meaningful role contributing directly to the welfare and enjoyment of children and staff during a vibrant summer camp program. The Kitchen Manager's role is central to the smooth functioning of camp life and guarantees enriching professional experience in camp food service management within a supportive community environment.
Job Requirements
- Ability to stand, walk, sit, and reach with hands and arms frequently or for prolonged periods
- Ability to perform manual labor, work indoors and outdoors, and lift up to 50 pounds
- Vision abilities include close, distance, peripheral, depth perception, and focus adjustment
- Ability to bend, kneel, crouch, or reach overhead to store or retrieve materials
- Minimum of three years of experience in camp or institutional food service or equivalent management experience
- ServSafe Food Manager certification
- Ability to work in a live-in camp environment from mid-June to early August
- Knowledge of Kosher dietary laws and food safety standards
- Strong supervisory and interpersonal skills
- Dependable and adaptable to dynamic work settings
Job Qualifications
- Minimum of three years of experience in camp or institutional food service or a professional high volume kitchen environment or equivalent experience in a management role
- ServSafe Food Manager certification
- Experience working in and/or supervising a Kosher dining facility or certified Mashgiach, a plus
- Demonstrated ability to successfully manage multiple priorities, work independently, meet deadlines, and problem solve effectively
- Strong interpersonal skills and ability to work well with people of diverse backgrounds
- Strong supervisory and counseling skills, enthusiasm, sense of humor, patience, and self-control
- Dependable, reliable, adaptable to changes in the work environment
- Manages competing demands, changes approach or method to best fit the situation
- calm and professional
Job Duties
- Ensure food is handled according to safety standards and Jewish dietary rules
- Assist with daily breakfast, lunch and dinner meal prep and service
- In coordination with the Executive Chef and Operations Director manage the kitchen staff’s weekly schedule
- Receive, and check in all orders for food items and necessary supplies from approved vendors to ensure all products follow kosher requirements
- In coordination with chef and operations director, set up the kitchen before the start of camp and pack and inventory summer camp kitchen equipment, supplies and food items at the end of camp
- Know, understand, and implement emergency action plans when needed
- Evaluate current season and make recommendations for the following year
- Other related duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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