Camp Sous Chef

Camp Sous Chefs assist the Camp Head Chef with food preparation, staff management, and maintaining a clean kitchen and dining area while following safety and sanitation practices. They communicate effectively with management and clients, ensuring high-quality products and customer service. This role includes assisting in meal preparation from scratch, food production, and kitchen operations. Strong leadership, independence, and adaptability are crucial for success.

Duties and Responsibilities: 

• Attend related in-service training and staff meetings as required
• Able to lead a team & take direction

• Collaborate with the Chef to create delicious and nostalgic meals with engaging presentations.

• Maintain a clean and sanitary kitchen and dining room 
• Wash kitchen utensils, equipment and dishes. 
• Help with unloading, inspecting, and storage of raw ingredients and supplies.
• Enforce sanitation and food safety standards per state and local regulations.
• Maintain a professional and positive attitude with coworkers and customers.
• Communicate regularly with management via calls, emails, and texts.

• Ensure compliance with all policies among staff.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Required Skills and Abilities:

• Follow special dietary restrictions and allergen food preparation  
• Collaborate effectively with client camp staff and management team 
• Exhibit a personable, friendly, and approachable demeanor.
• Demonstrate a positive and professional attitude.
• Lead a team while also being receptive to direction.

Preferred Education and Experience:

• 2+ years of high volume commercial kitchen experience
• Ability to pass a background check
• Must successfully complete additional camp required background check(s) and camp specific training
• Have a valid food safety handler and sanitation certification in accordance with state and local regulations or obtain one within 30 days of employment

Special Demands: 

• Workweek and hours may vary from 8 to 12 hours per day, up to 6 days a week.
• Ability to work in a kitchen environment that may involve exposure to extreme heat
• Required to stand for long periods, up to 8+ hours and perform tasks such as walking, bending, and stooping.
• Must be able to lift and/or move objects up to 50 pounds.
• Exposure to cleaning chemicals
• The work environment can be loud and busy, with potential hazards such as hot surfaces, sharp knives, and slippery floors