Sous Chef Jobs

About The Position

Requirements

• At least 2 years of experience in a commercial kitchen leadership role.
• Experience with scratch cooking and institutional or batch cooking.
• ServSafe Allergens certification required before the start date; the company sponsors it.
• Strong leadership and cooking skills.
• Ability to navigate an iPad.
• Versatility with ingredients and strong problem-solving abilities.
• Ability to stand for extended periods, work in hot or cold kitchen settings, and lift up to 50 pounds.
• Ability and willingness to live on-site in a rustic setting and work a minimum six-day, 70-hour week.

Responsibilities

• Lead and train kitchen staff and foster a high-energy, positive environment.
• Manage operational flow, portion control, menu specifications, scratch-cooking execution, and timely meal service.
• Manage food allergy protocols, including Kosher, nut-free, gluten-free, and vegan requirements.
• Maintain high Health Department sanitation standards.
• Manage inventory and assist with daily reporting.
• Serve as a liaison between kitchen operations, campers, and camp leadership.

Benefits

• Competitive seasonal pay
• Performance bonus structure
• Free room and board for the duration of the contract
• Travel expense assistance