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Sous Chef
Job
URJ Henry S. Jacobs Camp
Utica, MS (In Person)
$41,600 Salary, Full-Time
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Job Description
Sous Chefs reports to the Head Chef, and are responsible for the following: Kitchen Management Activities Plan, prepare, and serve well-balanced meals for campers and staff, considering dietary restrictions and allergies. Assure all meals are cooked on time and prepared at a high quality Properly measure ingredients and assemble them in accordance with the Head Chef's specifications. Use proper measurement tools to ensure accuracy and proper execution of all recipes. Breakdown workstation and complete closing duties. Ensure leftover food is labeled and stored properly. The health and safety of the kitchen is maintained at all times. Manage all kitchen staff with coordination of the Head Chef/Kitchen Manager. Work collaboratively with all kitchen staff. Assist in training the kitchen staff, assuring that they understand their roles and responsibilities Follow the summer menus created by Jacobs Camp Ensure compliance with all food safety and sanitation standards. Foster a positive and inclusive dining experience for campers and staff. Collaborate with camp leadership to accommodate special events and dietary needs. Communicate with the Kitchen Manager to ensure all dining needs are met. Regularly sanitizes kitchen surfaces throughout the day; Assists in daily deep cleaning of specific areas in the kitchen, e.g., floors, counters, overs, stoves, fridges, etc. Assure the kitchen and dining hall always maintains a high level of cleanliness and organization. Assure the kitchen/dining hall meets all state, federal, and camping requirements. Assure that the kitchen and dining hall are a safe environment to work. Identify any safety or health concerns immediately to the Directors. Close the kitchen after camp ends on July 30, 2025. Who You Are & Keys to Success (the must-haves). To be successful in this job, you excel in the following areas: Previous experience as a chef or cook in a camp, restaurant, or similar high-volume setting preferred. Knowledge of nutrition, dietary restrictions, and meal planning. Ability to work in a fast-paced and high-energy environment. Strong organizational skills and attention to detail. Excellent communication and teamwork skills. Flexibility and adaptability to meet the unique needs of a summer camp kitchen. ServSafe certification or equivalent is required.