Executive Sous Chef (ESC)
Camp Arcadia is seeking a food service professional to serve as Executive Sous Chef, supporting strong leadership and maintaining quality standards for food operations at Camp. This individual will report to Chef/Food Service Director, Kyle Toms, and work with seasonal kitchen staff (college-aged individuals). This individual must be willing to train and equip staff with the full range of culinary experience (novice to experienced).
Minimum Qualifications
- Culinary skills and/or experience
- Leadership skills
- Organizational skills
- Time-management skills
- Experience with inventory management, event planning/setup, and/or dining room management preferred
Reporting To
Chef / Food Service Director
General Responsibility
Supervises daily kitchen operations by following all Michigan Health Code Standards. Leads a team through cooking, prepping, and dining room service. Helps with food inventory and purchasing. Assists with menu planning.
Work Schedule & Compensation
The ESC will work approximately 35-40 hours per week at an hourly rate of $19-23/hr. This is a seasonal, on-site position.
Specific Responsibilities
- Follow instructions of Food Service Director/ Head Chef
- Kitchen Operations – Lead meal service for breakfast, lunch and dinner. Lead a team through the process of food preparation and dining room service. Supervise opening and closing standard operating procedures.
- Inventory and Supply – Monitor inventory levels through process of expiration. Purchase food through main food sources for camp operations. Plan and assist with menu and event procedures.
Interested in learning more or applying?
For more information, please contact Chef/Food Service Director, Kyle Toms (kyle@camp-arcadia.com).
To apply, please send your resume and cover letter to Kyle (kyle@camp-arcadia.com).
