Executive Chef

Position Summary

At Camp Ramah, the kitchen is the heart of camp – providing tasty and comforting food and creating unforgettable experiences. We’re looking for a game-changing Executive Chef who cooks with love and passion.

This isn’t your typical kitchen role. During the summer we are a thriving summer camp serving all dietary needs in a Kosher facility to a large and diverse summer population (campers, staff families, visiting donors). Once we say goodbye to our campers, we change hats and run a thriving Retreat Center with events that range from destination wedding weekends to 5th grade overnight field trips.

You’ll be the culinary visionary, team leader, and brand ambassador all in one. You’ll shape menus, inspire teams, and serve up food that wows guests.

If you’ve got the chops to lead kitchens, coach talent, and turn ideas into exceptional execution — we want to hear from you.

Key Responsibilities

Leadership & Operations

Lead all culinary operations with a focus on maintaining the highest quality standards and consistency across all food offerings.

Oversee kitchen production during peak hours to ensure timely service while maintaining quality.

Develop and enforce operational procedures to ensure efficient kitchen functioning, from food preparation to final plating and service.

Foster a positive, team-oriented kitchen culture that balances creativity, respect, and professionalism with the unique demands of a summer camp environment.

Provide regular meetings and communication with the food service team to ensure clarity about roles, responsibilities, and performance measures.

Oversee the hiring, recruitment and training of food service staff; provide regular performance feedback, evaluations, and development plans.

Ensure staff alignment with the values of Camp Ramah and adherence to California labor laws.

Menu Planning & Innovation

Create innovative, dynamic, and seasonal kosher menus that align with the expectations and preferences of summer camp, retreat center, and special event clients.

Work with retreat center and events teams to create menu proposals and presentations tailored to diverse audiences, including those with specialized food needs.

Design menus that reflect current culinary trends, incorporate local and seasonal flavors, and adapt to supply chain challenges.

Ensure meals are served on time in a large-scale, fast-paced camp environment with multiple daily seatings.

Generate production sheets for shift leads to guarantee clarity and quality control.

Food Safety & Quality Control

Maintain the highest standards of food safety, sanitation, and cleanliness in compliance with all health codes and kosher requirements.

Create and sustain a system for allergy safety management, including clear communication between the kitchen, medical staff, and counselors.

Conduct regular inspections of kitchen operations, equipment, and storage areas to ensure safety and compliance.

Implement regular training for all kitchen staff on safety procedures and food safety best practices.

Coordinate with the Director of Ojai Operations to address equipment maintenance and resolve safety concerns quickly.

Financial Management

Develop and manage the food service operating budget in alignment with camp and retreat financial goals.

Forecast and monitor food usage to minimize waste during fluctuating camp attendance and retreat group sizes.

Control food costs by managing inventory, negotiating with suppliers, and optimizing ingredient usage.

Work with the Finance Team and Food Service Administrator to ensure timely invoice processing and efficient vendor management.

Guest Experience & Satisfaction

Ensure culinary offerings align with guest expectations, striving for a memorable, exceptional dining experience.

Collaborate with front-of-house, retreat, and events teams to tailor menus for special events, VIPs, and large groups.

Serve as a point of contact for retreat clients with specialized food needs, ensuring a high level of customer service.

Address guest feedback promptly and professionally, taking necessary action to ensure satisfaction with food quality and service.

Qualifications

Minimum of 3 years in food service in an environment with a diverse client population.

Strong leadership and team management skills.

Demonstrated ability to respond calmly and effectively in high-pressure situations.

Ability to perform physically demanding tasks, including lifting up to 50 lbs.

Proficient in Microsoft Office Suite or similar tools for communication and scheduling.

Strong organizational, communication, and customer service skills.

Experience working with youth and diverse populations, with a commitment to inclusive, participant-centered service.