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Sababa Beachaway is a co-ed residential summer camp for rising 4th through 12th graders, located in Virginia Beach, Virginia. Sababa immerses campers in the magic and majesty of the beach, adds the right amount of Jewish spiritual practice, and provides a fun, non-competitive yet challenging camp experience.

Sababa meaning "no worries" inspires us to be in the moment and fully present in all we do. We believe that surfing, sailing, scuba, ocean arts and ocean science promote wonder, awe, and curiosity - the cornerstones of Sababa Judaism. We celebrate that campers come from all different Jewish backgrounds, and that is what makes the Sababa Beachaway community so awesome!!!

Position Summary:
The Kitchen Manager will be responsible for overseeing the smooth operation of a camp kitchen, working closely with the Executive Chef and Operations Director in order to provide three buffet-style meals each day, for six days each week, to approximately 110 campers and 25 staff for 7.5 weeks (1.5 weeks kitchen setup/training plus 6 weeks of camp). The Kitchen Manager will manage the kitchen and dining space ensuring a neat and organized facility space with the highest standards of sanitation and food safety. Kashrut is under the supervision of the VAAD of Tidewater. This is an in-person live-in position from mid-June to August 3, 2025.

Essential Job Responsibilities:
Ensure food is handled according to safety standards and Jewish dietary rules.
Assist with daily breakfast, lunch and dinner meal prep and service;
In coordination with the Executive Chef and Operations Director manage the kitchen staff's weekly schedule.
Receive, and check in all orders for food items and necessary supplies from approved vendors to ensure all products follow kosher requirements.
In coordination with chef and operations director, set up the kitchen before the start of camp and pack and inventory summer camp kitchen equipment, supplies and food items at the end of camp.
Know, understand, and implement emergency action plans when needed.
Evaluate current season and make recommendations for the following year; and Other related duties as assigned.

Experience, Qualifications & Skills:
Minimum of three years of experience in camp or institutional food service or a professional high volume kitchen environment or equivalent experience in a management role.
ServSafe Food Manager certification
Experience working in and/or supervising a Kosher dining facility or certified Mashgiach, a plus.
Demonstrated ability to successfully manage multiple priorities, work independently, meet deadlines, and problem solve effectively.
Strong interpersonal skills and ability to work well with people of diverse backgrounds.
Strong supervisory and counseling skills, enthusiasm, sense of humor, patience, and self-control.
Dependable, reliable, adaptable to changes in the work environment.
Manages competing demands, changes approach or method to best fit the situation; calm and professional.

Physical Demands and Working Conditions:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee must have the:

Ability to stand, walk, sit, and reach with hands and arms frequently or for prolonged periods.
Ability to perform manual labor, work indoors and outdoors, and lift up to 50 pounds.
Vision abilities include close, distance, peripheral, depth perception, and focus adjustment.
Ability to bend, kneel, crouch, or reach overhead to store or retrieve materials.

Compensation: $4,500 - $6,000 per month depending upon experience, pro-rated during PT months; meals and housing included during camp season.