Culinary Professionals - Kitchen Manager​/Head Chef - Seasonal Not Local

2026 - Culinary Professionals - Kitchen Manager / Head Chef – Seasonal Relocation Job is Not Local

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Wolfoods operates summer camp kitchens across the country between May - September
. We are looking for an experienced, motivated, and capable KITCHEN MANAGER / HEAD CHEF (Lead Staff). This is a hands‑on & demanding position
. All lead staff will live on site at the job location – Room, Board & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program, including knowledge of food allergens and the ability to create dishes for people with multiple dietary restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross‑contamination and cross‑contact.

You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the service & culinary needs of the assigned camp. You must maintain a clean and comfortable environment, ensuring correct service timing, food quantity, and food quality for all meal periods and special requests.

Effective communication with children, exchange students, front‑ and back‑of‑house staff, directors, managers, counselors, leaders, specialists, and diners is essential. A keen sense of urgency is a must, and you must answer all service & culinary related questions in accordance with Wolfoods Standards of Service Guidelines.

The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, control the budget, and train staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership.

This job requires initiative, leadership, hands‑on self‑reliance, and judgment.

• Perform all duties toward the goal of providing excellent guest service in an efficient manner
• Develop effective schedules for the staff based on levels of business and budgetary guidelines
• Schedule and coordinate all side work for personnel
• Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation
• Maintain appearance and uniform standards
• Have a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation
• Work with the chef on duty in maintaining high standards of food presentation and sanitation
• Train and develop all FOH dining personnel
• Provide ongoing feedback to all service personnel concerning standards and performance
• Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation
• Frequently interact with diners for general feedback
• Ensure the dining hall is open and prepared 15 minutes prior to service
• Implement a check‑list system to facilitate the dining hall throughout the day
• Follow Wolfoods initiatives for environmental practices to minimize wasted energy and resources
• Be knowledgeable of all menus and specifications
• Maintain constant follow‑up with dining hall standards
• Follow company standards for safety practices to minimize risk to self and others
• Be responsible for daily reporting
• Effectively communicate with subordinates, co‑workers, and supervisors
• Motivate and foster a positive work environment
• Attend related in‑service training and staff meetings
• Understand food safety as it pertains to special diet food preparations and cooking for individuals with allergies
• Professionally interact with campers, staff, and parents
• Control inventory
• Place orders
• Project manage
• Communicate
• Uphold Wolfoods Standards of Service & Quality
• Maintain Health Department sanitation standards
• Manage staff
• Client relations
• Follow the comprehensive Wolfoods Camp Food Training Program
• Use weights and measures to properly execute recipes
• Prepare all menu items and special request events
• Follow standardized recipes
• Ensure that production is accurate in timing, quantity, quality, and…