Summer Camp Food Service Director - Seasonal not Local

2026 - Summer Camp Food Service Director (Seasonal Relocation)

Wolfoods operates summer camp kitchens across the country between May - September
. We are looking for an experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTOR
.

THIS POSITION IS NOT LOCAL. You will be living abroad on‑site for the term of the contract.

ALL LEAD STAFF WILL LIVE ON SITE. ROOM, BOARD, & TRAVEL EXPENSE ASSISTANCE ARE PROVIDED.

This hands‑on & demanding position requires flawless execution of Wolfoods Camp Food Service Program: knowledge of food allergens, ability to create dishes for multiple dietary restrictions, plan recipes, ensure strict sanitation practices, and manage service & culinary needs of the assigned camp. The role demands clean surroundings, correct service timing, food quantity, and quality for all meal periods and special requests.

Strong communication with children, exchange students, front and back‑of‑house staff, directors, counselors, and diners is essential. A keen sense of urgency is required.

• Perform all duties toward the goal of providing excellent guest service efficiently.
• Develop effective staff schedules based on business levels and budgetary guidelines.
• Schedule and coordinate all side work for personnel.
• Maintain cleanliness and organization in the Dining Hall according to sanitation standards.
• Maintain appearance and uniform standards.
• 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 to maintain 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 regarding all aspects of dining hall operation.
• Interact with diners for general feedback.
• Ensure the dining hall is open and prepared 15 minutes prior to service.
• Implement a checklist system to facilitate the dining hall throughout the day.
• Follow Wolfoods initiatives for environmental practices to minimize wasted energy and resources.
• Have knowledge of all menus and specifications.
• Maintain constant follow up with dining hall standards.
• Follow company standards for safety practices to minimize risk.
• Responsible for daily reporting.
• Effectively communicate with subordinates, co‑workers, and supervisors.
• Motivate and foster a positive work environment.
• Attend in‑service training and staff meetings.
• Understand Food Safety regarding special diet preparations and cooking for individuals with allergies.
• Professional interaction with campers, staff, and parents.
• Control inventory and place orders.
• Project management and communication.
• 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 production accuracy in timing, quantity, quality, and plating.
• Lead in planning, scheduling, directing, and training.
• Understand the importance of cross utilization.
• Understand the importance of utilizing excess production.
• Estimate production needs, establish par levels, order supplies, and maintain inventory.
• Place accurate food orders ahead of time.
• Ensure kitchen and equipment are maintained to health standards.
• Teach and enforce safety regulations.
• Perform specialized food preparation for events.
• Assist in developing and tasting recipes.
• Assist in planning menu.
• Recommend equipment purchases.
• May act as a Front of House supervisor when necessary.

• 4+ years Commercial Kitchen Experience in a Lead Role.
• Minimum three professional references required with application submission.
• Proficient in relevant skills relating to specific role.
• Quality driven.
• Ability to self‑motivate.
• High level computer literacy.
• Recognize and uphold health department standards.
• Able to both lead a team & take direction.
• Minimum 6‑day work 70‑hour week.
• Must live on‑site in a rural setting with possibility of shared living…