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

2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocation

Apply for the role at Wolfoods, Inc.

Wolfoods operates summer camp kitchens across the country between May and September. We are looking for an experienced, motivated, and capable Kitchen Manager / Head Chef (Lead Staff). This hands‑on & demanding position requires you to flawlessly execute the Wolfoods Camp Food Service Program.

Responsibilities and duties include:

• 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.
• Has 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 checklist 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.
• Responsible for daily reporting.
• Effectively communicate with subordinates, co‑workers, and supervisors.
• Able to 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, & parents.
• Control inventory, place orders, and manage inventory levels.
• Project manage kitchen operations and equipment maintenance.
• Uphold Wolfoods Standards of Service & Quality.
• Maintain Health Department sanitation standards.
• Manage staff and 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 and ensure production accuracy in timing, quantity, quality, and plating.
• Actively lead in planning, scheduling, directing, and training.
• Understand the importance of cross utilization and utilizing excess production.
• Estimate production needs, establish par levels, order requisite supplies, and maintain inventory.
• Place accurate food orders ahead of time and ensure kitchen and equipment are maintained to health standards.
• Teach and enforce safety regulations.
• Specialized food preparation for events, assist in developing and tasting recipes, planning menus, and recommending equipment purchases.
• May act as a Front of House supervisor when necessary.

• 4+ years of commercial kitchen experience.
• Minimum three professional references required.
• Proficient in relevant skills relating to the specific role.
• Ability to self‑motivate.
• Able to lead a team and take direction.
• Must live on‑site in a rural setting with the possibility of shared living spaces.
• Ability to work under pressure in high temperature environments.
• Must stand for long periods of time.
• Must lift and carry a minimum of 50 pounds.
• Must bend, stretch, and reach for extended periods of time.
• Must possess a Serv Safe Allergens certification before start of camp (company‑sponsored).
• Minimum 6‑day 70‑hour work week.
• Must be able to cook from scratch.
• Institutional and batch cooking experience – highly desired.

• Seeking seasonal, summer opportunities.
• Enjoy high‑volume production kitchens and dining facilities.
• Embrace a teaching and learning culture.
• Excited to be part…