Summer Camp Food Service Director - Seasonal not Local

Summer Camp Food Service Director – Seasonal Relocation (Non‑Local)

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, and travel‑expense assistance are provided.

The role requires flawless execution of the Wolfoods Camp Food Service Program, knowledge of food allergens, creation of dishes for individuals with dietary restrictions, and strict sanitation practices to avoid cross contamination. You must plan, execute recipes, maintain cleanliness, ensure correct service timing, quantity, and quality for all meal periods and special requests.

Strong communication with children, students, staff, directors, managers, counselors, and diners is essential. The lead staff manages all aspects of the food service operation to deliver high levels of diner satisfaction, compliance with camp standards, budget control, staff training, and acts as the primary liaison between the camp and kitchen. The position requires initiative, leadership, hands‑on self‑reliance, and judgment.

• Perform all duties to provide excellent guest service efficiently.
• Develop effective schedules for staff based on business levels and budgetary guidelines.
• Schedule and coordinate all side work for personnel.
• Maintain cleanliness and organization in the dining hall to sanitation standards.
• Maintain appearance and uniform standards.
• Preserve presence on the floor during meal periods to observe and monitor operations.
• Work with the chef on duty to maintain high standards of food presentation and sanitation.
• Train and develop all front‑of‑house dining personnel.
• Provide ongoing feedback to service personnel on standards and performance.
• Communicate with the head chef and camp directors daily regarding all aspects of dining operations.
• Frequent interaction with diners for general feedback.
• Ensure the dining hall opens and is prepared 15 minutes prior to service.
• Implement checklists 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 safety practices to minimize risks.
• 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 for special diets and allergies.
• Professionally interact with campers, staff, and parents.
• Control inventory and place orders.
• Project manage activities.
• Uphold Wolfoods standards of service and quality.
• Maintain health department sanitation standards.
• Manage staff.
• Handle 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 accurate production timing, quantity, quality, and plating.
• Lead in planning, scheduling, directing, and training.
• Understand cross‑utilization and excess production utilization.
• Estimate production needs, establish par levels, order supplies, and maintain inventory.
• Place accurate food orders ahead of time.
• Ensure kitchen and equipment maintain health standards.
• Teach and enforce safety regulations.
• Specialized food preparation for events.
• Assist in developing and tasting recipes.
• Assist in planning menus.
• 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 with application submission.
• Proficient in relevant skills relating to the role.
• Quality driven.
• Ability to self‑motivate.
• High level of computer literacy.
• Recognize and uphold health department standards.
• Able to lead a team and take direction.
• Minimum 6‑day work week (70‑hour week).
• Must live on‑site in a rural…