Summer Camp Food Service Director - Seasonal not Local

2026 - Summer Camp Food Service Director - Seasonal Relocation Job

Wolfoods operates summer camp kitchens between May – September
. We are seeking an experienced, motivated, and capable Food Service Operations Director.
THIS POSITION IS NOT LOCAL
; you will live abroad on-site for the term of the contract. All lead staff live on site, and room, board, and travel expense assistance are provided. The role requires flawless execution of the Wolfoods Camp Food Service Program, with a strong understanding of food allergens and the ability to create dishes for diverse dietary restrictions. You will plan recipes, maintain strict sanitation practices, manage the Service & Culinary needs of the assigned camp, and ensure correct service timing, food quantity, and quality.

Effective communication with children, exchange students, front‑ and back‑of‑house staff, directors, managers, counselors, specialists, and diners is essential. You must handle inquiries in accordance with Wolfoods Standards of Service Guidelines, and serve as the primary contact between the camp and kitchen, attending meetings, managing payroll, controlling budgets, and training staff on service standards.

• Perform all duties toward the goal of providing 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 per sanitation standards
• 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 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 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
• Be 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
• 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 plating
• Actively lead in planning, scheduling, directing, and training
• Understand the importance in cross utilization
• Understand the importance of utilizing excess production
• Estimate production needs, establish par levels, order adequate 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
• 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 of Commercial Kitchen Experience in a Lead Role
• Minimum three professional references required
• Proficient in relevant skills relating to the specific role
• Quality driven
• Ability to self‑motivate
• High level computer literacy
• Recognize and uphold Health…