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

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

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). The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program, manage all aspects of the food service operation, and maintain a high level of camp diner satisfaction.

• 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.
• 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 management, and communication.
• 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 following 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 and 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, and teach and enforce safety regulations.
• Specialized food preparation for events, assist in developing and tasting recipes, planning menu, recommend equipment purchases, and may act as a Front of House supervisor when necessary.

• 4+ years Commercial Kitchen Experience.
• Minimum three professional references required with application submission.
• Proficiency in relevant skills relating to specific role.
• Ability to self‑motivate and lead a team while taking direction.
• Must live on‑site in a rural setting with the possibility of shared living spaces.
• Ability to work under pressure in environments that are above/below average temperatures.
• Must stand for long periods of time, lift and carry a minimum of 50 pounds, 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 and has institutional and batch cooking experience (Highly Desired).

• Looking for seasonal, summer opportunities.
• Enjoy the challenge of a high‑volume production kitchen…