Summer Camp Food Service Director - Seasonal not Local

2026 - Summer Camp Food Service Director - Seasonal Relocation Job

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. This is a hands‑on & demanding position! All lead staff will live on site at the job location – Room, Board, & Travel Expense Assistance are provided.

The position requires flawless execution of the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions. Planning, recipe execution, and strict sanitation practices are essential to avoid cross‑contamination. You must facilitate the duties of creating, implementing, and maintaining service and culinary needs of the assigned camp, while maintaining clean and comfortable surroundings in a fast‑paced environment.

Correct service timing, food quantity, and food quality must be accurately provided for all meal periods and special requests.

Effective communication with children, exchange students, front and back‑of‑house staff, directors, managers, counselors, leaders, specialists, and diners is required. A keen sense of urgency is a must; you must answer all service and culinary related questions in accordance with Wolfoods Standards of Service Guidelines.

The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, comply with camp standards, control the budget, and train staff on service standards. The position will be the primary liaison between the camp and the kitchen, attending all relevant meetings and events, managing payroll, controlling special requests, and responding to concerns expressed by camp leadership.

This job requires initiative, leadership, hands‑on self‑reliance, and judgment.

• 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 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, and parents.
• Control inventory.
• Place orders.
• Project management.
• 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…