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

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 to lead our camp kitchen operations.

This is a hands‑on and demanding position. All lead staff will live on site at the job location, with room, board, and travel expense assistance provided.

The role requires flawless execution of the Wolfoods Camp Food Service Program, including knowledge of food allergens, a variety of dietary restrictions, recipe planning, strict sanitation practices, and precise service timing.

Success in this role means communicating effectively with campers, children, front and back‑of‑house staff, camp directors, counselors, and leaders, while maintaining high standards of service, safety, and satisfaction.

• Provide 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 sanitation standards.
• Maintain appearance and uniform standards.
• Be present 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.
• Interact frequently 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.
• Manage project tasks.
• Communicate clearly with all stakeholders.
• Uphold Wolfoods Standards of Service and Quality.
• Maintain health department sanitation standards.
• Manage staff.
• Build 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 of cross‑utilization and excess production utilization.
• 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.
• Specialize in 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 of commercial kitchen experience.
• Minimum three professional references required with application submission.
• Proficiency in the specific skills required for the role.
• Ability to self‑motivate.
• Ability to lead a team and take direction.
• Must live on‑site in a rural setting with potential shared living spaces.
• Comfort working under pressure in extreme temperatures.
• Must stand for long periods.
• Must lift and carry a minimum of 50 pounds.
• Must bend, stretch, and reach for extended periods.
• Must possess a Serv Safe Allergens certification before the start of camp…