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

Kitchen Manager / Head Chef – Seasonal Relocation

Wolfoods operates summer camp kitchens across the country between May – September
. We are seeking an experienced, motivated, and capable Kitchen Manager / Head Chef (Lead Staff). This is a hands‑on & demanding position. All lead staff will live on site; room, board, and travel‑expense assistance are provided.

As the Lead Staff, you will flawlessly execute the Wolfoods Camp Food Service Program, ensuring compliance with food allergen knowledge, recipe execution, sanitation practices, and timely delivery of high‑quality meals. You will coordinate with children, staff, directors, counselors, and parents, maintain a clean dining environment, manage budgets, oversee payroll, train staff, and serve as the primary liaison between the camp and the kitchen.

• Perform all duties toward the goal of providing excellent guest service in an efficient manner.
• Develop effective schedules for 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.
• 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, and communicate.
• Uphold Wolfoods Standards of Service & Quality.
• Maintain Health Department Sanitation Standards.
• Manage staff, client relations, and 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 and ensure production is accurate in timing, quantity, quality, and plating.
• Actively lead in planning, scheduling, directing, and training.
• Understand the importance of 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.
• Teach and enforce safety regulations.
• Specialized food preparation for events.
• Assist in developing and tasting recipes, plan menu, and recommend equipment purchases.
• May act as a Front of House supervisor when necessary.

• 4+ years Commercial Kitchen Experience.
• Minimum three professional references required with application submission.
• Proficient in relevant skills relating to specific role.
• Ability to self‑motivate.
• Must be able to lead a team & take direction.
• Must live on‑site in a rural setting with possible shared living spaces.
• Ability to work under pressure in environments with temperatures above/below average.
• Must be able to stand for long periods of time.
• Must be able to lift and carry a minimum of 50 pounds.
• Must be able to bend, stretch, and reach for extended periods of…