Culinary Professionals - Special Diet; Allergen Chef​/Sous Chef - Seasonal

Special Diet (Allergen) Chef / Sous Chef – Seasonal Relocation

Wolfoods operates summer camp kitchens across the country between May–September.

We are looking for an experienced, motivated, and capable Special Diets (Allergen) Chef / Sous Chef. This job is not local and is a hands‑on, demanding position. All culinary staff will live on site at the job location; room, board, and travel assistance are provided.

The position requires the ability to flawlessly execute 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 and combinations of restrictions. You will plan, execute recipes, and uphold strict sanitation practices to avoid cross‑contamination and cross‑contact. You must facilitate the duties and responsibilities of creating, implementing, and maintaining the service and culinary needs of the assigned camp, maintain clean surroundings, and ensure correct service timing, food quantity, and quality are accurately provided for all meal periods and special requests.

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

Our Culinary Professionals must perform skilled scratch‑made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands‑on self‑reliance, judgment, teaching, and the ability to delegate tasks.

• Controls inventory
• Assist in assembling orders to be placed
• Project management
• Communication
• Uphold Wolfoods Standards of Service & Quality
• In‑depth understanding of food safety as it pertains to special diet food preparation & cooking for individuals with allergies or food sensitivities
• Interact with campers, staff, and parents
• Uphold Wolfoods Standards of Service and Quality
• Recognize and maintain Health Department sanitation standards
• Manage staff
• Client relations
• Follow the comprehensive Wolfoods Camp Food Training Program
• Attend related in‑service training and staff meetings
• Use weights and measures to properly execute recipes
• Prepare all menu items and special request events
• Follow standardized recipes
• Ensure production has accurate timing, quantity, quality, and plating
• Supervise personnel
• Actively engage in planning, scheduling, directing, and training
• Understand the importance of cross‑utilization
• Estimate production needs, establish par levels, order adequate supplies, and maintain inventory
• Understand that special diet ingredients could have a 2+ week lead time
• Recommend equipment purchases
• May act as front‑of‑house supervisor in the absence of other Wolfoods staff
• Safe special diet and allergen food production

• 2+ years commercial kitchen experience
• Minimum three professional references required with application submission
• Proficient in relevant skills relating to specific role
• Quality driven
• Ability to self‑motivate
• Maintain a clean work environment
• Uphold Health Department standards
• Able to both lead a team & take direction
• Minimum 6‑day 70‑hour work week
• Must live on‑site in a rural setting with possibility of shared living spaces
• Work under pressure in environments that are above/below average temperatures
• Stand for long periods of time
• Lift and carry a minimum of 50 pounds
• Bend, stretch, and reach for extended periods
• Must possess a Serv Safe Allergens Certification before the start of camp (company sponsored)
• Identify the Big 9 allergens in food and communicate effectively with others
• Cook from scratch with minimal supervision
• Take a menu and make several different versions of the items to cater to dietary needs

• Looking for seasonal, summer opportunities
• Enjoy the challenge of a high‑volume production kitchen and dining facility
• Embrace a teaching and learning culture
• Get excited about being part of a team and community
• Available to relocate for the summer season in…