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

2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocation Job is Not Local

Wolfoods, Inc. operates summer camp kitchens across the country between May and September. We are looking for an experienced, motivated, and capable kitchen manager / head chef (lead staff) to lead our camp food service program.

This is a hands‑on and demanding position. All lead staff will live on site at the job location—room, board, and 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 multiple dietary restrictions. The role involves planning, recipe execution, strict sanitation practices to avoid cross‑contamination, maintaining clean and comfortable surroundings, ensuring correct service timing, food quantity, and quality across all meal periods and special requests.

You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the service and culinary needs of the assigned camp, communicate professionally with children, exchange students, staff, directors, counselors, leaders, specialists, and diners, and 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 diner satisfaction, compliance with camp standards, control of the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen, attending all relevant meetings and events, managing payroll, controlling the flow of special requests, and availing themselves to any concerns expressed by camp leadership.

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

• Performs all duties toward the goal of providing excellent guest service in an efficient manner
• Develops effective schedules for the staff based on levels of business and budgetary guidelines
• Schedules and coordinates all side work for personnel
• Maintains cleanliness and organization in the Dining Hall according to established standards of sanitation
• Maintains appearance and uniform standards
• Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation
• Works with the chef on duty in maintaining high standards of food presentation and sanitation
• Trains and develops all FOH dining personnel
• Provides ongoing feedback to all service personnel concerning standards and performance
• Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation
• Frequently interacts with diners for general feedback
• Ensures the dining hall is open and prepared 15 minutes prior to service
• Implements a checklist system to facilitate the dining hall throughout the day
• Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources
• Is knowledgeable of all menus and specifications
• Maintains constant follow up with dining hall standards
• Follows company standards for safety practices to minimize risk to self and others
• Is responsible for daily reporting
• Effectively communicates with subordinates, co‑workers, and supervisors
• Is able to motivate and foster a positive work environment
• Attends related in‑service training and staff meetings
• Understands Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies
• Professionally interacts with Campers, Staff, & Parents
• Controls inventory
• Places orders
• Performs project management
• Maintains communication channels
• Upholds Wolfoods Standards of Service, & Quality
• Maintains Health Department Sanitation Standards
• Manages staff
• Handles client relations
• Follows the comprehensive Wolfoods Camp Food Training Program
• Uses weights and measures to properly execute recipes
• Prepares all menu items and special request events
• Follows standardized recipes
• Ensures that production is accurate in timing, quantity, quality, and plating
• Actively leads in planning, scheduling,…