Summer Camp Food Service Director - Seasonal not Local

Overview

2026 - Summer Camp Food Service Director - Seasonal Relocation (not local). This is a hands-on, on-site leadership role for the term of the contract (May – September). All lead staff will live on site at the job location; room, board, and travel expense assistance are provided. This position is not local; you will be living on-site for the duration of the contract.

Wolfoods operates summer camp kitchens across the country and is seeking an experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS
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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 individuals with a multitude of dietary restrictions, including combinations of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp, while maintaining clean and comfortable surroundings in a fast-paced environment and ensuring correct service timing, food quantity, and food quality for all meal periods and special requests.

You must be able to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must, and you must answer all Service & Culinary related questions in accordance with Wolfoods Standards of Service Guidelines.

• Perform all duties toward the goal of providing excellent guest service in an efficient manner
• Develop effective work 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 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 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 operations
• Follow Wolfoods environmental initiatives to minimize wasted energy and resources
• Be knowledgeable of all menus and specifications
• Maintain constant follow up with dining hall standards
• Follow company safety practices to minimize risk
• Be responsible for daily reporting
• Communicate effectively with subordinates, co-workers, and supervisors
• Motivate and foster a positive work environment
• Attend related in-service training and staff meetings
• Understand Food Safety as it pertains to special diet preparations and cooking for individuals with allergies
• Interact professionally with Campers, Staff, and Parents
• Control inventory
• Place orders
• Project management and planning
• Uphold Wolfoods Standards of Service and Quality
• Maintain Health Department sanitation standards
• Manage staff and client relations
• Follow the Wolfoods Camp Food Training Program
• Use weights and measures to execute recipes
• Prepare all menu items and special events
• Follow standardized recipes and ensure production timing, quantity, quality, and plating are accurate
• Lead in planning, scheduling, directing, and training
• Understand cross-utilization and production planning
• Estimate production needs, establish par levels, order supplies, and maintain inventory
• Place accurate food orders ahead of time
• Maintain kitchen and equipment to health standards
• Teach and enforce safety regulations
• Specialized food preparation for events
• Assist in developing and tasting recipes
• Assist in planning menus
• Recommend equipment purchases

• 4+ years commercial kitchen experience in a lead role
• Minimum three professional references required with application submission
• Proficient in relevant skills relating to the specific role
• Quality driven and self-motivated
• High level computer literacy
• Recognize and uphold Health Department standards
• Able to lead a team and take direction
• Minimum 6-day work week, approximately 70 hours
• Must live on-site in a rural setting with the possibility of shared living spaces
• Must be able to stand for long periods
• Must be able to lift and carry 50 pounds
• Must be able to bend, stretch, and reach for extended periods
• Must be Serv Safe Manager Certified
• Must possess a Serv Safe Allergens Certification before the start of camp (Company Sponsored)
• Ability to work under pressure in environments with varying temperatures
• Must be able to cook from scratch
• Institutional and batch cooking…