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

2026 - Culinary Professionals - Special Diet (Allergen) Chef / Sous Chef – Seasonal Relocation (Non‑Local)

3 days ago – Be among the first 25 applicants. Wolfoods operates summer camp kitchens across the country from May to September. All culinary staff live on site at the job location—room, board, and travel assistance are provided.

We are looking for experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS
. This hands‑on, demanding position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program while meeting strict allergy and dietary restrictions. You must possess knowledge of food allergens, create dishes for a variety of dietary needs, and maintain strict sanitation practices to avoid cross‑contamination.

Key responsibilities include planning, recipe execution, and ensuring correct service timing, quantity, and quality for all meal periods and special requests. You will communicate professionally with children, camp staff, managers, and parents, and supervise kitchen and dining hall personnel with leadership, initiative, and judgment.

• Control inventory and manage par levels
• Assist in placing orders and project management
• Uphold Wolfoods Standards of Service & Quality
• Maintain in‑depth understanding of Food Safety for special‑diet preparation
• Interact with campers, staff, and parents
• Ensure compliance with Health Department Sanitation Standards
• Manage staff and client relations
• Follow the comprehensive Wolfoods Camp Food Training Program
• Attend in‑service training and staff meetings
• Use weights and measures for recipe execution
• Prepare all menu items and special‑request events
• Follow standardized recipes and ensure accurate timing, quantity, quality, and plating
• Supervise personnel and engage in planning, scheduling, directing, & training
• Understand cross‑utilization of ingredients
• Estimate production needs, establish par levels, order supplies, and maintain inventory
• Recognize that special‑diet ingredients may have 2+ week lead times
• Recommend equipment purchases
• Act as front‑of‑house supervisor in the absence of other Wolfoods staff

• 2+ years commercial kitchen experience
• Minimum three professional references with application submission
• Proficiency in relevant skills for this role
• Quality‑driven, self‑motivated, and able to maintain a clean work environment
• Ability to lead a team and take direction
• Minimum six‑day, 70‑hour work week
• Must live on‑site in a rural setting with shared living spaces
• Ability to work under pressure in varying temperatures
• Physical requirements:
  
  stand for long periods, lift & carry 50 lb, bend/stretch/reach extensively
• Must possess a Serv Safe Allergens Certification before camp starts (company‑sponsored)
• Must be able to identify the Big 9 allergens and communicate effectively
• Must cook from scratch with minimal supervision
• Must create multiple menu versions to accommodate dietary needs

• Seeking seasonal, summer opportunities
• Enjoy high‑volume production kitchens and dining facilities
• Embrace a teaching and learning culture
• Excited to be part of a team and community
• Available to relocate for the summer season in a rustic living environment

• Competitive pay
• Bonus system
• Room and board provided
• Transportation expense assistance
• Seasonal summer contracts

Salary: $900 – $1,300 per week.

WOLFoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job‑related qualifications without regard to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.