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

2026 Kitchen Manager / Head Chef – Seasonal Relocation (Not Local)

Join Wolfoods, Inc. as a 2026 Kitchen Manager / Head Chef in our summer camp kitchens operating across the country from May through September. This is a demanding, hands‑on role requiring you to flawlessly execute the Wolfoods Camp Food Service Program while living on site, with room, board, and travel assistance provided.

• Provide excellent guest service efficiently in all dining‑hall operations.
• Develop staff schedules based on business levels and budget guidelines.
• Coordinate side work and maintain cleanliness and organization in the dining hall.
• Maintain appearance and uniform standards and be present on the floor during meal periods.
• Work with the chef on duty to uphold high levels of food presentation and sanitation.
• Train, develop, and provide feedback to all front‑of‑house dining personnel.
• Communicate daily with the Head Chef and Camp Directors regarding dining‑hall operations.
• Interact with diners for general feedback and manage special requests.
• Ensure the dining hall is ready 15 minutes prior to service and implement a checklist system.
• Follow Wolfoods initiatives for environmental practices to minimize waste.
• Understand all menus and specifications; control inventory, place orders, and estimate production needs.
• Report daily and effectively communicate with subordinates, co‑workers, and supervisors.
• Maintain health‑department sanitation standards, teach and enforce safety regulations.
• Assist in developing and tasting recipes, planning menus, recommending equipment purchases, and may act as a front‑of‑house supervisor when needed.

• 4+ years of commercial kitchen experience.
• Minimum three professional references required at submission.
• Proficiency in relevant kitchen skills and ability to self‑motivate.
• Leadership ability and capacity to take direction.
• Willingness to live on‑site in a rural setting with shared accommodations.
• Ability to work under pressure in varied temperatures, stand for long periods, lift and carry up to 50 pounds, bend, stretch, and reach as needed.
• Must hold a Serv Safe Allergens Certification before camp start (company sponsored).
• Minimum 6‑day, 70‑hour work week; able to cook from scratch.
• Institutional and batch‑cooking experience highly desired.

• Seeking seasonal, summer opportunities.
• Enjoying high‑volume production kitchens and dining facilities.
• Embracing a teaching and learning culture.
• Launching excitement about being part of a team and community.
• Available to relocate for the summer in a rustic living environment.

• Competitive pay and bonus system.
• Room, board, and transportation expense assistance.
• Seasonal summer contracts.

WOLFoods is an Equal Opportunity Employer and treats all applicants for employment equally based on job‑related qualifications, regardless of race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Mid‑Senior level

Temporary

Management and Manufacturing – Food and Beverage Services