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

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

Join Wolfoods, Inc., a company that delivers home‑style, scratch‑cooked meals to summer camps across the country for the 2026 summer season. This hands‑on, demanding position requires a leader who can create allergen‑safe menus in a fast‑paced environment and live on site with room, board, and travel assistance provided.

• Controls inventory and estimates production needs, establishing par levels and ordering supplies.
• Assists in assembling orders and follows the comprehensive Wolfoods Camp Food Training Program.
• Project management, including scheduling, directing, and training kitchen staff.
• Communicates with campers, staff, parents, directors, counselors, and other stakeholders professionally and effectively.
• Upholds Wolfoods Standards of Service & Quality and health department sanitation standards.
• Maintains clean and comfortable surroundings in a fast‑paced environment while ensuring correct service timing, food quantity, and quality for all meal periods and special requests.
• Uses weights and measures to properly execute recipes and follows standardized recipes.
• Prepares all menu items and special request events, ensuring accurate timing, quantity, quality, and plating.
• Supervises personnel, acts as front‑of‑house supervisor in the absence of other Wolfoods staff, and delegates tasks.
• Ensures cross‑contact prevention and eliminates cross‑contamination in allergen‑safe food preparation and cooking.
• Recognizes and maintains Health Department sanitation standards.
• Manages staff, client relations, and attendance at related in‑service training and staff meetings.
• Prepares dish variations to accommodate dietary needs and provides a “safe special diet and allergen food production” protocol.
• Recommends equipment purchases and ensures all personnel follow the Wolfoods Camp Food Service Program.

• 2+ years commercial kitchen experience.
• Minimum of three professional references required with application submission.
• Proficient in relevant skills related to the specific role.
• Quality‑driven, self‑motivated, and able to lead a team and take direction.
• Maintain a clean work environment and uphold health department standards.
• Minimum 6‑day, 70‑hour work week.
• Must live on‑site in a rural setting with the possibility of shared living spaces.
• Ability to work under pressure in environments that are above or below average temperatures.
• Must stand for long periods, lift and carry a minimum of 50 pounds, and bend, stretch, and reach for extended periods.
• Must possess a Serv Safe Allergens certification before the start of camp (company sponsored).
• Must identify the Big 9 Allergens in food and communicate effectively.
• Must cook from scratch with minimal supervision and take a menu to make several versions 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.
• Are available to relocate for the summer season in a rustic living environment.

• Competitive pay ($900 – $1300 per week).
• Bonus system.
• Room and board.
• Transportation expense assistance.
• Seasonal summer contracts.

Wolfoods breaks away from the standard approach towards “camp food” by eliminating the standard freezer‑to‑table fare and improving it with home‑style scratch cooking. Partnerships with camps committed to offering healthy, fresh, and delicious foods change the perception of camp food into what Wolfoods calls camp cuisine. Each meal offers fresh, on‑site baked goods, entrees, and salad bars, while special diets are attended to by trained chefs.

Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to nut‑free, or gluten‑free to vegan.

Salary: $900 – $1300 per week.

Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job‑related qualifications and 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.

Seniority level:
Not Applicable |

Employment type:

Temporary | Job function:
Other | Industries:
Food and Beverage Services.