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

Job Title

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

Wolfoods, Inc.

Summer camps across the country (May-September). Relocation required.

Wolfoods operates summer camp kitchens between May and September. We are looking for an experienced, motivated, and capable Kitchen Manager / Head Chef (Lead Staff). All lead staff live on site; room, board and travel expense assistance are provided. The position requires flawless execution of the Wolfoods Camp Food Service Program, knowledge of food allergens, the ability to create dishes for people with multiple dietary restrictions, and strict sanitation practices to avoid cross‑contamination.

The role involves planning, recipe execution, and maintaining service and culinary needs of the assigned camp while ensuring correct timing, quantity, quality, and sanitation. Communication with campers, staff, directors, managers, and counselors professionally and effectively is essential. Primary responsibilities include managing all aspects of the food service operation, delivering high levels of diner satisfaction, complying with standards, controlling budgets, training staff, and serving as the liaison between the camp and the kitchen.

Initiative, leadership, hands‑on self‑reliance, and judgment are required.

• Perform all duties toward the goal of providing excellent guest service efficiently
• Develop effective staff schedules based on business levels 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 operation
• Work with the chef on duty to maintain high standards of food presentation and sanitation
• Train and develop all front‑of‑house dining personnel
• Provide ongoing feedback to all service personnel concerning standards and performance
• Communicate daily with the Head Chef and Camp Directors regarding all aspects of dining hall operation
• Frequently interact with diners for general feedback
• Ensure the dining hall is open and prepared 15 minutes prior to service
• Implement a check‑list system to facilitate the dining hall throughout the day
• Follow Wolfoods initiatives for environmental practices to minimize wasted energy and resources
• Be knowledgeable of all menus and specifications
• Maintain constant follow‑up with dining hall standards
• Follow company standards for safety practices to minimize risk to self and others
• Be responsible for daily reporting
• Effectively communicate 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
• Professionally interact with campers, staff, and parents
• Control inventory and place orders
• Engage in project management and communication tasks
• Uphold Wolfoods standards of service and quality
• Maintain health department sanitation standards
• Manage staff and client relations
• Follow the comprehensive Wolfoods Camp Food Training Program
• Use weights and measures to properly execute recipes
• Prepare all menu items and special‑request events
• Follow standardized recipes
• Ensure production is accurate in timing, quantity, quality, and plating
• Lead in planning, scheduling, directing, and training
• Understand the importance of cross‑utilization and utilizing excess production
• Estimate production needs, establish par levels, order adequate supplies, and maintain inventory
• Place accurate food orders ahead of time
• Ensure kitchen and equipment are maintained 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
• May act as a front‑of‑house supervisor when necessary

• 4+ years Commercial Kitchen Experience
• Minimum three professional references required with application submission
• Prof…