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

2026 - Culinary Professionals - Special Diet (Allergen) Chef / Sous Chef - Seasonal Relocation Job is not Local

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Wolfoods operates summer camp kitchens across the country between May - September
. We are looking for an experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS
. This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location – Room, Board, & Travel Assistance are provided. 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 people with a multitude of dietary restrictions and 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. You must maintain clean and comfortable surroundings in a fast‑paced environment while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests.

This position requires the ability 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. Our Culinary Professionals perform skilled scratch‑made food production while supervising and coaching support staff in the kitchen and dining hall.

This work requires initiative, leadership, hands‑on self‑reliance, judgement, teaching, and the ability to delegate tasks.

• Controls Inventory
• Assists in assembling orders to be placed
• Project Management
• Communication
• Uphold Wolfoods Standards of Service & Quality
• In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities
• Interact with Campers, Staff, and Parents
• Uphold Wolfoods Standards of Service and Quality
• Recognize and Maintain Health Department Sanitation Standards
• Manage Staff
• Client Relations
• Follow the comprehensive Wolfoods Camp Food Training Program
• Attend related in‑service training and staff meetings
• Use weights and measures to properly execute recipes
• Prepare all menu items and special request events
• Follow standardized recipes
• Ensure production has accurate timing, quantity, quality, and plating
• Supervise personnel
• Actively engage in planning, scheduling, directing, and training
• Understand the importance of cross-utilization
• Estimate production needs, establish par levels, order adequate supplies, and maintain inventory
• Understand that special diet ingredients could have a 2+ week lead time
• Recommend equipment purchases
• May act as front of house supervisor in the absence of other Wolfoods staff

• 2+ years Commercial Kitchen Experience
• Minimum three professional references required with application submission
• Proficient in relevant skills relating to specific role
• Quality Driven
• Ability to self-motivate
• Maintain a clean work environment
• Uphold Health Department Standards
• Able to both lead a team & take direction
• 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/below average temperatures
• Must be able to stand for long periods of time
• Must be able to lift and carry a minimum of 50 pounds
• Must be able to bend, stretch, and reach for extended periods of time
• Must possess a Serv Safe Allergens Certification before the start of camp (Company Sponsored)
• Must be able to identify the Big 9 Allergens in food and communicate effectively with others
• Must be able to cook from scratch with minimal supervision
• Must be able to take a menu and make several different versions…