Summer Camp Food Service Director - Seasonal not Local

2026 Summer Camp Food Service Director – Seasonal Relocation

Posted 3 days ago – be among the first 25 applicants.

Wolfoods operates summer camp kitchens across the country between May and September. We are looking for an experienced, motivated, and capable Food Service Operations Director. This position is not local; you will be living abroad on-site for the term of the contract. All lead staff will live on site at the job location – room, board, and travel expense assistance are provided.

The role requires flawless execution of the Wolfoods Camp Food Service Program, including knowledge of food allergens, ability to create dishes for individuals with multiple dietary restrictions, and strict sanitation practices to avoid cross contaminations. You will plan, execute recipes, maintain clean surroundings, and ensure correct service timing, quantity, and quality for all meal periods and special requests.

• Perform all duties toward the goal of providing excellent guest service in an efficient manner.
• Develop effective schedules for staff based on levels of business and budgetary guidelines.
• Schedule and coordinate all side work for personnel.
• Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation.
• Maintain appearance and uniform standards.
• Have a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation.
• Work with the chef on duty in maintaining 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 with the Head Chef and Camp Directors daily concerning all aspects of the 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 checklist 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.
• Responsible for daily reporting.
• Effectively communicate with subordinates, co‑workers, and supervisors.
• Able to motivate and foster a positive work environment.
• Attend related in‑service training and staff meetings.
• Understand Food Safety as it pertains to special‑diet food preparations and cooking for individuals with allergies.
• Professionally interact with campers, staff, and parents.
• Control inventory, place orders, and manage project scheduling.
• Uphold Wolfoods Standards of Service, & 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 that production is accurate in timing, quantity, quality, and plating.
• Actively 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.
• Specialize in 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 of commercial kitchen experience in a lead role.
• Minimum three professional references required with application submission.
• Proficiency in relevant skills relating to the specific role.
• Quality driven and able to self‑motivate.
• High‑level computer literacy.
• Recognize and uphold Health Department standards.
• Able to lead a team and take direction.
• Minimum 6‑day work week, 70‑hour week.
• Must live on‑site in a rural setting with the…