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

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

Join to apply for the 2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocation Job is Not Local role at Wolfoods, Inc.

Wolfoods operates summer camp kitchens across the country between May - September
. We are looking for an experienced, motivated, and capable KITCHEN MANAGER / HEAD CHEF (Lead Staff). This is a hands‑on and demanding position. All lead staff will live on site at the job location – Room, Board, & Travel Expense Assistance are provided.

The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program, including knowledge of food allergens and creating dishes for a multitude of dietary restrictions. It demands planning, recipe execution, strict sanitation practices, and the ability to manage the Service & Culinary needs of the assigned camp. You must maintain a clean and comfortable environment in a fast‑paced setting while ensuring correct service timing, food quantity, and quality for all meal periods and special requests.

This position requires effective communication 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, as you will answer all Service & Culinary related questions in accordance with Wolfoods Standards of Service Guidelines.

• Performs all duties toward the goal of providing excellent guest service in an efficient manner
• Develops effective schedules for staff based on levels of business and budgetary guidelines
• Schedules and coordinates side work for personnel
• Maintains cleanliness and organization in the Dining Hall according to established sanitation standards
• Maintains appearance and uniform standards
• Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation
• Works with the chef on duty to maintain high standards of food presentation and sanitation
• Trains and develops all FOH dining personnel
• Provides ongoing feedback to all service personnel concerning standards and performance
• Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation
• Frequently interacts with diners for general feedback
• Ensures the dining hall is open and prepared 15 minutes prior to service
• Implements a check‑list system to facilitate the dining hall throughout the day
• Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources
• Is knowledgeable of all menus and specifications
• Maintains constant follow‑up with dining hall standards
• Follows company safety practices to minimize risk to self and others
• Is responsible for daily reporting
• Effectively communicates with subordinates, co‑workers, and supervisors
• Motivates and fosters a positive work environment
• Attends related in‑service training and staff meetings
• Understands Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies
• Professionally interacts with Campers, Staff, & Parents
• Controls inventory, places orders, and manages project planning and communication
• Upholds Wolfoods Standards of Service & Quality
• Maintains Health Department Sanitation Standards
• Manages staff and client relations
• Follows the comprehensive Wolfoods Camp Food Training Program
• Uses weights and measures to properly execute recipes
• Prepares all menu items and special request events, following standardized recipes
• Ensures that production is accurate in timing, quantity, quality, and plating
• Actively leads in planning, scheduling, directing, and training
• Understands the importance of cross utilization and using excess production
• Estimates production needs, establishes par levels, orders adequate supplies, and maintains inventory
• Places accurate food orders ahead of time
• Ensures the kitchen and equipment are maintained to health standards
• Teaches and enforces safety regulations
• Prepares specialized food for events and assists in developing and tasting recipes
• Assists in planning menu, recommends…