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2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocation Job is Not Local
Job Overview
Employment Type
Temporary
Compensation
Salary
Range $47,000.00 - $70,500.00
Work Schedule
Standard Hours
Benefits
competitive pay
bonus system
Room
Board
transportation expense assistance
seasonal summer contracts
Job Description
WOLFoods, Inc. is a pioneer in revolutionizing the concept of camp food by replacing the traditional freezer-to-table fare with homemade, scratch-cooked meals. As a company that operates summer camp kitchens across the country from May through September, WOLFoods partners with camps committed to providing campers with healthy, fresh, and delicious foods. This unique approach is designed to elevate camp cuisine to a level that educates campers on balanced diets and environmental sustainability while fostering an appreciation for diverse culinary cultures. Each meal prepared in the WOLFoods camps features freshly baked goods made on-site by professional bakers, alongside perfectly executed entrees,... Show More
Job Requirements
- High school diploma or equivalent
- minimum 4 years of commercial kitchen experience
- ability to self-motivate
- ability to work under pressure
- ability to stand for long periods
- ability to lift 50 pounds
- ability to bend and stretch
- ServSafe Allergens Certification (company sponsored)
- must live on-site during camp season
- willingness to work minimum 6-day 70-hour work weeks
- ability to cook from scratch
- institutional and batch cooking experience preferred
Job Qualifications
- 4+ years commercial kitchen experience
- minimum three professional references required
- proficient in relevant skills
- ability to self-motivate
- able to lead a team and take direction
- must live on-site in a rural setting with possible shared living spaces
- able to work under pressure in varying temperatures
- able to stand for long periods
- able to lift and carry minimum 50 pounds
- able to bend, stretch, and reach for extended periods
- must possess ServSafe Allergens Certification before start of camp
- must be able to cook from scratch
- institutional and batch cooking experience highly desired
Job Duties
- Perform all duties toward providing excellent guest service efficiently
- develop effective staff schedules based on business levels and budget guidelines
- schedule and coordinate side work for personnel
- maintain cleanliness and organization in the dining hall per sanitation standards
- maintain appearance and uniform standards
- observe and monitor dining hall operations during meal periods
- collaborate with the chef on duty to uphold food presentation and sanitation
- train and develop front-of-house dining staff
- provide ongoing feedback on standards and performance
- communicate daily with head chef and camp directors about dining hall operations
- frequently interact with diners for feedback
- ensure dining hall opens and is prepared 15 minutes before service
- implement checklists to manage dining hall throughout the day
- follow environmental initiatives to minimize waste
- be knowledgeable of all menus and specifications
- maintain constant adherence to dining hall standards
- follow safety practices to minimize risk
- handle daily reporting
- communicate effectively with subordinates, co-workers, and supervisors
- motivate and foster a positive work environment
- attend in-service training and staff meetings
- understand food safety related to special diets and allergies
- interact professionally with campers, staff, and parents
- control inventory
- place orders
- manage projects and communication
- uphold Wolfoods standards of service and quality
- maintain health department sanitation standards
- manage staff
- manage client relations
- follow the Wolfoods camp food training program
- accurately use weights and measures to execute recipes
- prepare all menu items and special requests
- follow standardized recipes
- ensure production is accurate in timing, quantity, quality, and plating
- actively lead planning, scheduling, directing, and training
- understand the importance of cross utilization and excess production use
- estimate production needs, set par levels, order supplies, and maintain inventory
- place accurate food orders in advance
- ensure kitchen and equipment meet health standards
- teach and enforce safety regulations
- prepare specialized food for events
- assist in developing and tasting recipes
- assist in menu planning
- recommend equipment purchases
- act as a front-of-house supervisor when needed
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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