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2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocation Job is Not Local
Job Overview
Employment Type
Temporary
Full-time
Compensation
Salary
Range $62,400.00 - $72,000.00
Work Schedule
Day Shifts
Weekend Shifts
Fixed Shifts
Benefits
competitive pay
bonus system
Room
Board
transportation expense assistance
seasonal summer contracts
Job Description
WOLFoods, Inc. is a pioneering company operating summer camp kitchens across the United States between May and September, specializing in providing a fresh and innovative approach to camp food service. Unlike traditional camp kitchens that heavily rely on freezer-to-table meals, WOLFoods emphasizes home-style scratch cooking and partners with camps committed to offering healthy, fresh, and delicious food options to campers. This approach has elevated the standard of camp cuisine, creating an inviting and nutritious dining experience that everyone at camp can enjoy. The company's dedication extends beyond just food quality; it also focuses on educating campers about balanced diets, environmental... Show More
Job Requirements
- Must live on-site in a rural setting with the possibility of shared living spaces
- Must be able 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
- Minimum 6-day 70-hour work week
- Must be able to cook from scratch
Job Qualifications
- 4+ years commercial kitchen experience
- Minimum three professional references required with application submission
- Proficient in relevant skills relating to specific role
- Ability to self-motivate
- Able to both lead a team and take direction
- Must possess ServSafe Allergens certification before start of camp (company sponsored)
- Institutional and batch cooking experience highly desired
Job Duties
- Performs all duties toward the goal of providing excellent guest service in an efficient manner
- Develop effective schedules for the 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
- Has 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 FOH dining personnel
- Provide 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 interact 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
- 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 communicates 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 interacts with campers, staff, and parents
- Control inventory
- Place orders
- Project management
- Communication
- Upholds Wolfoods Standards of Service, Quality
- Maintain Health Department Sanitation Standards
- Manage staff
- Client relations
- Follow the comprehensive Wolfoods Camp Food Training Program
- Uses weights and measures to properly execute recipes
- Prepares all menu items and special request events
- Follows standardized recipes
- Ensures that production is accurate in timing, quantity, quality, and plating
- Actively lead in planning, scheduling, directing, and training
- Understand the importance in cross utilization
- Understand the importance of utilizing excess production
- Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory
- Places 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
- Assists in developing and tasting recipes
- Assists in planning menu
- Recommend equipment purchases
- May act as a front of house supervisor when necessary
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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