2026 - Culinary Professionals - Special Diet (Allergen) Chef / Sous Chef - Seasonal Relocation Jo...

WOLFoods, Inc. operates summer camp kitchens across the country from May through September, specializing in providing exceptional culinary services within a camp environment. The company takes a progressive approach to camp food by moving away from traditional freezer-to-table offerings and prioritizing home-style scratch cooking. Partnering with camps dedicated to offering campers healthy, fresh, and delicious foods, WOLFoods is revolutionizing camp cuisine with a commitment to balanced diets, green initiatives, and cultural diversity through an expansive and thoughtfully crafted menu.

Each meal provided by WOLFoods is a unique experience featuring freshly baked goods prepared on-site by professional bakers in camp bakeries, a variety of hot entrees, and fresh options such as morning fruit and yogurt bars at breakfast, and salad bars during lunch and dinner. Special attention is given to campers with dietary restrictions, ensuring that every individual receives personalized care. The company is experienced and prepared to accommodate a wide range of dietary needs, including kosher, nut-free, gluten-free, and vegan diets.

The role of Special Diets (Allergen) Chef/Sous Chef is a critical, hands-on position, requiring a motivated, experienced professional capable of executing the comprehensive Wolfoods Camp Food Service Program flawlessly. This position is non-local and demands living on-site at the camp location with provided room, board, and travel assistance. The candidate must be adept at managing multiple dietary restrictions—including complex combinations—while maintaining strict sanitation and cross-contamination prevention standards.

Special Diets Chefs and Sous Chefs are responsible for planning menus, preparing scratch-made meals, supervising support staff, and maintaining smooth kitchen operations in a fast-paced environment. They must ensure that meals are produced on time, meet rigorous quality standards, and satisfy special requests. Clear and professional communication with a diverse group including campers, staff, directors, managers, and parents is essential for success.

The position demands strong leadership, the ability to delegate tasks, and the skills to monitor inventory, assemble orders, and maintain health department compliance standards. Candidates should expect to work long hours, typically a minimum of 70 hours across six days per week, in a rustic, rural setting with potential shared accommodations. Physical demands include standing for extended periods, lifting up to 50 pounds, and working efficiently under pressure and varying environmental conditions.

This role offers a competitive seasonal summer contract with a bonus system, along with the benefits of room, board, and transportation expense assistance. The ideal candidate is someone who thrives in a high-volume culinary production setting, embraces continuous learning and teaching, and values being part of a collaborative team and community. This is an opportunity to contribute significantly to an innovative organization dedicated to transforming the standard camp meal into a memorable and nutritious dining experience for all.