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

Wolfoods, Inc. revolutionizes the concept of camp food by departing from the typical freezer-to-table approach and embracing home-style scratch cooking. Operating summer camp kitchens across the United States from May to September, Wolfoods partners with camps dedicated to providing campers with healthy, fresh, and delicious meals. Their innovative approach transforms meal service into an educational experience, promoting balanced diets and green initiatives while exposing campers to diverse culinary cultures. Each meal includes offerings freshly baked on-site by professional bakers and diverse options such as a morning fruit and yogurt bar, salad bars at lunch and dinner, as well as perfectly executed entrees. Special diet requirements are met with individualized attention by trained chefs to accommodate dietary restrictions like Kosher, nut-free, gluten-free, and vegan. Wolfoods’ commitment to providing high-quality, nutritious food elevates the camp dining experience to what they call Camp Cuisine, making it not only enjoyable but also educational and inclusive.

This job opportunity is for an experienced, motivated, and capable Special Diets (Allergen) Chef or Sous Chef who will take on a demanding, hands-on role. This position is not local, requiring individuals to live on-site at remote camp locations in rustic or rural settings. Wolfoods provides room, board, and travel assistance as part of the employment package. The successful candidate will be responsible for flawlessly executing the Wolfoods Camp Food Service Program, ensuring that specialized meals for individuals with multiple allergies and dietary restrictions are prepared with care and accuracy. This includes strict adherence to sanitation practices to prevent cross-contact and cross-contamination and the ability to communicate effectively with a wide range of camp stakeholders including children, staff, counselors, and directors.

In this role, the chef will supervise and coach support staff in both kitchen and dining areas, requiring leadership skills, initiative, and sound judgment. Tasks include planning and executing recipes, managing inventory, ordering supplies, and ensuring timely meal service. The candidate must understand the complexities of allergen-safe cooking, be able to modify menu items to accommodate special dietary needs, and uphold the highest health and service standards. The job requires physical stamina to work long hours in varying temperatures, and the ability to lift and carry up to 50 pounds. The ideal candidate embraces the challenge of working in a high-volume production kitchen within a team-oriented, learning-focused environment, and is open to relocating for the summer season. Wolfoods offers competitively compensated seasonal contracts with bonuses, room and board, transportation assistance, and opportunities for professional growth in a unique and meaningful setting.