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

Position Overview Wolfoods operates summer camp kitchens across the country between May and September. We are looking for experienced and motivated Kitchen Managers / Head Chefs (Lead Staff) for a hands‑on and demanding position. All lead staff will live on site at the job location. Room, board, and travel expense assistance are provided. The position requires flawless execution of the Wolfoods Camp Food Service Program, including knowledge of food allergens and the ability to create dishes for a variety of dietary restrictions. It requires planning, recipe execution, and strict sanitation practices to prevent cross contamination and cross‑contact. The lead staff must also facilitate the duties and responsibilities of creating, implementing, and maintaining the service and culinary needs of the assigned camp, while maintaining a clean and comfortable environment in a fast‑paced setting. Communication with children, exchange students, front and back‑of‑house staff, directors, managers, counselors, leaders, specialists, and diners must be professional and effective. A keen sense of urgency is essential; the lead staff must answer all service‑related questions in accordance with Wolfoods Standards of Service Guidelines. Responsibilities 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, & 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 Qualifications & Experience 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 & take direction Must live on‑site in a rural setting with the possibility of shared living spaces Ability 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 possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6‑day 70‑hour work week Must be able to cook from scratch Institutional and batch cooking experience – Highly Desired Ideal Candidates Looking for seasonal, summer opportunities Enjoy the challenge of a high‑volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. Wolfoods breaks away from the standard approach towards camp food by eliminating the standard freezer‑to‑table fare and improving it with home‑style scratch cooking. Partnering with camps committed to offering campers healthy, fresh, and delicious foods, Wolfoods is changing the perception of camp food into something more suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of balanced diets and green initiatives. A diverse menu offering allows campers to enjoy their favorites and experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the morning fruit and yogurt bar at breakfast, and during lunch and dinner, the salad bars. No camper is left without personalized care. Any camper requiring special diets is attended to with the importance by one of our trained chefs. Wolfoods is prepared to cook for an array of diets ranging from kosher to nut‑free, gluten‑free to vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job‑related qualifications and without regard to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law. #J-18808-Ljbffr Wolfoods