Allergen-Safe Camp Kitchen Manager (Live-in, Seasonal)

Wolfoods; Roanoke (VA); Vor Ort; USD 25.000 - 39.000; Vollzeit

Benefits dieser Stelle

Competitive seasonal pay

Performance bonus

Free room & board

Travel allowance

Zusammenfassung

Wolfoods is seeking an experienced Assistant Kitchen Manager for a hands-on leadership role at our rural summer camp operations. You will oversee all prep and production for designated day parts, manage staff, and uphold allergen safety standards in a fast-paced, high-volume kitchen.

This on-site, live-in position requires a minimum 6-day work week (70+ hours) and a passion for scratch cooking, quality control, and camp dining operations.

Qualifikationen

• 2+ years in a commercial kitchen leadership role with scratch and institutional cooking experience.
• ServSafe Allergens required before start date; company-sponsored.
• Strong leadership, cooking, able to navigate iPad, versatile with ingredients, allergen awareness, and problem-solving.
• Ability to stand for extended periods and lift up to 50 lbs.
• Willingness to live on-site in a rustic setting and work a demanding 6-day/70-hour week.

Aufgaben

• Lead and train kitchen staff; foster a high-energy, positive environment.
• Oversee operational flow, portion control, menu specs, and scratch cooking.
• Strict allergen and safety compliance with health standards.
• Manage inventory and assist with daily reporting.
• Serve as liaison between kitchen, campers, and camp leadership.

Kenntnisse

Leadership

Cooking

Allergen knowledge

Problem solving

iPad proficiency

Ausbildung

ServSafe Allergens Certification

Jobbeschreibung

Wolfoods is seeking an experienced Assistant Kitchen Manager for a hands-on leadership role at our rural summer camp operations. You will oversee all prep and production for designated day parts, manage staff, and uphold allergen safety standards in a fast-paced, high-volume kitchen.

This on-site, live-in position requires a minimum 6-day work week (70+ hours) and a passion for scratch cooking, quality control, and camp dining operations.