Allergen-Safe Camp Kitchen Manager (On-Site)

Wolfoods; Virginia Beach (VA); Sur place; USD 21 000 - 30 000; Plein temps

Avantages offerts par ce poste

Competitive seasonal pay

Bonus

Free Room & Board

Travel Allowance

Résumé du poste

Wolfoods is seeking an Assistant Kitchen Manager for a high-volume, on-site summer camp program. You will lead prep and production for designated day parts, manage staff, and uphold allergen safety standards across all meals.

The role requires hands-on leadership, 2+ years in a commercial kitchen with scratch cooking experience, ServSafe Allergens certification, and a willingness to live on-site in rustic camp settings for a demanding 6‑day/70-hour week. Competitive pay and room & board included.

Qualifications

• 2+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Allergens certification required before start date; company-sponsored.
• Strong leadership, cooking, able to navigate iPad, identify all Big 9 Allergens, and sharp problem-solving abilities.
• Ability to stand for extended periods, work in hot/cold kitchen environments, and lift up to 50 lbs.
• Ready to live on-site in a rustic setting and handle a demanding 6-day/70-hour week.

Responsabilités

• Lead and train kitchen staff; foster a high-energy, positive environment.
• Oversee operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
• Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain Health Department sanitation standards.
• Manage inventory and assist with daily reporting.

Connaissances

Leadership

Cooking

I-Pad navigation

Allergen identification

Problem-solving

Description du poste

Wolfoods is seeking an Assistant Kitchen Manager for a high-volume, on-site summer camp program. You will lead prep and production for designated day parts, manage staff, and uphold allergen safety standards across all meals.

The role requires hands-on leadership, 2+ years in a commercial kitchen with scratch cooking experience, ServSafe Allergens certification, and a willingness to live on-site in rustic camp settings for a demanding 6‑day/70-hour week. Competitive pay and room & board included.