Camp Dining Director — Live-In, On-Site, Room & Board + Bonus

Wolfoods; Greenville (SC); On-site; USD 50,000 - 80,000; Full time

Benefits offered by this job

Competitive Pay

Bonus

Free Room & Board

Travel Allowance

Job summary

Wolfoods is seeking an experienced, high-energy Food Service Operations Director to oversee daily culinary and service operations at a fast-paced summer camp. This on-site, live-in role includes staff management, budgeting, and allergen safety compliance in a high-volume environment.

The position requires a 6-day, 70-hour workweek, meals prepared from scratch, and strong leadership in a rustic camp setting.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certified (ServSafe Allergens required before start date; company-sponsored).
• Strong leadership, high computer literacy, budgeting capability, and sharp problem-solving abilities.
• Ability to stand for extended periods, work in hot/cold kitchen settings, and lift up to 50 lbs.
• Ready to live on-site in a rustic setting, work a demanding 6-day/70-hour week, and thrive under pressure.

Responsibilities

• Lead, schedule, and train Front of House (FOH) and kitchen staff; foster a high-energy, positive environment.
• 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 top Health Department sanitation standards.
• Manage inventory, place food orders, control budgets, track daily reporting.
• Serve as the main liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Skills

Leadership

Budgeting

Problem solving

Computer literacy

Job description

Wolfoods is seeking an experienced, high-energy Food Service Operations Director to oversee daily culinary and service operations at a fast-paced summer camp. This on-site, live-in role includes staff management, budgeting, and allergen safety compliance in a high-volume environment.

The position requires a 6-day, 70-hour workweek, meals prepared from scratch, and strong leadership in a rustic camp setting.