Camp Dining Director: Live-In, Scratch Kitchen Leader

Wolfoods

Orlando (FL)

On-site

USD 52,349,000 - 63,370,000

Full time

6 days ago
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Benefits offered by this job

Competitive Pay
Bonus
Free Room & Board
Travel Allowance

Job summary

Wolfoods is seeking an experienced Food Service Operations Director for an on-site, live-in role at seasonal camps. You will lead daily culinary and service operations, manage staff, budgets, and allergen safety in a fast-paced, high-volume environment across rustic camp facilities.

The position requires 4+ years in kitchen leadership, ServSafe certification, and willingness to live on-site, with a demanding 6-day/70-hour workweek. Competitive pay and benefits accompany this role.

Qualifications

  • 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
  • ServSafe Manager Certified (Allergens required before start; company-sponsored).
  • Strong leadership, high computer literacy, budgeting capability, and sharp problem-solving abilities.
  • Physical: stand long hours, lift up to 50 lbs, work in hot/cold kitchen.
  • Live on-site in a rustic setting; 6-day/70-hour weeks.

Responsibilities

  • Lead, schedule, and train Front of House and kitchen staff; foster a high-energy environment.
  • Oversee operational flow, portion control, menu specs, scratch cooking, and timely service.
  • Manage allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan) and health sanitation standards.
  • Handle inventory, food orders, budgets, and daily reporting.
  • Serve as liaison between kitchen operations, campers, camp leadership, and Wolfoods corporate office.

Skills

Leadership
Budgeting
Problem solving

Job description

Wolfoods is seeking an experienced Food Service Operations Director for an on-site, live-in role at seasonal camps. You will lead daily culinary and service operations, manage staff, budgets, and allergen safety in a fast-paced, high-volume environment across rustic camp facilities.

The position requires 4+ years in kitchen leadership, ServSafe certification, and willingness to live on-site, with a demanding 6-day/70-hour workweek. Competitive pay and benefits accompany this role.

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