Camp Dining Operations Director - On-Site with Room & Board

Wolfoods, Inc.; Bartonsville (PA); On-site; USD 60,000 - 85,000; Full time

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 a hands-on leadership role at our rural summer camp facilities across the US. This on-site, live-in position oversees daily culinary and service operations, staff management, budgeting, and allergen safety in a fast-paced, high-volume environment.

The role requires 4+ years in kitchen leadership, ServSafe Manager certification, 6-day/70-hour weeks, and readiness to live on-site.

Qualifications

• 4+ years in a commercial kitchen leadership role.
• ServSafe Manager certified with Allergens certification required before start date; company-sponsored.
• Strong leadership, budgeting, and problem-solving abilities.
• Ability to stand for extended periods, work in hot/cold kitchen settings, and lift up to 50 lbs.
• Willingness to live on-site in rustic setting and work 6-day/70-hour weeks.

Responsibilities

• Operations & Leadership: Lead, schedule, and train Front of House (FOH) and kitchen staff; foster a high-energy, positive environment.
• Culinary & Quality Excellence: Operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
• Allergen & Safety Compliance: Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain top Health Department sanitation standards.
• Administration & Budget: Manage inventory, place food orders, control budgets, track daily reporting.
• Client Relations: Serve as the main liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Skills

Leadership

Budgeting

Allergen mgmt

Food safety

Job description

Wolfoods is seeking an experienced Food Service Operations Director for a hands-on leadership role at our rural summer camp facilities across the US. This on-site, live-in position oversees daily culinary and service operations, staff management, budgeting, and allergen safety in a fast-paced, high-volume environment.

The role requires 4+ years in kitchen leadership, ServSafe Manager certification, 6-day/70-hour weeks, and readiness to live on-site.