Camp Food Service Director: Lead Scratch Kitchen & Ops

Wolfoods; Jackson Township (PA); On-site; USD 19,000 - 29,000; Full time

Benefits offered by this job

Competitive seasonal pay

Performance 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 United States. 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 a minimum of 4 years in a commercial kitchen leadership role with scratch cooking, ServSafe Manager certification, and a willingness to live on-site

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certified (Allergens required before start date; company-sponsored).
• Strong leadership, high computer literacy, budgeting capability, and sharp problem-solving abilities.

Responsibilities

• Lead, schedule, and train 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 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

Staff training

Computer literacy

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 United States. 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 a minimum of 4 years in a commercial kitchen leadership role with scratch cooking, ServSafe Manager certification, and a willingness to live on-site