Camp Food Service Director On-Site Lead Kitchen

Wolfoods, Inc.; Kansas City (MO); On-site; USD 68,000 - 96,000; Full time

Benefits offered by this job

Competitive Pay

Performance Bonus

Free Room & Board

Travel Allowance

Job summary

We are seeking an experienced, high-energy Food Service Operations Director for a hands-on leadership position at Wolfoods. You will oversee all daily culinary and service operations, staff management, budgeting, and allergen safety at a top-tier summer camp.

This on-site, live-in role requires working in rustic summer camp settings across the US, with a demanding 6-day/70-hour week and opportunities to lead a dynamic team and ensure nutrition-focused dining for diverse dietary needs.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certification required; ServSafe Allergens required before start date; company-sponsored.

Responsibilities

• Lead, schedule, and train FOH and kitchen staff; foster a high-energy, positive environment.
• Oversee operational flow, portion control, menu specs, scratch cooking, 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 main liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Skills

Leadership

Budgeting

Computer literacy

Problem-solving

Education

ServSafe Manager Certification

ServSafe Allergens Certification

Job description

We are seeking an experienced, high-energy Food Service Operations Director for a hands-on leadership position at Wolfoods. You will oversee all daily culinary and service operations, staff management, budgeting, and allergen safety at a top-tier summer camp.

This on-site, live-in role requires working in rustic summer camp settings across the US, with a demanding 6-day/70-hour week and opportunities to lead a dynamic team and ensure nutrition-focused dining for diverse dietary needs.