Camp Kitchen Lead: Allergen-Safe, Scratch Cooking (Live-In)

Wolfoods; Hartford (CT); Sur place; USD 50 000 - 73 000; Plein temps

Avantages offerts par ce poste

Competitive pay

Bonus

Free room & board

Travel allowance

Résumé du poste

Wolfoods is seeking an experienced Assistant Kitchen Manager for a hands-on leadership role at our rural summer camp operations. This on-site, live-in position oversees all prep and production for designated day parts, with staff management and strict allergen safety compliance.

The role demands strong leadership, culinary excellence, and comfort with iPad-based operations in a fast-paced, high-volume kitchen setting. A demanding 6‑day/70‑hour week is required, with full room and board provided.

Qualifications

• 2+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking.
• ServSafe Allergens certification required before start date; company-sponsored.
• Strong leadership and cooking skills; able to navigate iPad and adapt to ingredients; identify Big 9 allergens.
• Physical ability to stand long hours, endure hot/cold kitchen environments, and lift up to 50 lbs.
• Willingness to live on-site in a rustic setting and work a demanding 6‑day/70‑hour week.

Responsabilités

• Lead and train kitchen staff; foster a high-energy, positive environment.
• Oversee prep and production for designated day parts; ensure timely meal service.
• Manage allergen safety protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.).
• Monitor inventory, costs, and daily reporting; support budget with accuracy.
• Serve as liaison between kitchen operations, campers, and camp leadership.

Connaissances

Leadership

Cooking

iPad savvy

Allergen awareness

Description du poste

Wolfoods is seeking an experienced Assistant Kitchen Manager for a hands-on leadership role at our rural summer camp operations. This on-site, live-in position oversees all prep and production for designated day parts, with staff management and strict allergen safety compliance.

The role demands strong leadership, culinary excellence, and comfort with iPad-based operations in a fast-paced, high-volume kitchen setting. A demanding 6‑day/70‑hour week is required, with full room and board provided.