Camp Kitchen Manager & Head Chef - Live Onsite Room & Board

Wolfoods; Oklahoma City (OK); On-site; USD 45,000 - 65,000; Part time

Benefits offered by this job

Competitive Pay

Bonus

Free Room & Board

Travel Allowance

Job summary

Wolfoods seeks an experienced Kitchen Manager to lead daily culinary operations at a high-volume summer camp. This on-site, live-in role oversees staff, budgeting, and allergen safety in a fast-paced environment.

You will ensure scratch cooking, menu specs, and compliance with health standards while managing inventory and day-to-day reporting. Seasonal May–Sept with competitive pay and perks.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certified (ServSafe Allergens required before start date; company-sponsored).
• Strong leadership, high computer literacy, budgeting capability, and sharp problem-solving abilities.
• Ability to stand for extended periods, work in hot/cold kitchen settings, and lift up to 50 lbs.
• Ready to live on-site in a rustic setting, work a demanding minimum 6-day/70-hour week, and thrive under pressure.

Responsibilities

• Lead, schedule, and train 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 top 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

Allergen management

Food safety

Staff training

Problem solving

Communication

Education

ServSafe Manager Certification

Job description

Wolfoods seeks an experienced Kitchen Manager to lead daily culinary operations at a high-volume summer camp. This on-site, live-in role oversees staff, budgeting, and allergen safety in a fast-paced environment.

You will ensure scratch cooking, menu specs, and compliance with health standards while managing inventory and day-to-day reporting. Seasonal May–Sept with competitive pay and perks.