Camp Kitchen Manager | Live-In, High-Volume Scratch Cooking

Wolfoods, Inc.; City of Albany (NY); On-site; USD 59,000 - 68,000; Full time

Benefits offered by this job

Competitive pay

Performance bonus

Free room & board

Travel allowance

Job summary

Wolfoods, Inc. is seeking an experienced Kitchen Manager for a hands-on leadership role at a rural summer camp.

This on-site, live-in position oversees daily culinary operations, staff management, budgeting, and allergen safety in a fast-paced, high-volume environment. The role requires 4+ years in a commercial kitchen leadership capacity, ServSafe Manager certification (Allergens required before start), and a willingness to live on-site, work a demanding 6-day/70-hour week.

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, 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, and work a demanding minimum 6-day/70-hour week.

Responsibilities

• Lead, schedule, and train kitchen staff; foster a high-energy, positive environment.
• Oversee operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
• Strictly manage food allergy protocols and maintain Health Department sanitation standards.
• Manage inventory, place food orders, control budgets, and track daily reporting.
• Serve as liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Skills

Kitchen leadership

Budgeting

Problem solving

Computer literacy

Job description

Wolfoods, Inc. is seeking an experienced Kitchen Manager for a hands-on leadership role at a rural summer camp.

This on-site, live-in position oversees daily culinary operations, staff management, budgeting, and allergen safety in a fast-paced, high-volume environment. The role requires 4+ years in a commercial kitchen leadership capacity, ServSafe Manager certification (Allergens required before start), and a willingness to live on-site, work a demanding 6-day/70-hour week.