Camp Kitchen Manager (Live-In) – Seasonal, Room & Board

Wolfoods, Inc.; Cartersville (GA); On-site; USD 57,000 - 89,000; Full time

Benefits offered by this job

Competitive seasonal pay + bonus

Full room & board provided for the契r

Travel Allowance

Job summary

Wolfoods, Inc. is seeking an experienced Assistant Kitchen Manager for a hands-on leadership role at our rural summer camp facilities across the US.

This on-site, live-in position runs May through September, with a demanding schedule of six days per week and 70 hours per week, requiring strong supervision of prep, production, and allergen safety. You will train staff, ensure scratch cooking standards, manage inventory and reporting, and serve as a liaison between campers and camp leadership.

Qualifications

• 2+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• Certifications: ServSafe Allergens required before start date; company-sponsored.
• Strong leadership, cooking, able to navigate iPad, versatile with ingredients, and sharp problem-solving abilities.

Responsibilities

• Operations & Leadership: Lead and train kitchen staff; foster a high-energy, positive environment.
• Culinary & Quality Excellence: Operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
• Allergen & Safety Compliance: Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain top Health Department sanitation standards.
• Administration & Budget: Manage inventory and assist with daily reporting
• Client Relations: Serve as a liaison between kitchen operations, campers, and camp leadership.

Skills

Leadership

Cooking

Allergen safety

Staff management

Problem solving

Tools

iPad

Job description

Wolfoods, Inc. is seeking an experienced Assistant Kitchen Manager for a hands-on leadership role at our rural summer camp facilities across the US.

This on-site, live-in position runs May through September, with a demanding schedule of six days per week and 70 hours per week, requiring strong supervision of prep, production, and allergen safety. You will train staff, ensure scratch cooking standards, manage inventory and reporting, and serve as a liaison between campers and camp leadership.