Lead Camp Kitchen Manager — Scratch Cooking & Allergens

Wolfoods; Austin (TX); Presencial; USD 42 000 - 66 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Competitive pay

Bonus

Free room & board

Travel Allowance

Resumo da oferta

Wolfoods is seeking an experienced Assistant Kitchen Manager to lead on-site operations at our rural summer camp program. This hands-on leadership role oversees daypart prep, production, staff management, and allergen safety in a fast-paced kitchen.

You will drive culinary quality, manage inventory and reporting, and serve as the liaison between kitchen staff, campers, and camp leadership, while thriving under a high-volume schedule (minimum 6 days/70 hours per week) and living on-site.

Qualificações

• 2+ years in a commercial kitchen leadership role with scratch and institutional/batch baking experience.
• ServSafe Allergens certification required before start date; company-sponsored.
• Strong leadership, scratch baking, able to navigate I-Pad, versatile with ingredients, and sharp problem-solving abilities.
• Physical ability to stand for long periods, work in hot/cold kitchen settings, and lift up to 50 lbs.
• Willingness to live on-site in a rustic setting and commit to 6+ days / 70+ hours per week.

Responsabilidades

• Lead 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 health department sanitation standards.
• Manage inventory and assist with daily reporting.
• Serve as a liaison between kitchen operations, campers, and camp leadership.

Conhecimentos

Leadership

Scratch baking

I-Pad navigation

Problem solving

Ingredient versatility

Ferramentas

iPad

Descrição da oferta de emprego

Wolfoods is seeking an experienced Assistant Kitchen Manager to lead on-site operations at our rural summer camp program. This hands-on leadership role oversees daypart prep, production, staff management, and allergen safety in a fast-paced kitchen.

You will drive culinary quality, manage inventory and reporting, and serve as the liaison between kitchen staff, campers, and camp leadership, while thriving under a high-volume schedule (minimum 6 days/70 hours per week) and living on-site.