Live-In Camp Dining & Operations Director

Wolfoods; Bridgeport (CT); On-site; USD 20,000 - 32,000; Full time

Benefits offered by this job

Competitive pay

Bonus

Free room & board

Travel allowance

Job summary

Wolfoods is seeking an experienced Food Service Operations Director for a hands-on leadership role at our rural summer camp facilities across the US. The position is on-site, live-in, and requires managing daily culinary operations, staff, budgeting, and allergen safety in a fast-paced environment.

This seasonal contract (May–Sept), 6 days per week at 70 hours, includes competitive pay, bonus, free room & board, and travel allowance.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certification; Allergens certification required before start date (company-sponsored).
• Strong leadership, high computer literacy, budgeting capability, and problem-solving abilities.
• Physical ability to stand for extended periods and lift up to 50 lbs.
• Willingness to live on-site and work a demanding 6-day/70-hour week.

Responsibilities

• Operations & Leadership: Lead, schedule, and train FOH and kitchen staff; foster a high-energy, positive environment.
• Culinary & Quality Excellence: Oversee operational flow, portion control, menu specs, scratch cooking, and timely meal service.
• Allergen & Safety Compliance: Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain Health Department sanitation standards.
• Administration & Budget: Manage inventory, place food orders, control budgets, track daily reporting.
• Client Relations: Serve as the main liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Skills

Leadership

Budgeting

Problem-solving

Computer literacy

Allergen management

Job description

Wolfoods is seeking an experienced Food Service Operations Director for a hands-on leadership role at our rural summer camp facilities across the US. The position is on-site, live-in, and requires managing daily culinary operations, staff, budgeting, and allergen safety in a fast-paced environment.

This seasonal contract (May–Sept), 6 days per week at 70 hours, includes competitive pay, bonus, free room & board, and travel allowance.