Live-In Camp Food Service Director | Lead Scratch Kitchen

Wolfoods, Inc.; Kingsport (TN); On-site; USD 68,000 - 88,000; Full time

Benefits offered by this job

Competitive Pay

Bonus

Free Room & Board

Travel Allowance

Job summary

Wolfoods, Inc. is seeking a Food Service Operations Director to oversee all daily culinary and service operations at rural US summer camps. This on-site, live-in role leads FOH and kitchen staff, manages budgets, and ensures strict allergen compliance in a fast-paced, high-volume setting.

The position requires 4+ years in kitchen leadership, ServSafe certifications, and a ability to thrive under pressure while delivering high-quality, scratch-made meals.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certified; Allergens certification required before start date.
• Strong leadership, high computer literacy, budgeting capability and problem solving.
• Ability to stand for long periods, lift up to 50 lbs, and work in a fast-paced kitchen.
• Willing to live on-site in a rustic setting and work 6 days per week.

Responsibilities

• Lead, schedule, and train FOH and kitchen staff; foster a high-energy environment.
• Oversee culinary operations, menu specs, portion control, and timely service.
• Manage allergen safety protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.).
• Administer budget, inventory, orders, and daily reporting.
• Serve as liaison between kitchen, campers, camp leadership, and Wolfoods office.

Skills

Leadership

Budgeting

Computer literacy

Problem solving

Scratch cooking

Education

ServSafe Manager Certified

ServSafe Allergens Certified

Job description

Wolfoods, Inc. is seeking a Food Service Operations Director to oversee all daily culinary and service operations at rural US summer camps. This on-site, live-in role leads FOH and kitchen staff, manages budgets, and ensures strict allergen compliance in a fast-paced, high-volume setting.

The position requires 4+ years in kitchen leadership, ServSafe certifications, and a ability to thrive under pressure while delivering high-quality, scratch-made meals.