Live-In Camp Food Service Director – Scratch Cooking & Leadership

Wolfoods, Inc.; Colorado Springs (CO); On-site; USD 59,000 - 77,000; Full time

Benefits offered by this job

Competitive pay

Bonus

Free room & board

Travel allowance

Job summary

Wolfoods, Inc. seeks a hands-on Food Service Operations Director for on-site, live-in leadership at rural summer camp facilities across the US. You will oversee daily culinary and service operations, staff management, budgeting, and allergen safety in a fast-paced, high-volume setting.

The role requires leading FOH and kitchen teams six days per week, managing inventory, and ensuring strict health standards while delivering scratch cooking and excellent camp dining experiences.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager certification required (Allergens required before start date, company-sponsored).
• Strong leadership, high computer literacy, 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.

Responsibilities

• Lead, schedule, and train Front of House and kitchen staff, fostering a high-energy environment.
• Oversee culinary operations, portion control, menu specs, scratch cooking, and timely meal service.
• Enforce allergen safety protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain sanitary standards.
• Manage inventory, place orders, control budgets, and track daily reporting.
• Serve as liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Skills

Leadership

Budgeting

Allergen management

Food safety

Problem-solving

Job description

Wolfoods, Inc. seeks a hands-on Food Service Operations Director for on-site, live-in leadership at rural summer camp facilities across the US. You will oversee daily culinary and service operations, staff management, budgeting, and allergen safety in a fast-paced, high-volume setting.

The role requires leading FOH and kitchen teams six days per week, managing inventory, and ensuring strict health standards while delivering scratch cooking and excellent camp dining experiences.