Live-In Camp Food Service Director: Scratch Cooking & Ops

Wolfoods; Richmond (NH); On-site; USD 30,000 - 39,000; 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 United States. You will oversee daily culinary and service operations, manage staff, control budgets, and ensure strict allergen safety standards in a fast-paced, high-volume environment.

This on-site, live-in position requires strong cooking operations knowledge, the ability to train teams, and a commitment to quality, sanitation, and guest

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certification required; Allergens addressed before start date with company sponsorship.
• Strong leadership, budgeting capability, and sharp problem-solving abilities.

Responsibilities

• Lead, schedule, and train FOH and kitchen staff; foster a high-energy, positive environment.
• Oversee operational flow, portion control, menu specs, scratch cooking, and timely meal service.
• Manage allergen protocols and sanitation standards in line with Health Department requirements.
• Administer inventory, food orders, budget control, and daily reporting.
• Serve as liaison between kitchen operations, campers, camp leadership, and Wolfoods corporate.

Skills

Leadership

Budgeting

Allergen safety

Staff training

Computer literacy

Education

ServSafe Manager Certified

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 United States. You will oversee daily culinary and service operations, manage staff, control budgets, and ensure strict allergen safety standards in a fast-paced, high-volume environment.

This on-site, live-in position requires strong cooking operations knowledge, the ability to train teams, and a commitment to quality, sanitation, and guest