Live-In Camp Kitchen & Food Service Director

Wolfoods; Savannah (GA); On-site; USD 50,000 - 80,000; Full time

Benefits offered by this job

Competitive pay

Bonus

Free room & board

Travel allowance

Job summary

Wolfoods is seeking a Food Service Operations Director to lead on-site camp dining during the May–Sept season. You will oversee daily culinary and service operations, staff scheduling, budgeting, and allergen safety in a high-volume, rustic environment.

This live-in role requires a hands-on leader ready to manage kitchen and FOH teams, ensure top health standards, and partner with camp leadership to deliver exceptional meals while maintaining a strong focus on safety and hospitality.

Qualifications

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

Responsibilities

• Lead, schedule, and train Front of House and kitchen staff; foster a high-energy environment.
• Oversee operational flow, portion control, menu specs, scratch cooking, and timely meal service.
• Strictly manage food allergy protocols and maintain Health Department standards.
• Manage inventory, place orders, control budgets, and track daily reporting.
• Serve as liaison between kitchen operations, campers, camp leadership and Wolfoods corporate.

Skills

Strong leadership

High computer literacy

Budgeting capability

Problem solving

Job description

Wolfoods is seeking a Food Service Operations Director to lead on-site camp dining during the May–Sept season. You will oversee daily culinary and service operations, staff scheduling, budgeting, and allergen safety in a high-volume, rustic environment.

This live-in role requires a hands-on leader ready to manage kitchen and FOH teams, ensure top health standards, and partner with camp leadership to deliver exceptional meals while maintaining a strong focus on safety and hospitality.