Live-In Camp Kitchen Leader & Head Chef

Wolfoods; Houston (TX); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Competitive pay

Bonus

Free room & board

Travel allowance

Job summary

Wolfoods is seeking an experienced Kitchen Manager to lead daily camp dining operations at on-site facilities. You will supervise kitchen staff, manage budgets, and ensure allergen safety across all menus in a fast-paced, high-volume environment.

The role requires a hands-on leader who can handle a 6-day/70-hour week, adapt to rustic on-site living, and maintain top sanitation standards while delivering scratch-cooked meals for diverse dietary needs.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certified (ServSafe 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.
• Ready to live on-site in a rustic setting, work a demanding minimum 6-day/70-hour week, and thrive under pressure.

Responsibilities

• Operations & Leadership: Lead, schedule, and train kitchen staff; foster a high-energy, positive environment.
• Culinary & Quality Excellence: Operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
• Allergen & Safety Compliance: Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain top 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

Communication

Education

ServSafe Manager Certified

Job description

Wolfoods is seeking an experienced Kitchen Manager to lead daily camp dining operations at on-site facilities. You will supervise kitchen staff, manage budgets, and ensure allergen safety across all menus in a fast-paced, high-volume environment.

The role requires a hands-on leader who can handle a 6-day/70-hour week, adapt to rustic on-site living, and maintain top sanitation standards while delivering scratch-cooked meals for diverse dietary needs.