Live-In Camp Kitchen Leader | Scratch Cooking & Allergen Safety

Wolfoods, Inc.; Birmingham (AL); On-site; USD 41,000 - 55,000; Full time

Benefits offered by this job

Competitive Pay

Bonus

Free Room & Board

Travel Allowance

Job summary

Wolfoods, Inc. seeks an experienced Assistant Kitchen Manager for a hands-on leadership role at our rural summer camps across the United States. This on-site, live-in position oversees all food prep and production for designated day parts, staff management, and allergen safety.

You will lead kitchen operations in a fast-paced, high-volume camp environment, focusing on quality, portion control, sanitation, and inventory. The role requires a 6‑day, 70‑hour week and ServSafe Allergens certification.

Qualifications

• 2+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Allergens certification required before start date; company-sponsored.
• Strong leadership, cooking, able to navigate I-Pad, versatile with ingredients, 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

• Lead and train kitchen staff; foster a high-energy, positive environment.
• Operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
• Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain top Health Department sanitation standards.
• Manage inventory and assist with daily reporting.
• Serve as a liaison between kitchen operations, campers, and camp leadership.

Skills

Leadership

Cooking

Problem-solving

I-Pad navigation

Versatility with ingredients

Job description

Wolfoods, Inc. seeks an experienced Assistant Kitchen Manager for a hands-on leadership role at our rural summer camps across the United States. This on-site, live-in position oversees all food prep and production for designated day parts, staff management, and allergen safety.

You will lead kitchen operations in a fast-paced, high-volume camp environment, focusing on quality, portion control, sanitation, and inventory. The role requires a 6‑day, 70‑hour week and ServSafe Allergens certification.