Live-In Camp Kitchen Leader | Seasonal Head Chef

Wolfoods, Inc.; Colorado Springs (CO); On-site; USD 59,000 - 68,000; Full time

Benefits offered by this job

Seasonal bonus

Room & board

Travel allowance

Leadership role

Job summary

Wolfoods is hiring a Kitchen Manager for a hands-on leadership role at our rural summer camps across the US. This on-site, live-in position requires managing daily culinary operations, staff, budgeting, and allergen safety during the May–September season.

The role requires 4+ years in kitchen leadership, ServSafe Manager certification, strong budgeting and problem-solving skills, and a willingness to live on-site in a rustic setting while working a demanding 6-day/70-hour week.

Qualifications

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

Responsibilities

• Lead, schedule, and train kitchen staff; foster a high-energy, positive environment.
• Operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
• Strict allergen safety and sanitation compliance with Health Department standards.
• Manage inventory, place food orders, control budgets, and track daily reporting.
• Serve as liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Skills

Leadership

Budgeting

Problem-solving

Physical stamina

Computer literacy

Job description

Wolfoods is hiring a Kitchen Manager for a hands-on leadership role at our rural summer camps across the US. This on-site, live-in position requires managing daily culinary operations, staff, budgeting, and allergen safety during the May–September season.

The role requires 4+ years in kitchen leadership, ServSafe Manager certification, strong budgeting and problem-solving skills, and a willingness to live on-site in a rustic setting while working a demanding 6-day/70-hour week.