Live-In Camp Kitchen Manager & Head Chef

Wolfoods; Destin (FL); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Competitive Pay

Bonus

Free Room & Board

Travel Allowance

Job summary

Wolfoods is seeking an experienced Kitchen Manager for a hands-on leadership role at our rural summer camps. You will oversee daily culinary operations, staff management, budgeting, and allergen safety in a fast-paced, high-volume environment.

This on-site, live-in position requires a minimum 6-day/70-hour week and a commitment toScratch cooking, menu specs, and strict sanitation standards. Competitive pay with bonus and room & board provided.

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, 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 6-day/70-hour week, and thrive under pressure.

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.
• Strictly manage food allergy protocols and maintain top Health Department sanitation standards.
• Manage inventory, place food orders, control budgets, track daily reporting.
• Serve as the main liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Skills

Leadership

Budgeting

Problem-solving

Computer literacy

Job description

Wolfoods is seeking an experienced Kitchen Manager for a hands-on leadership role at our rural summer camps. You will oversee daily culinary operations, staff management, budgeting, and allergen safety in a fast-paced, high-volume environment.

This on-site, live-in position requires a minimum 6-day/70-hour week and a commitment toScratch cooking, menu specs, and strict sanitation standards. Competitive pay with bonus and room & board provided.