Live-In Camp Kitchen Manager & Head Chef

Wolfoods; Jacksonville (FL); On-site; USD 41,000 - 68,000; Full time

Benefits offered by this job

Competitive pay

Performance bonus

Free room & board

Travel allowance

Job summary

Wolfoods seeking an experienced Kitchen Manager for a hands-on leadership role at our rural summer camp facilities. This on-site, live-in position oversees daily culinary operations, staff management, budgeting, and allergen safety in a fast-paced, high-volume environment.

The role requires 4+ years in a commercial kitchen leadership role, ServSafe Manager certification with allergens, and a willingness to live on-site and work 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 certification with allergens required before start date (company-sponsored).
• Strong leadership, budgeting, and problem-solving abilities.

Responsibilities

• Operations & Leadership: Lead, schedule, and train kitchen staff; foster a high-energy environment.
• Culinary & Quality Excellence: Manage operational flow, portion control, menu specs, scratch cooking, and timely meal service.
• Allergen & Safety Compliance: Strictly manage food allergy protocols and health department sanitation standards.
• Administration & Budget: Manage inventory, place orders, control budgets, track daily reporting.
• Client Relations: Serve as the liaison between kitchen operations, campers, leadership, and Wolfoods corporate office.

Skills

Leadership

Budgeting

Allergen management

Problem solving

Computer literacy

Education

ServSafe Manager Certified

Job description

Wolfoods seeking an experienced Kitchen Manager for a hands-on leadership role at our rural summer camp facilities. This on-site, live-in position oversees daily culinary operations, staff management, budgeting, and allergen safety in a fast-paced, high-volume environment.

The role requires 4+ years in a commercial kitchen leadership role, ServSafe Manager certification with allergens, and a willingness to live on-site and work a demanding 6-day/70-hour week.