Live-In Camp Kitchen Manager & Head Chef

Wolfoods; Raleigh (NC); On-site; USD 64,000 - 91,000; Full time

Benefits offered by this job

Competitive seasonal pay + bonus

Free room & board

Travel allowance

Bonus

Job summary

Wolfoods seeks an experienced Kitchen Manager for a hands-on leadership role at a rustic, on-site summer camp. You will oversee all daily culinary operations, staff management, budgeting, and allergen safety in a fast-paced environment.

The role requires 4+ years in kitchen leadership, ServSafe certification, and a readiness to live on-site for a demanding 6-day/70-hour week. Competitive seasonal pay with bonuses and room & board are included.

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

• 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 (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) 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

Allergen mgmt

Job description

Wolfoods seeks an experienced Kitchen Manager for a hands-on leadership role at a rustic, on-site summer camp. You will oversee all daily culinary operations, staff management, budgeting, and allergen safety in a fast-paced environment.

The role requires 4+ years in kitchen leadership, ServSafe certification, and a readiness to live on-site for a demanding 6-day/70-hour week. Competitive seasonal pay with bonuses and room & board are included.