Live-In Camp Kitchen Manager & Head Chef - Room & Board

Wolfoods; Santa Fe (NM); Sur place; USD 34 000 - 44 000; Plein temps

Avantages offerts par ce poste

Competitive Pay

Bonus

Free Room & Board

Travel Allowance

Résumé du poste

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

This seasonal, May–Sept position requires living on-site, 6‑day workweeks with demanding hours, and a focus on scratch cooking, portion control, and strong team leadership to deliver high-quality meals to camp communities.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certification required; Allergens knowledge preferred; company-sponsored.
• Strong leadership, budgeting, and problem-solving abilities.

Responsabilités

• Lead, schedule, and train kitchen staff; foster a high-energy, positive environment.
• Oversee culinary quality, portion control, menu specs, scratch cooking execution, and timely meal service.
• Strictly manage food allergy protocols and maintain top sanitation standards.
• Manage inventory, place food orders, control budgets, and track daily reporting.
• Serve as the main liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Connaissances

Leadership

Budgeting

Computer literacy

Problem solving

Formation

ServSafe Manager Certified

Description du poste

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

This seasonal, May–Sept position requires living on-site, 6‑day workweeks with demanding hours, and a focus on scratch cooking, portion control, and strong team leadership to deliver high-quality meals to camp communities.