Live-In Camp Kitchen Manager & Head Chef (Seasonal)

Wolfoods; Tucson (AZ); On-site; USD 28,000 - 39,000; Full time

Benefits offered by this job

Competitive Pay

Bonus

Free Room & Board

Travel Allowance

Job summary

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

This live-in position requires readiness to live on-site in rustic camp facilities, working a demanding 6-day/70-hour week with a focus on scratch cooking and top sanitation standards.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certification (Allergens required before start date; company-sponsored).
• Strong leadership, high computer literacy, budgeting capability, and sharp problem-solving abilities.
• Ability to live on-site in a rustic setting, and work a demanding minimum 6-day/70-hour week.

Responsibilities

• Operations & Leadership: Lead, schedule, and train kitchen staff; foster a high-energy, positive environment.
• Culinary & Quality Excellence: Operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
• Allergen & Safety Compliance: Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain top Health Department sanitation standards.
• Administration & Budget: Manage inventory, place food orders, control budgets, track daily reporting.
• Client Relations: Serve as the main liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Skills

Leadership

Budgeting

Computer literacy

Problem-solving

Education

ServSafe Manager Certification

Tools

Microsoft Office

Job description

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

This live-in position requires readiness to live on-site in rustic camp facilities, working a demanding 6-day/70-hour week with a focus on scratch cooking and top sanitation standards.