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

Wolfoods; Wild Rose (WI); On-site; USD 52,000 - 65,000; 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 across the US. You will oversee daily culinary operations, lead a kitchen team, manage budgets, and ensure allergen safety in a fast-paced, high-volume environment.

This on-site, live-in position requires a minimum 6-day/70-hour week, strong leadership, scratch cooking experience, and ServSafe Manager certification. Competitive pay, bonus, room & board, and travel support are provided.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch cooking experience.
• ServSafe Manager Certification required (Allergens training before start).
• Strong leadership, high computer literacy, budgeting capability, problem-solving.
• Physical ability to stand long hours and lift up to 50 lbs.
• Willingness to live on-site in a rustic setting and work 6-day/70-hour weeks.

Responsibilities

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

Skills

Leadership

Budgeting

Problem-solving

Food Safety

Job description

Wolfoods is seeking an experienced Kitchen Manager for a hands-on leadership role at our rural summer camps across the US. You will oversee daily culinary operations, lead a kitchen team, manage budgets, and ensure allergen safety in a fast-paced, high-volume environment.

This on-site, live-in position requires a minimum 6-day/70-hour week, strong leadership, scratch cooking experience, and ServSafe Manager certification. Competitive pay, bonus, room & board, and travel support are provided.