Live-In Camp Kitchen Manager & Lead Chef

Wolfoods; Danbury (CT); Sur place; USD 25 000 - 39 000; 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 to lead high-volume camp dining operations on-site. This live-in, seasonal role covers May through September across rural camp facilities, with a demanding 6-day, 70-hour week schedule and a focus on scratch cooking and allergen safety.

You will supervise kitchen staff, manage inventory and budgets, and serve campers, staff, and Wolfoods corporate leadership with professionalism and energy.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certification (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.

Responsabilités

• 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.

Connaissances

Leadership

Budgeting

Problem solving

Computer literacy

Formation

ServSafe Manager Certification

Description du poste

Wolfoods is seeking an experienced Kitchen Manager to lead high-volume camp dining operations on-site. This live-in, seasonal role covers May through September across rural camp facilities, with a demanding 6-day, 70-hour week schedule and a focus on scratch cooking and allergen safety.

You will supervise kitchen staff, manage inventory and budgets, and serve campers, staff, and Wolfoods corporate leadership with professionalism and energy.