Live-In Camp Kitchen Manager & Lead Chef

Wolfoods; East Brookfield (MA); On-site; USD 30,000 - 47,000; Full time

Benefits offered by this job

Competitive seasonal pay

Performance 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 camp facilities. This on-site, live-in position runs May through Sept, with a demanding 6-day, 70-hour week and exempt status.

You will supervise daily culinary operations, manage staff, budgeting, and allergen safety. Responsibilities include overseeing menu planning, scratch cooking, inventory control, vendor relations, and strict allergy protocols (Kosher, nut-free, gluten-free, vegan), while

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certification required; company-sponsored.
• ServSafe Allergens required before start date.
• Ability to live on-site in a rustic setting and work a demanding 6-day/70-hour week.

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 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

Computer literacy

Budgeting

Problem-solving

Job description

Wolfoods is seeking an experienced Kitchen Manager for a hands-on leadership role at our rural summer camp facilities. This on-site, live-in position runs May through Sept, with a demanding 6-day, 70-hour week and exempt status.

You will supervise daily culinary operations, manage staff, budgeting, and allergen safety. Responsibilities include overseeing menu planning, scratch cooking, inventory control, vendor relations, and strict allergy protocols (Kosher, nut-free, gluten-free, vegan), while