Live-In Kitchen Manager | Camp Dining Leader

Wolfoods, Inc.; Miami (FL); On-site; USD 59,000 - 68,000; 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 a rural summer camp. You will oversee daily culinary operations, manage staff, budgeting, and allergen safety, while living on-site during the seasonal contract.

The position is on-site, full-time, with a minimum 6-day/70-hour week and competitive pay plus a performance bonus. Full room and board are provided for the contract period.

Qualifications

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

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

Kitchen leadership

Budgeting

Staff training

Allergen safety

Job description

Wolfoods is seeking an experienced Kitchen Manager for a hands-on leadership role at a rural summer camp. You will oversee daily culinary operations, manage staff, budgeting, and allergen safety, while living on-site during the seasonal contract.

The position is on-site, full-time, with a minimum 6-day/70-hour week and competitive pay plus a performance bonus. Full room and board are provided for the contract period.