Live-In Kitchen Manager: Camp Dining & Scratch Cooking

Wolfoods; Savannah (GA); Presencial; USD 33.000 - 58.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Competitive Pay

Bonus

Free Room & Board

Travel Allowance

Descripción de la vacante

Wolfoods is seeking an experienced Kitchen Manager to lead camp dining operations at seasonal, on-site locations across the country. You will oversee daily culinary activities, staff management, budgeting, and strict allergen safety in a high-volume setting.

This live-in role requires a hands-on leader prepared to work a demanding 6-day/70-hour week, May through September, with room and board provided and opportunities to drive culinary quality in vibrant camp communities.

Formación

• 4+ years in a commercial kitchen leadership role with scratch and institutional cooking.
• ServSafe Manager Certification (Allergens) required before start date; company-sponsored.
• Strong leadership, budgeting and problem-solving abilities.
• Ability to stand for long periods and lift up to 50 lbs.

Responsabilidades

• 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 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.

Conocimientos

Leadership

Budgeting

Problem-solving

Computer literacy

Herramientas

Inventory software

Descripción del empleo

Wolfoods is seeking an experienced Kitchen Manager to lead camp dining operations at seasonal, on-site locations across the country. You will oversee daily culinary activities, staff management, budgeting, and strict allergen safety in a high-volume setting.

This live-in role requires a hands-on leader prepared to work a demanding 6-day/70-hour week, May through September, with room and board provided and opportunities to drive culinary quality in vibrant camp communities.