Live-In Kitchen Manager & Head Chef — Camp Dining Lead

Wolfoods; Boone (IA); Presencial; USD 25.000 - 39.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Competitive seasonal pay

Performance bonus

Free room & board

Travel allowance

Descripción de la vacante

Wolfoods is seeking an experienced Kitchen Manager to lead a high-volume, on-site kitchen at our rural summer camp facilities. You’ll oversee daily culinary operations, staff scheduling, budgeting, and allergen safety in a fast-paced seasonal setting.

This live-in role requires a minimum 6-day, 70-hour week, strong leadership, and a commitment to scratch cooking excellence. Competitive pay, bonus opportunities, and full room & board are provided for the contract period.

Formación

• 4+ years in a commercial kitchen leadership role with scratch cooking experience.
• ServSafe Manager Certification required; Allergens certification preferred or required before start date.
• Strong leadership, budgeting, and problem-solving abilities are essential.
• Physical ability to stand long hours, lift up to 50 lbs, and work in a demanding kitchen.
• Willingness to live on-site and sustain a 6-day/70-hour week during the contract.

Responsabilidades

• Lead, schedule, and train kitchen staff in a high-volume on-site setting.
• Oversee culinary operations, portion control, and scratch cooking execution.
• Manage allergen safety protocols and health-safety standards.
• Handle inventory, orders, and budget tracking with daily reporting.
• Serve as liaison between campers, camp leadership, Wolfoods, and the corporate office.

Conocimientos

Leadership

Budgeting

Problem-solving

Computer literacy

Educación

ServSafe Manager Certification

ServSafe Allergens Certification

Descripción del empleo

Wolfoods is seeking an experienced Kitchen Manager to lead a high-volume, on-site kitchen at our rural summer camp facilities. You’ll oversee daily culinary operations, staff scheduling, budgeting, and allergen safety in a fast-paced seasonal setting.

This live-in role requires a minimum 6-day, 70-hour week, strong leadership, and a commitment to scratch cooking excellence. Competitive pay, bonus opportunities, and full room & board are provided for the contract period.