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

Wolfoods; Midlothian (VA); On-site; USD 55,000 - 82,000; Full time

Benefits offered by this job

Competitive pay

Bonus

Free room & board

Travel allowance

Job summary

Wolfoods in the United States seeks an experienced Kitchen Manager for a hands-on, on-site leadership role at a busy summer camp. You will oversee daily culinary operations, staff management, budgeting, and allergen safety in a fast-paced, high-volume environment.

This on-site, live-in position requires managing a 6-day/70-hour week and coordinating with camp leadership to deliver scratch-cooked meals that meet dietary needs and high standards.

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.

Responsibilities

• Operations & Leadership: Lead, schedule, and train kitchen staff; foster a high-energy, positive environment.
• Culinary & Quality Excellence: Manage 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 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

Leadership

Budgeting

Problem solving

Computer literacy

Job description

Wolfoods in the United States seeks an experienced Kitchen Manager for a hands-on, on-site leadership role at a busy summer camp. You will oversee daily culinary operations, staff management, budgeting, and allergen safety in a fast-paced, high-volume environment.

This on-site, live-in position requires managing a 6-day/70-hour week and coordinating with camp leadership to deliver scratch-cooked meals that meet dietary needs and high standards.