Live-in Kitchen Manager & Head Chef (Seasonal Camp)

Wolfoods; Pittsburgh (Allegheny County); Sur place; USD 30 000 - 54 000; Plein temps

Avantages offerts par ce poste

Competitive seasonal pay + performance

Free room & board

Travel expense assistance

Résumé du poste

Wolfoods is seeking an experienced Kitchen Manager for a hands-on leadership role at a rural summer camp. This on-site, live-in position oversees daily culinary operations, staff management, budgeting, and strict allergen safety in a fast-paced setting.

The role requires 4+ years in kitchen leadership, ServSafe certification, strong leadership, and the ability to function in a rustic, high-volume camp environment, with a 6‑day, 70‑hour week baseline.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch cooking experience.
• ServSafe Manager Certification (Allergens required before start date; company-sponsored).
• Strong leadership, high computer literacy, budgeting capability, and problem-solving abilities.
• Ability to stand for extended periods, work in hot/cold kitchen settings, and lift up to 50 lbs.
• Willingness to live on-site in a rustic setting and work a demanding minimum 6-day/70-hour week.

Responsabilités

• Lead, schedule, and train kitchen staff; foster a high-energy, positive environment.
• Oversee operational flow, portion control, menu specs, scratch cooking, and timely meal service.
• Strictly manage food allergy protocols and maintain Health Department sanitation standards.
• Manage inventory, place food orders, control budgets, and track daily reporting.
• Serve as the main liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Connaissances

Leadership

Budgeting

Problem solving

Description du poste

Wolfoods is seeking an experienced Kitchen Manager for a hands-on leadership role at a rural summer camp. This on-site, live-in position oversees daily culinary operations, staff management, budgeting, and strict allergen safety in a fast-paced setting.

The role requires 4+ years in kitchen leadership, ServSafe certification, strong leadership, and the ability to function in a rustic, high-volume camp environment, with a 6‑day, 70‑hour week baseline.