Live-In Kitchen Manager & Head Chef — Summer Camp

Wolfoods; New Orleans (LA); On-site; USD 46,000 - 73,000; Full time

Benefits offered by this job

Competitive Pay

Performance Bonus

Free Room & Board

Travel Allowance

Job summary

Wolfoods is seeking an experienced Kitchen Manager for an on-site, live-in role at a fast-paced summer camp operation. You will lead all daily culinary activities, supervise staff, manage budgets, and ensure allergen safety across a high-volume kitchen.

The position runs May–Sept, with a demanding 6‑day/70‑hour workweek and on-site housing. A strong background in scratch cooking and ServSafe certification is required, with company support for allergens training.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certified; Allergens knowledge required before start date; company-sponsored.
• Strong leadership, budgeting capability, and problem-solving abilities.
• Able to live on-site in rustic setting and work a demanding minimum 6-day/70-hour week.

Responsibilities

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

Skills

Staff leadership

Budgeting

Team management

Computer literacy

Education

ServSafe Manager Certified

Tools

Kitchen management software

Job description

Wolfoods is seeking an experienced Kitchen Manager for an on-site, live-in role at a fast-paced summer camp operation. You will lead all daily culinary activities, supervise staff, manage budgets, and ensure allergen safety across a high-volume kitchen.

The position runs May–Sept, with a demanding 6‑day/70‑hour workweek and on-site housing. A strong background in scratch cooking and ServSafe certification is required, with company support for allergens training.