Live-In Kitchen Manager: High-Volume Camp, Scratch Cooking

Wolfoods, Inc.; Atlanta (GA); On-site; USD 59,000 - 68,000; Full time

Benefits offered by this job

Competitive pay

Bonus

Free Room & Board

Travel Allowance

Job summary

Wolfoods, Inc. is seeking an experienced Kitchen Manager for a hands-on leadership role at rural summer camps. This on-site, live-in position oversees daily culinary operations, staff management, budgeting, and allergen safety, ensuring high-volume, high-quality meals.

The role runs May–Sept (seasonal) with competitive pay, a performance bonus, free room & board, and travel allowance. Strong leadership and ServSafe-certified expertise are required.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certification; Allergens certification required before start date (company-sponsored).
• Strong leadership, high computer literacy, budgeting capability, and sharp problem-solving abilities.
• Ability to live on-site in rustic setting and endure 6-day/70-hour weeks.
• Physical ability to stand for long periods and lift up to 50 lbs.

Responsibilities

• Operations & Leadership: Lead, schedule, and train kitchen staff; foster a high-energy, positive environment.
• Culinary & Quality Excellence: Operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
• Allergen & Safety Compliance: Manage food allergy protocols and maintain Health Department sanitation standards.
• Administration & Budget: Manage inventory, place food orders, control budgets, track daily reporting.
• Client Relations: Liaise between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Skills

Leadership

Budgeting

Job description

Wolfoods, Inc. is seeking an experienced Kitchen Manager for a hands-on leadership role at rural summer camps. This on-site, live-in position oversees daily culinary operations, staff management, budgeting, and allergen safety, ensuring high-volume, high-quality meals.

The role runs May–Sept (seasonal) with competitive pay, a performance bonus, free room & board, and travel allowance. Strong leadership and ServSafe-certified expertise are required.