Live-In Kitchen Manager: Lead Scratch Cooking at Camp

Wolfoods; Williamsport (Lycoming County); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Competitive pay

Bonus

Free room & board

Travel allowance

Job summary

Wolfoods is seeking an experienced Kitchen Manager to lead daily culinary operations at our rural summer camp sites across the US. This on-site, live-in role combines hands-on cooking leadership with staff management, budgeting, and allergen safety.

You will schedule and train kitchen staff, oversee menu specs and scratch cooking, ensure strict sanitation, and maintain a high-energy, pressurized environment during a fast-paced camp season. Minimum six days per week, May through September.

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.
• Physical ability to stand long hours and lift up to 50 lbs.
• Willingness to live on-site in a rustic setting and work a demanding 6-day/70-hour week.

Responsibilities

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

Skills

Leadership

Computer literacy

Budgeting

Problem solving

Job description

Wolfoods is seeking an experienced Kitchen Manager to lead daily culinary operations at our rural summer camp sites across the US. This on-site, live-in role combines hands-on cooking leadership with staff management, budgeting, and allergen safety.

You will schedule and train kitchen staff, oversee menu specs and scratch cooking, ensure strict sanitation, and maintain a high-energy, pressurized environment during a fast-paced camp season. Minimum six days per week, May through September.