Live-In Seasonal Camp Kitchen Manager & Head Chef

Wolfoods; Phoenix (AZ); On-site; USD 36,000 - 48,000; 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 on-site operations at a fast-paced summer camp program. You will manage daily culinary operations, supervise staff, oversee budgeting, and enforce allergen safety across a high-volume kitchen.

This on-site, live-in seasonal role runs May through Sept, requiring a minimum 6-day/70-hour week, with competitive pay, a performance bonus, and full room & board included for the contract duration.

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.
• Ability to stand for extended periods, work in hot/cold kitchen settings, and lift up to 50 lbs.
• Ready to live on-site in a rustic setting, work a demanding minimum 6-day/70-hour week, and thrive under pressure.

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: Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain top 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

Computer literacy

Budgeting

Problem solving

Job description

Wolfoods is seeking an experienced Kitchen Manager to lead on-site operations at a fast-paced summer camp program. You will manage daily culinary operations, supervise staff, oversee budgeting, and enforce allergen safety across a high-volume kitchen.

This on-site, live-in seasonal role runs May through Sept, requiring a minimum 6-day/70-hour week, with competitive pay, a performance bonus, and full room & board included for the contract duration.