Live-In: Summer Camp Food Service Director

Wolfoods; Baltimore (MD); On-site; USD 46,000 - 118,000; Full time

Benefits offered by this job

Competitive Pay

Bonus

Free Room & Board

Travel Allowance

Job summary

Wolfoods seeks an experienced Food Service Operations Director for a hands-on leadership role at our rural summer camp facilities. You will oversee daily culinary and service operations, staff management, budgeting, and allergen safety to deliver high-quality meals.

You will collaborate with camp leadership, ensure sanitation compliance, manage inventory and vendor relations for continuous improvement across FOH and kitchen teams.

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.
• Strong leadership, high computer literacy, budgeting capability, and sharp problem-solving abilities.
• Willingness to live on-site in a rustic setting and work a demanding 6-day/70-hour week.
• Ability to stand for extended periods and lift up to 50 lbs.

Responsibilities

• Lead, schedule, and train FOH and kitchen staff; foster a high-energy environment.
• Oversee culinary operations, portion control, menu specs, and scratch cooking execution.
• Strictly manage allergen protocols 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

Leadership

Computer literacy

Budgeting

Problem-solving

Job description

Wolfoods seeks an experienced Food Service Operations Director for a hands-on leadership role at our rural summer camp facilities. You will oversee daily culinary and service operations, staff management, budgeting, and allergen safety to deliver high-quality meals.

You will collaborate with camp leadership, ensure sanitation compliance, manage inventory and vendor relations for continuous improvement across FOH and kitchen teams.