Live-In Summer Camp Kitchen Manager & Head Chef

Wolfoods; Minneapolis (MN); On-site; USD 42,000 - 61,000; Full time

Benefits offered by this job

Competitive pay

Bonus

Free room & board

Travel allowance

Job summary

Wolfoods is seeking an experienced Kitchen Manager for a hands-on leadership role at our busy summer camps. This on-site, live-in position oversees daily culinary operations, staff scheduling, budgeting, and allergen safety across a fast-paced, high-volume camp kitchen.

You will lead a team, maintain sanitation standards, manage inventory and orders, and serve campers with scratch-cooked meals. The contract runs May through September with competitive pay, a bonus, room and board, and travel

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certified; allergen management experience required (ServSafe Allergens).
• Strong leadership, budgeting capability, and problem-solving abilities.
• Willingness to live on-site in a rustic setting and work a demanding 6-day/70-hour week.

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 for a hands-on leadership role at our busy summer camps. This on-site, live-in position oversees daily culinary operations, staff scheduling, budgeting, and allergen safety across a fast-paced, high-volume camp kitchen.

You will lead a team, maintain sanitation standards, manage inventory and orders, and serve campers with scratch-cooked meals. The contract runs May through September with competitive pay, a bonus, room and board, and travel