Live-In Summer Camp Kitchen Manager — Lead Scratch Cooking

Wolfoods; Richmond (NH); Presencial; USD 55.000 - 82.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Competitive pay

Performance bonus

Free room and board

Travel allowance

Descripción de la vacante

Wolfoods is seeking an experienced Assistant Kitchen Manager for a hands-on leadership role at a rustic, on-site summer camp. You will oversee all prep and production for the designated day part, manage staff, and ensure allergen safety.

This seasonal contract runs May through September, with a demanding schedule of six days per week and about 70 hours. You will work in a fast-paced, high-volume kitchen and receive competitive pay, a performance bonus, and full room and board.

Formación

• 2+ years in a commercial kitchen leadership role with scratch and institutional baking experience.
• ServSafe Allergens certification required before start date.
• Strong leadership and problem-solving abilities.
• Ability to stand long hours, work in hot/cold kitchen settings, and lift up to 50 lbs.
• Willingness to live on-site in a rustic setting and work a demanding 6-day/70-hour week.

Responsabilidades

• Lead and train kitchen staff; foster a high-energy, positive environment.
• Oversee culinary operations: flow, portion control, menu specs, scratch cooking, timely service.
• Manage allergen safety protocols and health department sanitation standards.
• Administer inventory management and daily reporting.
• Serve as liaison between kitchen, campers, and camp leadership.

Conocimientos

Leadership

Scratch baking

I-Pad navigation

Ingredient versatility

Problem solving

Educación

2+ years kitchen leadership

Descripción del empleo

Wolfoods is seeking an experienced Assistant Kitchen Manager for a hands-on leadership role at a rustic, on-site summer camp. You will oversee all prep and production for the designated day part, manage staff, and ensure allergen safety.

This seasonal contract runs May through September, with a demanding schedule of six days per week and about 70 hours. You will work in a fast-paced, high-volume kitchen and receive competitive pay, a performance bonus, and full room and board.