Live-In Summer Camp Kitchen Manager - Scratch Cooking Lead

Wolfoods, Inc.; Monterey (MA); On-site; USD 41,000 - 59,000; Full time

Benefits offered by this job

Competitive Pay

Bonus

Free Room & Board

Travel Allowance

Job summary

Wolfoods, Inc. is seeking an experienced, high-energy Assistant Kitchen Manager for a hands-on leadership role at a rural summer camp. You will oversee all prep and production for designated day parts, manage staff, and enforce allergen safety in a fast-paced, high-volume on-site setting.

You will lead kitchen operations, ensure quality and portion control, and handle inventory and daily reporting. The role requires living on-site for a demanding 6-day/70-hour week with seasonal compensation and

Qualifications

• 2+ years in a commercial kitchen leadership role with scratch and institutional/batch baking experience.
• ServSafe Allergens certification required before start date; company-sponsored.
• Strong leadership, scratch baking, ability to navigate iPad, versatility with ingredients, and sharp problem-solving abilities.
• Physical requirements: stand for extended periods, work in hot/cold kitchen settings, lift up to 50 lbs.
• Willing to live on-site in a rustic setting and work a demanding 6-day/70-hour week.

Responsibilities

• Lead and train kitchen staff; foster a high-energy, positive environment.
• Oversee operational flow, portion control, menu specs, scratch cooking, and timely meal service.
• Strict allergen and safety compliance; manage Kosher, Nut-Free, Gluten-Free, Vegan protocols.
• Manage inventory and assist daily reporting.
• Serve as liaison between kitchen operations, campers, and camp leadership.

Skills

Leadership

Scratch baking

iPad navigation

Versatility with ingredients

Problem-solving

Job description

Wolfoods, Inc. is seeking an experienced, high-energy Assistant Kitchen Manager for a hands-on leadership role at a rural summer camp. You will oversee all prep and production for designated day parts, manage staff, and enforce allergen safety in a fast-paced, high-volume on-site setting.

You will lead kitchen operations, ensure quality and portion control, and handle inventory and daily reporting. The role requires living on-site for a demanding 6-day/70-hour week with seasonal compensation and