On-Site Camp Kitchen Manager — Lead Scratch Cooking & Allergens

Wolfoods; Caldwell (WV); On-site; USD 33,000 - 44,000; Full time

Benefits offered by this job

Competitive Pay

Bonus

Free Room & Board

Travel Allowance

Job summary

Wolfoods seeks an energetic Assistant Kitchen Manager to lead on-site kitchen operations at our rustic summer camp network. This hands-on role covers prep, production, staff leadership, and allergen safety in a fast-paced setting.

Live on-site during the May–Sept season, you will mentor crew, manage inventory, ensure quality control, and maintain sanitation standards while delivering nourishing meals for campers and staff.

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, able to navigate iPad, versatile with ingredients, 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.

Responsibilities

• Operations & Leadership: Lead 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 and assist with daily reporting
• Client Relations: Serve as a liaison between kitchen operations, campers, and camp leadership.

Skills

Leadership

Scratch baking

Allergen safety

Problem solving

Inventory management

Tools

iPad

Job description

Wolfoods seeks an energetic Assistant Kitchen Manager to lead on-site kitchen operations at our rustic summer camp network. This hands-on role covers prep, production, staff leadership, and allergen safety in a fast-paced setting.

Live on-site during the May–Sept season, you will mentor crew, manage inventory, ensure quality control, and maintain sanitation standards while delivering nourishing meals for campers and staff.