On-Site Kitchen Manager & Lead Chef — Summer Camp

Wolfoods, Inc.; Big Sky (MT); On-site; USD 59,000 - 68,000; 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 a rustic, on-site summer camp. You will oversee daily culinary operations, staff management, budgeting, and allergen safety in a fast-paced, high-volume environment.

This seasonal contract runs May–Sept with full room and board provided. The role requires ready-to-live-on-site, 6-day/70-hour weeks and a passion for high standards in food safety and camp dining.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certified (ServSafe Allergens required before start date; company-sponsored).
• Strong leadership, high computer literacy, budgeting capability, and sharp problem-solving abilities.
• Physical 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, and thrive under pressure.

Responsibilities

• Lead, schedule, and train kitchen staff; foster a high-energy, positive environment.
• Oversee operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
• Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain top Health Department sanitation standards.
• Manage inventory, place food orders, control budgets, track daily reporting.
• Serve as the main liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Skills

Leadership

Budgeting

Allergen safety

Staff training

Food safety

Job description

Wolfoods is seeking an experienced Kitchen Manager for a hands-on leadership role at a rustic, on-site summer camp. You will oversee daily culinary operations, staff management, budgeting, and allergen safety in a fast-paced, high-volume environment.

This seasonal contract runs May–Sept with full room and board provided. The role requires ready-to-live-on-site, 6-day/70-hour weeks and a passion for high standards in food safety and camp dining.