Seasonal Camp Food Service Director - Lead Scratch Kitchen

Wolfoods; Paramus (NJ); On-site; USD 3,444,000 - 5,510,000; Full time

Benefits offered by this job

Competitive pay

Bonus

Free room & board

Travel allowance

Job summary

Wolfoods seeks an experienced Food Service Operations Director to lead daily kitchen and dining operations at multiple on-site summer camp facilities. You will manage FOH and kitchen teams, budgets, and allergen safety in a fast-paced, high-volume setting.

The role requires a hands-on leader who can live on-site, work a demanding 6‑day/70‑hour week, and ensure top-quality, scratch-cooked meals for diverse dietary needs.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking.
• ServSafe Manager Certification including Allergens required before start date.
• Strong leadership, budgeting capability, and sharp problem-solving abilities.
• Ability to stand for extended periods, work in hot/cold kitchen settings, and lift up to 50 lbs.
• Willingness to live on-site in a rustic setting and commit to a 6‑day/70‑hour week.

Responsibilities

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

Skills

Leadership

Computer literacy

Budgeting

Problem solving

Education

ServSafe Manager Certification

Tools

Inventory software

MS Excel

Job description

Wolfoods seeks an experienced Food Service Operations Director to lead daily kitchen and dining operations at multiple on-site summer camp facilities. You will manage FOH and kitchen teams, budgets, and allergen safety in a fast-paced, high-volume setting.

The role requires a hands-on leader who can live on-site, work a demanding 6‑day/70‑hour week, and ensure top-quality, scratch-cooked meals for diverse dietary needs.