Seasonal Camp Kitchen Manager & Head Chef | Live-Onsite

Wolfoods, Inc.; Candler (NC); On-site; USD 28,000 - 34,000; Part time

Benefits offered by this job

Competitive Pay

Bonus

Free Room & Board

Travel Allowance

Job summary

Wolfoods, Inc. is seeking an experienced Kitchen Manager for a hands-on leadership role at a rural summer camp. The on-site, live-in position oversees daily culinary operations, staff management, budgeting, and strict allergen safety protocols to ensure top-quality meals for campers.

This seasonal contract runs May through September, with a demanding 6-day/70-hour week. You will coordinate scratch cooking, menu specs, inventory, and health standards while living on-site.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional cooking experience.
• ServSafe Manager Certification required (ServSafe Allergens required before start date; company-sponsored).
• Strong leadership, budgeting capability, and problem-solving abilities.
• Ability to stand for extended periods and lift up to 50 lbs.

Responsibilities

• Operations & Leadership: Lead, schedule, and train kitchen staff; foster a high-energy, positive environment.
• Culinary & Quality Excellence: Manage operational flow, portion control, menu specs, scratch cooking, and timely meal service.
• Allergen & Safety Compliance: Strictly manage food allergy protocols and maintain sanitation standards.
• Administration & Budget: Manage inventory, place orders, control budgets, and track daily reporting.
• Client Relations: Serve as liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Skills

Leadership

Budgeting

Allergen safety

Computer literacy

Job description

Wolfoods, Inc. is seeking an experienced Kitchen Manager for a hands-on leadership role at a rural summer camp. The on-site, live-in position oversees daily culinary operations, staff management, budgeting, and strict allergen safety protocols to ensure top-quality meals for campers.

This seasonal contract runs May through September, with a demanding 6-day/70-hour week. You will coordinate scratch cooking, menu specs, inventory, and health standards while living on-site.