Seasonal Kitchen Manager & Head Chef — Live-In Camp

Wolfoods; Richmond (NH); On-site; USD 30,000 - 48,000; Full time

Benefits offered by this job

Competitive pay

Performance bonus

Free room & board

Travel allowance

Job summary

Wolfoods is seeking an experienced Kitchen Manager to lead daily culinary operations at our on-site summer camp facilities across the US. You will supervise kitchen staff, manage budgets, and ensure allergen safety in a fast-paced, high-volume setting.

This live-in, on-site role requires a minimum 6-day/70-hour week, with a focus on scratch cooking, menu specs, and strong leadership to maintain exceptional camp dining services.

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).
• Ability to stand for extended periods, work in hot/cold kitchen settings, and lift up to 50 lbs.

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 and maintain top Health Department sanitation standards.
• Manage inventory, place food orders, control budgets, track daily reporting.
• Serve as liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Skills

Leadership

Budgeting

Problem solving

Computer literacy

Job description

Wolfoods is seeking an experienced Kitchen Manager to lead daily culinary operations at our on-site summer camp facilities across the US. You will supervise kitchen staff, manage budgets, and ensure allergen safety in a fast-paced, high-volume setting.

This live-in, on-site role requires a minimum 6-day/70-hour week, with a focus on scratch cooking, menu specs, and strong leadership to maintain exceptional camp dining services.