Seasonal Kitchen Manager — Scratch Cooking, On-Site

Wolfoods; Verbank (NY); Presencial; USD 52.000 - 68.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Competitive pay

Bonus

Free room & board

Travel allowance

Descripción de la vacante

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

This on-site, live-in position requires a proactive leader ready to work a demanding 6-day/70-hour week and to ensure top-quality, scratch-made cuisine for campers across the season.

Formación

• 4+ years in a commercial kitchen leadership role with scratch and institutional cooking experience.
• ServSafe Manager Certification; Allergens knowledge required before start date (company-sponsored).
• Strong leadership, high computer literacy, budgeting capability, and problem-solving abilities.
• Ability to stand for long periods, lift up to 50 lbs, and live on-site in a rustic setting.
• Willing to work a demanding minimum 6-day/70-hour week.

Responsabilidades

• Lead, schedule, and train kitchen staff; foster a high-energy, positive environment.
• Oversee operational flow, portion control, menu specs, scratch cooking, and timely meal service.
• Strictly manage food allergen protocols 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.

Conocimientos

Kitchen leadership

Budgeting

Staff training

Allergen management

Problem-solving

Educación

ServSafe Manager Certification

ServSafe Allergens certification (required before start)

Herramientas

ServSafe Manager Certified

Descripción del empleo

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

This on-site, live-in position requires a proactive leader ready to work a demanding 6-day/70-hour week and to ensure top-quality, scratch-made cuisine for campers across the season.