Seasonal Live-In Camp Kitchen Manager & Chef

Wolfoods; Big Sky (MT); On-site; USD 25,000 - 39,000; Full time

Benefits offered by this job

Competitive pay

Bonus

Free Room & Board

Travel Allowance

Job summary

Wolfoods is seeking an experienced, hands-on Kitchen Manager for a seasonal, on-site role at rural summer camp facilities. You will lead daily culinary operations, manage staff, budgets, and allergen safety in a fast-paced, high-volume environment.

This live-in position runs May through Sept; expect a demanding 6-day/70-hour workweek and close collaboration with camp leadership and Wolfoods corporate office to deliver scratch-cooked meals.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certification; ServSafe Allergens required before start date (company-sponsored).
• Demonstrated leadership, budgeting capability, and strong problem-solving abilities.

Responsibilities

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

Skills

Leadership

Budgeting

Kitchen management

Problem solving

Job description

Wolfoods is seeking an experienced, hands-on Kitchen Manager for a seasonal, on-site role at rural summer camp facilities. You will lead daily culinary operations, manage staff, budgets, and allergen safety in a fast-paced, high-volume environment.

This live-in position runs May through Sept; expect a demanding 6-day/70-hour workweek and close collaboration with camp leadership and Wolfoods corporate office to deliver scratch-cooked meals.