2026 - Food Service Director - Rockstar For Summer 2026 (Seasonal Relocation Job Is Not Local)

Wolfoods Inc.; Gauteng; On-site; ZAR 857 000 - 1 202 000; Full time

Job summary

A leading food service company is seeking a Food Service Director to manage operations during summer camp sessions. The role requires extensive experience in commercial kitchens, leadership skills, and a commitment to food safety. The successful candidate will oversee dining hall activities, train staff, and ensure compliance with health and safety standards. This is a temporary, seasonal position that requires relocation and offers competitive pay, room, and board.

Benefits

Room & Board

Competitive Pay

Transportation Expense Assistance

Bonus System

Seasonal Summer Contracts

Qualifications

• 4+ years of commercial kitchen experience in a lead role.
• Proficient in relevant skills relating to the specific role.
• Must be able to lift and carry 50 pounds.

Responsibilities

• Ensure high levels of camp diner satisfaction.
• Train and develop all FOH dining personnel.
• Maintain cleanliness and organization in the Dining Hall.

Skills

Commercial kitchen experience

Leadership

Food safety knowledge

Time management

Communication

Education

ServSafe Manager Certification

ServSafe Allergens Certification

Job description

Overview

• Food Service Director - ROCKSTAR for SUMMER
• (Seasonal Relocation Job is not Local) Wolfoods operates summer camp kitchens across the country between May - September.

We are looking for an experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTOR.

THIS POSITION IS NOT LOCAL.

You will be living abroad on-site for the term of the contract.

This is a HANDS-ON and demanding position.

All lead staff will live on site at the job location – Room, Board, & Travel Expense Assistance are provided.

The position requires flawless execution of the Wolfoods Camp Food Service Program and the knowledge of food allergens to create dishes for people with a variety of dietary restrictions.

It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross contact.

You must facilitate the duties of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp, maintain clean and comfortable surroundings, ensure correct service timing, food quantity, and quality for all meal periods and special requests.

This position requires the ability to communicate with children, exchange students, front‑and‑back‑of‑house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively.

A keen sense of urgency is a must, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines.

The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards.

The position will be the primary contact liaison between the camp and the kitchen – attend all relevant meetings and events, manage payroll, control the flow of special requests, and provide support as expressed by camp leadership.

This job requires initiative, leadership, hands‑on self‑reliance, and judgment.

Responsibilities

• Perform all duties toward the goal of providing excellent guest service efficiently.
• Develop effective schedules for staff based on business levels and budgetary guidelines.
• Schedule and coordinate all side work for personnel.
• Maintain cleanliness and organization in the Dining Hall according to established sanitation standards.
• Maintain appearance and uniform standards.
• Be present on the floor during meal periods to observe, monitor, and follow up on all operations.
• Work with the chef on duty to maintain high standards of food presentation and sanitation.
• Train and develop all FOH dining personnel.
• Provide ongoing feedback to all service personnel on standards and performance.
• Communicate with the Head Chef and Camp Directors daily concerning all aspects of dining hall operations.
• Frequently interact with diners for general feedback.
• Ensure the dining hall is open and prepared 15 minutes prior to service.
• Implement a checklist system to facilitate dining hall operations throughout the day.
• Follow Wolfoods initiatives for environmental practices to minimize wasted energy and resources.
• Be knowledgeable of all menus and specifications.
• Maintain constant follow‑up with dining hall standards.
• Follow company safety practices to minimize risk to self and others.
• Be responsible for daily reporting.
• Effectively communicate with subordinates, co‑workers, and supervisors.
• Able to motivate and foster a positive work environment.
• Attend related in‑service training and staff meetings.
• Understand food safety as it pertains to special diet preparations and cooking for individuals with allergies.
• Professionally interact with campers, staff, & parents.
• Control inventory and place orders.
• Project manage communication.
• Uphold Wolfoods Standards of Service and quality.
• Maintain Health Department sanitation standards.
• Manage staff and client relations.
• Follow the comprehensive Wolfoods Camp Food Training Program.
• Use weights and measures to properly execute recipes.
• Prepare all menu items and special request events.
• Follow standardized recipes.
• Ensure production is accurate in timing, quantity, quality, and plating.
• Lead in planning, scheduling, directing, and training.
• Understand the importance of cross utilization and of utilizing excess production.
• Estimate production needs, establish par levels, order adequate supplies, and maintain inventory.
• Place accurate food orders ahead of time.
• Ensure kitchen and equipment are maintained to health standards.
• Teach and enforce safety regulations.
• Prepare specialized food for events.
• Assist in developing and tasting recipes.
• Assist in planning menus.
• Recommend equipment purchases.
• May act as a Front of House supervisor when necessary.

Qualifications & Experience

• 4+ years of commercial kitchen experience in a lead role.
• Minimum three professional references required with application submission.
• Proficient in relevant skills relating to the specific role.
• Quality‑driven and self‑motivated.
• High‑level computer literacy.
• Recognize and uphold Health Department standards.
• Able to both lead a team and take direction.
• Minimum 6‑day work week, 70‑hour week.
• Must live on‑site in a rural setting with the possibility of shared living spaces.
• Must be able to stand for long periods of time.
• Must be able to lift and carry 50 pounds.
• Must be able to bend, stretch, and reach for extended periods of time.
• Must be ServSafe Manager Certified.
• Must possess a ServSafe Allergens Certification before the start of camp (company sponsored).
• Ability to work under pressure in environments that are above/below average temperatures.
• Must be able to cook from scratch.
• Institutional and batch cooking experience – highly desired.

Ideal Candidates Are

• Looking for seasonal, summer opportunities.
• Enjoy the challenge of a high‑volume production kitchen and dining facility.
• Embrace a teaching and learning culture.
• Get excited about being a part of a team and community.
• Are available to relocate for the summer season in a rustic living environment.

Employment Package Includes

• Competitive Pay
• Bonus System
• Room & Board
• Transportation Expense Assistance
• Seasonal Summer Contracts

About Wolfoods, Inc.

Wolfoods breaks away from the standard approach towards camp food by eliminating the standard freezer‑to‑table fare and improving it with home‑style, scratch cooking.

Partnering with camps committed to offering campers healthy, fresh, and delicious foods, Wolfoods is changing the perception of camp food into something more suitedly called camp cuisine.

Summer camp kitchens and dining halls are a great opportunity to educate campers on the importance of balanced diets and green initiatives.

A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine.

Each meal offers something freshly baked on site by one of our professional bakers in the camp bakery.

Campers can enjoy perfectly executed entrees or may enjoy an offering from the morning fruit and yogurt bar at breakfast and during lunch and dinner, the salad bars.

No camper is left without personalized care.

Any camper requiring special diets is attended to with the utmost importance by one of our trained chefs.

Wolfoods is prepared to cook for an array of diets ranging from kosher to nut‑free, gluten‑free to vegan.

Equal‑Opportunity Employer Statement

Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job‑related qualifications and without regard to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Senioriy level

Mid‑Senior level

Job Type

Temporary

Job Function

Management and Manufacturing

Industries

Food and Beverage Services