2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocation Job is Not Local

WOLFoods, Inc. is an innovative company dedicated to transforming the traditional summer camp dining experience across the United States. Operating kitchens at various summer camps between May and September, WOLFoods brings fresh, homemade, scratch cooking to camp menus, moving away from the typical freezer-to-table approach.

The organization partners with camps committed to providing healthy, delicious, and balanced meals that cater to a wide variety of dietary needs and preferences. Their diverse menus not only offer campers their favorite meals but also serve as an educational platform to introduce different cultures through cuisine and highlight the importance of balanced diets and environmental sustainability.

With each meal, campers are treated to freshly baked goods, fruit and yogurt bars, salad bars, and specially prepared dishes for those with dietary restrictions, ensuring every camper receives personalized care and attention. WOLFoods is known for its commitment to quality, green initiatives, and exceptional food service standards that enhance the overall camp experience.

The role of Kitchen Manager / Head Chef at WOLFoods is a hands-on and demanding leadership position that requires experienced, motivated, and capable culinary professionals to lead summer camp kitchen operations on-site at the camp locations.

This seasonal, summer contract position demands an individual who can flawlessly execute the WOLFoods Camp Food Service Program while managing every aspect of the kitchen and dining hall operations. The hired candidate will live on-site during the summer season, with room, board, and travel expense assistance provided.

The Kitchen Manager / Head Chef will be responsible for planning menus, managing recipe execution, maintaining strict sanitation protocols, and accommodating a multitude of food allergens and dietary restrictions including kosher, nut-free, gluten-free, and vegan diets.

This role requires excellent leadership and communication skills, as the lead staff member not only manages the kitchen team and front-of-house service workers but also acts as the primary liaison between camp leadership, kitchen staff, and camp attendees.

The Kitchen Manager / Head Chef must coordinate staff schedules, control budgetary considerations, oversee payroll, handle inventory and food ordering, and ensure impeccable food presentation and service timing during all meal periods and special events.

The position requires a strong sense of urgency, professionalism, and the ability to deliver outstanding customer service continuously under fast-paced, sometimes physically challenging conditions. The successful candidate must have a keen understanding of food safety standards, including allergen management and cross-contamination avoidance, and the ability to maintain a clean and organized dining environment.

The Kitchen Manager / Head Chef plays a vital role in shaping the campers' dining experience while fostering a positive work environment, providing ongoing training and feedback, and upholding WOLFoods' standards of quality and service. Candidates should be prepared for 6-day, 70-hour work weeks and be able to live in rural, shared living settings during the summer months.

Experience with institutional and batch cooking is highly desired. This role presents a unique opportunity for culinary professionals passionate about teaching, learning, and being part of a tightly-knit seasonal community that values fresh, nutritious, and culturally rich meals in a camp setting.

Competitive pay, bonus opportunities, and transportation assistance are included as part of the employment package, reflecting WOLFoods' commitment to supporting their staff throughout the summer season.

• 4+ years commercial kitchen experience
• minimum three professional references
• proficient in relevant skills
• self-motivation
• team leadership and ability to take direction
• ability to live on-site in rural setting
• ability to work under pressure
• physical ability to stand for long periods
• ability to lift and carry 50 pounds
• ability to bend, stretch, and reach
• possession of ServSafe Allergens Certification before camp start
• availability for 6-day, 70-hour work week
• capable of scratch cooking
• institutional and batch cooking experience desired

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