Wolfoods, Inc.
2026 - Culinary Professionals - Special Diet (Allergen) Chef / Sous Chef - Seaso
Wolfoods, Inc., Washington, District of Columbia, us, 20022
2026 - Culinary Professionals - Special Diet (Allergen) Chef / Sous Chef - Seasonal Relocation Job is not Local
Join to apply for the 2026 - Culinary Professionals - Special Diet (Allergen) Chef / Sous Chef - Seasonal Relocation Job is not Local role at Wolfoods, Inc. Overview
Wolfoods operates summer camp kitchens across the country between May and September. We are looking for an experienced, motivated, and capable Special Diet (Allergen) Chef / Sous Chef. This job is not local and is a demanding, hands‑on position. All culinary staff will live on site at the job location – Room, Board, and Travel Assistance are provided. Responsibilities
Control Inventory and assist in assembling orders to be placed. Project Management and communication. Uphold Wolfoods Standards of Service & Quality. In‑depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities. Interact with Campers, Staff, and Parents. Maintain Health Department Sanitation Standards. Manage Staff and client relations. Follow the comprehensive Wolfoods Camp Food Training Program and attend related in‑service training and staff meetings. Use weights and measures to properly execute recipes. Prepare all menu items and special request events following standardized recipes. Ensure production has accurate timing, quantity, quality, and plating. Supervise personnel and actively engage in planning, scheduling, directing, and training. Estimate production needs, establish par levels, order adequate supplies, and maintain inventory. Recommend equipment purchases and may act as front‑of‑house supervisor in the absence of other Wolfoods staff. Qualifications & Requirements
2+ years Commercial Kitchen Experience. Minimum three professional references required with application submission. Proficient in relevant skills relating to specific role. Quality Driven and able to self‑motivate. Maintain a clean work environment and uphold Health Department Standards. Able to both lead a team & take direction. Minimum 6‑day 70‑hour work week. Must live on‑site in a rural setting with the possibility of shared living spaces. Work under pressure in environments that are above/below average temperatures. Stand for long periods of time and lift and carry a minimum of 50 pounds. Bend, stretch, and reach for extended periods of time. Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored). Identify the Big 9 Allergens in food and communicate effectively with others. Cook from scratch with minimal supervision and take a menu and make several different versions of the items to cater to dietary needs. Ideal Candidates
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. Available to relocate for the summer season in a rustic living environment. Employment Package
Competitive Pay. Bonus System. Room, Board, and Transportation Expense Assistance. Seasonal Summer Contracts. About Wolfoods, Inc.
Wolfoods breaks away from the standard approach toward 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 what is more aptly 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 they 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 importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to nut‑free, or gluten‑free to vegan. The above information is general in nature and the level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities, and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job‑related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law. Salary: $900 - $1300 per week
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Join to apply for the 2026 - Culinary Professionals - Special Diet (Allergen) Chef / Sous Chef - Seasonal Relocation Job is not Local role at Wolfoods, Inc. Overview
Wolfoods operates summer camp kitchens across the country between May and September. We are looking for an experienced, motivated, and capable Special Diet (Allergen) Chef / Sous Chef. This job is not local and is a demanding, hands‑on position. All culinary staff will live on site at the job location – Room, Board, and Travel Assistance are provided. Responsibilities
Control Inventory and assist in assembling orders to be placed. Project Management and communication. Uphold Wolfoods Standards of Service & Quality. In‑depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities. Interact with Campers, Staff, and Parents. Maintain Health Department Sanitation Standards. Manage Staff and client relations. Follow the comprehensive Wolfoods Camp Food Training Program and attend related in‑service training and staff meetings. Use weights and measures to properly execute recipes. Prepare all menu items and special request events following standardized recipes. Ensure production has accurate timing, quantity, quality, and plating. Supervise personnel and actively engage in planning, scheduling, directing, and training. Estimate production needs, establish par levels, order adequate supplies, and maintain inventory. Recommend equipment purchases and may act as front‑of‑house supervisor in the absence of other Wolfoods staff. Qualifications & Requirements
2+ years Commercial Kitchen Experience. Minimum three professional references required with application submission. Proficient in relevant skills relating to specific role. Quality Driven and able to self‑motivate. Maintain a clean work environment and uphold Health Department Standards. Able to both lead a team & take direction. Minimum 6‑day 70‑hour work week. Must live on‑site in a rural setting with the possibility of shared living spaces. Work under pressure in environments that are above/below average temperatures. Stand for long periods of time and lift and carry a minimum of 50 pounds. Bend, stretch, and reach for extended periods of time. Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored). Identify the Big 9 Allergens in food and communicate effectively with others. Cook from scratch with minimal supervision and take a menu and make several different versions of the items to cater to dietary needs. Ideal Candidates
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. Available to relocate for the summer season in a rustic living environment. Employment Package
Competitive Pay. Bonus System. Room, Board, and Transportation Expense Assistance. Seasonal Summer Contracts. About Wolfoods, Inc.
Wolfoods breaks away from the standard approach toward 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 what is more aptly 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 they 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 importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to nut‑free, or gluten‑free to vegan. The above information is general in nature and the level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities, and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job‑related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law. Salary: $900 - $1300 per week
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