Wolfoods, Inc.
2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocatio
Wolfoods, Inc., Savannah, Georgia, United States, 31441
Job Title
2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocation Job (Not Local)
Company Wolfoods, Inc.
Location Summer camps across the country (May-September). Relocation required.
About the role Wolfoods operates summer camp kitchens between May and September. We are looking for an experienced, motivated, and capable Kitchen Manager / Head Chef (Lead Staff). All lead staff live on site; room, board and travel expense assistance are provided. The position requires flawless execution of the Wolfoods Camp Food Service Program, knowledge of food allergens, the ability to create dishes for people with multiple dietary restrictions, and strict sanitation practices to avoid cross‑contamination. The role involves planning, recipe execution, and maintaining service and culinary needs of the assigned camp while ensuring correct timing, quantity, quality, and sanitation. Communication with campers, staff, directors, managers, and counselors professionally and effectively is essential. Primary responsibilities include managing all aspects of the food service operation, delivering high levels of diner satisfaction, complying with standards, controlling budgets, training staff, and serving as the liaison between the camp and the kitchen. Initiative, leadership, hands‑on self‑reliance, and judgment are required.
Responsibilities
Perform all duties toward the goal of providing excellent guest service efficiently
Develop effective staff schedules 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 areas of operation
Work with the chef on duty to maintain high standards of food presentation and sanitation
Train and develop all front‑of‑house dining personnel
Provide ongoing feedback to all service personnel concerning standards and performance
Communicate daily with the Head Chef and Camp Directors regarding all aspects of dining hall operation
Frequently interact with diners for general feedback
Ensure the dining hall is open and prepared 15 minutes prior to service
Implement a check‑list system to facilitate the dining hall 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 standards for safety practices to minimize risk to self and others
Be responsible for daily reporting
Effectively communicate with subordinates, co‑workers, and supervisors
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, and parents
Control inventory and place orders
Engage in project management and communication tasks
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 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
Specialized food preparation 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 Commercial Kitchen Experience
Minimum three professional references required with application submission
Proficient in relevant skills relating to specific role
Ability to self‑motivate
Able to both lead a team and take direction
Must live on‑site in a rural setting with possibility of shared living spaces
Ability to work under pressure in environments that are above/below average temperatures
Must be able to stand for long periods of time
Must be able to lift and carry a minimum of 50 pounds
Must be able to bend, stretch, and reach for extended periods of time
Must possess a ServSafe Allergens Certification before start of camp (Company Sponsored)
Minimum 6‑day 70‑hour work week
Must be able to cook from scratch
Institutional and batch cooking experience – highly desired
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 part of a team and community
Are available to relocate for the summer season in a rustic living environment
Employment Package
Competitive pay
Bonus system
Room
Board
Transportation expense assistance
Seasonal summer contracts
About Wolfoods, Inc. Wolfoods breaks away from the standard approach to 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 aptly called camp cuisine. Summer camp kitchens and dining halls are an opportunity to educate campers on the importance of balanced diets and green initiatives. A diverse menu allows campers to enjoy favorites and experience culture through cuisine. Each meal offers something freshly baked on site by one of our professional bakers. Campers can enjoy perfectly executed entrees or offerings from the morning fruit and yogurt bar at breakfast and salad bars at lunch and dinner. No camper is left without personalized care. Any camper requiring special diets is attended to by trained chefs. Wolfoods has experience cooking for a variety of diets ranging from kosher to nut‑free, gluten‑free, and vegan.
EEO Statement 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 qualifications 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 regard to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
Salary $1300 - $1500 per week
Other Attributes
Seniority level: Mid‑Senior level
Employment type: Temporary
Job function: Management and Manufacturing
Industry: Food and Beverage Services
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Company Wolfoods, Inc.
Location Summer camps across the country (May-September). Relocation required.
About the role Wolfoods operates summer camp kitchens between May and September. We are looking for an experienced, motivated, and capable Kitchen Manager / Head Chef (Lead Staff). All lead staff live on site; room, board and travel expense assistance are provided. The position requires flawless execution of the Wolfoods Camp Food Service Program, knowledge of food allergens, the ability to create dishes for people with multiple dietary restrictions, and strict sanitation practices to avoid cross‑contamination. The role involves planning, recipe execution, and maintaining service and culinary needs of the assigned camp while ensuring correct timing, quantity, quality, and sanitation. Communication with campers, staff, directors, managers, and counselors professionally and effectively is essential. Primary responsibilities include managing all aspects of the food service operation, delivering high levels of diner satisfaction, complying with standards, controlling budgets, training staff, and serving as the liaison between the camp and the kitchen. Initiative, leadership, hands‑on self‑reliance, and judgment are required.
Responsibilities
Perform all duties toward the goal of providing excellent guest service efficiently
Develop effective staff schedules 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 areas of operation
Work with the chef on duty to maintain high standards of food presentation and sanitation
Train and develop all front‑of‑house dining personnel
Provide ongoing feedback to all service personnel concerning standards and performance
Communicate daily with the Head Chef and Camp Directors regarding all aspects of dining hall operation
Frequently interact with diners for general feedback
Ensure the dining hall is open and prepared 15 minutes prior to service
Implement a check‑list system to facilitate the dining hall 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 standards for safety practices to minimize risk to self and others
Be responsible for daily reporting
Effectively communicate with subordinates, co‑workers, and supervisors
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, and parents
Control inventory and place orders
Engage in project management and communication tasks
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 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
Specialized food preparation 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 Commercial Kitchen Experience
Minimum three professional references required with application submission
Proficient in relevant skills relating to specific role
Ability to self‑motivate
Able to both lead a team and take direction
Must live on‑site in a rural setting with possibility of shared living spaces
Ability to work under pressure in environments that are above/below average temperatures
Must be able to stand for long periods of time
Must be able to lift and carry a minimum of 50 pounds
Must be able to bend, stretch, and reach for extended periods of time
Must possess a ServSafe Allergens Certification before start of camp (Company Sponsored)
Minimum 6‑day 70‑hour work week
Must be able to cook from scratch
Institutional and batch cooking experience – highly desired
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 part of a team and community
Are available to relocate for the summer season in a rustic living environment
Employment Package
Competitive pay
Bonus system
Room
Board
Transportation expense assistance
Seasonal summer contracts
About Wolfoods, Inc. Wolfoods breaks away from the standard approach to 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 aptly called camp cuisine. Summer camp kitchens and dining halls are an opportunity to educate campers on the importance of balanced diets and green initiatives. A diverse menu allows campers to enjoy favorites and experience culture through cuisine. Each meal offers something freshly baked on site by one of our professional bakers. Campers can enjoy perfectly executed entrees or offerings from the morning fruit and yogurt bar at breakfast and salad bars at lunch and dinner. No camper is left without personalized care. Any camper requiring special diets is attended to by trained chefs. Wolfoods has experience cooking for a variety of diets ranging from kosher to nut‑free, gluten‑free, and vegan.
EEO Statement 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 qualifications 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 regard to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
Salary $1300 - $1500 per week
Other Attributes
Seniority level: Mid‑Senior level
Employment type: Temporary
Job function: Management and Manufacturing
Industry: Food and Beverage Services
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