Wolfoods, Inc.
2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocatio
Wolfoods, Inc., Knoxville, Tennessee, United States, 37955
2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocation Job (Not Local)
Apply for the
2026 - Culinary Professionals - Kitchen Manager / Head Chef – Seasonal Relocation Job (Not Local)
role at
Wolfoods, Inc.
Overview Wolfoods operates summer camp kitchens across the country between May and September. We are looking for experienced, motivated, and capable kitchen managers and head chefs to lead our camp food service program in a hands‑on, demanding, on‑site position. All lead staff will live on site at the job location; room, board, and travel expense assistance are provided.
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.
Coordinate all side work for personnel and maintain cleanliness and organization in the dining hall.
Maintain appearance, uniform standards, and presence on the floor during meal periods.
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 concerning standards and performance.
Communicate with the Head Chef and Camp Directors daily regarding all aspects of the dining hall operation.
Interact with diners for general feedback and ensure the dining hall is open and prepared 15 minutes prior to service.
Implement a check‑list system to facilitate operation throughout the day.
Follow Wolfoods initiatives for environmental practices to minimize wasted energy and resources.
Maintain constant follow‑up with dining hall standards and ensure safety practices to minimize risk.
Handle daily reporting, inventory control, order placement, and project management.
Use weights and measures to properly execute recipes, prepare menu items and special request events, and follow standardized recipes.
Lead in planning, scheduling, directing, and training; estimate production needs, establish par levels, and maintain inventory.
Ensure kitchen and equipment are maintained to health standards and teach/enforce safety regulations.
Assist in developing and tasting recipes, planning menus, and recommending equipment purchases.
May act as a front‑of‑house supervisor when necessary.
Qualifications & Experience
4+ years of commercial kitchen experience.
Minimum of three professional references required with application submission.
Proficiency in relevant skills relating to the role.
Ability to self‑motivate and work under pressure in varying temperatures.
Ability to stand for long periods, lift and carry a minimum of 50 pounds, and bend, stretch, and reach for extended periods.
Must possess ServSafe Allergens certification before the start of camp (Company Sponsored).
Minimum 6‑day, 70‑hour work week; must be able to cook from scratch.
Institutional and batch cooking experience is highly desired.
Must be able to live on‑site in a rural setting with potential shared living spaces.
Ideal Candidates
Seeking seasonal, summer opportunities.
Enjoy high‑volume production kitchens and dining facilities.
Embrace a teaching and learning culture.
Excited about being part of a team and community.
Available to relocate for the summer season in a rustic living environment.
Employment Package Includes
Competitive pay ($1300–$1500 per week).
Bonus system.
Room, board, and 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 offering home‑style scratch cooking. Partnering with camps committed to healthy, fresh, and delicious foods, Wolfoods changes the perception of camp food into what we call “Camp Cuisine.” Summer camp kitchens and dining halls are an opportunity to educate campers on balanced diets and green initiatives. A diverse menu allows campers to enjoy favorites while experiencing different cultures. Each meal offers something freshly baked on site by a professional baker in the camp bakery, and special diets are attended to by trained chefs. Wolfoods cooks for an array of diets ranging from Kosher to nut‑free, gluten‑free, and vegan.
The above information is general in nature and does not constitute an inclusive list of all duties, responsibilities or qualifications required for 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, veteran status, national origin, disability, religion, or any other characteristic protected by law.
Seniority Level: Mid‑Senior Level
Employment Type: Temporary
Job Function: Management and Manufacturing
Industry: Food and Beverage Services
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2026 - Culinary Professionals - Kitchen Manager / Head Chef – Seasonal Relocation Job (Not Local)
role at
Wolfoods, Inc.
Overview Wolfoods operates summer camp kitchens across the country between May and September. We are looking for experienced, motivated, and capable kitchen managers and head chefs to lead our camp food service program in a hands‑on, demanding, on‑site position. All lead staff will live on site at the job location; room, board, and travel expense assistance are provided.
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.
Coordinate all side work for personnel and maintain cleanliness and organization in the dining hall.
Maintain appearance, uniform standards, and presence on the floor during meal periods.
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 concerning standards and performance.
Communicate with the Head Chef and Camp Directors daily regarding all aspects of the dining hall operation.
Interact with diners for general feedback and ensure the dining hall is open and prepared 15 minutes prior to service.
Implement a check‑list system to facilitate operation throughout the day.
Follow Wolfoods initiatives for environmental practices to minimize wasted energy and resources.
Maintain constant follow‑up with dining hall standards and ensure safety practices to minimize risk.
Handle daily reporting, inventory control, order placement, and project management.
Use weights and measures to properly execute recipes, prepare menu items and special request events, and follow standardized recipes.
Lead in planning, scheduling, directing, and training; estimate production needs, establish par levels, and maintain inventory.
Ensure kitchen and equipment are maintained to health standards and teach/enforce safety regulations.
Assist in developing and tasting recipes, planning menus, and recommending equipment purchases.
May act as a front‑of‑house supervisor when necessary.
Qualifications & Experience
4+ years of commercial kitchen experience.
Minimum of three professional references required with application submission.
Proficiency in relevant skills relating to the role.
Ability to self‑motivate and work under pressure in varying temperatures.
Ability to stand for long periods, lift and carry a minimum of 50 pounds, and bend, stretch, and reach for extended periods.
Must possess ServSafe Allergens certification before the start of camp (Company Sponsored).
Minimum 6‑day, 70‑hour work week; must be able to cook from scratch.
Institutional and batch cooking experience is highly desired.
Must be able to live on‑site in a rural setting with potential shared living spaces.
Ideal Candidates
Seeking seasonal, summer opportunities.
Enjoy high‑volume production kitchens and dining facilities.
Embrace a teaching and learning culture.
Excited about being part of a team and community.
Available to relocate for the summer season in a rustic living environment.
Employment Package Includes
Competitive pay ($1300–$1500 per week).
Bonus system.
Room, board, and 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 offering home‑style scratch cooking. Partnering with camps committed to healthy, fresh, and delicious foods, Wolfoods changes the perception of camp food into what we call “Camp Cuisine.” Summer camp kitchens and dining halls are an opportunity to educate campers on balanced diets and green initiatives. A diverse menu allows campers to enjoy favorites while experiencing different cultures. Each meal offers something freshly baked on site by a professional baker in the camp bakery, and special diets are attended to by trained chefs. Wolfoods cooks for an array of diets ranging from Kosher to nut‑free, gluten‑free, and vegan.
The above information is general in nature and does not constitute an inclusive list of all duties, responsibilities or qualifications required for 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, veteran status, national origin, disability, religion, or any other characteristic protected by law.
Seniority Level: Mid‑Senior Level
Employment Type: Temporary
Job Function: Management and Manufacturing
Industry: Food and Beverage Services
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