Wolfoods, Inc.
2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocatio
Wolfoods, Inc., Myrtle Beach, South Carolina, United States, 29588
2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocation Job is Not Local
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Wolfoods operates summer camp kitchens across the country between May and September. We are looking for an experienced, motivated, and capable
KITCHEN MANAGER / HEAD CHEF (Lead Staff) . This is a
HANDS-ON & demanding position ! All lead staff will live on site at the job location –
Room, Board, & Travel Expense Assistance are provided .
The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions. The role involves planning, recipe execution, and strict sanitation practices to avoid cross‑contamination and cross‑contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the service & culinary needs of the assigned camp, keeping the environment clean, comfortable, and on schedule 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 required 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, control the budget, and train staff on service standards. The position will serve as the primary contact liaison between the camp and the kitchen, attending relevant meetings and events, managing payroll, controlling the flow of special requests, and addressing any concern from camp leadership. This job requires initiative, leadership, hands‑on self‑reliance, and judgment.
Duties & Responsibilities
Perform all duties toward the goal of providing excellent guest service in an efficient manner
Develop effective schedules for the staff based on levels of business 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
Present on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation
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 concerning standards and performance
Communicate with the Head Chef and Camp Directors daily concerning all aspects of the 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 checklist 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 safety practices to minimize risk to self and others
Generate daily reports
Communicate effectively with subordinates, co‑workers, and supervisors
Motivate and foster a positive work environment
Attend in‑service training and staff meetings
Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies
Interact professionally with campers, staff, and parents
Control inventory and place orders
Project manage the kitchen operations
Uphold Wolfoods Standards of Service & 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 accurate production 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
Prepare specialized food for events
Assist in developing and tasting recipes
Assist in planning menus and recommend equipment purchases
May act as a FOH supervisor when necessary
Qualifications & Experience
4+ years Commercial Kitchen Experience
Minimum three professional references required with application submission
Proficient in relevant skills relating to the specific role
Ability to self‑motivate
Ability to lead a team and take direction
Must live on‑site in a rural setting with the 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 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 part of a team and community
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 toward camp food by eliminating 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 appropriately 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 enjoy favorites and experience culture through cuisine. Each meal offers something freshly baked on site by our professional bakers in the camp bakery. Campers can enjoy perfectly executed entrees or an offering from the morning fruit and yogurt bar at breakfast and the salads at lunch and dinner. No camper is left without personalized care. Special diets are attended to with the 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.
Salary: $1300 - $1500 per week
Seniority level Mid‑Senior level
Employment type Temporary
Job function Management and Manufacturing
Industries Food and Beverage Services
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Wolfoods operates summer camp kitchens across the country between May and September. We are looking for an experienced, motivated, and capable
KITCHEN MANAGER / HEAD CHEF (Lead Staff) . This is a
HANDS-ON & demanding position ! All lead staff will live on site at the job location –
Room, Board, & Travel Expense Assistance are provided .
The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions. The role involves planning, recipe execution, and strict sanitation practices to avoid cross‑contamination and cross‑contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the service & culinary needs of the assigned camp, keeping the environment clean, comfortable, and on schedule 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 required 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, control the budget, and train staff on service standards. The position will serve as the primary contact liaison between the camp and the kitchen, attending relevant meetings and events, managing payroll, controlling the flow of special requests, and addressing any concern from camp leadership. This job requires initiative, leadership, hands‑on self‑reliance, and judgment.
Duties & Responsibilities
Perform all duties toward the goal of providing excellent guest service in an efficient manner
Develop effective schedules for the staff based on levels of business 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
Present on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation
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 concerning standards and performance
Communicate with the Head Chef and Camp Directors daily concerning all aspects of the 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 checklist 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 safety practices to minimize risk to self and others
Generate daily reports
Communicate effectively with subordinates, co‑workers, and supervisors
Motivate and foster a positive work environment
Attend in‑service training and staff meetings
Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies
Interact professionally with campers, staff, and parents
Control inventory and place orders
Project manage the kitchen operations
Uphold Wolfoods Standards of Service & 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 accurate production 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
Prepare specialized food for events
Assist in developing and tasting recipes
Assist in planning menus and recommend equipment purchases
May act as a FOH supervisor when necessary
Qualifications & Experience
4+ years Commercial Kitchen Experience
Minimum three professional references required with application submission
Proficient in relevant skills relating to the specific role
Ability to self‑motivate
Ability to lead a team and take direction
Must live on‑site in a rural setting with the 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 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 part of a team and community
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 toward camp food by eliminating 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 appropriately 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 enjoy favorites and experience culture through cuisine. Each meal offers something freshly baked on site by our professional bakers in the camp bakery. Campers can enjoy perfectly executed entrees or an offering from the morning fruit and yogurt bar at breakfast and the salads at lunch and dinner. No camper is left without personalized care. Special diets are attended to with the 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.
Salary: $1300 - $1500 per week
Seniority level Mid‑Senior level
Employment type Temporary
Job function Management and Manufacturing
Industries Food and Beverage Services
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