2027 - Summer Camp Food Service Director

Wolfoods is elevating camp dining by replacing standard freezer fare with fresh, high-quality, scratch-cooked cuisine. We serve vibrant summer camp communities across the country while providing exceptional care for dietary restrictions, nutrition, and environmental sustainability.

About the role

We are seeking an experienced, high-energy Food Service Operations Director for a hands-on leadership position. You will oversee all daily culinary and service operations, staff management, budgeting, and allergen safety at a top-tier summer camp. This is an on-site, live-in position in a fast-paced, high-volume environment. The role is a seasonal contract (May – Sept) located at rural summer camp facilities across the US.

Responsibilities

• Lead, schedule, and train Front of House (FOH) and kitchen staff; foster a high-energy, positive environment.
• Oversee operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
• Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain top Health Department sanitation standards.
• Manage inventory, place food orders, control budgets, track daily reporting.
• Serve as the main liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Requirements

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certified (ServSafe Allergens required before start date; company-sponsored).
• Ability to stand for extended periods, work in hot/cold kitchen settings, and lift up to 50 lbs.
• Ready to live on-site in a rustic setting, work a demanding 6-day/70-hour week, and thrive under pressure.

Skills

• Strong leadership
• High computer literacy
• Budgeting capability
• Sharp problem-solving abilities

Benefits

• Full room and board provided for the duration of the contract
• Travel expense assistance

Pay

Competitive seasonal pay + performance bonus structure

Schedule

Full-Time, Exempt (6 days / 70 hours per week)