2027 - Summer Camp Food Service Director

About the role

Seasonal contract (May – September). Full‑time, exempt position requiring a 6‑day/70‑hour work week. On‑site, live‑in role at rural summer‑camp facilities across the United States.

Responsibilities

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

Requirements

• 4+ years of commercial kitchen leadership experience with scratch and institutional/batch cooking.
• 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.
• Prepared to live on‑site in a rustic setting and thrive under pressure.

Skills

• Strong leadership and high computer literacy.
• Budgeting capability and sharp problem‑solving abilities.

Benefits

• Competitive seasonal pay plus performance‑bonus structure.
• Full room and board provided for the duration of the contract.
• Travel expense assistance.
• Opportunity to lead a dynamic team in a unique, vibrant camp community.

Schedule

Full‑time, exempt schedule: 6 days per week, approximately 70 hours per week (May – September).