2027 Summer Camp Baker

Wolfoods•Portland, ME

7d•Onsite

About The Position

Wolfoods is seeking an experienced, high-energy kitchen leader for a seasonal, on-site summer camp position. The role involves overseeing preparation and production for a designated day part, managing staff, and ensuring allergen safety in a fast-paced, high-volume camp kitchen. The position is live-in at rural summer camp facilities across the United States and runs from May through September. The schedule is full-time and exempt, with a minimum of six days and 70 hours per week. Wolfoods focuses on fresh, high-quality, scratch-cooked food for summer camp communities, with attention to dietary restrictions, nutrition, and environmental sustainability. The successful candidate will help maintain operational flow, portion control, menu specifications, scratch cooking standards, timely meal service, inventory, reporting, client relations, and food safety.

Requirements

At least 2 years of experience in a commercial kitchen leadership role.
Scratch cooking and institutional or batch baking experience.
ServSafe Allergens certification required before the start date; company-sponsored.
Strong leadership skills and scratch baking ability.
Ability to use an iPad, work with a variety of ingredients, and solve problems effectively.
Ability to stand for extended periods, work in hot or cold kitchen settings, and lift up to 50 pounds.
Willingness to live on-site in a rustic setting and work a minimum six-day, 70-hour workweek.

Responsibilities

Lead and train kitchen staff and foster a high-energy, positive work environment.
Oversee operational flow, portion control, menu specifications, scratch cooking execution, and timely meal service.
Manage food allergy protocols, including requirements such as Kosher, nut-free, gluten-free, and vegan meals.
Maintain Health Department sanitation standards.
Manage inventory and assist with daily reporting.
Act as a liaison between kitchen operations, campers, and camp leadership.