2027 Summer Camp Baker

Wolfoods•Paramus, NJ

8d•Onsite

About The Position

Wolfoods is seeking an experienced, high-energy Assistant Kitchen Manager for a hands-on leadership position at a summer camp. The role oversees preparation and production for a designated day part, staff management, and allergen safety in a high-volume environment. It is an on-site, live-in seasonal contract position at rural summer camp facilities across the United States, running from May through September. The schedule is full-time and exempt, with a minimum of six days and 70 hours per week. The position focuses on leading kitchen staff and delivering scratch-cooked meals to camp communities, with attention to food quality, portion control, menu specifications, timely service, dietary restrictions, and sanitation. The role also includes inventory management, assistance with daily reporting, and communication with campers and camp leadership. Wolfoods describes its dining program as focused on fresh, high-quality, scratch-cooked cuisine, dietary care, nutrition, and environmental sustainability. Compensation includes competitive seasonal pay and a performance bonus structure. Room and board are provided for the contract, along with travel expense assistance.

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; the company sponsors the certification.
Strong leadership skills.
Scratch-baking skills.
Ability to use an iPad.
Versatility with ingredients and strong problem-solving abilities.
Ability to stand for extended periods, work in hot and cold kitchen settings, and lift up to 50 pounds.
Willingness to live on-site in a rustic setting and work a minimum of 6 days and 70 hours per week in a demanding, fast-paced environment.

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 for Kosher, nut-free, gluten-free, and vegan meals.
Maintain Health Department sanitation standards.
Manage inventory and assist with daily reporting.
Serve as a liaison between kitchen operations, campers, and camp leadership.