2027 Summer Camp Baker

Wolfoods•Naples, FL

7d•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. It is an on-site, live-in seasonal contract position at rural summer camp facilities across the United States, running from May through September, in a fast-paced, high-volume environment. The schedule is full-time and exempt, with a minimum of six days and 70 hours per week. The position involves leading and training kitchen staff; overseeing operational flow, portion control, menu specifications, scratch cooking, and timely meal service; managing food allergy protocols and sanitation standards; managing inventory and assisting with daily reporting; and serving as a liaison between kitchen operations, campers, and camp leadership. Wolfoods describes its camp dining as focused on fresh, high-quality, scratch-cooked cuisine, dietary needs, nutrition, and environmental sustainability. Candidates need at least two years of commercial kitchen leadership experience, including scratch and institutional or batch baking experience. ServSafe Allergens certification is required before the start date and is company-sponsored. The role requires leadership, scratch baking, ability to navigate an iPad, versatility with ingredients, and problem-solving skills. Candidates must be able to stand for extended periods, work in hot or cold kitchen settings, and lift up to 50 pounds, and be prepared to live on-site in a rustic setting and work the demanding stated schedule.

Requirements

At least 2 years of experience in a commercial kitchen leadership role.
Scratch and institutional or batch baking experience.
ServSafe Allergens certification before the start date; the company sponsors the certification.
Strong leadership skills and scratch baking ability.
Ability to navigate an iPad, versatility with ingredients, and strong problem-solving abilities.
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 at least 6 days and 70 hours per week.

Responsibilities

Lead and train kitchen staff and foster a high-energy, positive environment.
Oversee operational flow, portion control, menu specifications, scratch cooking execution, and timely meal service.
Manage food allergy protocols, including Kosher, nut-free, gluten-free, and vegan requirements.
Maintain Health Department sanitation standards.
Manage inventory and assist with daily reporting.
Serve as a liaison between kitchen operations, campers, and camp leadership.
Oversee preparation and production for a designated day part, staff management, and allergen safety.