2027 Summer Camp Baker

Wolfoods•Little Rock, AR

7d•Onsite

About The Position

Wolfoods is hiring for a seasonal, full-time, exempt position from May through September at rural summer camp facilities across the United States. This is an on-site, live-in role in a fast-paced, high-volume kitchen, with a demanding schedule of at least six days and 70 hours per week. The role involves hands-on kitchen leadership, including overseeing preparation and production for a designated day part, managing staff, and ensuring allergen safety. The posting describes the position as an Assistant Kitchen Manager and emphasizes scratch cooking, institutional or batch baking, high-quality meal service, dietary accommodations, and sanitation. Compensation includes competitive seasonal pay and a performance bonus, with room and board and travel expense assistance provided.

Requirements

At least 2 years of experience in a commercial kitchen leadership role.
Experience with scratch and institutional or batch baking.
ServSafe Allergens certification required before the start date; the company sponsors the certification.
Strong leadership and scratch-baking skills.
Ability to navigate 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 at least 6 days and 70 hours per week.
Ability to thrive under pressure.

Responsibilities

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