2027 Summer Camp Baker

Wolfoods•La Pointe, WI

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 in a fast-paced, high-volume environment. It is an on-site, live-in seasonal contract role at rural summer camp facilities across the United States, running from May through September, with a minimum schedule of six days and 70 hours per week. The position is described as full-time and exempt. The successful candidate will lead and train kitchen staff, oversee scratch cooking and meal service, maintain food quality and portion standards, enforce dietary and allergen protocols, support inventory and reporting, and liaise with campers and camp leadership. The role requires commercial kitchen leadership experience, scratch and institutional or batch baking experience, and the ability to work in a rustic setting under pressure. Wolfoods describes its camp dining approach as scratch-cooked cuisine with attention to dietary restrictions, nutrition, and environmental sustainability. Compensation includes competitive seasonal pay and a performance bonus structure; room and board are provided, along with travel expense assistance.

Requirements

At least 2 years of experience in a commercial kitchen leadership role.
Experience with scratch baking and institutional or batch baking.
ServSafe Allergens certification required before the start date; the company sponsors the certification.
Strong leadership skills.
Ability to perform scratch baking.
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 a minimum six-day, 70-hour week in a demanding environment.

Responsibilities

Lead and train kitchen staff and foster a high-energy, positive environment.
Oversee operational flow, portion control, menu specifications, scratch cooking, 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.