2027 Summer Camp Assistant Kitchen Manager / Sous Chef

Wolfoods•Penn Yan, NY

7d•Onsite

About The Position

Wolfoods is seeking an experienced, high-energy Assistant Kitchen Manager for a hands-on leadership role at a summer camp. The position oversees preparation and production for a designated day part, kitchen staff management, and allergen safety. It is an on-site, live-in role in a fast-paced, high-volume camp environment in rural locations across the United States. The role runs seasonally from May through September and is full-time, exempt, with a minimum schedule of six days and 70 hours per week. Wolfoods provides fresh, high-quality, scratch-cooked food to summer camp communities, with attention to dietary restrictions, nutrition, and environmental sustainability. The Assistant Kitchen Manager supports operational flow, portion control, menu specifications, scratch cooking, timely meal service, inventory, and daily reporting, while maintaining food allergy protocols and sanitation standards. The role also serves as a liaison between kitchen operations, campers, and camp leadership. The position requires at least two years of commercial kitchen leadership experience, including scratch cooking and institutional or batch cooking. ServSafe Allergens certification is required before the start date and is company-sponsored. Candidates should be prepared to live on-site in a rustic setting and work a demanding schedule. Physical demands include standing for extended periods, working in hot or cold kitchen conditions, and lifting up to 50 pounds. Wolfoods offers competitive seasonal pay, a performance bonus structure, free room and board for the contract duration, travel expense assistance, and the opportunity to lead a team in a camp community. Wolfoods Food Services is an Equal Opportunity Employer.

Requirements

At least 2 years of experience in a commercial kitchen leadership role.
Experience with scratch cooking and institutional or batch cooking.
ServSafe Allergens certification before the start date; the company sponsors the certification.
Strong leadership and cooking skills.
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 of 6 days and 70 hours per week.

Responsibilities

Lead and train kitchen staff and foster a high-energy, positive work environment.
Oversee kitchen operational flow, portion control, menu specifications, scratch cooking, 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.
Oversee preparation and production for a designated day part.