2027 Summer Camp Assistant Kitchen Manager / Sous Chef

Wolfoods•Fort Lee, NJ

6d•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, staff management, and allergen safety in a fast-paced, high-volume kitchen. It is an on-site, live-in seasonal contract running May through September at rural summer camp facilities across the United States. The role focuses on fresh, scratch-cooked cuisine and careful attention to dietary restrictions, nutrition, food safety, and environmental sustainability. The schedule is full-time and exempt, with a minimum of six days and 70 hours per week. The position requires living in a rustic setting and working under pressure.

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 required 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 six days and 70 hours per week.

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