2027 Summer Camp Assistant Kitchen Manager / Sous Chef

Wolfoods•Baltimore, MD

6d•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 top-tier camp kitchen. It is an on-site, live-in position in a fast-paced, high-volume environment at rural summer camp facilities across the United States. The position is seasonal and runs from May through September, with a full-time schedule of at least six days and 70 hours per week. The role is exempt. Wolfoods provides fresh, high-quality, scratch-cooked meals to summer camp communities, with attention to dietary restrictions, nutrition, and environmental sustainability. Compensation includes competitive seasonal pay and a performance bonus structure. Room and board are provided for the contract, along with travel expense assistance.

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 at least 6 days and 70 hours per week in a demanding, high-pressure environment.

Responsibilities

Lead and train kitchen staff and foster a high-energy, positive work environment.
Manage kitchen 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 among kitchen operations, campers, and camp leadership.