2027 Summer Camp Assistant Kitchen Manager / Sous Chef

Wolfoods•Savannah, GA

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, kitchen staff management, and allergen safety. It is an on-site, live-in role in a fast-paced, high-volume kitchen at rural summer camp facilities across the United States. Wolfoods provides fresh, high-quality, scratch-cooked cuisine to summer camp communities, with attention to dietary restrictions, nutrition, and environmental sustainability. The Assistant Kitchen Manager is responsible for operational flow, portion control, menu specifications, scratch-cooking execution, and timely meal service, while maintaining food-allergy protocols and sanitation standards. The role also includes inventory management, assistance with daily reporting, and communication with campers and camp leadership. This seasonal contract runs from May through September. The schedule is full-time and exempt, with a minimum of six days and 70 hours per week. The position requires living on-site in a rustic camp setting and working under pressure. Compensation includes competitive seasonal pay and a performance bonus; room and board are provided, as is 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 required before the start date; the company sponsors the certification.
Strong leadership and cooking skills.
Ability to use 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 lbs.
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 environment.
Oversee kitchen operational flow, portion control, menu specifications, scratch-cooking execution, 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.