2027 Summer Camp Assistant Kitchen Manager / Sous Chef

Wolfoods•Houston, TX

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 role oversees preparation and production for a designated day part, kitchen staff, and allergen safety. It is an on-site, live-in position in a fast-paced, high-volume camp environment, with a seasonal contract running from May through September. The schedule is full-time and exempt, with a minimum of six days and 70 hours per week. Wolfoods provides fresh, scratch-cooked meals to summer camp communities and emphasizes care for dietary restrictions, nutrition, and environmental sustainability. The Assistant Kitchen Manager supports operational flow, portion control, menu specifications, scratch cooking, timely meal service, inventory, daily reporting, and communication among kitchen operations, campers, and camp leadership. The position requires adherence to food-allergy protocols and Health Department sanitation standards. The role is based at rural summer camp facilities across the United States. It requires living on-site in a rustic setting and working in a demanding, high-pressure environment. Compensation includes competitive seasonal pay, a performance bonus structure, room and board, and 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 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 environment.
Manage kitchen operational flow, portion control, and adherence to menu specifications.
Execute scratch cooking and ensure 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.