2027 Summer Camp Assistant Kitchen Manager / Sous Chef

Wolfoods•Philadelphia, PA

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, staff management, and allergen safety. It is an on-site, live-in role in a fast-paced, high-volume camp kitchen, serving fresh, scratch-cooked meals and accommodating dietary restrictions. The role involves leading and training kitchen staff, maintaining food quality and operational flow, following menu specifications and portion controls, and ensuring timely meal service. The Assistant Kitchen Manager also manages food-allergy protocols and sanitation standards, oversees inventory, assists with daily reporting, and serves as a liaison among kitchen operations, 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. Work takes place on-site at rural summer camp facilities across the United States. The position requires living on-site in a rustic setting and working in a demanding, high-pressure environment.

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 six-day, 70-hour 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 accommodations such as 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.