2027 Summer Camp Assistant Kitchen Manager / Sous Chef

Wolfoods•Louisville, KY

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, kitchen staff management, and allergen safety. 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 seasonal contract runs from May through September and requires a minimum of six days and 70 hours per week. The position is full-time and exempt. The Assistant Kitchen Manager leads and trains kitchen staff; supports operational flow, portion control, menu specifications, scratch cooking, and timely meal service; manages food allergy protocols and sanitation standards; manages inventory and assists with daily reporting; and serves as a liaison between kitchen operations, campers, and camp leadership. The role requires living in a rustic setting and working in a demanding environment. Wolfoods provides competitive seasonal pay, a performance bonus structure, room and board, and travel expense assistance. The company describes its dining approach as fresh, high-quality scratch cooking, with attention to dietary restrictions, nutrition, and environmental sustainability.

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 6 days and 70 hours per week.

Responsibilities

Lead and train kitchen staff and foster a high-energy, positive environment.
Oversee operational flow, portion control, menu specifications, scratch cooking execution, and timely meal service for a designated day part.
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.