2027 Summer Camp Assistant Kitchen Manager / Sous Chef

Wolfoods•Bridgeport, CT

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 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 environment at rural summer camp facilities across the United States. The seasonal contract runs May through September and is full-time, exempt, with a minimum schedule of six days and 70 hours per week. The role focuses on leading kitchen staff and training, maintaining operational flow and portion control, following menu specifications, executing scratch cooking, and serving meals on time. The Assistant Kitchen Manager manages food-allergy protocols and sanitation standards, oversees inventory and assists with daily reporting, and serves as a liaison among kitchen operations, campers, and camp leadership. Wolfoods describes its approach as providing fresh, high-quality, scratch-cooked cuisine for summer camp communities, with attention to dietary restrictions, nutrition, and environmental sustainability. The position offers competitive seasonal pay, a performance bonus structure, free 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 will sponsor it.
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 while thriving under pressure.

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.