2027 Summer Camp Assistant Kitchen Manager / Sous Chef

Wolfoods•Scarsdale, NY

6d•Onsite

About The Position

Wolfoods is hiring an experienced, high-energy Assistant Kitchen Manager for a hands-on leadership role at a summer camp. The position oversees prep and production for a designated day part, staff management, and allergen safety in a fast-paced, high-volume kitchen. It is an on-site, live-in seasonal contract role at rural summer camp facilities across the United States, running May through September. The schedule is full-time and exempt, with a minimum of six days and 70 hours per week. Wolfoods provides scratch-cooked meals and focuses on high-quality cuisine, care for dietary restrictions, nutrition, and environmental sustainability. The Assistant Kitchen Manager will help lead and train kitchen staff, maintain culinary quality and timely meal service, follow strict food-allergy protocols and sanitation standards, manage inventory, assist with daily reporting, and liaise with campers and camp leadership. The role requires commercial kitchen leadership experience, scratch and institutional or batch cooking experience, and ServSafe Allergens certification before the start date; the company sponsors the certification. The successful candidate should be prepared to live on-site in a rustic setting, work the demanding schedule, and perform physical kitchen duties including standing for extended periods and lifting up to 50 pounds.

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; company-sponsored.
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 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.
Oversee prep and production for a designated day part.