2027 Summer Camp Assistant Kitchen Manager / Sous Chef

Wolfoods•Tampa, FL

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, staff management, and allergen safety in a top-tier camp dining program. The position is on-site and live-in, in a fast-paced, high-volume kitchen environment at rural summer camp facilities across the United States. The seasonal contract runs from May through September and is full-time, exempt, with a minimum schedule of six days and 70 hours per week. Wolfoods provides fresh, high-quality, scratch-cooked meals to summer camp communities, with attention to dietary restrictions, nutrition, and environmental sustainability. 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; manages inventory and assists with daily reporting; and serves as a liaison between kitchen operations, campers, and camp leadership. Candidates should have at least two years of commercial kitchen leadership experience, including scratch cooking and institutional or batch cooking. A ServSafe Allergens certification is required before the start date and is company-sponsored. The role requires the ability to stand for extended periods, work in hot or cold kitchen settings, and lift up to 50 pounds, as well as readiness to live on-site in a rustic setting and work the demanding schedule.

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 work 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.