2027 Summer Camp Assistant Kitchen Manager / Sous Chef

Wolfoods•Detroit, MI

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 food 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 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 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; oversees inventory and assists with daily reporting; and serves as a liaison among kitchen operations, campers, and camp leadership. The role requires commercial kitchen leadership experience, scratch and institutional or batch cooking experience, and the ability to work in a demanding rustic camp setting. Wolfoods provides competitive seasonal pay, a performance bonus structure, room and board for the contract duration, and travel expense assistance. The company describes its approach as providing fresh, high-quality, scratch-cooked cuisine while accommodating dietary restrictions and supporting 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 it.
Strong leadership and cooking skills.
Ability to navigate an iPad, work with a variety of ingredients, and solve problems effectively.
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.
Ability to thrive 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.
Strictly manage food allergy protocols, including Kosher, nut-free, gluten-free, and vegan requirements.
Maintain Health Department sanitation standards.
Manage inventory and assist with daily reporting.
Serve as a liaison between kitchen operations, campers, and camp leadership.