2027 Summer Camp Baker

Wolfoods•Rhinelander, WI

7d•Onsite

About The Position

Wolfoods is hiring a seasonal, full-time Baker for its summer camp operations. This is an on-site, live-in role at rural summer camp facilities across the United States, running from May through September. The position involves a demanding schedule of at least six days and 70 hours per week and is listed as exempt. The role overview describes an experienced, high-energy Assistant Kitchen Manager responsible for prep and production for a designated day part, staff management, and allergen safety in a fast-paced, high-volume camp kitchen. The position supports fresh, scratch-cooked meals and requires attention to dietary restrictions, nutrition, food safety, and environmental sustainability. The Baker will lead and train kitchen staff; oversee operational flow, portion control, menu specifications, scratch cooking, and timely meal service; manage food allergy protocols; maintain sanitation standards; manage inventory and assist with daily reporting; and liaise with campers and camp leadership. The position is based in a rustic, on-site setting and requires extended standing, working in hot or cold kitchen conditions, and lifting up to 50 pounds.

Requirements

At least 2 years of experience in a commercial kitchen leadership role.
Scratch and institutional or batch baking experience.
ServSafe Allergens certification required before the start date; the company sponsors the certification.
Strong leadership skills and scratch baking ability.
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 kitchen operational flow, portion control, menu specifications, scratch cooking execution, and timely meal service.
Strictly manage food-allergy protocols, including Kosher, nut-free, gluten-free, and vegan requirements.
Maintain high 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 and manage staff.