2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocation Job is Not Local

Wolfoods•Lake Geneva, WI

3h•Onsite

About The Position

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment.

Requirements

4+ years Commercial Kitchen Experience
Minimum three professional references required with application submission
Proficient in relevant skills relating to specific role
Ability to Self-Motivate
Able to both lead a team & take direction
Must live on-site in a rural setting with the possibility of shared living spaces
Ability to work under pressure in environments that are above/below average temperatures
Must be able to stand for long periods of time
Must be able to lift and carry a minimum of 50 pounds
Must be able to bend, stretch, and reach for extended periods of time
Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored)
Minimum 6-day 70-hour work week
Must be bale to cook from scratch

Nice To Haves

Institutional and batch cooking experience - Highly Desired
Looking for seasonal, summer opportunities
Enjoy the challenge of a high-volume production kitchen and dining facility
Embrace a teaching and learning culture
Get excited about being a part of a team and community
Are available to relocate for the summer season in a rustic living environment

Responsibilities

Performs all duties toward the goal of providing excellent guest service in an efficient manner
Develop effective schedules for the staff based on levels of business and budgetary guidelines
Schedule and coordinate all side work for personnel
Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation
Maintain appearance and uniform standards
Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation
Work with the chef on duty in maintaining high standards of food presentation and sanitation
Train and develop all FOH dining personnel
Provide ongoing feedback to all service personnel concerning standards and performance
Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation
Frequently interact with diners for general feedback
Ensures the dining hall is open and prepared 15 minutes prior to service
Implements a check list system to facilitate the dining hall throughout the day.
Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources
Is knowledgeable of all menus and specifications
Maintain constant follow up with dining hall standards
Follow company standards for safety practices to minimize risk to self and others
Responsible for daily reporting
Effectively communicates with subordinates, co-workers, and supervisors
Able to motivate and foster a positive work environment
Attend related in-service training and staff meetings
Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies
Professionally Interacts with Campers, Staff, & Parents
Control Inventory
Place Orders
Project Management
Communication
Upholds Wolfoods Standards of Service, & Quality
Maintain Health Department Sanitation Standards
Manage Staff
Client Relations
Follow the comprehensive Wolfoods Camp Food Training Program
Uses weights and measures to properly execute recipes
Prepares all menu items and special request events
Follows standardized recipes
Ensures that production is accurate in timing, quantity, quality, and plating
Actively lead in planning, scheduling, directing, and training
Understand the importance in cross utilization
Understand the importance of utilizing excess production
Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory
Places accurate food orders ahead of time
Ensure kitchen and equipment are maintained to health standards
Teach and enforce safety regulations
Specialized Food Preparation for events
Assists in developing and tasting recipes
Assists in planning menu
Recommend equipment purchases
May act as a Front of House supervisor when necessary