2026 - Culinary Professionals - Special Diet (Allergen) Chef / Sous Chef - Seasonal Relocation Job is not Local

Wolfoods•Burlington, VT

17d•Onsite

About The Position

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel 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. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks.

Requirements

2+ years Commercial Kitchen Experience
Minimum three professional references required with application submission
Proficient in relevant skills relating to specific role
Quality Driven
Ability to self-motivate
Maintain a clean work environment
Uphold Health Department Standards
Able to both lead a team & take direction
Minimum 6-day 70-hour work week
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 Certification before the start of camp (Company Sponsored)
Must be able to identify the Big 9 Allergens in food and communicate effectively with others
Must be able to cook from scratch with minimal supervision
Must be able to take a menu and make several different versions of the items to cater to dietary needs

Nice To Haves

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

Controls Inventory
Assists in assembling orders to be placed
Project Management
Communication
Uphold Wolfoods Standards of Service & Quality
In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities
Interact with Campers, Staff, and Parents
Uphold Wolfoods Standards of Service and Quality
Recognize and Maintain Health Department Sanitation Standards
Manage Staff
Client Relations
Follow the comprehensive Wolfoods Camp Food Training Program
Attend related in-service training and staff meetings
Use weights and measures to properly execute recipes
Prepare all menu items and special request events
Follow standardized recipes
Ensure production has accurate timing, quantity, quality, and plating
Supervise personnel
Actively engage in planning, scheduling, directing, and training
Understand the importance of cross-utilization
Estimate production needs, establish par levels, order adequate supplies, and maintain inventory
Understand that special diet ingredients could have a 2+ week lead time
Recommends equipment purchases
May act as front of house supervisor in the absence of other Wolfoods staff
SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION