2026 - Summer Camp Food Service Director - Seasonal Relocation Job is not Local

2026 - Summer Camp Food Service Director - Seasonal Relocation (Not Local) Join to apply for the 2026 - Summer Camp Food Service Director - Seasonal Relocation (Not Local) role at Wolfoods, Inc. Wolfoods operates summer camp kitchens across the country between May and September. We are looking for an experienced, motivated, and capable Food Service Operations Director. This position is not local; you will be living abroad on‑site for the term of the contract. All lead staff will live on site at the job location—room, board, & travel expense assistance are provided. The role 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. Planning, recipe execution, and strict sanitation practices to avoid cross contamination are essential. You must manage the Service & Culinary needs of the assigned camp, maintain clean surroundings, ensure correct service timing, food quantity, and quality for all meal periods and special requests. Communication with children, exchange students, front and back of house staff, directors, managers, counselors, specialists, and diners professionally and effectively is essential. A keen sense of urgency is required 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, control the budget, and train staff on service standards. You will be the primary contact liaison between the camp and the kitchen, attend all relevant meetings and events, manage payroll, control the flow of special requests, and respond to concerns expressed by camp leadership. Initiative, leadership, hands‑on self‑reliance, and sound judgment are required. Duties & Responsibilities Provide excellent guest service efficiently. Develop effective schedules for staff based on business levels and budgetary guidelines. Schedule and coordinate all side work for personnel. Maintain cleanliness and organization in the Dining Hall per established sanitation standards. Maintain appearance and uniform standards. Present 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 to maintain high food presentation and sanitation standards. Train and develop all FOH dining personnel. Provide ongoing feedback to service personnel concerning standards and performance. Communicate daily with the Head Chef and Camp Directors about all aspects of the dining hall operation. Frequent interactions with diners for general feedback. Ensure the dining hall is open and prepared 15 minutes before service. Implement a checklist system to facilitate the dining hall throughout the day. Follow Wolfoods initiatives for environmental practices to minimize wasted energy and resources. Be knowledgeable of all menus and specifications. Maintain constant follow‑up with dining hall standards. Follow company safety practices to minimize risk. Handle daily reporting. Communicate effectively with subordinates, co‑workers, and supervisors. Motivate and foster a positive work environment. Attend related in‑service training and staff meetings. Understand Food Safety in relation to special diet preparation. Professionally interact with campers, staff, and parents. Control inventory, place orders, manage projects and communication, uphold Wolfoods Standards of Service and quality, maintain health department sanitation standards, manage staff and client relations, follow the comprehensive training program, use weights and measures, prepare all menu items and special request events, follow standardized recipes, ensure accurate production timing, quantity, quality, and plating, lead planning, scheduling, directing and training, understand cross utilization, utilize excess production, estimate production needs, establish par levels, order supplies, maintain inventory, keep kitchen and equipment in health standards, enforce safety regulations, prepare specialized food for events, develop and taste recipes, plan menus, recommend equipment purchases, possibly act as a Front of House supervisor. Qualifications & Experience 4+ years commercial kitchen experience in a lead role. Minimum three professional references required. Proficient in relevant skills for the role. Quality driven. Ability to self‑motivate. High level computer literacy. Recognize and uphold Health Department standards. Ability to lead a team and take direction. Minimum 6‑day work week, 70‑hour week. Must live on‑site in a rural setting with possibility of shared living spaces. Must be able to stand for long periods, lift and carry 50 lbs, bend, stretch, and reach for extended period. Must be ServSafe Manager Certified. Must possess ServSafe Allergens Certification before start of camp (company sponsored). Ability to work under pressure in varying temperatures. Must be able to cook from scratch. Institutional and batch cooking experience (highly desired). Ideal Candidates Seeking seasonal summer opportunities. Enjoy high‑volume production kitchen environment. Embrace teaching and learning culture. Excited to be part of a team and community. Available to relocate for summer season in a rustic living environment. Employment Package Includes Competitive pay; bonus system. Room and board. Transportation expense assistance. Seasonal summer contracts. About Wolfoods, Inc. Wolfoods breaks away from the standard approach to camp food by eliminating the standard freezer‑to‑table fare and offering home‑style, scratch‑cooked meals. Partnering with camps committed to providing healthy, fresh, and delicious food, Wolfoods is changing the perception of camp food into “camp cuisine.” Summer camp kitchens and dining halls provide opportunities to educate campers on balanced diets and green initiatives. Diverse menu offerings allow campers to enjoy favorites and experience different cultures. Meals are freshly baked on site, and specialized chefs support campers with special diets. Salary: $1300 – $1700 per week. The above information is general in nature and the level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualifications required for employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job‑related qualifications and without regard to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law. #J-18808-Ljbffr