Culinary Professionals - Special Diet; Allergen Chef​/Sous Chef - Seasonal

2026 - Culinary Professionals - Special Diet (Allergen) Chef / Sous Chef (Seasonal Relocation, Not Local)

We are looking for an experienced, motivated chef or sous chef specialized in allergens and dietary restrictions to serve in our summer camp kitchens across the United States from May through September. This seasonal, relocation-based role is not local. You will live on site at the camp location, with room, board, and travel assistance provided.

• Control inventory and manage supply orders.
• Assist in assembling orders to be placed.
• Lead project management, communication, and staff scheduling.
• Uphold Wolfoods Standards of Service and Quality.
• Maintain in‑depth knowledge of food safety for special diet preparation.
• Interact with campers, staff, and parents.
• Ensure compliance with Health Department Sanitation Standards.
• Manage and coach kitchen and dining hall personnel.
• Follow the Wolfoods Camp Food Training Program.
• Use precise weights and measures for recipe execution.
• Prepare all menu items and special request events with cross‑contact avoidance.
• Follow standardized recipes and ensure accurate timing, quantity, quality, and plating.
• Actively engage in planning, scheduling, directing, and training.
• Understand cross‑utilization and par level management.
• Estimate production needs and maintain inventory.
• Recommend equipment purchases.
• May act as front‑of‑house supervisor when needed.

• 2+ years of commercial kitchen experience.
• At least three professional references.
• Proficiency in relevant culinary skills.
• Quality‑driven and self‑motivated.
• Ability to maintain a clean work environment and uphold Health Department Standards.
• Capability to lead a team and follow direction.
• Minimum 6‑day, 70‑hour work week.
• Must live on‑site in a rural setting, possibly sharing living spaces.
• Ability to work under temperature extremes.
• Ability to stand for long periods and lift/remove 50 pounds.
• Ability to bend, stretch, and reach for extended periods.
• Serv Safe Allergens Certification prior to camp (company‑sponsored).
• Knowledge of the Big 9 allergens and effective communication.
• Proficient in cooking from scratch with minimal supervision.
• Ability to adapt menus to varied dietary needs.

• Seeking seasonal, summer‑based opportunities.
• Enjoy high‑volume production kitchen and dining environment.
• Embrace a teaching and learning culture.
• Excited about teamwork and community involvement.
• Available to relocate for the summer season in a rustic setting.

• Competitive weekly pay ($900 – $1,300).
• Bonus system.
• Room, board, and transportation expense assistance.
• Seasonal summer contracts.

Wolfoods transforms the traditional camp‑food model with home‑style, scratch‑made cooking. By partnering with camps that prioritize healthy, fresh, and delicious meals, we redefine camp cuisine and educate campers on balanced diets and green initiatives. Our diverse menu allows campers to enjoy favorites and explore new cuisines, with personalized care for those requiring special diets, including kosher, nut‑free, gluten‑free, and vegan options.

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.