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

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

Join to apply for the 2026 - Culinary Professionals - Special Diet (Allergen) Chef / Sous Chef - Seasonal Relocation Job is not Local role at Wolfoods, Inc.

Wolfoods operates summer camp kitchens across the country between May - September
.

We are looking for an experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEF / SOUS CHEF
.

This job is not local. This is a hands‑on and demanding position. All culinary staff will live on site – room, board and 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 be able to create dishes for people with a multitude of dietary restrictions. It requires planning, recipe execution and strict sanitation practices to avoid cross‑contamination. You must be able to facilitate duties and responsibilities of creating, implementing and maintaining the service and culinary needs of the assigned camp.

You must maintain a clean and comfortable environment, in a fast‑paced setting, while ensuring correct service timing, food quantity and 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 essential. You must answer all service and 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 the ability to delegate tasks.

• 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 and 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
• Recommend equipment purchases
• May act as front‑of‑house supervisor in the absence of other Wolfoods staff
• Safe special diet and allergen food production

• 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 and take direction
• Minimum 6‑day 70‑hour work week
• Must live on‑site in a rural setting with shared living spaces
• Ability to work under pressure in environments 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 Serv Safe 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…