Summer Camp Food Service Director - Seasonal not Local

2026 - Summer Camp Food Service Director - Seasonal Relocation Job

Apply for the 2026 - Summer Camp Food Service Director - Seasonal Relocation Job role at Wolfoods, Inc.

Duration: May – September. The position is non‑local; the director will live on‑site for the contract term, with room, board and travel expense assistance provided.

The Food Service Director will lead the Wolfoods camp kitchen program, ensuring compliance with food safety, allergen control, and dietary restrictions. Responsibilities include managing staff, maintaining sanitation standards, coordinating menus, and serving as the main liaison between the camp and kitchen.

• Perform all duties toward the goal of providing excellent guest service in an efficient manner
• Develop effective staff schedules and side‑work coordination
• Maintain cleanliness and organization in the dining hall according to sanitation standards
• Preserve uniform and appearance standards
• Observe operations during meal periods and enforce standards
• Collaborate with the chef to ensure food presentation and sanitation
• Train, develop and provide feedback to front‑of‑house personnel
• Communicate daily with the Head Chef and Camp Directors on all dining hall matters
• Gather general feedback from diners
• Ensure the dining hall is prepared 15 minutes before service
• Implement a checklist system for daily operations
• Follow environmental initiatives to minimize waste
• Maintain knowledge of menus and specifications
• Follow safety and health department standards and manage daily reporting
• Motivate staff and foster a positive work environment
• Attend in‑service training and staff meetings
• Understand food safety for special diets and allergies
• Interact professionally with campers, staff, and parents
• Control inventory, place orders and manage procurement
• Project‑manage kitchen operations using weights and measures
• Prepare menu items and special‑request events, following standardized recipes
• Lead planning, scheduling, directing, and training activities
• Utilize excess production and estimate needs, establishing par levels
• Ensure kitchen and equipment meet health standards; teach safety regulations
• Provide specialized food preparation and recipe development assistance
• Recommend equipment purchases and, when necessary, act as a Front‑of‑House supervisor

• 4+ years commercial kitchen experience in a lead role
• Minimum of three professional references
• Proficiency in relevant operational skills
• Quality driven, high‑level computer literacy
• Ability to self‑motivate and lead a team while taking direction
• Willingness to work a minimum 6‑day schedule (70‑hour week)
• Prepared to live on‑site in a rural setting with shared living spaces
• Physical ability to stand long periods, lift 50 lbs, bend, stretch, and reach
• Serv Safe Manager certification and Serv Safe Allergens certification (company sponsored)
• Capability to work in extreme temperatures and cook from scratch
• Institutional and batch‑cooking experience (highly desired)

• Seeking seasonal, summer opportunities
• Enjoy high‑volume production kitchens and dining facilities
• Embrace a teaching and learning culture
• Ready to relocate for the summer season in a rustic setting

• Competitive pay ($1300‑$1700 per week)
• Bonus system
• Room, board and transportation expense assistance
• Seasonal summer contract

Wolfoods breaks away from the standard “camp food” model by offering home‑style scratch cooking and a diverse menu that supports campers’ dietary needs, from kosher to gluten‑free to vegan. The company promotes balanced diets and green initiatives.

Salary: $1300 - $1700 per week

Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants equally based on job‑related qualifications, irrespective of race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion or other protected characteristic.