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

WOLFoods Inc.; Wisconsin; On-site; USD 100,000 - 125,000; Full time

Job summary

A leading camp food service provider seeks a Food Service Operations Director for summer camp kitchen management focusing on high-quality service and food safety. The role requires extensive kitchen experience, strong leadership skills, and the ability to motivate staff. This seasonal position provides room, board, and travel expense assistance, ensuring a supportive environment for creating exceptional camp cuisine. Competitive pay offered at $1300 to $1700 per week.

Benefits

Room and Board

Transportation Expense Assistance

Bonus System

Qualifications

• 4+ years of experience in a lead role.
• Ability to self-motivate and work under pressure.
• Must stand for long periods and lift up to 50 pounds.

Responsibilities

• Develop effective staff schedules based on business levels.
• Ensure cleanliness and organization in the dining hall.
• Manage all food service operations to maintain high diner satisfaction.

Skills

Commercial Kitchen Experience

Team Leadership

Quality Control

Food Safety Knowledge

Communication Skills

Education

ServSafe Manager Certified

ServSafe Allergens Certification

Job description

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

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

This is a HANDS-ON & demanding position!!

All lead staff will live on site at the job location - Room, Board, & Travel Expense 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 combinations of restrictions. Planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact are required.

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 maintain clean and comfortable surroundings in a fast‑paced environment, 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, and you must 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. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and respond to any concerns expressed by camp leadership.

This job requires initiative, leadership, hands‑on self‑reliance, and judgment.

Duties & Responsibilities

• Perform all duties toward the goal of providing excellent guest service in an efficient manner
• Develop effective schedules for the staff based on levels of business and budgetary guidelines
• Schedule and coordinate all side work for personnel
• Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation
• Maintain appearance and uniform standards
• Has a presence 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 in maintaining high standards of food presentation and sanitation
• Train and develop all FOH dining personnel
• Provide ongoing feedback to all service personnel concerning standards and performance
• Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation
• Frequently interact with diners for general feedback
• Ensures the dining hall is open and prepared 15 minutes prior to service
• Implements a checklist system to facilitate the dining hall throughout the day.
• Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources
• Is knowledgeable of all menus and specifications
• Maintain constant follow up with dining hall standards
• Follows company standards for safety practices to minimize risk to self and others
• Responsible for daily reporting
• Effectively communicates with subordinates, co‑workers, and supervisors
• Able to motivate and foster a positive work environment
• Attend related in‑service training and staff meetings
• Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies
• Professionally interact with Campers, Staff, & Parents
• Control Inventory
• Place Orders
• Project Management
• Communication
• Uphold Wolfoods Standards of Service, & Quality
• Maintain Health Department Sanitation Standards
• Manage Staff
• Client Relations
• Follow the comprehensive Wolfoods Camp Food Training Program
• Use weights and measures to properly execute recipes
• Prepare all menu items and special request events
• Follow standardized recipes
• Ensure that production is accurate in timing, quantity, quality, and plating
• Actively lead in planning, scheduling, directing, and training
• Understand the importance in cross utilization
• Understand the importance of utilizing excess production
• Estimate production needs, establish par levels, order adequate supplies, and maintain inventory
• Places accurate food orders ahead of time
• Ensure kitchen and equipment are maintained to health standards
• Teach and enforce safety regulations
• Specialized Food Preparation for events
• Assist in developing and tasting recipes
• Assist in planning menu
• Recommend equipment purchases
• May act as a Front of House supervisor when necessary

Qualifications & Experience

• 4+ years Commercial Kitchen Experience in a Lead Role
• Minimum three professional references required with application submission
• Proficient in relevant skills relating to specific role
• Quality Driven
• Ability to Self‑Motivate
• High Level Computer Literacy
• Recognize and Uphold Health Department Standards
• Able to both lead a team & take direction
• Minimum 6‑day work 70‑hour week
• Must live on-site in a rural setting with the possibility of shared living spaces
• Must be able to stand for long periods of time
• Must be able to lift and carry 50 pounds
• Must be able to bend, stretch, and reach for extended period of time
• Must be ServSafe Manager Certified
• Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored)
• Ability to work under pressure in environments that are above/below average temperatures
• Must be able to cook from scratch
• Institutional and batch cooking experience - Highly Desired

Ideal Candidates Are

• 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 part of a team and community
• Available to relocate for the summer season in a rustic living environment

Employment Package Includes

• Competitive Pay
• Bonus System
• Room
• Board
• Transportation Expense Assistance
• Seasonal Summer Contracts

About Wolfoods, Inc.

WOLFoods breaks away from the standard approach toward "camp food" by eliminating the standard freezer‑to‑table fare and improving it with home‑style scratch cooking. Partnering with camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more suitably called camp cuisine. Summer camp kitchens and dining halls are a great opportunity to educate campers on the importance of balanced diets and green initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the morning fruit and yogurt bar at breakfast and during lunch and dinner, the salad bars. No camper is left without personalized care. Any camper requiring special diets is attended to with the utmost importance by one of our trained chefs. WOLFoods is prepared to cook for an array of diets ranging from Kosher to nut‑free, or gluten‑free to vegan.

The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualifications required of employees assigned to this role.

WOLFoods Food Services is an Equal Opportunity Employer and will 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.

Salary: $1300 - $1700 per week

Seniority level

Mid‑Senior level

Employment type

Temporary

Job function

Management and Manufacturing

Industries

Food and Beverage Services

Location: Eagle River, WI