Little Rock,AR,USA 2026-Food Service Director-ROCKSTAR For SUMMER

WOLFoods, Inc. is a pioneering organization dedicated to redefining the traditional concepts of camp dining. Unlike typical summer camp food services that rely heavily on processed, freezer-to-table meals, WOLFoods champions the art of home-style scratch cooking to enhance the culinary experience for campers across the country. Operating summer camp kitchens from May through September, this unique food service company partners with camps that are committed to offering fresh, healthy, and delicious meals. This partnership not only elevates the dining experience but also serves as an educational platform for campers to learn about balanced diets and sustainable green initiatives. WOLFoods' approach to camp food is innovative, focusing on what they term "Camp Cuisine." Their diverse and thoughtfully curated menus allow campers to enjoy both familiar favorites and culturally enriching dishes, all prepared fresh on-site. Whether it is an entree, baked goods from the camp bakery, or selections from the Morning Fruit and Yogurt Bar and Salad Bars at various meal times, WOLFoods ensures that every meal is both nutritious and appealing. One of their hallmarks is the personalized attention given to campers with special dietary requirements, including kosher, nut-free, gluten-free, and vegan diets. This dedicated service underscores their commitment to inclusivity and health-conscious dining. The role of Food Service Operations Director at WOLFoods is a prestigious yet demanding hands-on position that spans the camp season. This is not a local job; successful candidates must be prepared to live on-site at the camp location, often in rural and rustic settings, from May through September. The company provides room, board, and travel expense assistance to support their lead staff during the contract period. The core responsibility of the Food Service Operations Director is to flawlessly execute the Wolfoods Camp Food Service Program. This requires comprehensive knowledge of food allergens, capable recipe execution tailored to diverse dietary restrictions, strict sanitation protocols, and effective team leadership. Directors are expected to maintain a clean, organized, and efficient dining environment that meets high standards of timing, quantity, and quality during all meal periods and when fulfilling special requests. Acting as the primary liaison between the camp and the kitchen, the Food Service Operations Director oversees all facets of the food service operation. Their work includes managing budgets, payroll, inventory, ordering supplies, and ensuring compliance with health department sanitation standards. They also lead staff training, enforce company policies, and foster a positive, high-performance work environment. Exceptional communication skills are essential as the director interacts daily with campers, staff, kitchen personnel, and camp leadership. This role demands a high level of initiative, leadership, organizational skills, and the ability to work effectively in fast-paced, sometimes challenging environments, which can range from above-average to below-average temperatures. The director must be capable of solving problems independently while maintaining the company’s standards for service and quality. They also support Wolfoods' environmental initiatives by minimizing wasted energy and resources during operations. Overall, the Food Service Operations Director plays a vital role in ensuring that campers enjoy a memorable dining experience that blends nutrition, taste, and camp community spirit. This role is ideal for motivated individuals who thrive in high-volume kitchen settings, embrace continuous learning, and are excited about contributing to a team-oriented culture in unique seasonal environments.

• 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
• 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