North Cascades Institute's mission is to inspire environmental stewardship through transformative learning experiences in nature. Since 1986, we have helped connect people, nature and community through science, art, literature and the hands-on study of natural and cultural history. Our goal is to help people of all ages and backgrounds experience and enjoy the mountains, rivers, forests, people and wildlife of the Pacific Northwest – so all will care for and protect this special place.

North Cascades Institute is a respected leader among U.S. environmental education organizations, and we believe that sustainable communities are built on healthy environments, vibrant economies and social equity. The Institute is in sound financial health with a $4 million budget and strong reserves, and 15 four-star ratings with Charity Navigator for sound fiscal management and commitment to accountability and transparency.

The Sous Chef provides leadership within the kitchen environment, supports the Head Chef and plays a key role in maintaining the exceptional standard of meal service that the Environmental Learning Center is known for. This role models professionalism and standards established by the Head Chef to other kitchen staff during work shifts and assists in training and directing seasonal staff during the peak season. This person collaborates frequently with the Head Chef to shape the kitchen environment and to offer suggestions for improving daily operations. The Sous Chef also implements the Foodshed Program, the Institute’s initiative to incorporate local, organic products in the operation of the Learning Center.

• Prepares meals on a daily basis, served buffet-style.
• Creates age-appropriate menus for children in overnight programs (primarily weekdays) using recipes for consistency, cost control and appealing servings avoiding unnecessary waste.
• Creates menus for adults in overnight programs (primarily weekends) that range in price, options, quality and service levels.
• Integrates local, organic food in the kitchen menu.
• Provides administrative support to the Head Chef through inventory management, placing food orders, and coding invoices for payment approval.
• Oversees and takes responsibility for cleanliness and organization in the kitchen, dining hall, and storage areas. Trains other kitchen staff using practices established in collaboration with Head Chef.
• Trains and oversees seasonal staff in their food preparation tasks.
• Supervises ware-washing program.
• Works together with the Head Chef to ensure efficient and high-quality food service.
• Uses independent judgment and discretion in making important decisions. Consults with Head Chef regularly to ensure unified direction in leadership.
• Resolves customer complaints, disputes or grievances while providing excellent customer service for the utmost customer satisfaction.
• Actively participates in the recycling program, composting, use of green materials, and local products as related to foodservice.

Other

• Collaborates with the Head Chef to relay any issues with Salesforce (software program) or the communication of food service information from NCI staff.
• Acts as the kitchen lead for occasional adult seminar workshops (e.g., culinary classes).
• Contributes to the development of NCI’s Foodshed Program.
• Performs other duties as assigned by the Food Services Manager.
• Actively works to create a positive workplace environment.
• Open availability through peak season (May-October) and willing to cover shifts as needed.
• Support equity initiatives at North Cascades Institute and actively contribute to NCI as a community of belonging that is welcoming and accessible to everyone. Develop a personal equity, diversity, and inclusion related goal(s) and track progress towards your goal(s) with your supervisor.

QUALIFICATIONS

Required

• At least four years of professional food service experience that includes the following:
• Catering and or institutional style of food preparation.
• Maintaining cleanliness and function of foodservice facilities and equipment.
• Placing food orders and maintaining inventory.
• Ability to take initiative and prioritize tasks with exemplary time management and problem-solving skills.
• Ability to receive respectful critical feedback with willingness to make efforts towards growth in areas identified by Head Chef as needing improvement.
• Ability to interact with a diverse clientele including school children.
• Ability to lift 50 pounds occasionally and walk over uneven terrain.
• Valid driver’s license and driving record check must have no more than one moving violation in the past three years, no DUI, reckless driving, or serious moving violations.
• Final offers of employment are contingent upon the successful completion of a background check that may include employment history, national criminal background check, national sex offender registry search and a driving history check.

Preferred

• Previous food service experience at other residential learning centers, camps, schools or similar facilities.
• Interest in organic, local, and slow food.
• Recycling, composting and waste handling experience.
• Previous experience preparing diverse, health-conscious meals for children and adult groups (up to 80 at a time), including foods that incorporate fresh, local and/or organic ingredients.
• Washington State food handler’s permit.
• Current certification in first aid, CPR, or as a Wilderness First Responder

START DATE

January 16, 2022

COMPENSATION

This is a regular, full-time, non-exempt position subject to a possible winter furlough (unpaid) of one to two months. The pay rate is $18.00 to $19.00 per hour, depending on qualifications and experience. We offer a competitive compensation package; benefits include paid time-off, medical/dental insurance, long and short-term disability insurance, tax-deferred annuity and contribution retirement plan, and a yearly stipend to participate in Institute programs. Given the remote location, personal transportation is required. Rental housing may be available. Pets and smoking are not allowed in housing, during programs, or on the Institute’s campus.