Year-round with flexible hours between 20-40 per week throughout the school year increasing to full-time for the summer months.

• Plan and coordinate meal service for groups of 10-50 people based on a weekly seasonal menu
• Coordinate work rotation of kitchen staff, apprentices, and students
• Work closely with farmers to make use of homegrown produce and meats
• Inventory and ordering of kitchen and expedition ingredients from a combination of distributors, local purveyors and farms
• Mentor teachers and students in creating expedition menus and understanding food pack-out protocols
• Maintain order and cleanliness of storerooms including dry storage, walk-in cooler, refrigerators and freezers
• Develop and maintain relationships with purveyors and local farmers and coordinate food deliveries and pickups
• Steward an ethic of local, organic, and responsibly grown food that nourishes the soul

• Minimum 2 years food service experience in a community or educational setting including meal planning and cooking for groups of 20+
• Experience with kitchen management including ordering and inventory
• Experience cooking for a whole foods diet using mostly vegetarian seasonal ingredients
• High standards of food safety and cleanliness in the kitchen
• Able to be self-managed while working as part of a team
• Love of working with children and youth