Company description

The Wrangell Mountains Center (WMC) is a private nonprofit with a mission to connect people with wildlands through art, science, and education.  We also promote living in close relationship with our wilderness environment and with our local community. We model an off-grid lifestyle by reducing our ecological impact.

Job description

Overview

The Chef/Kitchen Manager oversees the kitchen operations including providing 3 meals per day for program participants and staff, as a part of a collaborative leadership team working toward the successful operations of the campus, programs, gardens, and facilities. The Chef/Kitchen Manager provides the structure and organization necessary for a smoothly operating work environment. The Chef/Kitchen Manager works closely with and reports directly to the Director of Operations, while providing direct supervision and mentorship to the Kitchen Intern. 

 

Please note that this position is highly adaptable and flexible for the right candidate, including time commitment and certain responsibilities. We encourage all interested applicants to apply, even if they do not meet all desired experience/qualification. 

Core Responsibilities

• Maintain food inventory,  order food,  kitchen and cleaning supplies within an approved budget
• Track spending and report purchases to supervisor
• Plan and execute menus for a buffet style service to ensure quality, nutritious meals (mostly vegetarian) are provided for program participants and staff 3x daily and 7 days a week during programmatic events previously outlined by the Director of Operations, with the support of volunteers and supplemental kitchen staff
• Plan and execute backcountry menus for Field Studies program and provide leadership/support for students in creating their backcountry meals
• When programs are not in operation, provide guidance to residential staff regarding  food availability, kitchen safety and operations and participate in collaborative meal preparation
• Provide mentorship and leadership to the Kitchen Intern, kitchen volunteers, and any supplemental kitchen staff
• Maintain a clean and well-organized kitchen environment for cooking, food storage, and dining
• Work with the Director of Operations to create schedules for the kitchen staff
• Proactive Communication: Communicate regularly and effectively with leadership as a central member on the WMC leadership team; Communicate expectations with all kitchen staff
   

Additional Duties and Responsibilities

• Assist in managing facility systems and areas adjacent to the kitchen (Class Room, Firewood, Water Tank, Propane, Power, etc.) and report any facilities issues to the DO immediately
  Contribute to the maintenance of daily facilities needs in collaboration with the management team
• Contribute to the planning, execution, management, and maintenance of WMC veggie gardens in collaboration with the Director of Operations and with the support of interns and volunteers
• Ensure that meals are prepared and served for groups of varying sizes (10 to 30), including cooking and baking, coordinating kitchen volunteers and staff as well as delegating tasks
• Sustainably manage leftovers, food waste, and compost
  Ensure an understanding of and adherence to applicable food health and safety standards
• Provide guidance/direction to other staff and volunteers regarding kitchen duties
• Promote an understanding of and commitment to WMC policies including general health and safety as well as judicious use of water and power systems
• Coordinate  preseason campus opening and end of season closing (e.g., cleaning, creating and implementing systems of organization)

Required Knowledge and Experience

• Ability to forgo most urban amenities in a remote setting for the duration of the season
• Track record of successful kitchen management
• Extensive experience working with vegetarian/vegan proteins
• Interpersonal communication skills and team building in a collaborative, egalitarian culture
• Experience including fresh greens and vegetables in daily meals
• Ability to accommodate dietary restrictions including dairy-free, gluten-free and vegan
• Leading paid and volunteer kitchen support staff in a dynamic off-grid environment
• Experience in a camp kitchen setting
• Self-starter
• Must possess or acquire Alaska Food Workers card
• Ability to safely lift up to 50 lbs.
• Desired Additional Skills and Abilities
• Reliable, flexible, organized, and attentive to detail
• Interest in sustainability and learning new skills
• Basic understanding of gardening and harvesting vegetables
• Familiarity with living communally with fellow team members
• Enthusiasm for recruiting kitchen volunteers from local WMC supporters, community members and local seasonal employees  

Estimated time commitment: Approximately May 23rd – September 10th (depending on the needs and activities of WMC), averaging 50-60 hours/week during programming. For the right candidate, we can be very flexible around time commitment, and can focus on programmatic needs (serving meals for guests and program participants up to a week at a time). 

 

Compensation: $4,000 - 4,500/month salary (dependent on experience)

Employee Benefits: The WMC is a small grassroots organization in the beginning stages of expanding our workforce. Currently, employees enjoy benefits such as:

• Meals and Lodging are provided for the entirety of the employee’s time commitment on site.
• Paid Time Off and Sick Leave will accrue at a rate outlined in the WMC Employee Manual
• Community. For many, one of the most striking things about spending a summer with the WMC is the community connectedness. At the WMC campus, staff experience a community of creative artists, scientists, and other inquiring minds.
• An Epic Adventure Destination. We do everything we can to ensure that our staff is able to fully appreciate the enriching experiences that the area has to offer. 

 

 

Compensation

this position is: salaried, $35,568* - $50,000

Application instructions

Deadline

May 30, 2025