Company description

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 21 four-star ratings with Charity Navigator for sound fiscal management and commitment to accountability and transparency.

Job description

Summary of Position

At North Cascades Institute (NCI), we take pride in serving nourishing meals to our program participants, staff and guests. To help maintain and grow this standard, NCI is seeking a qualified candidate to fill the role as the Food Service Manager (FSM) who is responsible for overseeing daily kitchen operations. This position is key in creating a positive work environment, developing a high functioning team, and collaborating with peers to deliver a fantastic guest experience. This position is based out of the Institute’s field campus in North Cascades National Park at the Institute’s Environmental Learning Center (ELC). The jobsite is located in a remote National Park and may experience snow-covered roads, avalanches, wildfire, smoke, wild animals, and flooding. Our location is only accessible via car and the ability to work in variable weather and mountain conditions are required. This is a year-round, full-time position supervised by the Operations Director.

Qualifications

Required

• Valid food safety Manager Certification, or ability to procure before start date.
• Experience in kitchen operations management or related field AND/OR one year or more of experience in a kitchen management role.
• One year or more of supervisory experience.
• One year or more of budgetary oversight.
• Excellent ability to delegate responsibilities while maintaining organizational control of operations.
• Ability to accommodate a varied work schedule.
• Ability to work with historically excluded populations.
• Our location is only accessible via car,
• Strong IT skills, including computer skills and experience with spreadsheets and common software.
• Valid Washington State Food Handler’s Permit and thorough knowledge of food safety practices.
• 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, etc.
• Successful completion of a background check, including employment history, national criminal background, sex offender registry, and driving history

Preferred

• Experience with summer camp operations and/or outdoor schools.

Responsibilities

Administration for Operations

• Develops, implements and updates kitchen operations policies and procedures in compliance with legal regulations for worker safety.
• Trains kitchen staff for safe, efficient use of kitchen equipment, appliances, and essential cooking tools.
• Analyzes and improves organizational process and workflow.
• Creates age-appropriate menus for children in overnight programs (primarily weekdays) using recipes for consistency, cost control and serving size, avoiding unnecessary waste.
• Creates menus for adults in overnight programs (primarily weekends) that range in price, options, quality and service levels.
• Participates in hiring, onboarding, and training kitchen staff.
• Maintains service logs and inventory.
• Manages vendors and contractors.
• Purchases kitchen equipment.

Management/Supervision

• Maintains communication with managers, staff, vendors and contractors to ensure proper operations.
• Directly Supervises the Food Service Supervisor who oversees a team of cooks.
• Supervises, schedules and approves payroll for Supervisees.
• In conjunction with the Operations Director, responsible for the maintenance and upkeep of the Dining Hall facility.
• Regularly meets with the Food Service Supervisor and assists with cook check-ins when needed.
• Reports regularly to the Operations Director on operations, personnel, and coordination.
• Aides in developing new vendor relations in order to increase local/organic purchasing year-round.
• Manages food service contractors, caterers and rentals if/when required for special events.

Budgeting

• Oversees and approves the ordering of kitchen supplies as budgeted.
• Conducts budget reviews and reports cost plans.
• Routinely analyzes costs and variances of operations costs in relation to program needs, cost comparisons and supplier options. Initiates corrective actions.
• Reviews and approves all kitchen invoices and ensures they are submitted for payment.
• Ensures that operational activities remain on time and within budget.

General

• Prepares meals as needed (ie steps in for the kitchen team as needed).
• Drives Institute vehicles for kitchen related tasks.
• Participates in general staff responsibilities such as staff meetings, hands to work, risk management, and hospitality.
• Participates in strategic planning, inter-office communications and other related assignments assigned as necessary by the Operations Director.
• Acts as a key leader helping to shape a positive, solution oriented and joyful workplace.
• Collaborates with other Managers to deliver high quality guest experience.

Compensation

This is a regular, full-time, non-exempt position. The pay rate is $30.00-$32.00 per hour.

Benefits

• Sick Leave – accrued at the rate of 0.04615 per hour.
• Vacation Leave – accrued at the rate of 0.0385 per hour in the first year (about 10 days), with increasing accrual in successive years. Positions with furloughs may accrue less than 10 days.
• Holiday Leave
• Service Days
• Other paid time-off such as family leave, pregnancy leave, bereavement leave, etc.
• Medical/dental insurance, long and short-term disability insurance, tax-deferred annuity, and contribution retirement plan.

Housing

Good quality housing is available through the Institute at $397/month including utilities, considerably below market rates. Private rooms in shared houses are typically available, but not guaranteed. In some cases, roommates in shared rooms may be required at $198.50/month.

Start Date

April 7, 2026; or as soon as possible thereafter

Compensation

this position is: hourly, $20/hr +

Application instructions

If you are not registered, you'll be prompted to do so. Don't worry, it's free!

Deadline

no deadline