OVERVIEW

At Wilderness Inquiry, we believe that everyone belongs. We work to ensure this belief holds true in our workplace, in our community, and in the outdoors. We pursue this belief through our mission and shared values of paddling together, seeking the exceptional, finding a way, and nurturing inclusion. 

The Food Systems and Kitchen Coordinator plays a critical role in the day-to-day functions of Wilderness Inquiry Headquarters. By ensuring the safety, quality, and cost effectiveness of Headquarters food systems and kitchen processes, this position helps bring the Wilderness Inquiry mission to life for staff and participants on programs. 

POSITION SUMMARY 

The Food Systems and Kitchen Coordinator ensures the safe and efficient operation of the Wilderness Inquiry Headquarters commercial kitchen and its related food systems and procedures for Wilderness Inquiry trips and events. This includes planning and purchasing food and ingredients, receiving and packing large orders for over 100 extended trips seasonally, ensuring proper inventory of food and related supplies, and ensuring the kitchen is clean and well managed. This position promotes the mission of Wilderness Inquiry by providing high quality and safe meal experiences to all our participants and staff.

ESSENTIAL FUNCTIONS

• Collaborate with the Operations Coordinator to manage all aspects of Wilderness Inquiry’s food systems and kitchen operations
• Manage timely, accurate, and consistent preparation and pack out of food and meals for all Wilderness Inquiry trips and programs 
• Plan and execute recurring food and ingredient purchases from a variety of vendors following Wilderness Inquiry financial processes
• Delegate and direct food system tasks to staff and volunteers ensuring work is completed to a high standard
• Manage Wholesum, Wilderness Inquiry’s food management application
• Ensure food items returned from trail are processed appropriately
• Maintain food and kitchen supply inventory
• Maintain kitchen and food storage/prep cleanliness
• Follow all safety protocols and food handling procedures
• Work collaboratively as part of the operations team
• Adaptability and a willingness to support other operational needs
• Other duties as assigned

MINIMUM REQUIREMENTS 

• Ability to work in a fast-paced, team-oriented environment
• Ability to plan, implement and follow through with responsibilities
• The ability to oversee and manage projects independently
• Effective communication skills 
• Ability to delegate and direct tasks to staff and volunteers
• Hold ServSafe Manager or Handler Food Certification (or willingness to complete after hire) 
• Active certification in Basic First Aid & CPR (or ability to obtain by start date)
• Valid Driver’s License and a safe driving record dating back at least five years
• DOT Medical Exam and Motor Vehicle Certification (or ability to obtain by start date)
• Must pass a background check
• All persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire

PREFERRED QUALIFICATIONS

• Experience working with individuals from diverse social, cultural, economic, and educational backgrounds
• Experience working in food service or commercial kitchen environments
• Familiarity with Wholesum or other food management software 

PHYSICAL REQUIREMENTS 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this position, the employee is frequently required to sit; talk or hear; and use hands to handle, or touch objects or controls. The employee is regularly required to stand and walk. On a regular occasion the employee may be required to stoop, bend or reach above the shoulders. Must be able to lift and carry heavy loads up to 50lbs over rough terrain for distances of up to 1,000 feet. To meet the demands of the job, the employee must be able to make loud verbal commands and sit and stand for significant periods of time. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.

COMPENSATION

Hourly compensation on a scale of $20 -$22/hour 

SCHEDULE & TRAINING

Seasonal/hourly position at 40 hours/week. Role is integral to summer programming success, therefore applicants’ availability over the course of the summer may impact eligibility for this position. 

• April 28 – May 1: Preferred training dates 
• May 4 – September 25: Main operating season

For more information, please contact Evan Jones, Program and Staffing Manager, at: [email protected]