Organizational Overview
The Colorado Outward Bound School (COBS) is a non-profit adventure-based education organization that emphasizes personal growth through challenge and experience. For over 60 years our wilderness courses have focused on inspiring responsibility, teamwork, confidence, compassion, and environmental and community stewardship.
Commitment to Diversity, Equity, and Inclusion
Colorado Outward Bound School celebrates diversity and strives to create an inclusive environment for all employees. We are an equal opportunity employer and do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity or expression, nation origin, age, genetic information, disability, veteran status, or any other basis covered by appropriate law. All employment is based on qualifications and business needs.
We want to be transparent with all applicants that working at the Colorado Outward Bound School means joining a growth-minded community where we are actively dismantling our organization’s white supremacy culture. This conversation shows up at all levels of the organization – in our trainings, in our meetings, on our courses, and in our daily lives. Anti-racism and diversity, equity, and inclusion work can be messy at times and we remain committed to navigating that together. Challenge and discovery are what we do and (un)learning is a fundamental part of our practice. COBS was originally built for and by white men, and now in support of our community members with marginalized identities – at COBS, in the outdoor industry, and beyond – we are actively working on changing that story to support individuals with different identities to empower themselves as we address barriers related to race, culture, socioeconomics, ability, gender, identity, geographic location, and mental health. While we are committed to learning and making necessary changes, we recognize we have a long way to go and want to notify applicants of that up front.
Position Summary
The Culinary Coordinator position at the Rocky Mountain Program offers the opportunity to be a part of a thriving workplace community in the heart of the Colorado Rockies. The Culinary Coordinator is responsible for daily food-related preparation and ordering, advising staff in preparing meals, maintaining kitchen cleanliness and sanitation systems for staff and programs. Advise and support daily staff, program, and event menus and meals in the dining halls. Contribute to and cultivate a positive, supportive, collaborative workplace.
Key Duties and Responsibilities
Oversee and assist with meal preparation and service
Oversee daily inventory and restocking of staff kitchen food and supplies
Implement a 2-week rotating menu of nutritious, creative, balanced meals for 50+ staff
Support with accommodation of special diets, food preferences, & allergens
Maintain inventory and stock breakfast ingredients
Oversee the daily management of the staff kitchen and volunteer kitchen crews
Assist with planning and preparing meals for special events
Prepare shopping lists and food orders
Assist with receiving food deliveries, unpacking, and stocking
Organize and assist with regular town runs for local food purchases/pickups
Work in conjunction with the logistics leadership team to ensure food inventories stay within budget
Oversee Dining Hall kitchen and storage area cleanliness and sanitation
Maintain a safe and healthy environment in alignment with basic food safety criteria
Support with menus and meal prep/service for programs and events as needed
Advise and support with deep cleaning of the kitchen(s) as needed
Support receipt management and assist in vendor communications and payment
Support with other logistics, basecamp, and field needs as requested
Other duties as required
Skills and Knowledge
Knowledge of various cooking techniques and dietary accommodations
Ability to work both independently and collaboratively
Strong personal motivation, initiative, efficiency, and follow-through
Flexible, able to work independently and follow directions
Strong time management skills required
Work Experience
Minimum of 1-year cooking experience
1-2 years’ experience cooking and preparing menus for large groups, barbequing, food handling, kitchen and food sanitation, nutrition, and special diets
SERV Safe certified or equivalent experience preferred
Physical Requirements and Working Conditions
Ability to lift a minimum of 40 pounds
Ability to stand for prolonged periods of time
Occasionally works in outdoor weather conditions, including inclement conditions such as high heat, rain, snow, cold.
Ability to lift, crawl, bend, carry and pull.
Compensation and Benefits
Compensation: Daily rate $110-$135, depending on experience
6-month contract – April – Sept
Accommodation and meals provided
Application Process
Please address cover letter and resume to Angie Holbrook (she/her), APD of Logistics. Applications accepted via COBS careers portal: https://www.cobs.org/connect/employment/