Job Objective:  Supervise and/or assist in the production of nutritious, delicious meals that prioritize local and environmentally conscious ingredients when possible and practical within the kitchen budget. Promote a friendly, inclusive, and welcoming culture within the kitchen and dining room. Maintain a clean workspace (kitchen, pantry, walk-in refrigerator and freezers) that prioritizes ServSafe health standards, consolidation, clear dating and labeling, and a FIFO (first in, first out) mindset. Assist with ordering food, shopping for in-town items, planning menus, scheduling, and doing computer work as needed. 

Qualifications: 

• Experience, education, and/ or interest in food service and kitchen management, especially for large groups and for people with dietary restrictions/preferences (i.e. gluten-free, vegan, nut allergies, etc.). 
• Basic computer skills.
• Ability to work both independently and on a team in meal planning and preparation of meals.
• Attention to detail, especially in regard to dietary requirements/restrictions.
• Flexible mindset, creativity, positive attitude, and sense of humor.
• Supervisory and communication skills, including the ability to clearly communicate needs and receive/provide thoughtful, timely feedback. 
• Excitement for work that has a fluctuating schedule. Ability to work flexible and irregular hours including occasional early mornings, evenings, and weekends, with a goal of maintaining a 40-hour work week. 
• Capable of lifting 50 lbs, working while standing for extended periods of time, functioning well in outdoor conditions (e.g. hot summer days while cooking on a grill).

Leadership or Supervisory Duties: Supervise part-time assistants and seasonal assistants. Operate independently from the kitchen manager up to 50% of the time in the planning and preparing of meals while keeping in mind scheduling complexities and dietary restrictions. Ensure compliance with health codes.

Responsibilities:

• Supervise and/or assist with meal production.
• Clean and maintain all work areas.
• Observe all health department regulations. 
• Work as a shift cook in the schedule. 
• Purchase and inventory food supplies. 
• Train part-time and seasonal employees with clarity, sensitivity and high standards.
• Comply with evolving COVID-19 practices for NOLS in-town staff.
• Other duties as assigned, including NOLS field work, if qualified and schedule and interest permit.

Work Location and Conditions: NOLS Rocky Mountain, Lander, WY. This is a full-time benefited position. 

To Apply – send a cover letter and resume to: Katie Craig, NOLS Rocky Mountain Operations Manager
Email: [email protected]
Phone: 307-332-1410
Contact Katie Craig with questions.
Closing Date For Applications:  February 8, 2022
Starting Date: early March, 2022