The Sous Chef provides leadership within the kitchen environment, supports the Chef/Manager and plays a key role in maintaining the exceptional standard of meal service that the Environmental Learning Center is known for. This role models professionalism and standards established by the Chef/Manager to other kitchen staff during work shifts and assists in training and directing kitchen staff during the peak season. This person collaborates frequently with the Chef/Manager to shape the kitchen environment and to offer suggestions for improving daily operations. The Sous Chef also assists in developing and implementing the Foodshed Program, the Institute’s initiative to incorporate local, organic products in the operation of the Learning Center.

QUALIFICATIONS

Required:

• At least 2-3 years of professional food service experience that includes the following: catering and/or institutional style of food preparation; maintaining cleanliness and function of foodservice facilities and equipment; placing food orders and maintaining inventory.
• Minimum 1 year experience supervising staff in a restaurant or institutional food service setting.
• Valid Washington State Food Handlers Permit and thorough knowledge of food safety practices.
• Ability to take initiative and prioritize tasks with exemplary time management and problem-solving skills.
• Ability to receive respectful critical feedback with willingness to make efforts towards growth and improvement in areas identified by Chef/Manager.
• Ability to interact with a diverse clientele including school children.
• Ability to lift 50 pounds occasionally and walk over uneven terrain.
• 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.
• Final offers of employment are contingent upon the successful completion of a background check that may include employment history, national criminal background check, national sex offender registry search and a driving history check.

Preferred:

• Previous food service experience at other residential learning centers, camps, schools or similar facilities.
• Interest in organic, local, and slow food.
• Recycling, composting and waste handling experience.
• Previous experience preparing diverse, health-conscious meals for children and adult groups (up to 80 at a time), including foods that incorporate fresh, local and/or organic ingredients.
• Current certification in basic first aid.

RESPONSIBILITIES

Kitchen Operations:

• Prepares meals on a daily basis, served buffet-style.
• Collaborates with kitchen staff to create age-appropriate menus for children in overnight programs (primarily weekdays) using recipes for consistency, cost control and appealing servings avoiding unnecessary waste.
• Collaborates with kitchen staff to create menus for adults in overnight programs (primarily weekends) that range in price, options, quality and service levels.
• Integrates local, organic food in the kitchen menu.
• Provides administrative support as necessary to the Chef/Manager through inventory management, placing food orders, and coding invoices for payment approval.
• Responsibility for cleanliness and organization in the kitchen, dining hall, and storage areas. Trains other kitchen staff using practices established in collaboration with Chef/Manager.
• Trains and oversees kitchen staff in their food preparation tasks.
• In conjunction with the Food Services Manager, establishes and maintains all health and food safety standards and procedures consistent with applicable food safety regulations. Assists in the development of ongoing health and food safety training programs and ensures that all employees maintain necessary credentials.
• Monitors ware-washing program.
• Works together with the Chef/Manager to ensure efficient and high-quality food service.
• Uses independent judgment and discretion in making important decisions. Consults with Chef/Manager regularly to ensure unified direction in leadership.
• Resolves customer complaints, disputes or grievances while providing excellent customer service and sensitivity to participant needs.
• Actively participates in the recycling program, composting, use of green materials, and local products as related to foodservice.

Other:

• Collaborates with the Chef/Manager to relay any issues with Salesforce (participant information database) or the communication of food service information from NCI staff.
• Contributes to the development of NCI’s Foodshed Program.
• Responsible for coordinating with Chef/Manager and driving Institute vehicles for farm and product pickups.
• Performs other duties as assigned by the Chef/Manager.
• Actively works to create a positive workplace environment.

EQUITY, DIVERSITY, AND INCLUSION

• Seeks to recruit, hire and support a diverse workforce.
• Support programs that are welcoming to and supportive of a diverse audience.
• Supports and actively contributes to the Institute’s Equality, Diversity, and Inclusion initiatives.
• Support equity initiatives at North Cascades Institute and actively contributes as a community of belonging that is welcoming and accessible to everyone. Develop a personal equity, diversity, and inclusion related goal(s) and track progress towards your goal(s) with your supervisor.

WORK ENVIRONMENT

• Willingness to commute to and work in a remote National Park including experiencing snow-covered roads, avalanches, wildfire, smoke, wild animals, and flooding.
• This job operates in an indoor kitchen environment. This role routinely uses standard kitchen equipment such as stoves, freezers, dishwashers, knives, etc.

START DATE

July 25, 2022 - August 7, 2022

COMPENSATION

This is a regular, full-time, non-exempt position subject to a possible winter furlough (unpaid) of one to two months. The pay rate is $19.00 to $21.00 per hour, depending on qualifications and experience. We offer a competitive compensation package; benefits include paid time-off, medical/dental insurance, long and short-term disability insurance, tax-deferred annuity and contribution retirement plan, and a yearly stipend to participate in Institute programs. Rental housing may be available. Pets and smoking are not allowed in housing, during programs, or on the Institute’s campus.

Equal Opportunity Employer

Recruiting and retaining a diverse workforce is a high priority at North Cascades Institute. The Institute does not discriminate on the basis of race, color, national origin, religion, sex, gender, gender expression, gender identity, sexual orientation, physical or mental disability, military, genetic information, ancestry, marital status, age, citizenship or any other basis prohibited by law in any of its policies or programs.

About the North Cascades Institute

North Cascades Institute requires all employees to receive a COVID-19 vaccine and to provide proof of inoculation unless a reasonable accommodation is approved. All new hires are expected to comply with these requirements upon employment.

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