If you're having trouble with the application process, please email [email protected].
No other emails or phone calls, please. We appreciate all responses, but due to the expected high volume of resumes received, we can only contact those applicants whose qualifications best match the position requirements.
Basecamp Cook Job Description & Application
We are now accepting applications for the 2021 season.
Basecamp Cooks are creative, motivated and are enthusiastic about planning and preparing nutritious lunches and dinners for staff based out of Redmond, Oregon or Mazama, Washington. The Basecamp Cook works under the direct supervision of Logistics Managers and are responsible for planning, preparing nutritious meals, ordering food within budget, and accommodate special diets and food preferences.
Responsibilities include but are not limited to: maintaining current food handlers permit, maintaining an organized and clean kitchen, maintaining inventory by ordering and restocking food as needed, sticking to a budget, accommodating special diets, and planning nutritious meals.
This is a seasonal position working from March 8th to mid-October at our Oregon Basecamp and April 26th to mid-September at our Washington Basecamp where the summer season is shorter. Dates can be flexible for the right candidate. The Basecamp Cook is paid for 8 hours of work per day, typically from 8:30am to 6:30pm, with a midday break.
Who We Are
With over 50 years of innovation in experiential and outdoor education in the Pacific Northwest, Northwest Outward Bound School (NWOBS) continues to change lives through challenge and discovery. Our transformative and educational wilderness courses are set in some of the most dramatic and stunning parts of the United States. NWOBS was founded in 1965 and facilitates wilderness-based programs in Oregon, Washington, and Idaho, and also serves urban youth and schools in the Portland metropolitan area. As an Outward Bound School, we are committed to the core values of compassion, integrity, excellence, equity, inclusion and diversity, and strive to achieve the following outcomes: building character, developing leadership skills, and creating an ethic of social and environmental responsibility.
Who Are You
Must be 21 years of age or older.
Must be available early March through mid-October for Oregon Base and late April through mid-September for Washington Basecamp. Exceptions may be made on a case by case basis.
Possess a current Food Handler’s Permit or willing to obtain one before start date.
Demonstrated commitment to engaging in equity, inclusion, and diversity efforts (within a professional or personal setting).
Awareness of personal biases and the impact that your behavior may have on those around you, or the willingness to uncover and grapple with personal biases.
1 - 3 years of comparable experience including knowledge of cooking for large groups, food handling, kitchen and food sanitation, nutrition, and special diets.
Experience working in a team setting with one or more colleagues.
Ability to have open, honest, and difficult conversations, including the ability to give and receive feedback.
Must be sufficiently fit to participate in all duties as assigned and maintain ample energy and focus.
Strong personal motivation, initiative, commitment, follow through, and passion for NWOBS mission.
Ability to obtain basic first aid and CPR certification prior to start date.
Safety: Able to promote a culture of safety and serve as a role model both while working and while staying at Basecamp. Interact with staff in an emotionally appropriate and professional manner. Maintain Food Handlers Permit and abide by any state and/or federal regulations, as well as NWOBS policies and procedures.
Collaboration: Collaborate with many departments including logistics team and program staff to ensure food ordering and cleanliness standards are communicated effectively. Able to oversee and collaborate with any kitchen volunteers.
System Creation: Create and/or maintain system for inventory, ordering, receipt tracking, and budget management.
Interpersonal Knowledge and Skill: Able to work with staff that have different styles and experiences. Able to take initiative and carry out tasks individually and work cooperatively as a team. Provide clear, effective, and timely communication to Students, Instructors, Course Directors, Logistics Coordinators, and Administration.
Food Preparation Skill: Able to skillfully manage planning and preparing nutritious lunch and dinner for 10-50 staff, while meeting food preferences/diets with reasonable alternatives.
Compensation and Benefits
Pay is per diem and commensurate with experience within the range of $75-105 per day. The Cook position is a temporary, seasonal position.
Room & board: Rustic and comfortable housing (cabin) is provided with close access to bathroom with shower, laundry, wireless internet, and kitchen. Breakfast is provided and is self-served.