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 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 work 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 cleanly kitchen, maintain inventory by ordering and restock food as needed, attend to budgetary guidelines, accommodate special diets, and plan and create nutritious meals for 10 - 50 staff through out contract, and on occasion plan meals for events with 60+ attendees.
This is a seasonal position and we are seeking a committed staff for the Oregon Program beginning March 12th and ending October 1st. The Washington Program is seeking a committed staff beginning April 29th and ending September 25th. Dates can be flexible for the right candidate. The Basecamp Cook is paid for 8 hours work/day, with typical hours from 8:30 am (Morning Meeting) to 6:30 pm, with a break in the middle of the day taken at the discretion of the Basecamp Cook.
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 You Are
Must be 21 years of age or older.
Must be available mid-March through the end of September for the Oregon Base, and late April through the end of September for the Washington Base. 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.
A demonstrated commitment to engaging in equity, inclusion, and diversity efforts (either 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, meal planning, kitchen and food sanitation, nutrition, and special diets.
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.
Position Responsibilities
Safety: Able to role model and promote a culture of safety during work and while staying on 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 and program staff to ensure food ordering and cleanliness is communicated across all departments. 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 meals for 10-50 staff, while meeting food preferences/diets with reasonable alternatives.
Compensation and Benefits
Pay per diem and commensurate with experience within the range of $90 - $120 per day. The Cook position is a temporary, seasonal position.
Professional equipment (Pro deal) discounts.
Room & board: housing, food, laundry, showers and internet are available for your use on base. Staff receive field food while on course, and are fed out of the common kitchen while on base. These benefits are provided to improve staff well-being and are not considered compensation or factored into the pay scale.
