The primary duties and responsibilities of the Food Service/Commissary Manager are oversight and management of the commissary and food service systems. This may include: running menus (from an existing program), ordering & shopping of food and supplies, packing food for programs, inventory & stocking, maintaining proper food management standards and sanitation, assisting with training new staff on food service standards and methodology, and improving our own systems, menus, and operations. Other duties may include: program support & shuttle driving. (Note: there may also be additional field/guide work available in some circumstances).
The job is budgeted for an average of 25-30 hours/week during our busiest months (mid-March through mid-June, and mid-August through mid-October). Exact schedule is subject to actual programming needs. Other work may be available and assigned during slower summer months.
Pay rate TBD, dependent on experience, paid on an hourly basis.
Previous experience in commercial food service.
Strongly prefer experience in outfitting & camp/field related food service.
Must have an employment history demonstrating flexibility, good communication, and teamwork skills.
Current state authorized Food Handler’s Certification (not to expire before November 2021) (training and certification can be obtained online).
21 years of age from start date.
Proof of eligibility to work in the US (social security number, work visa, etc.)
Upgrade to Food Manager’s Certification (CFI can pay for this)
Driver’s License – valid and current.
Motor Vehicle Report (MVR) – must show a “clean” driving record, with no major moving violations within the last three years.
DOT Medical Exam – current with the last two years.
About Canyonalands Field Institute
We are an outdoor education non-profit focused on connecting people to the Colorado Plateau through experiential education and river rafting.