• Conducting twice weekly inventories of food and non-food kitchen, Dining Lodge and housekeeping supplies.
• Planning the weekly menu with the following principles in mind. 
• Meals that:

• Coordinating and conducting supply orders with outside vendors.
• Preparing, cooking and serving meals to students and guests.
• Cleaning up following meals.
• Monitoring tools, supplies, appliances and machinery and requesting maintenance, as needed.
• Organizing and cleaning the kitchen and Dining Lodge

• Integrating aspects of foodservice sustainability into MOSS educational programming
• Providing program field instruction, as needed. Delivering field based science curricular to K-12 students when large groups visit campus
• Traveling to outreach programs and events to represent MOSS programs. Attending community events as a representative of MOSS. Outreach programs may take place in schools throughout the state of Idaho.
• Representing MOSS and presenting MOSS program overviews, current assessment results from programs, and promoting MOSS at professional conferences
• Participating in planning, coordination, and facilitating, graduate student training and orientations through the year.
• Teaching graduate students tools and techniques for instructing field based science and outdoor leadership.
• Participating in strategic and tactical planning sessions alongside faculty and staff.

• Collaborating with MFC Program Advisor, Program Director, and Education Director to create a food service budget each fiscal year.
• Develop an annual budget for food service of approximately $100 – $150,000 annually.
• Track expenses via Microsoft Excel to inform spending and project initiation decisions through the fiscal year.

• Performing other duties as needed in the operations of the MFC.
• Assisting with guest needs

• Supervising 1-6 employees
• Facilitating the hiring process with HR and CNR for food service assistants and student/temporary help
• Creating schedules for food service assistants and student/temporary help
• Ensuring that supervised employees are completing job duty tasks at the level expected as outlined in verbal and written instructions.

Minimum Qualifications

• Good knowledge of, and at least one year of experience with outdoor leadership and environmental education, curriculum, and practices.
• Experience working in the foodservice industry in a camp like facility.
• Good knowledge of the materials, methods, and equipment used in commercial kitchens
• Demonstrated knowledge of sanitation and safety practices used in food handling and preparation.
• Experience in following recipes and menus, calculating volume measurements used in cooking and training others in food preparation and serving. 
• Experience with supervision
• Good knowledge of Microsoft Outlook, Excel, and Word, and basic internet functions
• Demonstrated dependability: commitment to teamwork, effective communication, and professional human relation skills
• Demonstrated ability to carry out written and oral instructions of direct supervisor and strong attention to safety practices
• Previous experience creating and managing a budget
• Valid driver’s license and the ability to pass a driving record check

• Bachelor’s degree
• An understanding of the McCall Outdoor Science School’s mission and willingness to work collaboratively in upholding the mission.
• Experience with the general public/public setting, previous experience in a service related industry, managing people, working in a university/academic environment
• Commitment to the positive physical, mental, social, and emotional development of youth
• Demonstrated ability and commitment to work in a team-based atmosphere

• Must be able to lift, carry, and/or otherwise move 50 pounds.
• Must be able to climb and work from ladders, stand and walk continuously, work on hot or slippery surfaces and operate power equipment.
• Nights and weekends may be required.
• Shift may vary depending on season and need.