Spirit Rock Meditation Center

Summary

The Spirit Rock Kitchen offers lacto-ovo vegetarian and vegan meals, using the freshest ingredients available, including locally grown produce, eggs and diary products to nourish retreatants, teachers and staff. The Inventory Coordinator supports this objective by efficiently managing the flow of items into and out of the kitchen inventory. The Inventory Coordinator measures current inventory, planned usage and actual usage and orders all food and equipment accordingly and within the kitchen budget; provides direct support and mentoring to Lead and Prep Cooks during meal preparation.  The Inventory Coordinator models behavior that supports mindfulness practice in the retreat environment and trains retreatants in work meditation practice. This position has weekend hours.

Specific Responsibilities

• Oversees organization of all kitchen inventory spaces: reach-in refrigerator, walk-in refrigerator, freezer, dry storage areas.
• Orders all dry goods and refrigerated goods for retreats, and special events.
• Notifies KM and AKM of availability of seasonal and local produce and monitors food trends.
• Monitors inventory usage to ensure compliance with planned inventory levels and notifies AKM and KM of overages and requests adjustments to menu plans accordingly.
• Communicates available produce for cooks to use.
• Orders kitchen-related supplies for retreat managers, housekeeping, events, and other departments as needed.
• Oversees receiving orders and puts orders away. 
• Tracks weekly food expenses and submits reports to KM.
• Processes kitchen-related invoices and sends to Accounting department.
• Shops for last minute and specialty food items as needed.
• Works with the KM/AKM to identify equipment repair and replacement issues.
• Maintains Weekly Order Guide.
• Trains retreatants in work meditation practice when cooks are not available.
• Attends weekly opening meetings and regular kitchen staff meetings.
• Leads opening day meetings and/or acts as manager on duty when KM and AKM are absent.
• Attends Spirit Rock all-staff meetings as time allows, as well as quarterly staff sangha meetings.
• Other duties as assigned.

Qualifications

• Minimum one year of experience in high-volume ordering and purchasing of organic whole foods.
• One to two years of experience as a lead cook.
• Experience in preparation of high-volume, high quality whole foods required.
• Demonstrated knowledge of organic ingredients and sources.
• Strong communication skills and ability to work as part of team.
• Well-organized and detail-oriented with the ability to take responsibility for and follow through on projects assigned in an ever-changing and fast-paced environment. 
• Strong computer skills and experience, including MS Windows, MS Outlook, MS Word, MS Excel.
• Physical stamina and ability to work up to 8 hours in the kitchen and ability to lift up to 50 pounds.
• Background or sincere interest in the exploration of bringing mindfulness practice to all activities of daily life.
• Current ServSafe Food Managers Certificate.

                                                             Spirit Rock is an Equal Opportunity Employer