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.
Spirit Rock is an Equal Opportunity Employer