Meadowlark Kitchen Staff

Anticipated Start Date: Early September 2026 (or as soon as possible)

Reports to: Kitchen Manager, Val Shao 

Expected Hours: 10-20 hours/week through November 2026

Compensation: $16-18/hour

Type: Temporary, Part-Time Contractor (W2)

About Us

Slow Food Wind River (SFWR) is a small nonprofit on a mission to build a resilient local food economy in the Wind River Basin. We are based out of Meadowlark Market & Kitchen on Main Street in Lander. As a chapter of Slow Food USA, our work is about reducing waste and increasing accessibility of good, clean, fair food. We do this through a variety of programs, including:

  • Meadowlark Market, a storefront farmers’ market

  • Meadowlark Kitchen, a shared-use rental kitchen

  • Food Forward program, processing local foods that would otherwise go to waste into ready-to-eat meals for those experiencing food insecurity

  • Education and Outreach, putting on classes and events to teach skills and bring our community together around local foods

About the Position

We’re looking for a part-time Kitchen Staff member to join our team and support our kitchen operations. This role will focus on preparing high-quality food for our Grab & Go and Food Reclamation programs, helping turn local food into delicious, nutritious meals for our community. This is a great, entry-level opportunity to build your kitchen resume while giving back to our community!

KEY RESPONSIBILITIES

  • Cooking Prepared Foods

    • With the Kitchen Manager, turn raw ingredients into prepared meals for the Market and local Food Bank

    • Follow all food safety protocols to ensure foods produced are prepared and stored safely.

  • Kitchen Cleanup

    • After cooking, help wash dishes and keep the kitchen clean for the next user.

  • Packaging and Delivery

    • With the Kitchen Manager, package foods into take-away containers and create appropriate labels.

    • As needed, transport prepared food to the food bank

PREFERRED QUALIFICATIONS

The following is an outline of relevant skills. If you fit some but not all qualifications listed, we'd still love to hear from you.

Education and Experience

  • 1-3 years of experience working in a professional kitchen environment preferred.

  • Basic understanding of food safety standards in a kitchen environment.

  • ServSafe Certificate (or willingness to obtain this within the first week of work).

Skills and Competencies

  • Basic organizational, time-management, and problem-solving skills, with high attention to detail and a proactive attitude.

  • Adaptability and flexibility to work with excess ingredients as needed, typically (but not always) working with established recipes.

  • Communication skills to work collaboratively in a kitchen environment with a coworker or small group.

Physical Requirements

  • Ability to stand, bend, or move for long periods of time.

  • Ability to lift and move heavy objects (up to 50 lbs).

  • Ability to work in a kitchen environment with fluctuating temperatures.

Working Hours

  • Working hours have some flexibility, and may include early morning, late-night, or weekend shifts, depending on shared-use kitchen and coworker availability.

Slow Food Wind River is an equal opportunity employer and is committed to a diverse and inclusive workplace. We do not discriminate on the basis of race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, protected veteran status, disability, age, or any other characteristic protected by law.

To apply, please email a cover letter and resume to kitchen@meadowlarklander.org. We look forward to hearing from you!