At Menucha, we believe that meaningful work happens in a place where people feel inspired, supported, and part of something greater. Nestled in the breathtaking Columbia River Gorge, our team is dedicated to creating spaces of peace, renewal, and transformation for all who visit. Whether you’re maintaining our historic grounds, supporting guests, or planning retreats, your work here matters.

If you’re passionate about hospitality, community, and the beauty of the Pacific Northwest, we’d love to have you on our team. Come grow with us—and help others do the same.

The following is a list of our current openings. Please use the apply button at the end of the page to apply for any position listed here.

Exempt Department: Kitchen

FTE: 40-50 hours per week

Reports to: Executive Director

Salary: $50,000-$60,000 Effective: August 2025

 

Menucha believes that every employee makes a significant contribution to our success. That contribution should not be limited by the following assigned responsibilities. Therefore, this job description is designed to outline primary duties, qualifications, and job scope, but not limit the employee or Menucha to just the work identified. It is our expectation that every employee will offer their service wherever and whenever necessary to ensure the success of our mission.

 

General Summary

Planning and managing all aspects of the kitchen to assure high-quality, efficient food services delivered within budget.

 

Responsibilities

▪ Work with guest services and program staff to assure appropriate planning for all guest groups and events, including numbers of guests, special dietary needs, meals to be provided, and special requests.

▪ Communicate with guests as necessary to assure that their needs are met.

▪ Plan menus for diverse groups and individuals, meeting the dietary needs of guests.

▪ Ensure food supplies are inventoried, ordered, and stored safely. Submit invoices and receipts to the office staff.

▪ Plan and monitor the budget for short and long-term kitchen operations.

▪ Evaluate kitchen processes and improve efficiency and quality.

▪ Oversee and participate in food preparation.

▪ Ensure the meals are prepared accurately and on time.

▪ Ensure that the dining room is set up and ready for each meal.

▪ Work with cooks to ensure that all food items are prepared according to the menu.

▪ Review new menu items to assure accuracy of preparation.

▪ Organize and maintain recipe file. Experiment with new menu items and add them to the recipe file as appropriate.

▪ Serve as a member of the Menucha management team and participate in staff meetings.

▪ Serve on committees, as requested.

▪ Organize and participate in deep cleaning of the kitchen seasonally.

▪ Attend food shows and research new products as time allows.

 

Supervisory Responsibility

▪ Supervision of cooks and other kitchen staff.

▪ Evaluate cooks and other kitchen staff.

▪ Recruit, hire, and train kitchen staff.

▪ Planning and scheduling staff for each shift.

▪ Provide feedback to staff on work-related performance.

▪ Listen to staff and help solve work-related problems.

 

Interpersonal Contacts

Contacts are made with Menucha staff, guests, and vendors. Contact is 80% face-to-face, 10% via phone, and 10% via email.

 

Requirements and Skills

▪ 3 years of commercial kitchen experience.

▪ Equivalent kitchen organization and management experience.

▪ Formal training in food service.

▪ ServSafe Certificate.

▪ Able to meet or exceed health department guidelines and codes.

▪ Valid Driver’s License.

▪ Able to uphold Menucha policies.

▪ Interpersonal skills to interact with staff and guests.

▪ Interpersonal skills to supervise and train staff.

▪ Able to use a computer.

▪ Able to use basic math.

▪ Must be able to read, write, speak, and understand the English language.

 

Job Conditions

▪ Willingness and ability to work flexible and long hours.

▪ Kitchen activities require a high degree of mobility.

Continuously:

▪ Standing and walking.

▪ Repetitive motions of hands, wrists, and feet.

▪ Talking and listening.

Frequently:

▪ Lifting, up to 50 pounds.

▪ Stooping, bending, handling, and reaching.

Non-Exempt

Reports to: Food Service Manager

Salary: $16-$19

Effective: July 2025

Menucha believes that every employee makes a significant contribution to our success. That contribution should not be limited by the following assigned responsibilities. Therefore, this job description is designed to outline primary duties, qualifications, and job scope, but not limit the employee or Menucha to just the work identified. It is our expectation that every employee will offer his/her service wherever and whenever necessary to ensure the success of our mission.

General Summary

Ensure quality food is prepared, cooked, and served in a timely manner at each meal.

Primary Responsibilities

• Responsible for prepping, cooking, and serving 10 to 160 guests family-style.
• Cooking and baking from scratch with fresh ingredients.
• Follow all food and safety codes.
• Use commercial kitchen equipment.
• Maintain a professional, clean, and safe work environment.
• Putting away food orders as they come in, keeping storage areas organized.
• Daily communication with the Food Service Manager.
• Current knowledge of food allergies and other dietary restrictions.
• Supervise the front-of-house staff.

Job Scope

Moderate to high level of complexity in working with food measurements, recipes, and math when recipes require it.

Supervisory Responsibility

Supervise the front-of-house staff.

Interpersonal Contacts

Contacts are made with Menucha staff and guests with 100% face-to-face contact.

Specific Job Skills

• Ability to provide meals for a variety of dietary needs.
• Ability to operate commercial kitchen equipment.
• Possess knowledge of food safety procedures.
• Strong verbal communication skills.

Education and/or Experience

• Previous experience is required.
• Food Handler’s certification is required; ServSafe Certificate is recommended.

Job Conditions

Working as a cook in the kitchen requires a high degree of mobility.  Including standing for long periods of time and working with heavy supplies, up to 50 pounds.

This information is designed to outline the functions and position requirements of this job. It does not identify all tasks that may be expected, nor address the performance standards that must be maintained.