Culinary Team Members

North American Traditional Indigenous Food Systems (NATIFS) is a 501c3 nonprofit organization founded in 2017. Our mission is to promote indigenous foodways education and facilitate indigenous food access. We spread Indigenous food knowledge, train and develop Indigenous food producers, create Indigenous food access in tribal communities, and provide Indigenous education focused on Indigenous food systems.

Our culinary training center, called the Indigenous Food Lab (IFL), is located in the Midtown Global Market in Minneapolis, MN. The Indigenous Food Lab offers education on all aspects of Indigenous-focused food service, including Native American agriculture, farming techniques, seed saving, wild foods, ethnobotany, Indigenous medicines, cooking techniques, regional diversity, nutrition, language, history, health, and healing. We provide Indigenous education opportunities for our staff, and expect all staff to participate as trainers as appropriate, including in-person, virtual, and recorded demonstrations.

We are dedicated to defining and working toward a “decolonized” workplace. Our varied experiences, knowledge, and worldviews combine to form a unique contribution to the movement that is dedicated to addressing the economic and health crises affecting Native communities by re-establishing Native foodways.  We imagine a new North American food system that generates wealth and improves health in Native communities through food-related enterprises. Each individual staff member is important to our collective success.

We are seeking Culinary Team members with a passion for Indigenous food systems to work in our professional Indigenous production and training kitchen.

Job Functions

  • Follow standardized recipes
  • Cook food to correct temperature and specifications
  • Test food to ensure quality
  • Execute approved R&D projects according to procedure
  • Weigh/portion and properly label food for storage
  • Rotate product (FIFO)
  • Possess standard knife skills
  • Possess working knowledge of basic kitchen equipment
  • Maintain cleanliness and sanitation of work areas and equipment
  • Work efficiently and amicably with other staff and departments
  • Follow and ensure compliance with all safety procedures
  • Maintain good personal hygiene
  • Provide support and assistance as needed to other IFL colleagues
  • Participate as needed in special projects
  • Work toward personal Indigenous food education goals, and train others
  • Assist Executive Chef as needed
  • Other duties as assigned

Desired qualifications

  • Knowledge of kitchen systems and food preparation procedures
  • Ability to read/write/comprehend English
  • Time management skills
  • Ability to multi-task and prioritize work
  • Attention to detail and problem solving skills
  • Excellent verbal communication skills
  • Knowledge of kitchen and food safety practices and procedures

The goal of our work is to help tribal communities and Native individuals develop, implement, and maintain Indigenous food entities for their communities, which could be as small as developing a product for market or designing a small catering operation utilizing products grown by Native farmers, or as large as a full-scale restaurant, depending on the means and resources of the individuals and the community. Once open, these satellite tribal entities will help directly influence community members by giving them access to healthy Indigenous foods that are designed to represent their tribe, in their language, using their regional flavors, and giving them the resources to grow community gardens, create permaculture landscapes, process and preserve foods, and create more Indigenous food leaders and food processors to plug into our growing network. We help with business planning, securing initial financing, and providing ramp up support for these satellite businesses. Our staff includes culinary team members who are working toward their own Indigenous food education goals while also training others on their knowledge, education staff, and a variety of specialists mentoring and consulting on various aspects of business planning and development, as indicated by our trainees. Our kitchen is also a working kitchen, producing Indigenous foods for a variety of uses. All culinary team members work on both aspects, production and training.

Compensation

$18-21 per hour, DOE. We offer a benefits package for full-time employees that includes paid time off, health insurance, Health Savings Account and 403(b) retirement package. All employees have access to our wellness program and professional development plan.

To Apply or Inquire for Further Information

To apply, please send the following materials to the NATIFS Search Team at HR@natifs.org, with the subject line as follows: CT_(last name)_(first name):

  • One-page cover letter
  • Resume or CV
  • In your cover letter, please mention any experience living in or working in Native communities, and any other experience you believe makes you a successful candidate for this position.
  • If you don’t have a resume or CV, please visit us in-person inside the Midtown Global Market – 920 East Lake Street, Minneapolis, MN – to fill out an application.

NATIFS is committed to the principle of equity. We actively encourage women, people of color and LGBTQ individuals to apply for this position and all positions at NATIFS.

NATIFS is an equal opportunity employer. Qualified applicants are considered for employment without regard to age, race, color, religion, sex, national origin, sexual orientation, gender identity, disability, military status or any other characteristic as established by law.