Tidelines Institute is seeking a Farm-To-Table Kitchen Educator/Manager to support the 2026 Glacier Bay Semester, a small, community based college semester program that takes place on our rural Alaskan homestead. This position runs from mid June to mid-November and combines the roles of kitchen educator, farm-to-table chef, and kitchen manager.

As an educator, you’d be teaching our students to cook, including use of local wild foods (Salmon! Berries!) and the bounty of our garden, for a grateful learning community of 20 individuals. Our students all love to think about where their food comes from, and love to learn to do for themselves whenever possible– so canning, baking, and general kitchen DIY skills are greatly appreciated, as is the ability to bring a food justice/food ethics perspective to conversations about food.

As a farm-to-table chef, you’d be preparing lunches during the week, and then cooking alongside students for either breakfast or dinner.

And as a kitchen manager, you’d be responsible for managing our food budget, purchasing food for the community, and maintaining a safe and hygenic kitchen.

This is a role for someone who wants to be embedded in a learning community and contribute their knowledge, passion, and skills to eager minds.

Desired Experience / Personal Qualities

• Bachelors degree, culinary school degree, or relevant life experience
• Current Food Protection Manager certification or ability to acquire certification by start date (Tidelines may be able to assist with course costs)
• Experience feeding large groups on a budget (either in a professional or informal setting)
• Experience teaching and mentoring young people
• Experience with canning, pickling, preserving, fermentation and/or baking
• Experience living and working in diverse communities
• Ability to get creative with garden produce and leftovers
• Valid US driver’s license required to fulfill job duties
• Personal qualities: hard worker & self-starter; does NOT need 24/7 supervision, excellent teamwork skills, flexibility, sense of humor, resourcefulness, and positive attitude
• BONUS: experience managing a kitchen, experience butchering meat or processing fish, experience gardening/harvesting wild foods, and/or knowledge of Alaskan food traditions