Volunteering & Employment
All of our volunteers are co-op owners!
Volunteers are eligible to receive a month long discount of 15% for every 10 hours of volunteer work. The month after 10 hours have been accrued, the discount is given at the register . All volunteers must be a Sno-Isle Food Co-op owner, over 18 years old, and a U.S. citizen. There are many ways to volunteer at your co-op.
The Co-op's elected leadership roles of The Board of Trustees (BOT) and The Nominating Committee are volunteer positions. The BOT is responsible for strategic planning and creating vision statements whereas the Nominating Committee recruits potential candidates for the BOT.
The Community Engagement Committee is a volunteer committee open to all SIFC Owners without election. The committee's focus is educating the community about sustainability and the cooperative business model through outreach events and activities.
No matter how you choose to volunteer at The Co-op, every action of participation is appreciated by our collective ownership.
The Sno-Isle Food Co-op has been serving the community since 1997. Owned by over 5,500 families in Snohomish County, we have been supporting our local food system, feeding our local economy and modeling ethical business practices. We strive to maintain an excellent work environment by supporting our staff with comparative wages, excellent benefits, a generous employee discount, and many other perks.
CURRENT EMPLOYMENT OPPORTUNITIES
30 to 40 hours per week | Wage: $20 per hour (DOE)
Ability to perform under pressure
Ability to read financial statements
Full schedule availability
Demonstrate ability to follow through on commitments
Demonstrate ability to handle multiple demands
Excellent ability to manage and control inventory
Excellent ability to supervise
Minimum 3 years’ experience managing a staff of 10 or larger
Experience serving the public
Experience with product selection and category management for maximizing sales
Experience in staff scheduling and following a labor budget
Experience with margin and sales management
Experience working in a professional kitchen, food service or catering
Familiarity with natural foods and dietary needs
Supervisory experience – hiring process, training, evaluating, directing, kitchen supervision