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.


DELI PRO nikki.jpg


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.



Deli Manager

 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