FareStart is not just a social service organization, and we are not just a foodservice business either. We are a solution to some of society’s most pressing challenges. If you are a person with high standards, a strong work ethic and enjoy a collaborative workplace, we encourage you to consider FareStart. We offer competitive pay and great benefits. More importantly, we offer everyone a chance to make a difference.

SUMMARY

This position is responsible for the day-to-day operations of the kitchen, ensuring the highest level of food quality, taste, and sanitation. In collaboration with the Retail Culinary Manager this position serves as the managerial presence in the kitchen, requiring an understanding of all kitchen processes and standards. This position works closely with FareStart staff and students.

Essential Duties and Responsibilities include the following:

• Responsible for the day-to-day operation of the kitchen.
• Provide hands-on, direct training to students and staff on core kitchen competencies.
• Participate in inventory, ordering, receiving, production charting, task assigning, filling requested orders, and actual food preparation.
• Oversee production of the retail Box Lunch/Delivery and internal wholesale food prep programs ensuring high quality product delivered on time.
• Coordinate with the Fleet Supervisor on daily and one-off deliveries.
• Coordinate production of on-site Private Events with the Retail Culinary Manager and other stakeholders.
• Control food costs by utilizing proper methods of ordering, food preparation recipe compliance, monitoring, and adjusting production pars per meal volume, and managing food handling and storage.
• Ensure adherence to all food and kitchen safety standards in production, storage, and dishwashing areas.
• Establish strict adherence to health department, sanitation, and food handling guidelines.
• Collaborate with department leadership to maintain Key Performance Indicators (KPIs) for the kitchen, anticipate and resolve problems, identify trends, and implement approved cost-saving ideas/activities.
• Coordinate food production schedules and prep lists.
• Monitors email daily to ensure proper communication and professional, timely responses.
• Ensure all kitchen staff, students, and volunteers consistently adhere to uniform, grooming, and appearance standards.
• Provide support and oversight to kitchen staff, including hiring, developing, guiding, goal setting, and performance reviews in collaboration with the Retail Culinary Manager
• Direct and train kitchen staff, monitoring their progress.
• Maintain effective communication and working relationships with the kitchen and program staff, respond to staff suggestions and concerns, and work to resolve problems.
• Perform other duties as assigned.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.

Don’t meet all desired requirements? Studies have shown that some people are less likely to apply to jobs unless they meet every single desired qualification. At FareStart, we are dedicated to building a diverse, inclusive, and authentic workplace, so if you’re excited about this role but your past experience doesn’t align perfectly with every desired qualification in the job description, we encourage you to apply anyway. You may be just the right candidate for this or other roles.

• Five (5) or more years of experience in a high-volume kitchen or banquet and catering experience; and/or an equivalent combination of education and experience.
• Three (3) or more years supervisory experience. Ability to lead and motivate teams.
• A valid King County Food Handler’s permit
• Demonstrated knowledge of food safety and sanitation principles.
• Proficient and experienced in Microsoft Office applications, particularly Word, Excel, PowerPoint, Outlook, and Teams. Ability to work with customized databases and technology and to conduct internet research.
• Ability to work effectively independently and as part of a team, within diverse teams and environments.
• Ability to communicate effectively and comfortably with audiences of different backgrounds and experiences.
• Ability to display sensitivity, tact, and responsiveness in various situations and maintain a high level of confidentiality.
• Ability to listen, give and receive feedback in a productive and professional manner.
• Excellent written and verbal communication skills with the ability to adapt communication based on audience and purpose with inclusivity. Ability to disseminate information effectively to appropriate levels.
• Demonstrated excellent interpersonal, negotiation, and conflict resolution skills.
• Excellent organizational skills with the ability to balance and prioritize multiple tasks and requests and meet deadlines in a professional manner.
• Ability to evaluate problems and effectively solve them in a timely manner. Ability to respond to concerns with empathy and inclusivity. Respond appropriately to conflict.
• Ability to delegate responsibilities, work with others, and coach employees to develop their full potential. Provide helpful, behaviorally specific feedback to others. Regularly meet with employees to review their development progress and express confidence in their abilities to be successful. Engage in open and honest communication.
• Ability to work a non-standard/flexible schedule, which may include weekends, evenings, and holidays.

PREFERRED QUALIFICATIONS & SKILLS

• Previous sous chef and/or Kitchen Supervisor experience.
• Formal culinary training or equivalent.

COMMITMENT TO DIVERSITY AND INCLUSIVITY

FareStart is committed to becoming a fully inclusive, antiracist, diverse organization. To fulfill our mission, vision, and values we are seeking candidates who demonstrate shared values of diversity, equity, inclusion, and antiracism.

Essential Duties and Responsibilities include the following:

• Responsible for the day-to-day operation of the kitchen.
• Provide hands-on, direct training to students and staff on core kitchen competencies.
• Participate in inventory, ordering, receiving, production charting, task assigning, filling requested orders, and actual food preparation.
• Oversee production of the retail Box Lunch/Delivery and internal wholesale food prep programs ensuring high quality product delivered on time.
• Coordinate with the Fleet Supervisor on daily and one-off deliveries.
• Coordinate production of on-site Private Events with the Retail Culinary Manager and other stakeholders.
• Control food costs by utilizing proper methods of ordering, food preparation recipe compliance, monitoring, and adjusting production pars per meal volume, and managing food handling and storage.
• Ensure adherence to all food and kitchen safety standards in production, storage, and dishwashing areas.
• Establish strict adherence to health department, sanitation, and food handling guidelines.
• Collaborate with department leadership to maintain Key Performance Indicators (KPIs) for the kitchen, anticipate and resolve problems, identify trends, and implement approved cost-saving ideas/activities.
• Coordinate food production schedules and prep lists.
• Monitors email daily to ensure proper communication and professional, timely responses.
• Ensure all kitchen staff, students, and volunteers consistently adhere to uniform, grooming, and appearance standards.
• Provide support and oversight to kitchen staff, including hiring, developing, guiding, goal setting, and performance reviews in collaboration with the Retail Culinary Manager
• Direct and train kitchen staff, monitoring their progress.
• Maintain effective communication and working relationships with the kitchen and program staff, respond to staff suggestions and concerns, and work to resolve problems.
• Perform other duties as assigned

Don’t meet all desired requirements? Studies have shown that some people are less likely to apply to jobs unless they meet every single desired qualification. At FareStart, we are dedicated to building a diverse, inclusive, and authentic workplace, so if you’re excited about this role but your past experience doesn’t align perfectly with every desired qualification in the job description, we encourage you to apply anyway. You may be just the right candidate for this or other roles.

• Five (5) or more years of experience in a high-volume kitchen or banquet and catering experience; and/or an equivalent combination of education and experience.
• Three (3) or more years supervisory experience. Ability to lead and motivate teams.
• A valid King County Food Handler’s permit
• Demonstrated knowledge of food safety and sanitation principles.
• Proficient and experienced in Microsoft Office applications, particularly Word, Excel, PowerPoint, Outlook, and Teams. Ability to work with customized databases and technology and to conduct internet research.
• Ability to work effectively independently and as part of a team, within diverse teams and environments.
• Ability to communicate effectively and comfortably with audiences of different backgrounds and experiences.
• Ability to display sensitivity, tact, and responsiveness in various situations and maintain a high level of confidentiality.
• Ability to listen, give and receive feedback in a productive and professional manner.
• Excellent written and verbal communication skills with the ability to adapt communication based on audience and purpose with inclusivity. Ability to disseminate information effectively to appropriate levels.
• Demonstrated excellent interpersonal, negotiation, and conflict resolution skills.
• Excellent organizational skills with the ability to balance and prioritize multiple tasks and requests and meet deadlines in a professional manner.
• Ability to evaluate problems and effectively solve them in a timely manner. Ability to respond to concerns with empathy and inclusivity. Respond appropriately to conflict.
• Ability to delegate responsibilities, work with others, and coach employees to develop their full potential. Provide helpful, behaviorally specific feedback to others. Regularly meet with employees to review their development progress and express confidence in their abilities to be successful. Engage in open and honest communication.
• Ability to work a non-standard/flexible schedule, which may include weekends, evenings, and holidays

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.

• This position is exposed to a typical restaurant kitchen environment, including hot cooking elements and sharp objects.
• The noise level in the work environment is usually moderate to loud

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.

• This position is regularly required to stand for up to eight (8) hours or more, in close proximity to hot cooking elements.
• This position is regularly required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk and hear.
• This position requires close vision and ability to adjust focus.
• This position requires repetitive physical work.
• This position may be required to lift and/or move up to fifty (50) pounds.
• This position may occasionally be required to climb or balance; and stoop, kneel, or crouch