Job Overview
Employment Type
Temporary
Full-time
Hourly
Compensation
Type:
Hourly
Rate:
Range $32.29 - $36.18
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive pay
Paid Time Off
Paid holidays
401(k) Plan
Medical insurance
Dental Insurance
Disability insurance
Life insurance
Employee Discounts
Employee assistance program
Free ORCA pass
Job Description
FareStart is a pioneering social enterprise organization based in Seattle, Washington, that has been transforming lives through food for over 30 years. Unlike traditional social service organizations or foodservice businesses, FareStart operates at the intersection of both, addressing critical societal challenges such as homelessness, hunger, and poverty. By offering comprehensive job training, culinary education, and life skills development, FareStart empowers individuals experiencing poverty and related barriers to rebuild their lives and achieve sustainable employment. This commitment to social change is complemented by their high standards of service quality, a strong work ethic, and a collaborative workplace culture that fosters acceptance,... Show More
Job Requirements
- Five (5) or more years of experience in a high-volume kitchen or banquet and catering experience
- three (3) or more years supervisory experience
- valid King County Food Handler's permit
- demonstrated knowledge of food safety and sanitation principles
- proficiency in Microsoft Office applications
- ability to work independently and as part of a team
- ability to communicate effectively with diverse audiences
- ability to maintain confidentiality
- ability to provide and receive professional feedback
- excellent organizational and problem-solving skills
- ability to delegate and coach employees
- ability to work flexible schedules including weekends, evenings, and holidays
Job Qualifications
- Five (5) or more years of experience in a high-volume kitchen or banquet and catering experience
- three (3) or more years supervisory experience
- ability to lead and motivate teams
- 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
- 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
- ability to delegate responsibilities, work with others, and coach employees to develop their full potential
- ability to work a non-standard/flexible schedule, which may include weekends, evenings, and holidays
- previous sous chef experience
- formal culinary training or equivalent
Job Duties
- 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
- 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 monthly menus
- monitor 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 Contract Meals Administration Supervisor
- 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
OysterLink supports restaurant and hospitality hiring.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
You may be also interested in: