Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $26.24 - $38.05
Work Schedule
Flexible
Weekend Shifts
Benefits
A flexible, inclusive, and friendly work culture
Competitive starting wages
paid holidays from day one
Excellent medical, dental, and vision benefits
A generous retirement plan
Paid Time Off
long-term disability
Life insurance
employee discounts on food and gift items
supplemental insurance options
Opportunities for growth and advancement
Job Description
Uwajimaya is a unique and vibrant cultural destination that has been deeply rooted in family, community, and food since its inception in 1928. Known as the Pacific Northwest's premier Asian retailer, Uwajimaya offers a wide and diverse selection of authentic Asian food products and ingredients. It is more than just a grocery store; it is a place where people come together to celebrate and share the rich traditions of Asian cultures. Uwajimaya prides itself on creating an environment that is welcoming, inclusive, and reflective of its strong cultural heritage. This welcoming atmosphere makes it not only an exceptional shopping experience... Show More
Job Requirements
- High school diploma or GED required
- culinary degree or equivalent culinary training strongly preferred
- 3+ years of supervisory experience in food manufacturing, commissary kitchens, or high-volume culinary environments
- proven ability to apply culinary skills in a production setting (cooking, recipe scaling, flavor profiling, etc.)
- strong background in culinary operations with demonstrated expertise in Asian cuisine
- strong knowledge of food safety regulations (GMP, HACCP, FDA/USDA, FSMA)
- excellent leadership, communication, and problem-solving skills
- proficiency in Microsoft Office and production software (ERP or MES)
- ability to train staff in both culinary techniques and standardized production methods
- able to work in fast-paced, hot/cold, and high-volume environments
- comfortable working in hot, cold, humid, or noisy environments
- willingness to work flexible shifts, weekends, holidays, and overtime as required
- must be able to lift up to 50 lbs
Job Qualifications
- High school diploma or GED
- culinary degree or equivalent culinary training strongly preferred
- 3+ years of supervisory experience in food manufacturing, commissary kitchens, or high-volume culinary environments
- proven ability to apply culinary skills in a production setting (cooking, recipe scaling, flavor profiling, etc.)
- strong background in culinary operations with demonstrated expertise in Asian cuisine
- strong knowledge of food safety regulations (GMP, HACCP, FDA/USDA, FSMA)
- excellent leadership, communication, and problem-solving skills
- proficiency in Microsoft Office and production software (ERP or MES)
- ability to train staff in both culinary techniques and standardized production methods
- able to work in fast-paced, hot/cold, and high-volume environments
- comfortable working in hot, cold, humid, or noisy environments
- willingness to work flexible shifts, weekends, holidays, and overtime as required
- must be able to lift up to 50 lbs
Job Duties
- Supervise, coach, and support production employees during assigned shifts to ensure schedules, yields, and quality standards are met
- apply culinary knowledge with specialization in Asian cuisine to oversee recipe preparation, portion control, cooking, and finishing methods that align with product specifications
- train production staff on proper cooking techniques, product presentation, flavor consistency, and handling of ingredients
- partner with R&D and culinary development teams to commercialize recipes for large-scale production
- monitor compliance with GMPs, HACCP, allergen control, and food safety regulations at all times
- conduct shift meetings, assign tasks, and communicate production goals clearly to the team
- inspect incoming materials (ingredients, packaging materials, supplies), in-process products, finished products for quality, taste, and consistency
- provide immediate corrective action when needed
- collaborate with QA, sanitation, and maintenance teams to troubleshoot and resolve issues quickly
- maintain accurate records of inventory, production runs, yields, waste, and downtime
- promote a culture of safety, food safety and enforce OSHA and company safety protocols
- identify and implement process improvements to increase efficiency and reduce food waste
- assist in hiring, training, and developing production staff, ensuring alignment with company values and culinary standards
- other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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