ABOUT THE POSITION

This position’s job duties include planning, preparing, and executing meal production, inventory management, and executing menu and recipe standards. This position will work closely with culinary staff and FareStart students and train them in basic food preparation skills.    

Essential Duties and Responsibilities include the following:

• Assist in day-to-day operation of the kitchen, coordinate food production schedules, and ensure the highest level of food quality, taste, and presentation.
• Participate in food preparation, produce food of consistently high quality, taste, and presentation and expedite during peak meal periods as needed.
• Control food costs by utilizing the proper methods of food preparation, handling, and storage.
• Ensure all kitchen employees, students, and volunteers consistently adhere to uniform, grooming, and appearance standards.
• In conjunction with management maintain goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, and enact approved profit-oriented and cost saving ideas/activities.
• Establish and require strict adherence to health department, sanitation, and food handling guidelines.
• Ensure adherence to recipes and product specifications, and train students on new menus.
• Maintain effective communication and working relationship with the kitchen and program staff, be responsive to staff suggestions and concerns, and work to resolve problems.
• Assist with completion of daily food orders based upon projected levels of business.
• Ensure adherence to all food and kitchen safety standards in production, storage, and dishwashing areas.
• Provide hands-on, direct training with students on core kitchen competencies.
• Other related assignments as necessary.

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.

• Four (4) or more years of experience in a high-volume kitchen or banquet and catering experience; and/or an equivalent combination of education and experience. 
• Valid Washington State Driver’s License (as cooks are occasionally required to drive for deliveries) with a five (5) year clean driving record (required for insurance purposes). 
• Valid King County Food Handler’s Permit.
• Demonstrated knowledge of food safety and sanitation principles.
• Demonstrated computer skills with proficiency 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 communicate effectively and comfortably with audiences of different backgrounds and experiences.
• Ability to listen patiently and attentively, ability to express self clearly and effectively, and the ability to adapt communication based on audience and purpose with inclusivity. 
• Ability to work effectively independently and as part of a team, within diverse teams and environments.
• 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.
• Excellent organizational skills with the ability to balance and prioritize multiple tasks and requests and meet deadlines in a professional manner.  Ability to multi-task in a fast-paced environment with excellent communication skills.
• Ability to listen, give and receive feedback in a productive and professional manner.  Able to translate vision into planning and implementation. 
• Ability to delegate responsibilities, work with others, and coach employees to develop their full potential.
• Ability to employ best practices associated with the position, while displaying an on-going commitment to learning and self-improvement. 
• Ability to work a non-standard/flexible schedule, which may include weekends, evenings, and holidays.

Preferred Qualifications & Skills

• Formal culinary training or equivalent.
• Experience working with disadvantaged individuals.

Work Environment

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.

Physical Demands

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.