Culinary Lead

Seattle Children's•Seattle, WA

3d•$25 - $37•Onsite

About The Position

The Culinary Lead is responsible for ensuring a safe and sanitary work environment and monitor proper food handling practices. Assigns and oversees daily work to ensure tasks are completed. Identifies, addresses and as appropriate escalates workflow, non-routine issues and safety concerns. Perform a variety of food service activities as delegated by supervisor including but not limited to: production support and catering. Safely clean and operate a variety of preparation and production equipment. Interpret, implement and follow HACCP and other food safety regulations. With the direction of the leadership team, the culinary lead also plays an integral role in implementing our safety and improvement efforts to reduce cost, while improving quality, safety, engagement, delivery, and efficiencies in our work.

Requirements

High school diploma or equivalent experience.
Minimum of three (3) years experience in the culinary field.
Demonstrated participation in Continuous Process Improvement activities.
Two (2) years of experience in department OR previous lead experience in food service.
Experience practicing whole foods cooking.
Washington State Food and Beverage Worker’s Permit, or to be obtained within 15 days of employment.

Nice To Haves

ServSafe certification, or to be obtained within 120 days of employment.
Cross-functional worker across multiple roles.
Experience working in healthcare or working with modified/restrictive diets and/or nutrition related terminology.
1-2 years experience training/teaching/coaching.
Ability to make substitutions in an ever-changing environment.
Attention to detail (ability to detect ingredient changes).

Responsibilities

Ensuring a safe and sanitary work environment and monitor proper food handling practices.
Assigns and oversees daily work to ensure tasks are completed.
Identifies, addresses and as appropriate escalates workflow, non-routine issues and safety concerns.
Perform a variety of food service activities as delegated by supervisor including but not limited to: production support and catering.
Safely clean and operate a variety of preparation and production equipment.
Interpret, implement and follow HACCP and other food safety regulations.
Plays an integral role in implementing safety and improvement efforts to reduce cost, while improving quality, safety, engagement, delivery, and efficiencies in our work.