Kitchen Supervisor, Contract Meals

FareStart•Seattle, VA

8h•$32 - $36•Onsite

About The Position

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 Contract Meals 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.

Requirements

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.

Nice To Haves

Previous Sous Chef experience.
Formal culinary training or equivalent.

Responsibilities

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.
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 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.