Lead Chef (66102)

Volunteers Of America Western Washington•Lynnwood, WA

1d•$29 - $32•Onsite

About The Position

Volunteers of America Western Washington is a non-profit organization operating in Western Washington for over 125 years. Our Christian roots drive us to put our faith into action for the benefit of every member of the community. We celebrate our unique perspectives and lived experiences that allow us to better serve and uplift our community – and each other. Volunteers of America Western Washington is officially a designated CARE trauma informed organization. General Function: The Training Chef is responsible for overseeing all kitchen operations while ensuring high standards of food quality, consistency, and presentation. This role combines hands-on culinary expertise with leadership and mentorship, guiding and teaching participants of the Workforce Development Program. The chef manages menu planning, inventory, and food safety compliance, while fostering a collaborative and disciplined kitchen environment for trainees. Effect on End Results: The Lead Chef will oversee and participate in VOAWW’s new Workforce Development Program so that trainees will exit the program with the culinary skills they need to successfully find jobs. This position will foster the professional growth of junior chefs while maintaining a safe and efficient kitchen environment. Their work directly contributes to operational efficiency and a positive experience for trainees, clients and customers. #voaww1

Requirements

Culinary degree, diploma, or equivalent professional experience.
Must have a current food handling certification.
Proven experience as a chef, preferably with leadership or training responsibilities.
Knowledge of kitchen operations, food safety regulations, and sanitation standards.
Experience in menu planning, recipe development, and food cost management.
Culinary expertise with advanced cooking techniques and presentation skills.
Strong leadership and team management abilities.
Effective training and mentorship skills.
Excellent time management for prep, cooking, and service.
Quality control and consistency in food preparation.
Knowledge of food safety, hygiene, and allergen management.
Inventory management and cost control skills.
Creativity in menu planning and innovation.
Problem-solving and decision-making capabilities.
Clear communication and coordination with staff and management.

Nice To Haves

Previous experience mentoring or training junior chefs is highly desirable.

Responsibilities

Lead daily kitchen operations, managing workflow and staff performance.
Oversee and work collaboratively with the Training Coordinator to effectively manage the Workforce Development Program.
Teach kitchen, knife and culinary skills to trainees in the Workforce Development Program.
Plan menus, standardize recipes, and maintain quality, consistency, and portion control.
Train and mentor others providing guidance on techniques, recipes, and best practices.
Monitor trainee progress, provide constructive feedback, and implement skill development plans.
Ensure compliance with food safety, hygiene, and health regulations.
Conduct quality control on ingredients, preparation, and finished dishes.
Manage inventory, monitor food costs, and minimize waste.
Introduce new dishes, techniques, and menu innovations as appropriate.
Schedule and supervise kitchen staff, promoting teamwork and discipline.
Maintain training records, operational manuals, and documentation.
Support recruitment, performance evaluations, and career development of kitchen staff.