Retail Culinary Manager

FareStart•Seattle, VA

20h•$82,924 - $89,051•Onsite

About The Position

This position is responsible for planning, preparing, and executing retail food production, supervising staff, and ensuring the successful integration of FareStart students into retail business operations.

Requirements

Bachelor’s degree in culinary or food science and four (4) or more years of related experience, including supervisory experience; and/or equivalent combination of education and experience.
A Valid King County Food Permit, or the ability to obtain one.
A Valid WSLCB Servers Permit, or the ability to obtain one.
Experience managing and developing a team.
Ability to lead and motivate teams.
Experience 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 build and foster positive and collaborative relationships across a variety of departments and teams inside and outside the organization and develop team to do the same.
Ability to multi-task in a fast-paced environment with excellent communication skills.
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.

Responsibilities

Manage and oversee direct reports including all down-level reports hiring, developing, guiding, goal setting, and performance reviews.
Supervise and oversee development and growth of students working within areas of oversight.
Develop and maintain Standard Operating Procedures (SOPs) and Training Manuals for retail business culinary operations.
Work with the Student Programs department to ensure student curriculum is being followed and student training goals are met.
Foster an environment of continuous individual and team success.
Collaborate with department leadership to monitor budgets and ensure areas of responsibility remain within budget.
Manage and oversee food production, food packaging, and delivery coordination.
Develop and maintain menus and relevant recipes for retail production, making timely edits as necessary for accuracy and effective methods.
Ensure all kitchen employees, students, and volunteers consistently adhere to uniform, grooming, and appearance standards.
Establish and require strict adherence to health department, sanitation, and food handling guidelines.
Provide hands-on, direct training with staff and student students on core kitchen competencies.
Manage and maintain systems required for efficient and accurate inventory.
Collaborate with the Student Programs department on student curriculum to ensure successful integration of students into retail business operations.
Support and promote the organization’s strategic plan and department priorities.
Perform other duties as assigned.