Kitchen manager jobs in Lakewood, WA

The General Manager is responsible for maximizing sales, providing an exceptional shopping experience for the customer, and managing the store's visual and operational standards, including the store's shrink %, wage cost and Clienteling. The General Manager is responsible for staffing, training and developing high performance teams. Responsibilities: SALES LEADERSHIP: Creates an outstanding sales and Customer Service environment Strives for sales excellence and results Sets and evaluates weekly, monthly and seasonal goals for staff Works with customers and models excellent customer service and Clienteling skills Maximizes sales through strong floor supervision skills Assesses store morale, monitors and praises positive associate performance, and resolves and documents performance issues promptly Develops Sales Associates to be experts in the selling steps and client building through utilizing the Sales Training Programs and the Client Books STAFFING AND ASSOCIATE DEVELOPMENT: Networks in industry to recruit and hire high quality management and sales-oriented associates Fills all levels of open positions within the store in an urgent and timely manner Ensures adequate staff is available to meet business needs - schedules accordingly Follows company criteria properly hiring, reviewing, coaching and promoting Sales Associates and Assistant Managers Administers company personnel programs including appropriate performance reviews, compensation and employment records Ensure personnel are trained on product knowledge, selling skills and customer service to support the brand experience Documents employee performance in a timely manner Creates enthusiasm and excitement within store to motivate high performance teams OPERATIONAL EXCELLENCE: Protects store payroll by managing wage costs, salaries, and allowable hours Controls company's assets, i.e. key control, loss prevention measures, inventory paperwork and company standards of conduct Strives for 100% accuracy and compliance in cash, inventory, fixtures and property STORE STANDARDS: Execute floor-set and promotional directives; implements visual merchandising Supervises the overall cleanliness and organization of the sales floor and backroom Ensures store appearance and atmosphere supports and reinforces the brand image Understands, supports and complies with all company policies and procedures MERCHANDISING/VISUAL: Ensure execution of effective merchandising strategies and directives Ensure the selling floor is neat, clean, organized and reflects the correct visual image at all times Ensure presentation of all displays, fixtures and all visual areas are reflective of current visual direction Identify and communicate product concerns in a timely manner Communicate inventory needs to support the business goals FASHION/STYLING: Represents the fashion and style of Veronica Beard Knowledge of current fashion trends and styles Appreciation and demonstration of an overall finished fashion look Ensure staff is following Veronica Beard fashion guidelines. Comfortable with being on camera for social media purposes (both stills and video) Able to fluidly discuss product and fashion on camera Requirements: Ideal candidate must possess 3-5 years in the luxury business, strong team leadership, excellent customer service, interpersonal and communication skills required, energetic, outgoing, driven individual with an eye for women's fashion and passion to succeed. Strong visual background, sound organization and operational skills Minimum of 2 years retail Store Management position/experience in women's apparel (or related field) Ability to work flexible schedule including nights and weekends Strong verbal and communication skills Strong observation skills - identifying and assessing customer and employee behavior, reactions, and floor awareness Ability to retain and utilize data, i.e. names, merchandise, information, policies and procedures Ability to create a quality working environment that will encourage others to develop and excel Foster a work climate that inspires mutual trust, respect, professionalism and teamwork to achieve goals The base salary range for this role is between $90,000 and $100,000. The relevant base salary will vary depending on wide range of factors that are considered in making compensation decisions, including but not limited to, skill sets, experience, training, degrees, and certifications. The base salary is just one component of our total compensation offerings, which consist of a comprehensive benefits package as well as a short-term incentive program, clothing allowance, and merchandise discounts. At Veronica Beard, we are committed to creating and maintaining a workplace where every single employee can thrive and feel valued. As a company, we firmly believe that there is strength in diversity. We seek to recruit talent from a variety of perspectives and backgrounds and are actively seeking candidates with a dedication to advancing equity, inclusion, and racial and social justice in their work. Veronica Beard is committed to an environment of mutual respect and is an EEO/Affirmative Action Employer. No employee or applicant is discriminated against because of race, color, sex (including pregnancy), age, national origin, religion, sexual orientation, gender identity, gender expression, parental status, status as a veteran, and basis of disability or any other federal, state or local protected class.

About Ace Retail Group Ace Retail Group (ARG), is a division of Ace Hardware Corporation that owns and operates several Ace brands, including Westlake Ace, Great Lakes Ace, Buikemas Ace, Outer Banks Ace, Dennis Company, and Breed & Company.ARG is one of the largest hardware retailers in the United States and has two headquarters located in Lenexa, KS and Farmington Hills, MI.ARGs origins date back over a century and operates over 250 neighborhood stores located throughout the United States.Great people make ARG stand out in our industry, and we are looking for individuals who strive for personal and professional growth, and who want to work with a company founded on (and still led by) our solid Core Values of: Winning, Excellence, Love, Integrity, Gratitude, Humility and Teamwork. General Summary The General Manager is responsible for ensuring superior customer service in their store. They must develop associates at all levels, drive sales and profitability, and maintain effective expense and payroll budget management. They will also ensure compliance with effective inventory management and merchandising practices and all Ace Retail Group policies and procedures. Essential Duties and Responsibilities Customer Service Provide positive representation of Ace Retail Group. Proactively assist customers in solving problems. Greet customers entering and throughout the store. Thank customers when finished and when they are leaving the store. Provide a friendly, outgoing demeanor; work well with customers as well as associates. Ensure all calls and pages are answered promptly, courteously and effectively. Handle customer complaints. Work to resolve problems with the customer and have Ace Retail Group's best interest taken into consideration. Possess excellent product knowledge and knowledge of store layout and location of products. Store Operations Ensure a positive, professional and safe work environment for all associates. Supervise the general operations of the entire store. Responsible for ordering and maintaining desirable product inventory levels to ensure store profitability in compliance with corporate objectives. Ensure compliance with all practices, policies and procedures necessary to manage inventory shrink. Monitor shrink numbers and take corrective actions. Manage and direct preventative maintenance and repairs in order to maximize and protect all physical assets (i.e. building, fixtures and equipment). Ensure receiving, checking in, stocking of merchandise for the store is being done completely. Responsible for maintenance of back stock levels. Oversee and assist with the daily maintenance, orderliness and cleanliness of the sales floor, stock room and outdoor merchandise areas. Provide assistance in the overall general maintenance of the store. Ensure forklift operations and receiving is completed in a safe and efficient way. Ensure weekly price changes are being completed. Ensure monthly cycle counts and negative on hand reports are being completed. Ensure signage is current in the entire store. Provide a clean and orderly sales floor, including end caps and ad goods merchandised. Ensure special orders and rain-checks are being completed properly. Ensure ad signage and products are ready for the customers. Perform all other duties as assigned. Store Support Operations Responsible for the P & L and other corresponding reports. Assist District Manager with the budget process for sales and expenses. Manage payroll and other controllable expenses. Responsible for the implementation of Store Support programs. Attend trade shows and seminars with company guidance. Responsible for successful Loss Prevention, Safety and Internal Audits. Assist with special projects within the district as set forth by the District Manager. Hiring and Training of Associates Conduct weekly management staff meetings. Ensure effective training and development of all associates. Recruit prospective associates for possible management positions throughout Ace Retail Group. Manage and support the hiring, scheduling, reviewing, rewarding and coaching of all store associates including management. Actively recruit and promote the advancement of Ace Retail Group associates. Leadership Become an integral part of the community in which you live and work through civic organizations and being community minded. Challenge all associates to think of ways to better merchandise product, control expenses and increase sales. Lead by example; be approachable by all associates and customers. Other Essential Requirements Ability to exhibit and incorporate our Core Values into daily decisions and interactions with others: WINNING In business, money is the score. To win, we must perform, compete, and have fun. EXCELLENCE Striving to be our best through continuous improvement and inspiration. LOVE Love the people, love the work and love the results. INTEGRITY Honesty, reliability, high character and ethical behavior. GRATITUDE Appreciating being in the business of serving others. HUMILITY A modest and respectful approach to leadership and work. TEAMWORK Collaboration over control or credit; together we are Ace. Minimum Skills, Requirements and Qualifications High School or GED equivalent. Must have previous retail management experience. Hardware experience preferred. Standing, walking, lifting (up to 25lbs) and climbing. Compensation Details Starting at $83,000 Annual Salary For a full list of benefits and open positions, please visit us at: ************************************************************ Want to be notified when new jobs are posted? Follow the link below to create an account and set up custom job alerts: Create Job Alert Equal Opportunity Employer Ace Retail Group is committed to a policy of promoting equal employment opportunities. The company recognizes the importance of diversity and leveraging the skills and talents of all people to the mutual advantage of each individual and the organization. The company is committed to the prevention of employment discrimination related to race, religion, color, sex (including sexual harassment), gender identity, national origin, age, marital status, disability and military discharge, or any other action covered by federal or state laws. Required Preferred Job Industries Retail

WHO WE ARE T&C is a family-owned company that builds authentic relationships one interaction at a time through consistent commitment to heartfelt service, relating to people as people (not numbers) and by selling the freshest, highest-quality products available. We have a deep passion for food and people and are always looking for service-minded individuals of all backgrounds to join our community. WHO YOU ARE You are genuine and authentic in your interactions both with your customers and co-workers. You thrive in a team environment, take your responsibilities seriously, and always consider the customer in your decisions. You see richness and strength in a diverse workforce and treat others with respect to create a place of belonging for all. You care about your community and the environment. Pursuing knowledge in order to add value and grow is your idea of fun. Oh, and you love food! WHAT WE OFFER (IN ADDITION TO BEING A FUN PLACE TO WORK) We have a highly competitive benefits package ($7-$21 weekly medical premiums), vacation/sick time, paid holidays, premium pay rates, an Employee Assistance Program, a discount on virtually everything in our markets, 401(k) plans, profit-sharing and a pension, scholarship program and an employee referral bonus program. Whoa! That's a lot of great stuff! THE SMALL PRINT WE WANT YOU TO BE AWARE OF T&C is proud to be an Equal Opportunity Employer. We value a diverse workplace and do not discriminate based on race, color, national origin, religion, caste, gender identity, sexual orientation, age, disability, or any other applicable characteristic protected by law. We invite women, people of color, LGBTQ individuals, members of ethnic minorities, foreign-born residents, and veterans to apply. Duties and responsibilities may be added, deleted, or changed at any time at the discretion of management, formally or informally, either verbally or in writing. If your experience looks a little different from what we've identified and you think you can thrive in this role, we'd love to learn more about you. Research shows that women and members of other under-represented groups tend to not apply to jobs when they think they may not meet every qualification, when, in fact, they often do! We are committed to creating a diverse and inclusive environment and strongly encourage you to apply. A TYPICAL DAY WILL INCLUDE THE FOLLOWING . . . * Manages overall production for Deli, Bakery, Pizzeria, and Espresso * As needed, also manages and contributes to Field House production (if applicable) in the absence of Market Manager (Hospitality), Restaurant Manager and Food Service Lead (FOH) * Participates in forecasting as it pertains to production * Assists in achieving quarterly financial goals with a focus on gross and labor * Establishes and maintains effective working relationships with employees, guests, market support staff and vendor community * Provides and role models excellent guest service * Ensures the adherence to Ready for Business standards throughout food service departments * Works closely with market staff to achieve the timely completion of administrative tasks and operational functions * Establishes and maintains an integral and collaborative environment * Works with department managers/Market Director and staff in settling interpersonal conflicts * Assists in the hiring, training and development of cooks * Prepares department product for sale * Establishes and maintains a 360-feedback process including guests, staff and leadership * Establishes and maintains a culture of safety throughout all food service departments * Maintains the integrity of our brand and marketing expressions * Oversees kitchen maintenance and cleanliness * Ensures food service compliance with local, state and federal laws * Role models attitude of service to staff and guests * Keeps up on industry trends, standards, and changes * Ensures the dissemination of and adherence to all company and department policies * Supports and follows all safety/security policies and sustainability programs * Operates within the Company's Core Values, Company Brand and Business Principles THIS JOB MIGHT BE FOR YOU IF . . . * Innovative and creative with enthusiasm for food and cooking * Working knowledge of all food service equipment * Ability to manage, train, coach and mentor others * Excellent guest service skills * Positively manages change with the ability to enroll others * Must be a team player, transformational leader, and positive role model with passion and skill for developing others * Working knowledge of inventory management, schedule writing, forecasting and ordering practices * Understands and implements ready for business standards * Knowledge of products and vendor files for all food service products and services * Detail oriented, organized with effective time management skills * Must possess an attitude of service to others * Demonstrates self-discipline and accountability * Must have intermediate or higher computer skills including MS Office * Ability to build and maintain effective relationships and trust with a diverse group of staff, guests, and vendors * Excellent listening, verbal, and written communication skills * Embraces 360 feedback with a commitment to personal and professional development * Displays excellent work ethic * Flexibility to work mornings, afternoons, evenings, weekends, and holidays as needed * Ability to lift and carry 50 lbs. * Possesses full body mobility (bending, stooping, twisting, and reaching) with excellent manual dexterity * Exemplifies health department standards * Ability to work in a constant state of alertness and safe manner * 21 years or older Entry Level Compensation USD $32.10/Hr. Maximum Compensation USD $33.10/Hr.

WHO WE ARE Lindblad Expeditions is a pioneer in the Expedition Travel space, with a legacy of exploration and discovery spanning decades. From taking the first citizen explorers to Antarctica in 1966, to opening the Galápagos and Easter Island to tourism, to launching our innovative partnership with National Geographic in 2004, our mission has always been to connect travelers with the world's most extraordinary places. Today, our fleet of 16 ships takes nearly 25,000 guests annually to some of the planet's most remote and pristine locations. At Lindblad Expeditions, we do whatever it takes to ensure our guests experience the "Exhilaration of Discovery." JOB SUMMARY The Manager of Culinary Operations is responsible for delivering exceptional culinary experiences across the Lindblad Fleet, while upholding the highest standards of quality, consistency, and innovation. This role plays a key part in administrative oversight, including reviewing and approving food orders, compiling and maintaining Standard Operating Procedures (SOPs), and developing strategic provision plans for upcoming seasons and operational transitions. The manager will collaborate closely with the culinary trainer, purchasing team, onboard culinary staff, and hotel leadership to ensure seamless execution of culinary programs and initiatives. ESSENTIAL DUTIES * Create season specific menu matrices based a standard product guide enhancing offerings to keep up with culinary trends and innovation per region. * Develop and communicate culinary trainer and onboard team, a strategic ordering plan based on storage capacity and itineraries of the ships. * Monitor voyage food cost per vessel to ensure we are on target. * Review and approvals for general culinary food orders within set budget. * Create costing, and recipe for menu item. * Create standard recipes for guest requests. * Assist in implementing new initiatives directed by hotel leadership to push the program vision forward with a strong focus of creativity and innovation. * Ensuring onboard team is conducting professional evaluations & tracking performance and creating individual plans for galley staff for professional growth. * Support professional evaluations and performance tracking for galley teams, with individualized development plans. * Conducting interviews of potential candidates and onboarding process. * Collaborate with the culinary trainer to develop training materials and programs. Build seasons specific order guides with general par level included based on the menu matrix and product availability in the market. * Assist the culinary trainer during training sessions and transitional periods. * Support the culinary trainer in evaluating training effectiveness and making improvements. * Provide onboard training and ensure compliance with United States Public Health (USPH) standards across all vessels. * Maintain general knowledge of galley equipment and functionality. * Contribute to new initiatives from hotel leadership, with a focus on creativity, innovation, and operational excellence. * Perform other related duties as assigned. GENERAL QUALIFICATIONS * Education/Experience: Degree in Culinary Arts or equivalent. Extensive culinary and management experience. Maritime shipboard experience preferred. Communication Skills: Using the English language, must have an ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess exceptional communication skills --both in writing and orally-and the ability to persuade. Other Skills/Abilities Proven experience in administrative manager or in a similar role.Proficiency in MS Office (Word, Excel, PowerPoint).Excellent organizational and time-management skills.Strong communication and interpersonal abilities.Ability to work independently and as part of a team.Attention to detail and problem-solving skills.Regular travel is required. $80,000 - $90,000 a year Annual bonus eligibility of 7.5% DISCLAIMER STATEMENT This job description is intended only to describe the general nature and level of work being performed by an employee in this position. It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required or persons so classified or assigned.

Preparation -Assist in preparing raw materials according to receipts or by following the supervisor's instructions Processing -Assist with the preparation of the baking process, including forming, cutting, shaping, and baking dough. Combines measured ingredients in bowls of mixing, blending, or cooking machinery. Follow receipts to prepare drinks Display - Ensure products have proper signage and are well merchandised following company standards; showcase quality and freshness to drive sales in the department Stock- Unload and break down deliveries, and arrange stockroom properly; stock shelves with products; refill products to meet customer needs and rotate products using First-In First-Out (FIFO) method Replenish- Be aware of the expiration dates of products, so that older products can be taken off the shelves, and newer products can be ordered and stocked on time. Bakery Sales- Wrap and pack the items at the customer's request accurately and efficiently Workplace maintenance - Maintain safe working environments and comply with the internal procedure or safety code to meet government regulation Cleaning - Coordinate cleanliness and maintenance needs with the Maintenance Department Loss Prevention - Responsible for controlling, safeguarding, and monitoring all department assets, ensuring policies and procedures are implemented for control of assets Dumping- Handle expired and recalled products properly under supervisor's instructions. Be responsible for the efficient utilization of materials to minimize dumping Demo- Follow supervisor's instructions and do a demo to promote department sales Customer Service - Greet customers and provide excellent services to address their needs in a timely fashion. Answers customer questions and introduces product samples to attract customers Cashier- Follow all cash handling procedures and complete the check-out process accurately and efficiently Perform other duties as for business needs Minimum Qualifications Previous experience working in a bakery or customer service area is preferred Ability to follow instructions and procedures Working knowledge of the baking process Available for flexible scheduling to meet department needs Skills Required Good customer service skills Good time management skills Good interpersonal skills and willingness to work as a team Physical Demands Standing for extended periods is commonly required Good manual dexterity for the use of processing equipment such as cutter or labeling Ability to lift 30 lbs or more with appropriate equipment

The Manager of Food Services requires a dynamic and experienced teammate to oversee the daily operations and strategic success of our key campus food services. This unique position places you at the heart of our community, leading both Triton Espresso and all special event catering. You will also provide essential operational support to the Triton Pizza Kitchen. This role is much more than just daily management; it is about building a sustainable and excellent campus experience. Your expertise will be vital in several key areas, including: Financial Acumen: Proactive management of budgets, expense tracking, inventory control, and meticulous reconciliation of financial documents (P-Card, open orders, etc.). Operational Excellence: Handling all aspects of daily operations, purchasing, procurement, and risk management while ensuring the highest level of quality control possible. Team and Culture: Developing, training, and supervising staff with a focus on exceptional customer service and coffee education. Strategic Vision: Applying your business acumen to strategic planning, ensuring all ventures reflect campus needs with a best-practice, sustainable, and long-term vision. This is an exempt position that reports to the Vice President of Strategic Marketing, Grants and Foundation. For information on applying, please see Application Procedures and Required Documents, below. Applications received by December 17, 2025 5PM PST will receive priority consideration. This position is open until filled. Responsibilities include, but are not limited to: * Lead and manage a team of 10 -12 exempt and part-time hourly employees to provide essential food services to the College. * Ensure quality, affordable pricing, nutritional and high demand food products, and manage college spaces and equipment. * Oversee and manage daily operations of Triton Espresso, and provide catering / coffee services for campus departments and events. * Supports the operations of Triton Pizza Kitchen. * Implement employee hiring, customer service, equipment, and barista training, hiring with intention to meet equity and inclusion goals of the college, onboarding processes / PAF s, daily and quarterly scheduling, time approval, termination processes. * Daily / on site supervision and support to PT employees * Awareness and understanding of all Food Service employment policies and related permits. * Education and training in Title IX, and conflict resolution tactics, providing a safe and inclusive work culture for all employees. * Monitor and oversee daily financial reporting for Triton Espresso, responsible for maintaining daily sales reports and department deposits. inventory, purchasing, open orders, etc in CTClink. * Oversee and maintain equipment, schedule quarterly and yearly maintenance, and work closely with the facilities and maintenance departments. * Ensure policies and processes that promote health, nutrition and sustainability are followed. * Provides excellent customer service to students, staff and the community. * Oversees food and beverage production and management * Writes daily opening, mid shift, and closing lists for part time employees * Ensures fresh food is effectively rotated for maximum freshness and minimizes waste. * Receives and stores products from vendors as they arrive. * Ensures sanitation guidelines set by the Washington State Department of Health are being met. * Follows Snohomish County Health Department cooking temperature guidelines. * Oversees the daily management of Triton Espresso and food service events on campus * Responsible for all credit transactions at Triton Espresso and financial reporting, inventory and expense reconciliation. * Fills vacancies within the espresso bar in the event of absent employees. REQUIRED QUALIFICATIONS: * Associate of Arts AND at least one year of espresso management and coffee industry experience OR the equivalent combination of education and experience. Prior supervisor / management / customer service experience * Prior experience in coffee (education) as barista and manager and on espresso equipment and skills * This position also requires an ability to collaborate and communicate exceptionally with staff, faculty, and students in a higher education setting * Valid WA state food permit DESIRED QUALIFICATIONS: * Prior experience in a medium food service outlet or management position. * Cafe operations including purchasing, food preparation, permits, and overall management of Triton Espresso and catered campus events. * General business acumen including B\budget reporting, expense reconciliation, inventory, and sales reporting. * Staff management including hiring, scheduling, daily and quarterly scheduling, and training part-time hourly staff. * Experience following Health Department guidelines for quality control and sanitary procedures. PHYSICAL WORK ENVIRONMENT: Work is typically performed on site at Triton Espresso and in an office. The position is required to attend meetings and work with multiple departments on campus. Expertise in Google Suite, including spreadsheets and databases is essential. Excellent communication skills, both oral and written, are indispensable. Personal vehicle and a valid Washington driver's license are required. Work is primarily performed at Triton Espresso and in an office. This position must be able to lift 50lbs-pounds. COMPENSATION: Salary is $62,115.44 - $67,773.74 and is based on the Edmonds College administrative/exempt salary schedule, plus a full state benefits package, which includes tuition waivers for college classes, medical, dental, retirement options and more. Vacation and leave package includes 12 sick days per year, 11 scheduled holidays, 1 personal holiday, and 24 vacation leave days per year. WORK SCHEDULE: Monday through Friday, 8:00 a.m. - 5:00 p.m., including some evenings and weekends. FLSA Status: The position is an exempt position under the Fair Labor Standards Act requirements. CONDITIONS OF EMPLOYMENT: * You must document your citizenship or employment authorization within three days of hire. * Criminal background check. Prior to a new hire, a background check, including criminal history will be conducted. Information from the background check will not necessarily preclude employment but will be considered in determining the applicant s suitability and competence to perform in the position. * All new positions are contingent upon funding. * Currently, Edmonds College does not sponsor H-1 B visas. * Complete, sign, and submit Declaration Regarding Sexual Misconduct APPLICATION PROCEDURES AND REQUIRED DOCUMENTS: All applicants must apply online. No paper submissions or emailed materials will be accepted. Your online application must include the following to be complete: * Cover letter that addresses the required qualifications. * Current resume. * Names and contact information for three references. * Veterans wishing to claim veteran s preference, please scan and attach your DD214 Member-4 form. Important, if this posting is on an external website other than ****************** or Edmonds College Job Opportunities please follow one of these links to apply. Applying via an external webpage will not enter our application system. ABOUT THE COLLEGE: Established in 1967, Edmonds College is a public, four-year, state college. It focuses on academic excellence, student success, and community engagement, which reflect the three aspects of its mission: Teaching | Learning | Community. It serves about 20,000 students annually, including more than 1,000 international students from more than 60 countries. The college offers nearly 70 associate degrees and 60 professional certificates in about 30 programs of study. Its highest enrolled programs are the Associate of Arts/Associate of Science degrees, Paralegal, Allied Health (pre-nursing degree), Business/Accounting, Construction Management, and Culinary Arts. The college is located in the center of the growing south Snohomish County communities of Edmonds, Lynnwood, Mountlake Terrace, Brier, Mill Creek, Mukilteo, and Woodway. For more information, visit **************** EEO/AFFIRMATIVE ACTION STATEMENT: The college provides equal opportunity in education and in employment per state and federal law. The college prohibits discrimination against any person due to race, color, religion, national origin, sex (gender), disability, sexual orientation, age, citizenship status, marital status, veteran status, or genetic information. For questions about our nondiscrimination policy or gender equality and athletic teams, contact Kathy Smith (Title IX and Section 504 Coordinator/Investigator); Clearview Building, Room 122B; ***********************, ************. JEANNE CLERY STATEMENT: In compliance with the Jeanne Clery Disclosure of Campus Security Policy and Crime Statistics Act of 1998, and as a part of Edmonds College s commitment to safety and security on campus, the College reports the mandated information about current campus policies concerning safety and security issues, the required statistics, and other related information for the past three (3) calendar years. Edmonds College s Annual Security and Fire Safety Report is available online at ********************************************************************************************************* Apply for Job * Explore Jobs * Sign In * New User

Now Hiring a Sr. Kitchen Manager in Lacey, WA. Join our team! Shift: TBD Pay: $85K Beenfits: Medical, Dental, Merit Pay, AD & D, Bonus Potential Can be a Direct Hire or Temp to Hire Job Purpose: The Kitchen Manager is responsible for overseeing the daily operations of the kitchen production area within a high-volume food distribution center. This role ensures all kitchen processes including food preparation, portioning, quality control, and sanitation are performed efficiently, safely, and in full compliance with USDA, HACCP, and company food-safety standards. The Kitchen Manager leads, trains, and supervises kitchen staff;coordinates production schedules;monitors inventory of ingredients and supplies;and maintains strict adherence to temperature controls and product specifications. This position plays a key role in supporting operational efficiency, achieving production goals, and delivering high-quality, consistent food products to multiple distribution centers. Essential Duties and Responsibilities: - Oversee the daily operations in the Kitchen department -Corresponding with Client through Emails -Plan a production schedule for the day. Get in at the beginning of pre-production is very important to help coordinate and organize all the aspect of the production. -Implement and control the production schedule. Ensure we meet production and customer requirement on a timely basic -Proper email etiquettes -Enforce plant quality standards -Manage and maintain the Company's quality inspection and product -Monitor, enforce and further develop plant HACCP program -Knowledge of MSDS -Ensure compliance to Federal, State and local regulations -Increase awareness and evaluation of GMP's. -Follow all food Safety Requirements' and Good Manufacturing Practices as applicable to this position -Ensure that safety rules, production, and sanitation standards are met. -Oversee the process of store orders to ensure the highest level of service to the customer. -Assist and maintain high quality of service by enforcing company policies and procedures. -Assigns duties to employees and schedules break periods, work hours, and vacations. Schedules and performs periodic evaluations of employees as dictated by the appropriate HR policies. -Assist other warehouse floor supervisors and associates in warehouse policies, departmental procedures, and job duties. -Follow up on customer concerns/complaints, examine discrepancy reports, and resolutions to restore and promote good public relations with the client. -Promotes a positive work environment while also being a team builder.Work closely with staff to ensure that quality and productivity requirements are maintained and communicated to each associate. -Must be flexible and able to work any shift in support of business needs. -All other duties required by Distribution Center and Operations Manager Minimum Requirements: -HACCP Certification preferred -Excellent communication skills and the ability to be a self-initiator who can implement and supervise all warehouse data entry programs as directed by the Office Manager. -High level of computer and WMS system literacy. -Some college level training is preferred but not necessary so long as there is experience in warehouse supervision and some experience in the wholesale industry preferred. Education and/or Experience: -Some college level management education and/or 5 years warehouse supervising experience in food processing Computer Skills: -Strong computer skills required;with knowledge in MS Office, Excel and WMS system literacy Reasoning Ability: -Must be able to interact with all levels of management and have excellent written and verbal communication skills. Must be able to manage and lead a diverse workforce. 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 accommodations may be made to enable individuals with disabilities to perform the essential functions. -Lifting up to 25lbs -Sitting at a computer for long periods of time

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Salary: $1,000 per credit* Classification: Adjunct Faculty Reports to: Dean of Business & Technology Olympic College is recruiting adjunct faculty to teach Culinary Arts and Hospitality Management. Classes are offered in a range of delivery modes, including fully face-to-face, hybrid, and fully online. Most classes are applied and are taught in a hands-on kitchen environment. Information about the degree, certificates, and individual courses is online at ************************************* * Prepare and teach Culinary Arts and Hospitality Management courses. * Create engaging teaching and learning environments that facilitate student success. * Plan, develop and set up instructional classrooms, online environments, and labs. * Identify individual learning needs of students and make appropriate adjustments in learning environments and activities. * Utilize a variety of assessment activities to evaluate student learning and achievement. * Stay current in the information technology field through a variety of professional development activities. * Perform other related duties as assigned and/or required Minimum Qualifications * Associate Degree in Culinary Arts, related field, or equivalent experience * Competence and experience in a wide range of culinary arts and Hospitality Management topics Desired Qualifications * Experience as a chef at a full-service restaurant * Experience managing a hospitality enterprise * Bachelor's Degree in a related field * Successful college teaching experience * Competency-based curriculum development experience * Experience teaching online Successful Applicants will * Impart excitement and enthusiasm towards course content and the educational experience * Use a variety of methods and modes of instruction to ensure student success * Demonstrate a commitment to teach students with little or no background, as well as the experienced student desiring to further their career * Utilize a variety of assessment activities to evaluate student learning and achievement * Demonstrate success in incorporating accessibility and special needs accommodations via course materials and classroom activities * Communicate effectively both orally and in writing in the classroom and with other professionals to maintain effective and positive working relationships * Collaborate successfully with faculty, staff, and students as part of an educational team * Incorporate the use of technology in the delivery of course content and services, including the use of the College-approved learning management system Terms of Employment Please note that we are unable to sponsor visas for this position. Only candidates who are currently authorized to work in the United States will be considered. Faculty members must submit official, unopened transcripts to the Human Resources department within 30 days of their employment. Final salary contract will be determined based on educational qualifications and applicable credits. This is an adjunct faculty position contracted on a quarterly basis. Placement on the faculty salary schedule will be commensurate with educational background and experience. The salary listed is a range based on per quarter. A collective bargaining agreement exists, and this position is covered by the Association for Higher Education (AHE). Flexibility is required to meet the needs of the department. Evening and/or weekend classes, instruction at satellite Olympic College campuses, and off-campus assignments including travel to clinical sites may be a part of the instructional load. Adjunct positions at the college are open continuously and reviewed on a quarter-by-quarter basis. Individuals who apply to the applicant pool are considered active for a period of 12 months from the application date and may be contacted when vacancies occur. Applying does not guarantee that a position will be available or offered. Adjuncts are not eligible for benefits upon their initialhire; Adjunct faculty must work 50 percent of a full-time load for two consecutive quarters to become eligible. Additional hours earned at other SBCTC colleges may count towards this requirement. The list of benefits that may be available after is as follows. Deferred Compensation Program (DRS) retirement savings plan; TIAA supplemental retirement savings plan, sick leave, Aflac, space available tuition waiver, Employee Assistance Program (EAP), fitness center, reduced rate and priority consideration on-site childcare on a space available. For more information regarding benefits, please visit our website here. Conditions of Employment * Prior to a new hire, a background check including criminal record history will be conducted. Information from the background check will not necessarily preclude employment but will be considered in determining the applicant's suitability and competence to perform in the position. In addition to the background check, candidates will be required to complete the Sexual Misconduct Disclosure Form as required WB HB 2327. * The employee must reside in Washington State and within a reasonable distance of the campus to respond to workplace reporting requirements at the time of hiring. Frequent travel to Olympic College campuses or other sites may occur. How To Apply To be considered for this position a candidate must apply online through the Olympic College website and submit the following required materials: * Olympic College Online Application * Resume * Cover Letter - in your cover letter describe how your experience sets you apart for this position. * Unofficial college transcripts. Official transcripts and copies of mandated certifications will be required of the successful candidate. EEO Statement Olympic College provides reasonable accommodations for qualified students, employees, and applicants with disabilities in accordance with the Americans with Disabilities Act and Federal Rehabilitation Act. Accommodation inquiries can be sent to: ********************. This recruitment announcement does not reflect the entire job description and can be changed or modified without notice.

Supreme Dumplings is a locally owned, Chinese style Dumplings restaurant. We proudly deliver moments of joy to our customers, team members and the communities we serve. We are determined to provide the most authentic Xiao Long Bao and other small bites of happiness through quality, service and value. As a Kitchen Supervisor at Supreme Dumplings, each day you will be focused on excellence. Our Kitchen Supervisor brings the Supreme Dumplings dining experience to life by greeting customers, directing kitchen production each day to make the highest quality dumplings dishes that leave our guests with a positive dining experience. You and your team are front and center in our open kitchens where you have a direct impact on the guest experience. What we look for in a candidate: Leading from the front Demonstrates excellence in sanitation, food quality, and customer service each day Goal-driven to meet the company's objectives and grow in their own career through internal promotion and coaching talent Position Summary: Supervise, coach, and develop Back of House team members, including Cooks, Prep Cooks, and Dishwashers. Provide leadership, support, and guidance to team members to ensure that food quality, standard operating procedures, inventory levels, food safety guidelines, and customer service are met. Lead in the back of the house by rallying your team during busy shifts, resolving conflicts, and ensuring tasks are completed. Problem-solving: Be able to come up with solutions quickly when dealing with issues, including employee conflicts, customer concerns, equipment malfunctioning, and vendor orders. Kitchen supervisors can expect long days around hot cooking elements, much of it on their feet. Purchase food and supplies to meet daily production needs. Must be able to communicate effectively with Front of House staff, General Manager, and Corporate team members. Ability to maintain records and complete reports as required, including web-based reports on both desktop and tablet computers. Recruit, interview, and train new Back of House team members. Train kitchen team members on all stations based on business needs to maintain a highly productive team working under an efficient schedule that meets labor budget. Maintain a kitchen that is clean, organized, and inviting to our guests. Follow through on daily quality checks by performing all company-directed quality checklists and maintaining high standards in the store. Qualifications: 2+ years or more of related experience. Ability to obtain or presently hold a Washington State Food Handlers Card. ServSafe certified, a plus. General understanding of dumpling production, HACCP, TAAC. Ability to interpret and analyze reports on food cost, labor, and sanitation. Knowledge of and the ability to use a PC and Microsoft Office Suite. Written and oral communication skills. Good communication, interpersonal, and organizational skills. Ability to prioritize multiple tasks in a fast-paced environment. Ability to work independently to accomplish tasks in a timely fashion. Additional Requirements: Must be able to lift/carry 50 pounds, push/pull 50 pounds, stand, sit, bend, and walk for extended periods of time. Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation. Flexible schedule. Ability to stand and work on his/her feet for a minimum of 8 hours per workday. Meet store operating policies and standards, including providing quality dumplings and food products, with or without reasonable accommodation. Comply with, coach, and model a professional and clean Supreme Dumplings dress code. Ability to develop positive working relationships with all restaurant personnel. Ability to speak clearly and listen attentively to guests and employees. Ability to speak, read, and understand the primary language(s) of the work location. Ability to adapt and succeed in a fast-paced environment. Ability to provide exceptional customer service. Ability to lead and promote growth. Strong organizational, interpersonal, and problem-solving skills. Must embrace company culture Spanish is a plus Pay range: $25 - $28 per hour Location: Supreme Dumplings Bellevue & Kirkland

THE ROLE As a key leader of our Prepared Foods Department, this position is responsible for assisting the Prepared Foods Team Leader and Prepared Foods Assistant Team Leader with product management, food safety, quality control, merchandising, sales generation, gross margins, labor and general expense control, personnel development, customer service, and profitability within the production functions of the Prepared Foods Department. This position is also responsible for the education of customers and team members in the areas of product selections, recipe ideas, and meal solutions. Responsible for leadership of Prepared Foods Team Members working in production. MORE ABOUT WHAT YOU'D DO * Assists the Prepared Foods Team Leader and Prepared Foods Assistant Team Leader with developing and maintaining product displays to create an exciting marketplace; strives to develop displays that pique customer interest and impact on customer buying trends. * Ensures proficiency in production tasks; consistently achieves all food preparation guidelines, including full compliance with established recipe program; ensures prepared food consistency, quality, freshness, and portion control; works to guarantee products are properly labeled. * Ensures effective ordering of product necessary for Prepared Foods Department production; maintains product inventory at a level that promotes effective sales merchandising and maximizes sales growth. * Demonstrates effective inventory control, thereby minimizing unnecessary cost associated with excessive inventory, including supplies. * Participates in determining order quantities and establishing cost of goods; effectively interacts with vendors as needed. * Maintains and manages stocking standards that ensure high product quality, including established rotation procedures. Incorporates cleaning with stocking and rotation requirements. * In partnership with the Prepared Foods Team Leader and Prepared Foods Assistant Team Leader, determines daily projects and activities of production employees; ensures daily tasks and assignments are accomplished correctly and in a timely manner. * Leads and readily participates in product promotions and focuses. * Adheres to all food safety and sanitation requirements. Consistently demonstrates knowledge of HACCP and Department of Health provisions, shares knowledge with team members for the purpose of training. * Trains team members and provides performance feedback, coaching, and counseling. * Effectively performs physical inventory on a quarterly basis, or as needed. WHAT WE'RE LOOKING FOR * Minimum two years chef, sous chef, or direct kitchen management experience required; one year supervisory experience of five or more employees in a food service environment preferred. * Must possess a minimum of three years of customer service experience. * Ability to prioritize multiple tasks simultaneously and produce quality output while working within deadlines a must. Sense of urgency required. Excellent time management and organizational skills. * Demonstrates a high level of self-motivation; takes initiative; problem solves. * Proven ability to positively affect sales generation and manage expenses. * Possesses strong knowledge of food safety and HACCP/Department of Health guidelines, and inventory/portion control; experience with gross profit and labor percentages. * Possesses effective merchandising and display skills. * Possesses comprehensive product information with a proven history of using knowledge to train employees and best service customers. Demonstrates a strong knowledge and understanding of food, including ingredients, applications, pronunciations and culinary skills. Possesses a genuine passion for food. * Ability to demonstrate and communicate production knowledge and organize production staff; trouble shoots obstacles in production, plans ahead, and determines procedures to eliminate product shortages. * Effective leadership skills; proven success as a team member. Ability to effectively delegate and follow-through. * Exceptional customer service skills. * Possesses cutlery skills and demonstrates culinary knowledge of cooking terms and procedures. * Strong interpersonal and oral communication skills required; effective written communication skills necessary. * Demonstrates an interest in learning; possesses a strong interest in food and related products. * Proven ability to interact and perform all job responsibilities with professionalism and confidentiality essential. WHAT WE OFFER * Competitive pay * 20% team member discount * Medical, dental, vision insurance (very low cost to team members) * Health savings accounts (subject to qualified medical plans) * Flexible spending arrangements (subject to qualified medical plans) * Company-funded disability and life insurance * Employee Assistance Program available to all team members * Retirement plans available to all team members * Generous paid time off benefits * Sick/safe leave provided consistent with local and state requirements * Reduced cost ORCA Card program for King County team members * Education support * Career development opportunities * Wage/salary range: $21.30 - $25.15 The specific programs and options available to any given team member are dependent upon eligibility factors such as position, date of hire, work location, and terms of applicable collective bargaining agreements. OTHER THINGS TO KNOW Employment may be dependent upon successful background check and reference checks. All store employees must have a valid Washington State Food Workers Card to begin work. Equal Employment Opportunity (EEO): It is the policy of Metropolitan Market, LLC that all employees and applicants be afforded equal opportunities in employment without regard to race, color, sex (including gender identity and gender stereotypes), national origin, religion, disability, or retaliation for engaging in an EEO protected activity. The Company prohibits discrimination or harassment based on any of these categories, as well as on age, genetic information, sexual orientation, marital status, status as a parent, military service, or any other bases protected under applicable local, state, or federal law.

Real Food made with Real Love results in Real Flavor! Join our awesome team…become a Zeeks Pizza Pie Cook! Benefits of working in a Zeeks Pizza kitchen! Average $17.00+/hour (including tips) Flexible work schedule 50% discount on Zeeks Pizza...delivery, dine-in, take-out! You get to show off your dough tossing skills Fun, friendly coworkers Fun events- holiday parties, annual band showcase, vendor events (local breweries and distilleries) Amazing pizza, salad, and breadsticks- you can take pride in the food you are making! The best employees are: Successful at getting faster and better on every shift Go-getters on the make line, stretching dough and topping pizzas Excited when it's busy- the more tickets on the rail, the better Punctual and love a clean kitchen Schedule: PM and weekend availability required. 4-5nights a week. 25-30hrs/wk. Other Benefits:Health Benefits 401(k) with Company MatchPaid Sick LeaveOpportunities for Advancement (most Zeeks managers have been internally promoted) Zeeks' mission is to provide the premiere pizza experience to Northwest neighborhoods. A Seattle institution since 1993, Zeeks is known for its hand-tossed pizza featuring fresh ingredients, lightning-fast delivery, and for restaurants and employees that are unpretentious, cool, and fun. Our aim is to attract positive and talented people to help us fulfill our mission and offer them support and opportunity.

Job Description For over 25 years, Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Senior Restaurant Manager: Competitive Salary: $80,000 - $95,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our managers are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product, and the executor of our hospitality. As the Restaurant Manager, you will be an integral member of our management team. You will support our seamless service while continuing to develop and coach your crew. You are the expert for the front of house operations of the restaurant and partner with the kitchen to execute quality product and service to each guest. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful manager with us, is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Oversees the daily operations from ordering, purchasing, receiving, storage, and preparation of all food products to guest relations, flow of business, and service standards. Oversees the flow of the business during business hours. Being active in all areas of the restaurant (front desk, bar/lounge, kitchen, and main dining room) for the whole dining period. Walking the building to ensure all areas of service are being met to company standards and course correcting when needed. Responsible for financial operations of restaurant: accuracy of safe, change orders, and bar banks, reconciliation of tips, coding invoices, calling vendors when needed, manages one operating account and troubleshooting variances. Responsible for all human resource related to the crew. Forecasting the need for product based on inventory counts Writes the schedules for at least one of the workgroups: Server, Bartender, Host, Busser, supervisors Participates in creativity of developing incentive programs, generating sales and marketing services. Ensures that all food products meet company recipe specifications for preparation and quality. Recognition of crewmembers (coaching) Makes labor management decisions each shift Participates in interviews and selection of new crew. Essential Skills/Experience: At least 21 years of age. Four years of experience as a Manager in any industry. Two years of experience as a Manager in full service, high volume, restaurant. College degree in a related field, i.e., business or hotel and restaurant management, preferred. Flexible schedule required-able to work nights, weekends and holidays. Good longevity in current and past positions Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

is open until filled.* South Puget Sound Community College (SPSCC) seeks a highly motivated and qualified candidate to fill a part-time Percival Restaurant - Front of House Manager (Food Service Worker Lead) position. This position will work primarily indoors in a food service setting, operating kitchen equipment and working with hot surfaces and sharp objects while moving around a busy space. This position will follow all necessary safety procedures while working, including all Thurston County Health Department rules and regulations for a food service establishment. The Food Service Worker Lead, Percival Front of House position, coaches & assists students in developing hospitality skills through the Percival Restaurant and the Culinary Program. They will help ensure service runs smoothly. Schedule may vary based on program requirements and food service outlet operations. At a minimum, availability is required on Wednesdays and Thursdays during Percival Restaurant operating dates, from 10:00 a.m. to 3:30 p.m. South Puget Sound Community College is committed to increasing its cultural diversity with an emphasis on equity and inclusion among its professional staff. A firm understanding of anti racist policy development, coupled with the skills to eliminate barriers that harm underrepresented people, is a college requirement. The students that we serve come from a variety of backgrounds. On average, 43% of SPSCC students are people of color. We strongly encourage members of the underrepresented groups, veterans, and bi- or multi-lingual individuals to apply for this position to help meet the needs of our diverse students and service district. And if that isn't enough? We also offer: * A healthy work/life balance for our employees, with the opportunity for flexible work schedules and remote work, depending on position and college needs * Fine dining in the Percival Room, offering vegetarian, vegan, and gluten-free choices as part of our Culinary Arts and Baking & Pastry Arts programs * The Clipper Coffee Corner serves Batdorf & Bronson coffee and a selection of delicious food items from our baking/culinary students * A brand new Health & Wellness Center * FREE Bus service every 15 minutes to downtown Olympia and beyond * FREE parking on our campuses - permits are not required * On-campus child care * Percival Creek, which runs beneath our campus footbridge, provides year-round beauty and views of Chinook, Coho, and chum salmon that pass through each fall * Many walking paths that are marked and on nicely paved sidewalks * SPSCC promotes wellness with a variety of different workshops and events on campus * Lots of activities with our Artist & Lecture series, which are FREE for staff and faculty * Many community events in the Kenneth J. Minnaert Center for the Arts * Employee Resource Groups (ERGs) offer opportunities for SPSCC employees to gather and connect around issues that define them personally and affect their work at the College and their professional development. Current Employee Resource Groups include: * Staff and Faculty of Color (SFOC) ERG - an employee network that strives to create an intentional and relational foundation for community and trust building across different groups through shared values. * The LGBTQIA+ ERG creates a space for LGBTQIA+ staff and faculty at the college to share resources, build support and community, and work towards greater equity and accessibility. Essential Function- Provide support with students, staff, and guests at Percival Restaurant. Tasks include: * Guides students on entering orders on a POS and communicates with the kitchen * Supervises, guides, and supports students in meal service, bake shop operations, and dining room operations; manages and supervises guest seating; and manages and supervises table configurations for large customer groups * Supervises, guides, and supports students in food preparation and lab assignments, following faculty guidelines * Performs duties such as transporting food, supplies, and equipment to and from dining areas, kitchen, storerooms, and campus food outlets * Participates and supervises others in maintaining clean service and production areas, including washing dishes and utensils; mopping floors and vacuuming dining room carpet; cleaning and polishing silverware; and cleaning dining room window glass * Sets up dining areas and service counters; sets and clears tables; arranges dining room furniture as per table configuration chart; communicates quarterly linen color changes to Program Manager; supervises table decoration planning and arrangements; and supervises and sets up TV to screen images and music * Sets up and operates POS; collects cash or food tickets for meals and baked goods; processes credit card payments; keeps records and participates in revenue deposit processes; and schedules and confirms guest reservations over the telephone and via email * Operates standard kitchen and service appliances and equipment * Performs other work as required * May supervise or direct the work of others, including students Knowledge of: * Operation and maintenance of kitchen and dining room equipment * Large-scale food preparation and service * Personal hygiene, sanitation, and housekeeping practices * Safety precautions * Customer service and POS operations Ability to: * Lead others in a food service setting * Follow written and verbal instructions * Operate a POS terminal * Keep simple records, such as receipts and cash up forms * Work under pressure and accommodate numerous interruptions while performing multiple tasks * Move boxes or equipment weighing up to 50 pounds Minimum Qualifications: * Possession of, or eligibility for, a food handler's permit and one year of experience in quantity or institutional food preparation and serving, or equivalent education/experience Applications must be completed online and include the following attachments: * Cover letter highlighting your ability to perform the responsibilities and competencies described in the job posting. * Current resume showing all educational and professional experience that demonstrates how you meet the minimum and any preferred qualifications. Top candidates will be notified directly to interview for this position. Selection will be based on the applicant's knowledge, skills, and abilities to perform the duties listed in this job posting as identified in the materials requested above. Applications with comments directing the reader to see attachments will be considered incomplete. Veterans Preference Applicants who meet the minimum qualifications and wishing to claim Veterans Preference should redact their personally identifiable information from a copy of their United States Department of Veterans Affairs honorable discharge documentation and email to ********************** with the job number for which they are applying in the subject line. Condition of Employment Employment with the college is contingent upon the successful completion of a comprehensive background check. Any adverse information will be considered on a case-by-case basis and does not automatically preclude a candidate from employment. Conditions of Part-Time Employment Non-permanent employees under the provisions of WAC 357-19-435 are only authorized to work up to a maximum of 1,050 hours in any twelve (12) consecutive- month period from the original date of hire. Employment with the college could end at any time. South Puget Sound Community College values diversity and is an Equal Opportunity Employer and Educator South Puget Sound Community College provides equal opportunity in education and employment. It does not discriminate based on race, color, national origin, age, disability, genetic information, sex, sexual orientation, marital status, creed, religion, or status as a veteran of war. Prohibited sex discrimination includes sexual harassment (unwelcome sexual conduct of various types). SPSCC provides reasonable accommodations for qualified students, employees, and applicants with disabilities in accordance with the Americans with Disabilities Act and the Federal Rehabilitation Act. The following person has been designated to handle inquiries regarding non-discrimination policies, Title II, and Title IX: Samantha Dotson, Executive Human Resource Officer /Title IX Coordinator, ************, ***************, Building 25, Room 220, 2011 Mottman Rd SW, Olympia, WA 98512; South Puget Sound Community College is a smoke-free/drug-free environment. Applicants needing accommodation in the application process in an alternative format may contact the Human Resources office at **************.

Restaurant Bar Manager Salary: Base up to $63,000 per year + 10% performance bonus Benefits: Competitive benefits package, excellent growth opportunities Job Description: We are seeking an experienced and dynamic Bar Manager to lead our team and elevate the guest experience. As a key member of our management staff, you'll oversee daily operations, manage inventory, ensure top-notch customer service, and drive profitability. This is an exciting opportunity to join a growing company with a strong vision for expansion and a commitment to employee development. Key Responsibilities: Manage bar operations, including staff scheduling, training, and performance oversight Maintain high standards of service, quality, and cleanliness Monitor inventory, order supplies, and control costs to meet financial targets Collaborate with leadership to develop promotions and enhance customer satisfaction Ensure compliance with all health, safety, and liquor regulations Qualifications: Proven experience as a Bar Manager or similar role in hospitality Strong leadership and team management skills Excellent knowledge of beverages, mixology, and industry trends Ability to thrive in a fast-paced environment Exceptional communication and problem-solving abilities What We Offer: Competitive base salary up to $63K, plus a 10% annual bonus Excellent growth opportunities within a rapidly expanding organization Comprehensive benefits package How to Apply: If you're passionate about hospitality and ready to grow with us, send your resume today!

The Restaurant Manager is responsible for leading all aspects of the restaurant operations bringing an entrepreneurial mindset to significantly grow restaurant revenue. With a focus on the Taco Time NW Mission, the Restaurant Manager will develop a culture of engagement and excellence, motivating the team and working with them to scale the business to its maximum potential while maintaining a best-in-class guest experience. Essential Functions and Key Position Accountabilities Operational Leadership Lead day-to-day restaurant operations for a high-volume, fast-paced environment. Ensure consistent execution of all operational standards in food quality, speed of service, cleanliness, and safety. Utilize data and reporting to make informed decisions on scheduling, labor, inventory, COGS, and other controllable expenses. Financial Performance Create and execute a vision to scale the business to a $5M+ operation . Develop and execute strategies to increase sales, improve margins, and optimize profitability. Monitor performance metrics and adjust plans quickly aligning with the company mission to meet operational objectives. People Leadership Lead, coach, and develop a large team (25+ team members, depending on volume). Recruit, retain, and train top talent to meet the demands of a high-volume restaurant. Mentor and build a pipeline of future leaders, including Assistant Managers and Shift Leaders. Foster a culture of engagement, accountability, recognition, and continuous improvement. Guest Experience & Brand Stewardship Deliver an exceptional guest experience through high-quality service and operational consistency. Ensure the restaurant reflects company values, hospitality standards, and brand mission. Serve as the public face of the restaurant within the community. Strategic Growth & Innovation Possesses an entrepreneurial mindset to identify opportunities to grow revenue that may not be currently optimized. Provide insights and feedback to leadership on operational challenges and innovations. Performs other related duties and projects, as assigned. Minimum Qualifications EDUCATION High School Diploma or general education degree (GED) or equivalent combination of education and experience LICENSURE/CERTIFICATION Valid Food Handler's Permit EXPERIENCE 5+ years QSR experience with 2+ years in a leadership position. KNOWLEDGE/SKILLS/ABILITIES Communication Requires ability to communicate effectively in English both verbally and in writing Ability to follow appropriate communication channels Ability to read interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals Exceptional written, verbal, and interpersonal communication skills required Ability to write routine reports and correspondence Ability to speak effectively before groups of customers or employees of organization Team Building/Interpersonal Skills Demonstrates competency by maintaining positive, collaborative, and constructive interpersonal relationships Understands and practices the principles of effective teamwork Ability to develop and lead a team Work Prioritization/Flexibility/Adaptability Demonstrates ability to prioritize work assignments and meet productivity and quality standards Adapts easily to changes in work assignments and environment, is willing to assume additional responsibility and learn new procedures Effective organizational and analytical skills Computer/Office Skills Ability to use standard office equipment including computers, telephones, copiers and fax machines Intermediate proficiency with MS Office products including Word, Excel and Outlook required Proficient keyboarding skills required Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals Ability to compute rate, ratio and percent and to draw and interpret bar graphs Leadership Train, Treat, Repeat Leaders have the ability to develop leaders, train them, and treat them like gold. They recognize strengths, improve on weaknesses and are wiling to give autonomy to those that excel. They take the role of coach and teacher seriously and realize that in order to raise the bar they must elevate every member of their team. Leaders treat others with respect that cannot be denied and will be reciprocated with a team full of peers that work for each other. Leaders train their teams well enough so that they can go on and excel anywhere they choose for employment and treat them well enough that they don't want to Lead from the front Leaders are not afraid to get their hands dirty. They pay attention, listen closely, speak directly, and treat others respectfully. They are self-aware and admit shortfalls even when it can be uncomfortable. Leaders are humble and do not believe their team is above anything. They compare their teams to the best and strive to be the team that others strive to be Be a Taco Time Leader Leaders always have the big picture in mind. They don't sacrifice the good of the company for the satisfaction of short-term victories. They represent themselves as the face of the entire company not just themselves or their individual teams. They are never better than the job at hand and always willing to do what is best for the company

Taco Bell GET ACCESS TO: Same Day Pay- Never wait for a paycheck again! Work today, and get paid today! With DailyPay, Pacific Bells employees have access to their pay on day 1 of work. Make any day payday. Enjoy our most used features: PAY: Transfer any amount of your available balance on your own schedule. SAVE: Automatically save on every paycheck by linking your savings account. AVAILABLE BALANCE: Track your real-time earnings; budget for upcoming bills and expenses. Unbelievable PERKS!!!!! Save on phone, vacation, auto, and more! Live Mas Scholarships (up to $25,000) Free Food! Career Pathing (Mas` Career Opportunities) Assistance Fund Competitive Pay Flexible Schedules Health Insurance Together we are Changing Lives...one Taco at a time! WHO WE ARE. We are Pacific Bells, a Franchisee of Taco Bell. We operate over 260 Restaurants in 8 States and have a lot more growth in the works. Our Corporate HQ is located in Vancouver WA. WHO YOU ARE. You may have some restaurant experience, but no big deal if you do not...either way we have World-Class Training to get you up to speed. You get stuff done. On time, and to standard. A Team Player because culture and engagement are important to you. Strong internal and external customer service focus. Good Communicator...you can get your point across...and listen to others. Can Plan, Organize and Follow up to meet standards. Take constant Change in your stride and support others through it. Have an unwavering sense of humor. Think you fit the bill? Let's Taco bout it! Pacific Bells, Inc. is an Equal Opportunity Employer! You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

WHO WE ARELindblad Expeditions is a pioneer in the Expedition Travel space, with a legacy of exploration and discovery spanning decades. From taking the first citizen explorers to Antarctica in 1966, to opening the Galápagos and Easter Island to tourism, to launching our innovative partnership with National Geographic in 2004, our mission has always been to connect travelers with the world's most extraordinary places.Today, our fleet of 16 ships takes nearly 25,000 guests annually to some of the planet's most remote and pristine locations. At Lindblad Expeditions, we do whatever it takes to ensure our guests experience the “Exhilaration of Discovery.” JOB SUMMARY The Manager of Culinary Operations is responsible for delivering exceptional culinary experiences across the Lindblad Fleet, while upholding the highest standards of quality, consistency, and innovation. This role plays a key part in administrative oversight, including reviewing and approving food orders, compiling and maintaining Standard Operating Procedures (SOPs), and developing strategic provision plans for upcoming seasons and operational transitions. The manager will collaborate closely with the culinary trainer, purchasing team, onboard culinary staff, and hotel leadership to ensure seamless execution of culinary programs and initiatives.ESSENTIAL DUTIES Create season specific menu matrices based a standard product guide enhancing offerings to keep up with culinary trends and innovation per region. Develop and communicate culinary trainer and onboard team, a strategic ordering plan based on storage capacity and itineraries of the ships. Monitor voyage food cost per vessel to ensure we are on target. Review and approvals for general culinary food orders within set budget. Create costing, and recipe for menu item. Create standard recipes for guest requests. Assist in implementing new initiatives directed by hotel leadership to push the program vision forward with a strong focus of creativity and innovation. Ensuring onboard team is conducting professional evaluations & tracking performance and creating individual plans for galley staff for professional growth. Support professional evaluations and performance tracking for galley teams, with individualized development plans. Conducting interviews of potential candidates and onboarding process. Collaborate with the culinary trainer to develop training materials and programs. Build seasons specific order guides with general par level included based on the menu matrix and product availability in the market. Assist the culinary trainer during training sessions and transitional periods. Support the culinary trainer in evaluating training effectiveness and making improvements. Provide onboard training and ensure compliance with United States Public Health (USPH) standards across all vessels. Maintain general knowledge of galley equipment and functionality. Contribute to new initiatives from hotel leadership, with a focus on creativity, innovation, and operational excellence. Perform other related duties as assigned. GENERAL QUALIFICATIONS Education/Experience: Degree in Culinary Arts or equivalent. Extensive culinary and management experience. Maritime shipboard experience preferred. Communication Skills: Using the English language, must have an ability to read, write, and comprehend policies, legal guidelines, correspondence, and memos. Must also possess exceptional communication skills --both in writing and orally-and the ability to persuade. Other Skills/Abilities Proven experience in administrative manager or in a similar role. Proficiency in MS Office (Word, Excel, PowerPoint). Excellent organizational and time-management skills. Strong communication and interpersonal abilities. Ability to work independently and as part of a team. Attention to detail and problem-solving skills. Regular travel is required. DISCLAIMER STATEMENTThis job description is intended only to describe the general nature and level of work being performed by an employee in this position. It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required or persons so classified or assigned.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.