Kitchen manager jobs in Shoreline, WA

Champions Do More As one of the fastest-growing and most exciting brands in the industry, Crash Champions is the largest founder-led multi-shop operator (MSO) of high-quality collision repair service in the U.S. The company, which also operates the growing Crash Champions LUXE | EV Certified brand of highline and luxury EV repair centers, services customers at more than 650 state-of-the-art locations in 38 states across the U.S. Crash Champions was founded in 1999 as a single Chicago repair center by industry veteran and 2023 EY Entrepreneur of the Year Midwest award winner Matt Ebert . For more than 25 years, our vision has been anchored by the belief that delivering superior collision repair service is about People First. Welcome to Crash Champions. We Champion People. Responsibilities Meet or exceed location revenue goals and other KPIs: Manage the front and back of shop from vehicle intake through delivery to ensure a high level of shop throughput, production quality and efficiency, such that the location meets or surpasses KPIs Labor assignment and production management: Responsible for assigning repair jobs to Body Technicians and prioritizing vehicles for teardown or paint Teammate support: Support teammates during peak times by receiving customers, checking-in vehicles and writing estimates as needed Monitor and attain production goals and standards: Ensure all repairs are in line with Crash Champions and I-Car quality standards, all repairs are billed accurately and correctly, and back of shop PPE protocol is upheld for teammate safety Complete shop payroll and staffing in a timely manner: Ensure production staff adheres to punch-in/out guidelines and flag-hour procedures for weekly payroll processing and manage staff PTO, vacation, or leave Manage daily production flow: Communicate with team (Body Technicians, Collision Estimator, Parts Managers) to ensure production is moving as needed to meet delivery requirements Write DRP complaint estimates (as needed): Write complete estimates after full disassembly and damage discovery, update CE's estimates as needed, and lock final estimates Team acquisition, coaching and development: Responsible for understanding all teammate position requirements, interviewing, and hiring the best candidates for roles based on skills and experience, and providing individual teammate performance coaching, feedback, and support for growth/progression opportunities Qualifications Knowledge of Collision Industry including high-level knowledge of insurance procedures and requirements for a variety of carriers Aptitude in decision-making and problem solving Ability to lead and work collaboratively with others to meet shared objectives Demonstrated ability to meet deadlines and achieve successful results Proficient knowledge and use of estimating software, CCC ONE Total Repair Software Proficient with Computers and other technology Valid driver's license required Benefits The Company offers the following benefits for this position, subject to applicable eligibility requirements and annual updates: Medical Insurance Dental Insurance Vision Insurance Group Life Insurance Disability Insurance 401k Retirement Plan with match Referral Bonus (“Crash From Crash”) 5 Paid Holidays We are committed to providing competitive compensation for this role. The actual offer will be based on various factors, including but not limited to: job related knowledge, skills, experience, relevant certifications and qualifications. Posted Min Pay Rate USD $80,250.00/Yr. Posted Max Pay Rate USD $150,000.00/Yr.

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.

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

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

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.

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.

Prepares and serves meals. Maintains cleanliness of production and service areas. Ensures adequate supplies are on hand. REPORTS TO: EXECUTIVE DIRECTOR/DESIGNEE Prepares food items and serves food to Residents within scheduled time frame. Follows menu cycle, noting changes or substitutions made. Cleans and maintains food service areas, including kitchen and dining room. Assures compliance with state sanitation code. Orders all supplies and maintains inventory control. Verifies orders received, assuring needed goods are on hand. Ensures that all budgetary guidelines are achieved. Supervises food service functions. Maintains quality of food services, quantity prepared, and sanitation of food preparation area. Maintains clean, neat, and safe working environment. Assures that Resident food needs and preferences are known. Assures staff, Resident, and guest meals are accounted for daily. Maintains meal service records as required. Reports problems, concerns, issues observed with food service and communicates them appropriately. Observes changes in Resident status, needs or preferences and communicates them appropriately. Observes other problems and communicates them appropriately. Observes all work, safety, and administrative rules. Adheres to all established policies and procedures. Records Resident information as required. Avoids loss, breakages, and waste of supplies and equipment. Demonstrates knowledge of and adheres to procedures for fire, life safety, disaster, security, worker safety and other emergency procedures. Performs other duties as assigned. EMPLOYMENT REQUIREMENTS: Willingness to adhere to assisted living principles in providing services. Ability/willingness to perform all position responsibilities adequately. Ability to supervise others effectively. Ability to prepare and serve a wide range of foods skillfully. Ability to perform and instruct others in food preparation, food serving, and cleaning tasks. Keeps all information confidential. Maintains acceptable attendance records/follows work schedule. Organizes and utilizes time appropriately toward accomplishing assigned tasks. Willingness to work nights, weekends, holidays and/or overtime. Requires minimal supervision. Displays cleanliness, good grooming, personal appearance and follows dress requirements consistently. Displays mature behavior and attitude in speech and action. Ability/willingness to learn new skills and to teach others. Interacts in professional manner with Residents, public, co-workers. Works cooperatively with management. Displays willingness to assist co-workers when situation requires. Ability to do occasional heavy lifting (up to 50 lbs.), 30 lbs. regularly. Adequate and clear English speaking and writing ability; able to communicate effectively. Ability to spend long periods on feet and to ambulate quickly. Is free of non-treated communicable disease. CPR/First Aid Certified within 30 days of employment. Ability to work safely and to recognize potentially dangerous situations. Ability/willingness to follow all policies and procedures. Is neat, accurate, dependable and keeps work/space clean. Ability/willingness to work longer than average eight (8) hour shift; work holidays or overtime; to work seven (7) day schedule. TRAINING AND EXPERIENCE: Working knowledge of rules and regulations related to health and safety in food preparation. Demonstrated ability in food preparation and services. Supervisory experience in dealing with older adults and their food needs preferred. 18 - 24 months experience in a similar position, CPR/First Aid certified preferred. EDUCATION: Twelve (12) plus years of education preferred. Attendance at mandatory in-service training. Maintain CPR/First Aid Certification. Meet in-service training hours required for job classification and position.

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

For description, please visit job page via: ***************** myschooldata. net/JobOpenings. aspx?Secondary+Kitchen+Manager2932

Deli Kitchen Supervisor - FT 40 hrs per wk. Department: Deli Reports To: Food Services Manager FLSA Status: Non-exempt Salary Level: $20.00 - $30.00/hr. Summary: Responsible to work closely with the Kitchen Manager to ensure smooth and efficient operation of the Deli Kitchen through managing, motivating and providing kitchen staff with the tools required to be successful. The role of this position is to provide supervisory presence in the absence of the Kitchen manager. This includes being scheduled to work the days or shift in which the Kitchen Manager is not present and food prep support. Responsible for assisting in maintaining an organized, clean and productive kitchen by supervising the flow of food preparation, safe food handling, and communication in the kitchen, baker, and back-stock areas. Essential Duties and Responsibilities: Include the following: Other duties may be assigned. Customer Service - Utilize knowledge of natural foods and customer service skills to respond to customer's inquiries and needs, Merchandises and promotes store products and cooperates as a team member, Keeps informed of membership issues and promotes membership whenever possible. Kitchen -- Communicates regularly with Kitchen Manager and kitchen staff ensuring information is passed timely and appropriately; Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers; Supervises kitchen staff during shift to ensure that kitchen and equipment are clean and in proper working order; Supervises cooks, tastes, smells, and observes food to ensure conformance with recipes and appearance standards. Oversees waste and shrink logs; Supervises works engaged in inventory, rotation, storage, stocking and distribution of food stuffs and supplies; Supervises and trains kitchen staff in safe, efficient, and clean operation of kitchen; Meets with kitchen staff, customers or vendors to resolves inconsistencies or to plan menus for special occasions. Department Maintenance - Participate in inventories, Attends staff meetings as required, Takes on other duties as assigned. Responsibilities to Safety: Protect the safety of self, co-worker's, and BriarPatch Co-op patrons at all times. Report any potentially harmful equipment or situations to the immediate supervisor without delay. Report safety-related accidents and incidents at once to supervisor. Follow all company and safety policies and procedures. Operate equipment in a safe manner that will not lead to injury of self or others. Supervisory Responsibilities: Directly supervises up to 20 employees in the Deli Kitchen. Responsibilities include: Training employees; Planning, assigning and directing work; Communicating information and priorities to kitchen staff; Addressing complaints and resolving problems. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: High school diploma or GED certificate preferred. Culinary school or experience working in a restaurant or deli highly preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees. Mathematical Skills: 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. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations Ability to interpret a variety of instructions furnished in written, oral, diagram, or electronic form. Computer Skills: An individual should have knowledge of: Internet software Inventory software Order processing systems Spreadsheet software Word Processing software 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. While performing the duties of this job, the employee is regularly required to: Stand for majority of shift Walk Sit Use hands and fingers Handle or feel Reach with hands and arms Stoop Kneel Crouch or crawl Talk or hear Taste or smell Be regularly exposed to natural oils, chemicals and odors/fragrances, including perfumes, colognes and scented lotions The employee must regularly lift and/or move up to 50 pounds safely. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to a moderate to high level of noise and major changes in temperature. Responsibilities to Sustainability: Contribute to sustainability efforts at BriarPatch that support a sustainable community through: Minimizing waste by reducing and reusing materials and resources when possible. Proper recycling and composting. Water & energy conservation. Responsibilities to Diversity, Equity, and Inclusion: Value and support a work environment that includes people of different identities from diverse backgrounds

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 Pay Grade: 14 Salary: $90,000 - $93,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high-quality product and best-in-class hospitality, while also meeting financial goals and driving a positive work environment. You will oversee the development and implementation of departmental strategies and ensures implementation of the Compass Community Living's service strategy as well as be the face of the company. Leading Food & Beverage Operation: Develop and implement overall operating strategy that is aligned with the Compass Community Living and client business strategy, disseminates the vision within the community so all team members understand expectations. Must have an entrepreneurial approach and take full ownership of driving desired outcomes as if the business owner and hold the on-site leadership team accountable for demonstrating desired service behaviors. Ability to quickly evaluate personnel, operations, and culinary situations and make appropriate recommendations to person(s) involved. Maintain a professional and positive demeanor with a high level of resilience during stressful periods, have an ability to adapt and problem solve when required. Perform daily walk-through to ensure full compliance with Department of Health regulations and Compass Group standards. Directs and conducts safety, sanitation, and maintenance programs. Ensures that regular, ongoing communication occurs in all areas of food and beverage by leading pre-meal briefings and staff meetings. Advise and update the executives, supervisors, co-workers, and subordinates on relevant information in a timely manner by telephone, in written form, e-mail, or in person. Business and Financial Competence: Understanding market dynamics, enterprise level objectives and important aspects of Compass Community Living's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions to drive business results. Capability to recognize and understand P&L drivers for the purpose of analyzing and evaluating results, identifying opportunities, and put plans into action to deliver expected results. Develops overall budget and operates the account in accordance with the approved budget, while providing the client with the maximum value for the dollars spent. Coaches and supports team to optimally manage wages, food & beverage cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc.) Reviews financial reports and statements to determine how the account is performing against budget. Works with team to resolve areas of concern and develops strategies to improve the department's financial performance. Ensuring Exceptional Customer Service: Understand the client's business model to prioritize what is most important to their residents. Be visible within the community to build and maintain excellent relationships with residents, staff, and other departments within the community to be seen as a member of the client's management team. Review resident satisfaction results and other data to identify areas of improvement, share feedback with all team members to ensure resident and client expectations are met, and take appropriate corrective when needed to deliver desired outcomes. Improves service by communicating and assisting individuals to understand resident needs, providing mentorship, feedback, and individual coaching when needed. Stays aware of market trends and introduces new food and beverage products to meet or exceed resident expectations, generate increased revenue, and ensure client satisfaction. Empowers employees to provide excellent service that exceed resident and client satisfaction. Team Building & Management: Regularly lead team member meetings. Create a positive work environment by serving as a role model to demonstrate appropriate behaviors, make each person feel important and motivated to deliver a best-in-class hospitality experience for our residents. Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, applies an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Identifies the developmental needs of others, coach, and mentor team members by providing feedback and training to achieve performance objectives and reach their fullest potential. Ability to cross-train abilities for all skills, promotes the professional growth and development of the entire team. Ability to find, train, and retain talent starting with behavioral based interviewing. Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation. Ensures employees are treated fairly and equitably. Empathetic leader while still being able to hold self and team members accountable. Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred. Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control. Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Previous P&L accountability or contract-managed service experience is desirable. Strong supervisory, leadership, management, and coaching skills Strong communication skills, both written and verbal Ability to communicate on various levels to include management, client, customer, and associate levels. Excellent financial, budgetary, accounting, and computational skills Proficient computer skills to include various computer programs, Microsoft Office programs, e-mail, and the Internet. ServSafe Certified Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1480893 CCL Hospitality Group Caitlin Pham [[req_classification]]

The Food Services Manager oversees food service in the kitchen, retail locations and relationships with third-party vending partners. This position involves supervising Assistant Kitchen Manager and Assistant Retail Manager, coaching, and evaluating food service staff performance for food safety, outstanding food services and customer service practices. This position monitors sales reports and sales trends. This position directs the Assistant Retail Manager in developing and advertising specials while ensuring campus is well informed of all specials and any changes to food service operations. This position directs the Assistant Kitchen Manager in menu development for specials and cost effectiveness. This position reports directly to the Director of Food and Event Service Pay, Benefits & Work Schedule Position Salary Range: $78,396/year - $113,675/year The salary information shown above is a general guideline only. The salary will be determined based on candidate's qualifications and related experience, as well as market and business considerations. Typically, new hire starts no higher than $87,216/year based on Bellevue College Exempt salary schedule. We offer comprehensive compensation package with salary and benefits as the main components. Generous benefits package is offered through Washington State plans that includes multiple medical, dental, life and disability coverage choices for employees and dependents; choices of retirement and deferred compensation plans; paid holidays, sick, and vacation plans; transit program, reduced tuition, employee discounts and memberships, etc. The employee is scheduled to work 40 hours per workweek. This position may be eligible for the overtime provisions of the Fair Labor Standards Act; salaries below the WA State Salary Threshold is eligible for overtime pay. About The College Bellevue College is a vibrant, student-centered institution located just 10 miles east of Seattle. Serving one of the most diverse student populations in Washington - we are proud to reflect the global community we serve. As an employer, Bellevue College is committed to fostering a workplace where employees feel valued, supported, and empowered. We believe that our faculty and staff are essential partners in fulfilling our mission, and we prioritize professional growth, collaboration, and innovation in everything we do. Employees at Bellevue College benefit from opportunities to expand their skills, contribute to meaningful work that changes lives, and engage in a community that is deeply committed to inclusion. We are dedicated to creating an environment where creativity and innovation thrive, and where the contributions of every employee help shape both the success of our students and the vitality of the region. At Bellevue College, you will find a community that supports your goals, values your voice, and celebrates your impact. For more about Bellevue College's impact, visit Facts at a Glance. About the Department The Food and Event Service department provides nourishment to campus, catering services and supports both internal and external events on campus. Essential Functions Food Production * Direct all aspects of food production, including development of work methods, recipe creation and batch preparation. * Plan, review, implement, and modify menus to meet regular and special dietary requirements. * Maintain the operational budget for food, equipment, beverage, supplies, and labor costs as directed by Director of Food and Event Services * Supervise food production staff ensure consistency and quality * Work in coordination with the events office to plan and coordinate catering foods for events. * Oversee ordering, receiving, inventory management, inspection and proper storage of food and supplies. * Oversee opening and closing procedures for all food production and food retail locations. * Maintain and enforce cleanliness and safety standards, and compliance with health codes and sanitation regulations. Kitchen and Retail Operations Management * Supervise, recruit, train, evaluate and discipline classified, student and hourly staff. * Oversee staff relations, addressing disciplinary actions, conflict resolution, and personnel matters * Ensure employee training in food handling, kitchen safety, equipment usage, and retail operations. * Monitor customer service across locations through regular onsite inspections during peak hours to assess the flow of operations, cleanliness, and compliance with health codes. * Oversee cash drawer operations at each retail location, ensuring accurate reconciliation of funds at the start and end of shift and alignment between register reports and actual cash/credit totals. * Direct staff to maintain clean, stocked, and safe retail areas, pantries, and serving areas. * Ensure retail locations and kitchen follow sustainable practices (composting, recycling and use of compostable / reusable materials). * Oversee staff scheduling and ensure schedules are posted at each retail location. * Oversee the set up and performance checks of all equipment to confirm safe and effective operation Marketing & Menu Management * Update all food prices provided by the Director of Food and Event Services and ensure accurate posting across menus and cash registers. * Develop a marketing plan with the Director of Food and Event Services. * Ensure regular/timely promotions through social media, Bellevue College for Your Information (BCFYI)s and printed materials in collaboration with Institutional Advancement department. Administrative & Financial Oversight * Manage procurement of food and supplies orders for kitchen and retail locations. * Ensure timely processing of vendor purchase orders and invoice payments. * Maintain weekly food waste log from each retail location. * Maintain current food and supply costs spreadsheets for the Director of Food and Event Services to use for pricing. * Provide weekly sales reports for all retail locations and vending operations to Director of Food and Event Services. * Oversee vending partners to ensure selling proper menu items, minimizing waste in machines, appropriate types and location placement of machines. * Submit and manage request center tickets for maintenance and custodial services needs in food services. * Perform other duties as assigned. Minimum Qualifications * Bachelor's degree in hospitality management, business management, or other related areas. Any combination of relevant education and/or experience may be substituted for the educational requirement on a year-for-year basis. * Minimum three (3) years of experience in a medium-scale food service or retail operation. * Minimum two (2) years of experience in supervising employees, budgeting, and developing marketing materials. * Effective written, verbal, interpersonal communication and customer service skills. * Ability to: * work on several projects simultaneously and follow up on projects. * keep records of inventory and supply levels. * direct and coordinate staff in food services. * guide and train staff in the preparation of food and beverages as well as food services equipment and systems. * balance cash drawers and ensure accurate end-of-day financial reporting. * manage point-of-sale systems (POS) and closing procedures. * Knowledge of: * local and state health regulations. * food values and nutrition. * menu preparation. * food handling, sanitation, and safety precautions. * care and use of kitchen utensils and equipment. * point-of-sale systems (POS.) * Proficient in Microsoft Office products (Word, Excel, Outlook, Teams.) * Demonstrated experience working in a collaborative and inclusive environment with colleagues and students. * Must have King County Food Handler's Permit at the time of hire. * Must have the ServSafe Food Protection Manager Certification within six (3) months of hire. * Must have a valid Washington driver's license with two (2) years of driving experience to operate the college vehicles. Preferred Qualifications * Experience with outside catering. Conditions of Employment Bellevue College intends to provide a drug-free, healthy, safe, and secure work and educational environment. Each employee is expected to report to work in an appropriate mental and physical condition to perform her/his/their assigned duties. Bellevue College employs only U.S. citizens and lawfully authorized non-U.S. citizens. All new employees must show employment eligibility verification as required by the U.S. Citizenship and Immigration Services. Sexual Misconduct and Background Check: Prior to start of employment, finalists(s) for this position will be subject to a pre-employment background check as a condition of employment. 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. Applicants considered for this position will be required to disclose if they are the subject of any substantiated findings or current investigations related to sexual misconduct at their current employment and past employment. Disclosure is required under Washington State Law. Check frequently in your inbox, spam, junk, clutter email folders for any communication regarding the next steps from Bellevue College and our background check partners. Reference Check: Reference checks may include, but are not limited to, contacting references and verification of work experience, and/or past job duties. Other Information * This position is NOT eligible for relocation allowance. * This position is NOT eligible for sponsorship for employment-based visa. How To Apply Applications received by 09/29/2025 will be given full consideration. Applications received after that date may be considered until the position is filled. All individuals interested in this position are encouraged to apply. Your application must include a complete online application and all of the required documents below to be considered complete. Any application that does not provide all requested information will not be considered for the position (only submit required documents with the application, additional documents will not be reviewed.) Please review Application Tips before applying. Current Bellevue College employees should apply the position through Employee Self Service. Required application materials: * Attach a Cover Letter (min 1 pg., max 2 pgs.) * Attach a Resume * Complete Job Questionnaires Contact: If you have questions with regards to the application or the hiring process, please contact Office of Human Resources at ************************. EEO Statement Bellevue College does not discriminate on the basis of race, color, national origin, language, ethnicity, religion, veteran status, sex, sexual orientation, including gender identity or expression, disability, or age in its programs and activities. Please see policy 4150 at ********************************** The following people have been designated to handle inquiries regarding non-discrimination policies: Title IX Coordinator, ************, Office C227, and EEOC/504 Compliance Officer, ************, Office B126. Applicants with disabilities who require assistance with the recruitment process may contact hraccommodations@bellevuecollege.edu . Apply for Job * Explore Jobs * Sign In * New User

Salary Range: $78,000 - $82,000 Full-time, Exempt Beverage & Food Outlet Manager BENEFITS: Medical/Dental/Vision after 30 days of employment with free Back + Joint Care Program Free Short-Term Disability (up to $2K/week) & Free Long-Term Disability (up to $10K/month) after 30 days of employment Free Basic Life Insurance + Accidental Death & Dismemberment (AD&D) Plan after 30 days of employment (1.5 times of annual salary) Paytient Healthcare Spending 401k after 30 days of employment with company match (100% of salary deferrals up to the first 3% and 50% of salary deferrals on next 2%) Generous Paid Time Off (PTO) Plan (accrue from day one, use on 91 st day of employment, about 19 days in the 1 st year) Voluntary Life + Accidental Death & Dismemberment (AD&D) Plan Free Employee Assistance Program (EAP) Travel Assistance Program OTHER BENEFITS: Company provided iPhone Hotel discounts at 10,000+ global destinations (nightly rates as low as $45) Parking: Discounted parking in hotel garage ($7/day or $140 monthly pass) 50% subsidy for public transportation expenses Referral program of $250 per successfully referred new hire Complimentary cafeteria meals Monthly employee appreciation events Employee Exercise Room Community Service Events WHY THE RENAISSANCE SEATTLE HOTEL? Were you always the curious kid that opened every cabinet, peeked behind every door, and never passed up the opportunity to ask " why "? If that sounds like you, then the Renaissance is the place for you! Here at the Renaissance Seattle we welcome you to bring your personal style to every experience and interaction and encourage the curiosity and the “ why ” in you. If you've got authentic style, a natural curiosity, and a warm way with people, then come live the Renaissance way…. live life to DISCOVER. If you're passionate about your neighborhood, always looking to explore places one wouldn't find in a travel guide and love making new and exciting discoveries then the Renaissance Seattle is the right place for you to shine, explore, and grow! The Renaissance isn't just a place to spend the night, it's a place with style just as unique and adventurous as yours. We're not just looking for anyone… We're looking for YOU! Where do you want your career to go? It's up to you. A lifer in your discipline - great, we know you will perform exceptionally every day. Would you like to explore other disciplines at some point? There is no better opportunity than this one. You are striving to be a Director of Beverage & Food, General Manager, VP, or more? We'll support you all the way. ABOUT OUR MANAGEMENT COMPANY The R.C. Hedreen Company is Seattle's pre-eminent hotel developer. The company built the Hilton, Crowne Plaza, Renaissance, Grand Hyatt, Hyatt at Olive 8, Hyatt Regency, and more to come Ownership is also the management company - No red tape The company values longevity - half of our team has been with us 5+ years ABOUT OUR HOTEL 4th largest hotel in Seattle. 557 rooms, 28,000 sq. ft of meeting space Stable operation - hotel has never been sold JOB SUMMARY We are seeking an enthusiastic, highly organized, outlet manager to oversee and participate in all aspects of guest service in The Fig & the Judge Restaurant, the Club Lounge and our lobby bar The 515, so as to ensure a quality experience at all levels. He/she acts as a conduit for staff concerns, as well as being supportive of management decisions. He/she also ensures that staff are trained to consistently pay rigorous attention to details and provide professional service at all times. This position reports to the Director of Beverage & Food, and the primary responsibilities are listed below, to include but are not limited to the following: Serve as an active presence in the areas of responsibility to ensure maximum service at all times to all guests Demonstrate knowledge of all menu items, ingredients and preparation. Be familiar with all beverage products and have a working knowledge of standard bar operations Conduct daily Savvy Service meeting to keep staff aware of daily specials, special care guests, updated service standards and to answer any questions Assist in preparing daily requisitions, labor reports and schedules. Attend staff meetings and monitor cash out procedures with the manager Ensures the highest quality level of food and beverage services related to the operations of Restaurant Services are properly executed Develop departmental programs that result in high sales and consistent up-selling of premium products Know and actively practice the hotel's emergency procedures and loss prevention guidelines Develop a working knowledge of budget matters and take a hands-on approach to achieving budgeted average check, food and beverage costs, labor and profit percent Perform special projects as requested Maintain a high level of professional appearance, demeanor, ethics and image of self and subordinates Ensure professional development of self and subordinates Communicate effectively between departments, with the Restaurant Service Manager and the General Manager within the area of responsibility Maintain a fair wage and salary administration in the department in accordance with company policy Conduct and/or attend regular department level meetings Recruit, hire and schedule employees to fairly and efficiently meet the needs of the department Direct and coordinate the activities of all assigned personnel Implement and support company operating policies, procedures and standards Ensure that all employees are properly onboarded and trained into the department and their job Maintain positive employee relations in a supportive environment Operate in compliance with local, state and federal laws and regulations to ensure a legal and harassment-free workplace Assign and review the s and the job performance of subordinates Uphold and exercise proper safety practices for employees and guests throughout the hotel Assist in the maintenance of proper emergency and security procedures QUALIFICATIONS High school diploma/equivalent or College degree preferred, but not required Excellent leadership, communication, organizational and time management skills Ability to utilize basic computer systems and applications to include Microsoft Word and Excel Ability to multi-task, delegate, mentor, train and implement corrective action if necessary with subordinates Prior hotel experience preferred by not required. Marriott Hotel experience, is helpful but not essential Prior restaurant experience, preferably in hotels, helpful Must have WA state Food Worker Card or the ability to obtain one within 14 days from the date of hire Must have WA state Mandatory Alcohol Service Training (MAST) permit or the ability to obtain one within 60 days from the date of hire Must have a ServSafe Manager Certification or the ability to obtain one within 14 days from the date of hire Renaissance Seattle is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Renaissance Seattle does not discriminate on the basis of disability, veteran status, or any other basis protected under federal, state, or local laws. Consistent with these obligations, Renaissance Seattle also provides reasonable accommodations to employees and applicants with disabilities and for sincerely held religious beliefs, observances, and practices. Washington State is an “at-will” state and as such both employer and employee reserve the right to terminate employment at any time, with or without notice or cause, except as otherwise provided by law. Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified and are subject to reasonable adaptations at any time, as the company requires. This job description is not a contract and may be adjusted as deemed appropriate in the employer's sole discretion. For inquiries regarding this specific job posting, please e-mail us at *************************.

Food & Nutrition Services/Kitchen Manager - Elementary School Additional Information: Show/Hide 8.0 Hour/Day;191 Days/Year Salary Schedule: Food & Nutrition School Manager Link to job description: Kitchen Manager Testing Requirements: Pre-Employment/Post-Offer Physical Ability Testing The purpose of the Program is to ensure that candidates possess the necessary physical capacity to safely perform the essential functions of the job with or without reasonable accommodations. Offers of employment are contingent upon the candidate's successful completion of a Physical Ability Evaluation (PAE) test specific to the essential functions and measured physical demands of this position. A final/ official job offer will be extended after a successful completion of the test. Benefits Information: All K-12 school districts, educational service districts, and charter schools participate in the Washington State Health Care Authority's SEBB Program that provides health care and other benefits for eligible school employees statewide. Please visit the School Employee Benefits Board (SEBB) Information page for more information. Additional job related benefits (including retirement information and collective bargaining agreements) are detailed on the following Everett Public Schools website here: EPS Benefits Website Collective Bargaining Agreement: Service Employees International Union Apply online at ***************** at employment. Only completed applications with all supporting documents will be screened. Completed applications must be on file in Human Resources by 4:00 p.m. on the closing date. Nondiscrimination statement Everett Public Schools does not discriminate in any programs or activities on the basis of sex, race, creed, religion, color, national origin, age, veteran or military status, sexual orientation, gender expression or identity, disability, or the use of a trained dog guide or service animal and provides equal access to the Boy Scouts and other designated youth groups. The following employees have been designated to handle questions and complaints of alleged discrimination: Title IX/Civil Rights Compliance Officer and ADA Coordinator Shawn Bryant PO Box 2098, Everett WA 98213 ************ ********************* Section 504 Coordinator Dave Peters PO Box 2098, Everett WA 98213 ************ ********************* Gender-Inclusive Schools Coordinator Joi Odom Grant PO Box 2098, Everett WA 98213 ************ ******************** Translated versions of this statement can be accessed 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!

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.