Job Description

Working hours Monday-Friday, serving three meals daily. Active Members assist prep and dishwashing

What You ll Do:

• Menu Engineering: Create diverse, high-quality, and nutritious meal plans (Breakfast, Lunch, and Dinner) together with input from the Kitchen Manager.
  
• Fiscal Management: Take full ownership of four quarterly food budgets, budget TBD based on the number of Active Members by quarter. You will be responsible for menu costing, sourcing, vendor negotiations (e.g., Sysco, US Foods, or local Seattle markets), and minimizing waste.
  
• Kitchen Leadership: Maintain a pristine, ServSafe-compliant kitchen. Oversee all inventory, equipment maintenance, and safety protocols.
  
• Primary Cook: Candidates must demonstrate exceptional culinary skills and have a proven track record of preparing a variety of meals efficiently for large groups. Attention to food safety standards and the ability to accommodate diverse dietary needs are essential for this role.
  
• Dietary Customization: Expertly navigate member allergies and dietary preferences (GF, Vegan, High-Protein) without compromising flavor or budget.
  

What We re Looking For:

• Experience: Certified through American Culinary Federation (ACF) with a Minimum 5+ years of professional culinary experience, with at least 2 years in a high-volume or management role (e.g., sous chef, estate chef, or institutional chef manager / production chef).
  
• Local Compliance: Must possess a Washington State Food Worker Card
  
• Tech Savvy: Ability to use digital tools for menu costing, inventory tracking, and budget reporting.
  
• Reliability: A professional who prides themselves on punctuality and consistency.
  

Why Join Us?

• Work-Life Balance: Enjoy a more predictable schedule than traditional restaurant roles (typically Monday Friday).
  
• Professional Autonomy: You run the kitchen and cook for a group of highly motivated college students in a fun and interactive environment.
  
• Benefits: Includes PTO, health insurance, and parking stall.
  

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