Lead Cook/Baker II - Institutional Kitchen

King County; Seattle (WA); On-site; USD 52,000 - 64,000; Full time

Job summary

King County seeks a detailed Cook/Baker II to supervise staff, schedule shifts, and ensure safe, nutritious meals across the King County Correctional Facility, Maleng Regional Justice Center, and Clark Children and Family Justice Center. The role requires leadership in food service operations within a secure environment.

You will manage menus, procurement, inventory, and training, while coordinating with health and safety standards and using Excel for cost tracking and reporting.

Qualifications

• 21 years of age or older by closing date.
• Food Handler's Permit issued by Seattle-King County Health Department.
• Ability to obtain ServSafe certification within the first six months of employment.
• High School Diploma or GED is required.
• Valid Washington State Driver's License.
• Full-time work experience in large-quantity food preparation and baking (minimum 500 servings per meal).
• Minimum of 24 months lead or supervisory experience in an institutional food service setting.

Responsibilities

• Supervise staff and organize work for Cook/Bakers; assign tasks and provide guidance.
• Maintain staff schedule including vacation and sick leave records.
• Provide input on employee evaluations during probation and document issues as needed.
• Oversee menus, food storage, preparation, serving, and dietary guidelines for youth.
• Train kitchen staff and supervise residents, enforce kitchen rules.

Skills

Supervisory experience

Staff scheduling

Food service knowledge

Communication

Education

High School Diploma or GED

ServSafe certification within 6 months

Washington Driver's License

Tools

Excel

MS Word/Outlook

Job description

King County seeks a detailed Cook/Baker II to supervise staff, schedule shifts, and ensure safe, nutritious meals across the King County Correctional Facility, Maleng Regional Justice Center, and Clark Children and Family Justice Center. The role requires leadership in food service operations within a secure environment.

You will manage menus, procurement, inventory, and training, while coordinating with health and safety standards and using Excel for cost tracking and reporting.