Lead Cook/Baker II — Institutional Kitchen Supervisor

King County, WA

Seattle (WA)

On-site

USD 55,000 - 75,000

Full time

5 days ago

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Benefits offered by this job

Excellent medical, dental, and vision

Retirement plan

12 paid holidays

Generous vacation and sick leave

Flexible schedules and telecommuting

Job summary

King County’s Department of Adult and Juvenile Detention (DAJD) seeks a full-time Cook/Baker II to supervise kitchen staff, manage menus, inventories, and food safety across facilities in Seattle, Kent, and First Hill locations. You will coordinate meals for youth and residents, train staff, and ensure compliance with nutrition guidelines.

This role requires a valid WA license and ServSafe within six months.

Qualifications

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

Responsibilities

Supervise staff and organize and assign work to Cook/Bakers.
Maintain staff schedule, including vacation and sick leave records.
Provide input regarding employee's evaluations throughout the initial probation period, and document performance and disciplinary issues as needed.
Oversee preparation of menus, food storage, preparation and serving of meals including special diets and nutritional guidelines for youth, and maintain related records and forms.
Ensure kitchen staff and resident workers are properly trained and supervised.
Train and advise kitchen staff regarding proper supervision of residents, resolve problems, and ensure removal of resident workers who do not comply with kitchen rules.
Conduct regular inspection of all kitchen areas to ensure proper sanitation, waste disposal, food storage, proper use and maintenance of kitchen equipment, and ensure working conditions are safe.
Troubleshoot equipment problems and oversee the repair of kitchen equipment.
Provide input regarding employee's evaluations throughout the initial probation training period, document performance and disciplinary issues as needed.
Provide input and recommendations regarding kitchen/food service operations as requested.
May serve on interview panels for hiring of new staff.
Order food including staples, frozen foods, produce, and dairy products; receive, inspect, store, maintain, and inventory supplies.
Oversee and maintain the child nutrition program at CCFJC as well as USDA commodities program.
Problem solves issues with deliveries, staff schedules and operational functions.
Conduct weekly and monthly inventory to ensure adequate food supplies are available, including review and revision of purchase orders.
Monitor inventory and place special orders as needed to ensure adequate food supplies and ingredients are available.
Respond to resident kites and grievances related to food services.
Work collaboratively with other staff to assist with coordination of special events.
Utilize computers on a regular basis for completion of various functions including entering payroll for food service staff, inventory control, preparation of menus, and accessing various forms; utilize computerized spreadsheets (Excel) to track costs, access tracking charts, and work schedules; utilize automated systems to verify resident population, special diet locations; and utilize computer (MS Word/Outlook) for routine correspondence, e‑mail, and automated department training.