Kitchen Manager (Production Specialist)

The Kitchen Manager (Production Specialist) oversees Deli kitchen operations including production cooking, food cost analysis, recipe development and ordering. They provide mentorship and coaching to deli staff, including setting the standard for excellent customer service. They participate in production cooking and participate in department planning including budgeting and product mix.

Our Vision 

To inspire and advance the health and well-being of people, their communities and our planet  

Our Mission 

We ensure that good food nourishes the communities we serve, while cultivating vibrant local, organic food systems  

Our Values 

We foster high standards 

We act with integrity 

We embrace stewardship 

We take action because we care 

We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

PCC is a company where culture and values are at the heart of who we are and what we do. Everyone at PCC is expected to:

• Collaborate
• Demonstrate Kindness
• Focus on the customer
• Instill trust
• Value diversity

• →Provides and models excellent, professional customer service
• →Oversees all kitchen operations including production cooking, food cost analysis, recipe development, and ordering
• →Provides direction, supervision, hands-on coaching, and mentorship to Cooks and Deli Helper Clerks
• →Participates in department planning with the Deli management team, including budgeting, product mix, and scheduling
• →Participates in production cooking as needed
• →Mentors and trains staff to ensure that department sanitation, cleanliness and safety standards are met
• →

  Ensures department sanitation, cleanliness and safety standards are met

• Proven ability to provide excellent professional customer service 
• Knowledge of cooking techniques and production cooking in a high-volume kitchen required 
• Must have general understanding of cooking methods, natural food ingredients, and alternative foods 
• Kitchen management experience required
• Flexible schedule with availability to work a variety of shifts, including weekends 
• Experience with supervising and training required 
• Demonstrated organizational and planning skills 
• Computer knowledge and skills including Microsoft Office products 
• Ability to multitask on an ongoing basis 
• Excellent leadership, teambuilding, and communication skills 
• Must be able to meet physical demands including standing, bending, twisting, repetitive motion, and lifting 10 – 40lbs regularly
• A current Food Worker Card from the Washington State Department of Health is required
• If hired into this role, a Certified Food Protection Manager certification (for example ServSafe) is required (paid for by PCC)
• Must be at least 18 years of age