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Requisition Number20-2159Post Date5/6/2020TitleCookPosted Salary$17.00CitySeattleStateWADescriptionIf you are interested in applying to this position, please apply using the link below: DESCRIPTIONTHE SALVATION ARMYSEATTLE SOCIAL SERVICESDEPARTMENT: WILLIAM BOOTH CENTERPOSITION TITLE: COOK ISTATUS: Extra On Call, HourlyREPORTS TO: Lead Cook, Chef Instructor Assistant, Chef InstructorGENERAL STATEMENT:The Salvation Army is a branch of the Christian Church and the ultimate goal of all programs is spiritual regeneration of all people.The Salvation Army is an equal opportunity employer.EDUCATION AND WORK EXPERIENCE:* HS Diploma or GED* No prior experience or training.* Possession of a valid Washington State Driver's License* Possession and retention of current Washington State Food Handlers Permit* Authorized to or able to gain approval as a driver of Salvation Army vehicles* Ability to comply with Salvation Army child safety training* Ability to pass background check* Ability and willingness to understand and fully comply with mandatory reporting requirements and laws pertaining to vulnerable adults and children* Willingness to abide by the Salvation Army's drug and alcohol policy* Documentation of current TB test, CPR and First Aid certification and completion of Bloodborne Pathogen training within 90 days of employmentKNOWLEDGE, SKILLS AND ABILITIES REQUIRED:* An ability to engage with diverse populations in a respectful and culturally responsive manner* Demonstrates a commitment to the values of equity and inclusion by honoring diverse characteristics and expressions of personal identity.* Ability to read, write and communicate in English to the extent necessary to understand instructions, take messages, and use the telephone* Ability to work successfully and maintain good relationships with diverse demographics* Willingness and ability to work within a team environment and communicate with other team members in a transparent, honest and professional manner* Ability and willingness to communicate in an effective and courteous manner with peers, clients and supervisors* Willingness and ability to resolve conflicts with peers and supervisors in a professional and ethical manner* Ability and willingness to keep information confidential* Ability to comply with safety standards and procedures for both personal and public safety* Ability to lift heavy cooking pots, pans and other items used in food service/cleanup* Capable to perform all facets of preparing and service of congregate meals to fifty or more people* Ability to work in a fast-paced environment and maintain poise under pressure* Dependable work record in reporting to work on time and completing assigned responsibilitiesSCOPE OF POSITION:Within the NW William Booth Center of The Salvation Army, the Cook I position, under general supervision of the Cook II, Lead Cook, Assistant Chef Instructor, and Chef Instructor, is responsible for maintaining quality standards for food service, including the safe and secure handling of food, meal preparation and service as well as clean-up of kitchen and dining room.SPECIFIC DUTIES AND RESPONSIBILITIES:* Assist Cook II and Lead Cook (Cook III) in preparing meals.* Help plan menus and food service arrangements within budget limitations* Provide forecasts of required food items* Assure proper methods of food storage, stock control and handling and preparation of food* Conduct inspections for safety, food storage, service and sanitation* Maintain full compliance with Chapter 246-215 of the Washington Administrative Code, pertaining to food safety and food services* Perform all facets of preparing and service of congregate meals to fifty or more people* Provide assistance as needed in washing dishes and cleaning all kitchen and dining areas* Maintains a clean dining room and Kitchen at all times* Participate in advanced and continuing education training as assigned* Provide supervision to volunteers* Participate in staff meetings as requested* Perform other related duties as assigned* Reports problems in writing (Incident Report) to Kitchen Supervisor/Chef InstructorMATHEMATICAL SKILLSAbility to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.PHYSICAL REQUIREMENTS:* Ability to sit, walk, stand, bend, squat, climb, kneel, and twist on a recurring basis* Ability to grasp, push, pull objects such as files, file cabinet drawers, and reach overhead* Ability to operate telephone* Ability to operate a desktop or laptop computer* Ability to lift up to 60 lbs.* Ability to access and produce information from a computer* Ability to understand written informationQualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order meet the physical requirements of the position. The Salvation Army will attempt to satisfy requests as long as the accommodation needed is reasonable and no undue hardship would result.Supervisor: Chef InstructorRequirementsIf you are interested in applying to this position, please apply using the link below: DESCRIPTIONTHE SALVATION ARMYSEATTLE SOCIAL SERVICESDEPARTMENT: WILLIAM BOOTH CENTERPOSITION TITLE: COOK ISTATUS: Extra On Call, HourlyREPORTS TO: Lead Cook, Chef Instructor Assistant, Chef InstructorGENERAL STATEMENT:The Salvation Army is a branch of the Christian Church and the ultimate goal of all programs is spiritual regeneration of all people.The Salvation Army is an equal opportunity employer.EDUCATION AND WORK EXPERIENCE:* HS Diploma or GED* No prior experience or training.* Possession of a valid Washington State Driver's License* Possession and retention of current Washington State Food Handlers Permit* Authorized to or able to gain approval as a driver of Salvation Army vehicles* Ability to comply with Salvation Army child safety training* Ability to pass background check* Ability and willingness to understand and fully comply with mandatory reporting requirements and laws pertaining to vulnerable adults and children* Willingness to abide by the Salvation Army's drug and alcohol policy* Documentation of current TB test, CPR and First Aid certification and completion of Bloodborne Pathogen training within 90 days of employmentKNOWLEDGE, SKILLS AND ABILITIES REQUIRED:* An ability to engage with diverse populations in a respectful and culturally responsive manner* Demonstrates a commitment to the values of equity and inclusion by honoring diverse characteristics and expressions of personal identity.* Ability to read, write and communicate in English to the extent necessary to understand instructions, take messages, and use the telephone* Ability to work successfully and maintain good relationships with diverse demographics* Willingness and ability to work within a team environment and communicate with other team members in a

If you are interested in applying to this position, please apply using the link below: DESCRIPTIONTHE SALVATION ARMYSEATTLE SOCIAL SERVICESDEPARTMENT: WILLIAM BOOTH CENTER POSITION TITLE: COOK I STATUS: Extra On Call, HourlyGENERAL STATEMENT:The Salvation Army is a branch of the Christian Church and the ultimate goal of all programs is spiritual regeneration of all people.The Salvation Army is an equal opportunity employer.EDUCATION AND WORK EXPERIENCE: HS Diploma or GED No prior experience or training. Possession of a valid Washington State Drivers License Possession and retention of current Washington State Food Handlers Permit Authorized to or able to gain approval as a driver of Salvation Army vehicles Ability to comply with Salvation Army child safety training Ability to pass background check Ability and willingness to understand and fully comply with mandatory reporting requirements and laws pertaining to vulnerable adults and children Willingness to abide by the Salvation Armys drug and alcohol policy Documentation of current TB test, CPR and First Aid certification and completion of Bloodborne Pathogen training within 90 days of employmentKNOWLEDGE, SKILLS AND ABILITIES REQUIRED: An ability to engage with diverse populations in a respectful and culturally responsive manner Demonstrates a commitment to the values of equity and inclusion by honoring diverse characteristics and expressions of personal identity. Ability to read, write and communicate in English to the extent necessary to understand instructions, take messages, and use the telephone Ability to work successfully and maintain good relationships with diverse demographics Willingness and ability to work within a team environment and communicate with other team members in a transparent, honest and professional manner Ability and willingness to communicate in an effective and courteous manner with peers, clients and supervisors Willingness and ability to resolve conflicts with peers and supervisors in a professional and ethical manner Ability and willingness to keep information confidential Ability to comply with safety standards and procedures for both personal and public safety Ability to lift heavy cooking pots, pans and other items used in food service/cleanup Capable to perform all facets of preparing and service of congregate meals to fifty or more people Ability to work in a fast-paced environment and maintain poise under pressure Dependable work record in reporting to work on time and completing assigned responsibilities SCOPE OF POSITION: Within the NW William Booth Center of The Salvation Army, the Cook I position, under general supervision of the Cook II, Lead Cook, Assistant Chef Instructor, and Chef Instructor, is responsible for maintaining quality standards for food service, including the safe and secure handling of food, meal preparation and service as well as clean-up of kitchen and dining room. SPECIFIC DUTIES AND RESPONSIBILITIES: Assist Cook II and Lead Cook (Cook III) in preparing meals. Help plan menus and food service arrangements within budget limitations Provide forecasts of required food items Assure proper methods of food storage, stock control and handling and preparation of food Conduct inspections for safety, food storage, service and sanitation Maintain full compliance with Chapter 246-215 of the Washington Administrative Code, pertaining to food safety and food services Perform all facets of preparing and service of congregate meals to fifty or more people Provide assistance as needed in washing dishes and cleaning all kitchen and dining areas Maintains a clean dining room and Kitchen at all times Participate in advanced and continuing education training as assigned Provide supervision to volunteers Participate in staff meetings as requested Perform other related duties as assigned Reports problems in writing (Incident Report) to Kitchen Supervisor/Chef InstructorMATHEMATICAL SKILLS:Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.PHYSICAL REQUIREMENTS: Ability to sit, walk, stand, bend, squat, climb, kneel, and twist on a recurring basis Ability to grasp, push, pull objects such as files, file cabinet drawers, and reach overhead Ability to operate telephone Ability to operate a desktop or laptop computer Ability to lift up to 60 lbs. Ability to access and produce information from a computer Ability to understand written informationQualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order meet the physical requirements of the position. The Salvation Army will attempt to satisfy requests as long as the accommodation needed is reasonable and no undue hardship would result.Supervisor: Chef InstructorAll qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability. The Salvation Army is committed to providing reasonable accommodation for qualified job applicants, job candidates, and employees with disabilities to ensure they enjoy equal access to all employment opportunities and benefits of employment as required by the Americans with Disabilities Act. EEO is the Law.

POSITION: Full-Time Opportunity Kitchen Program Support Specialist #1494DUTIES: The Opportunity Kitchen Program Support Specialist executes day-to-day operations under the direction of the Program Manager related to student recruitment, enrollment and access to necessary resources within the Opportunity Kitchen program. Additionally, s/he delivers soft-skills and employability training as directed and helps track program metrics associated with programmatic outcomes such as program completion and progress toward self-sufficiency.Job responsibilities include but are not limited to; Coordinate trainee access to resources for basic needs. Coordinate communications for individuals and potential referral partners to learn about the program and understand requirements for enrollment. Conducts intake interviews, screening applicants for criminal background, benefits status, and potential barriers to employment. Refers those not currently eligible for enrollment to appropriate service partners. Maintains detailed and organized enrollment and intake records and tracks applicant status in outcome database, as well as retention milestones at graduation and at pre-determined points post-graduation. Develops and maintains a pipeline of eligible program applicants and coordinated student enrollment in order to meet program enrollment goals. Provides life skills training in communication, anger management, goal-setting, dealing with the past, etc to trainees. Work directly with Program Manager and Executive Chef Instructor and Chef Trainer to collaborate on understanding the needs, skills and barriers of upcoming and current graduates. Works directly with employment services to provide support in job searching, resume building, and job readiness for graduates.QUALIFICATIONS: BA/BS in related field and/or equivalent related work experience. Two to three years working with individuals who are overcoming barriers to employment. Proven communication and relationship management skills. Experience effectively training/leading classes with tight timelines. Be able to adapt, improvise and adjust for size of class to fit class within program goals. Prefer coaching and/or soft skills training experience. Must pass background check and drug/alcohol testing.PAY: DOQAPPLICATION PROCESS: Applications are on our website . Submit resume and our online website application to . AA/EEO Employer. Job #1494. Position is open until filled.

# RPM The Program Director in collaboration with the Dean provides the vision and leadership required to realize the mission of the Culinary Arts & Hospitality Management Department and the college at large. Primary administrative responsibilities include program development/management, budget development/management, maintaining programmatic accreditation/external partnerships and providing operational supervision to full and part time faculty and staff in the department. Instructional responsibilities require a strong culinary and hospitality services skill set and the ability to teach students effectively in an instructional environment, and to work with competitive student teams. The Program Director is a member of the full-time faculty and maintains a teaching load with some administrative release time to carry out duties. Duties/Functions Administrative Responsibilities 1. Maintaining knowledge of/compliance with the North Carolina Community College System requirements and external programmatic accreditation standards for assigned academic program. 2. Providing leadership to program curriculum development/revision including ensuring establishment of effective student learning outcomes and related assessment methods. 3. Conducting and documenting bi-annual academic assessment process requirements in stated timelines. 4. Contributing to the development of a data based, student centered schedule in collaboration with the Dean. 5. Participating in the colleges hiring process for full and part time faculty; orienting new faculty to program policies. 6. In coordination with the Dean, providing evaluative feedback to program faculty/staff regarding job performance. 7. Developing and recommending teaching assignments for program faculty to the Dean. 8. Conducting and documenting regular faculty meetings to ensure good communication. 9. Supporting students through the academic program promoting retention and graduation. 10. Developing and participating in program recruitment activities that promote enrollment. 11. Participating in the resolution of student complaints in accordance with college policy. 12. Preparing and/or reviewing course substitutions for submission to the Dean. 13. Contributing to development, implementation and oversight of departmental budgets. 14. Participating in the management and support of instructional spaces (i.e., technology needs, inventory control, etc.). 15. Identifying/promoting professional development for faculty to ensure continued program relevancy and excellent teaching. 16. Participating in program review and unit planning processes. 17. Conducting and documenting program advisory committee meetings as required. 18. Participating in the establishment and coordination of work based learning sites. 19. Coordinating outreach and developing/maintaining relationships with industry-related personnel and employers; participating in professional organizations promoting advancement of the profession. 20. Participating in professional development opportunities to advance teaching skills and strategies. 21. Participating in professional development opportunities to advance leadership skills. 22. Tracking and facilitating mandatory GTCC trainings. Teaching Prepare and teach departmental courses to include: developing learner centered lesson plans employing teaching strategies and instructional materials for different learning styles incorporating, as pedagogically appropriate, current technology in classroom, distance learning and laboratory environments creating and modeling a quality learning environment that supports a diverse student population preparing, distributing, and utilizing instructional support materials, including course syllabi, supplementary materials, instructional media, and other devices as appropriate updating and revising curriculum to maintain currency and compliance with accreditation standards developing new courses as needed to support the instructional mission participating in the development and review of course and program/general education outcomes as appropriate developing, conducting, and documenting appropriate assessment of student learning in outcomes courses and programs/general education as appropriate Professional Development Maintain a professional status that supports the instructional mission by: participating in professional development activities to maintain currency in field; maintaining current credentials or licensures as required by program or accreditation Administration Provide daily and ongoing oversight of facilities, equipment and student records to include: maintaining classroom and laboratory spaces including upkeep of assigned equipment providing for the security of facilities, equipment, and instructional materials and maintaining safe working conditions maintaining student records (e.g., grades and attendance) in accordance with established deadlines using a variety of technology-based programs (e.g., Colleague, WebAdvisor, Moodle) complying with all applicable college, state, and federal rules and regulations Student Support Provide an environment conducive to student success to include: conducting recruiting activities providing academic advising promoting retention/persistence by assisting students to develop strategies for success assisting students with the registration and graduation process referring students to campus and community resources when appropriate College Service Support college-wide endeavors to include: collaboration with faculty and staff from other divisions/departments to promote communication, coordinate schedules, and support student success serving on department, division, and college committees participating in GTCC institutional initiatives collaborating with educational partners, business/industry and/or external agencies as appropriate to promote the instructional mission of GTCC supporting collegiality and teaching excellence by actively participating in the professional development of new and veteran faculty (e.g., mentoring and peer observation) participating in/coaching extracurricular student activities/clubs attending college professional development sessions, college/division/department meetings, graduation and convocation, as required Demonstrating and modeling the Colleges employability skills: adaptability, communication, information processing, problem solving, responsibility, and teamwork. Additional Duties and Responsibilities: 1. Maintain student records 2. Seek external funding sources 3. Administer grant funds within guidelines established by the grant, the college, the NCCCS and federal and state guidelines 4. Maintain discipline credentials to include faculty certifications. 5. Stay abreast of, meet and maintain CDC and/or Occupational Health and Safety Standards for employees, students, and visitors if applicable. 6. Perform all duties as assigned by supervisor Difficult Challenges Contacts Dean of Business, Creative and Performing Arts Education Required Associates degree in Culinary Arts, Food Service Technology, Baking or Pastry Arts, Hospitality Management or related field from a regionally accredited post-secondary institution Education Preferred Baccalaureate degree in Culinary Arts, Food Service Technology, Baking or Pastry Arts, Hospitality Management or related field from a regionally accredited post-secondary institution Experience Required Three years of professional experience as a full-time culinary or hospitality professional Three years demonstrated teaching experience in Culinary Arts or Hospitality Management within a post-secondary institution or professional setting. Experience with direct employee supervision and management Eligible for or current American Culinary Federation certification as a Culinary Educator Eligible for ServSafe certification (required within 90 days of hire) Experience Preferred Greater than three years of relevant professional experience as a full-time culinary or hospitality professional Greater than three years demonstrated teaching experience in Culinary Arts or Hospitality Management within a post-secondary institution or professional setting. Previous instructor or department chair experience in an accredited culinary or hospitality program to include curriculum development and employee supervision. Experience with alternate instructional delivery systems to include a learning management system Community college teaching experience Recent national or international competition experience Advanced American Culinary Federation certifications (e.g. Certified Executive Chef) KSA Required The Director shall possess an understanding of and commitment to the nature and role of the Community College, particularly its open door policy. He/she shall have demonstrated personal and professional competence for the responsibilities assigned. The Director must be able to: 1. Multi-task 2. Respect Diversity 3. Adapt to changing procedures, protocols or assignments 4. Create and maintain a learner centered environment 5. Communicate effectively KSA Preferred Department/Job Specific Requirements Mandatory GTCC Trainings (upon initial hire and annual updates as required; other required trainings may be added as needed): 1. Reporting Requirements 2. Discrimination & Anti-Harassment (within 30 days of hire; annual refresher thereafter) 3. Shooter on Campus (within 30 days of hire; annual refresher thereafter) 4. Personal Information Protection (within 30 days of hire; annual refresher thereafter) 5..... click apply for full job details