Culinary Training Manager Jobs (NOW HIRING)

About VOAWW:

Volunteers of America Western Washington is a non-profit organization operating in Western Washington for over 125 years. Our Christian roots drive us to put our faith into action for the benefit of every member of the community. We celebrate our unique perspectives that allow us to better serve and uplift our community – and each other.

Benefits (Full time)

• Vacation and Sick Time: Vacation up to 200 hours, Sick time up to 108.64 hours
• Competitive compensation
• Holidays: 8 paid per year + 2 paid floating holidays
• Medical, Dental, and Vision
• Health Savings Account (HSA)
• Flexible Savings Account (FSA) medical & dependent care
• Free Employee Assistance program
• 403(b) Retirement Plan matching
• Professional Development opportunities

General Function:

The Culinary Training Coordinator serves as the primary support to the Culinary Training Manager and assists in coordinating daily kitchen operations, food production, and culinary training activities. This position helps ensure efficient execution of café, catering, and on-site meal services while supporting apprentices and volunteers through hands-on guidance and skill development. The Culinary Training Lead promotes a positive learning environment, maintains operational standards, and serves as the designated person-in-charge during assigned shifts or in the absence of the Culinary Training Manager.

Principal Activities:

• Assist the Culinary Training Manager in coordinating daily kitchen operations and workflow
• Support apprentices, volunteers and kitchen staff through hands-on guidance, demonstration of culinary techniques, and reinforcement of kitchen best practices.
• Assist with the development of participant culinary skills through coaching and practical instruction during food production activities.
• Ensure recipes, portion standards, quality expectations, and production schedules are consistently followed.
• Maintain compliance with all food safety, sanitation, health, and workplace safety requirements.
• Assist with inventory management, receiving, storage, stock rotation, and waste reduction efforts.
• Support kitchen scheduling, task assignments, and daily production planning as directed by the Culinary Training Manager.
• Help coordinate catering preparation, event execution and post-event kitchen operations.
• Maintain kitchen cleanliness, organization and equipment readiness.
• Complete required training, production, inventory and operational documentation.
• Serve as the designated person-in-charge during assigned shifts or in the absence of the Culinary Training manager, ensuring continuity of kitchen operations and adherence to established standards.
• Communicate observations regarding participant progress, skill development needs, and operational concerns to the Culinary Training Manager.
• Foster a supportive, inclusive, and professional learning environment that promotes participant growth and success.
• Participate in continuous improvement efforts related to training programs, kitchen systems, and operational effectiveness.
• Other duties as assigned.

Effect on End Results:

Effective performance in this role results in consistently high-quality food production, efficient kitchen operations, and a well-organized, high-performing team. It drives improved staff performance and retention through structured training and mentorship, while enhancing overall customer satisfaction and contributing to the success of café service, catering, and special events.

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Qualifications:

• Culinary degree, diploma, or equivalent professional experience is preferred.
• Experience working alongside, mentoring, or providing technical instruction to staff, apprentices, volunteers, or students is preferred.
•  Knowledge of commercial kitchen operations, food safety regulations, and sanitation standards.
•  Experience with food preparation, inventory management, and kitchen production planning.
• Ability to work effectively in a training-focused and mission-driven environment.

Required Skills:

• Strong culinary and food production skills.
• Ability to demonstrate and teach culinary techniques and kitchen best practices
• Strong organizational and time-management skills
• Knowledge of food safety, sanitation, and allergen management practices.
• Ability to coordinate multiple tasks and priorities in a fast-paced environment.
• Inventory management and product rotation skills.
• Excellent verbal and written communication skills.
• Ability to provide constructive coaching and technical guidance to individuals with varying skill levels.

Equal Employment Opportunity Statement:

We are an Equal Opportunity Employer and all employment-related decisions are made without consideration of individuals’ race, sex, age, national origin, disability status or any other protected characteristic.