KITCHEN MANAGER

SIHB Core Competencies

Core Competencies are foundational commitments and skills that all SIHB staff are expected to develop. These competencies define common measures for performance that are applied to every role in the organization.

• Commitment to Indigenous and Organizational Values: Everything we do at SIHB is centered on Traditional Indian Medicine. It is our responsibility to maintain cultural integrity in all that we do.
• Accountability: All employees of SIHB effectively manage their own work and the work of their teams. We take ownership of our actions and decisions. We all strive to deliver the highest quality work and care, while respecting our teammates and relatives.
• Collaboration: SIHB is a team-oriented organization. As team members, we share the responsibility of working toward a common purpose. We collaborate with our colleagues across the organization to deliver the highest quality of care and results in alignment with our mission, vision, values and Theory of Change.
• Communication: We practice effective and clear communication with staff, relatives, teams and community. We demonstrate empathy among each other and with those we serve, and transparency in our decision making.
• Customer Service Orientation: All employees of SIHB recognize the needs of the diverse community we serve. We put the needs of our relatives first by delivering the highest quality, professional, responsive, and innovative care. Our relatives come first and deserve the best.

Position Summary: The Kitchen Manager oversees the daily operations of a kitchen, ensuring food is prepared safely, efficiently, and to high-quality standards. They plan menus, supervise staff, coordinate food preparation, manage inventory and budgets, and ensure compliance with health and safety regulations. The role combines hands-on cooking with leadership, administration, and customer service responsibilities.

Organizational Structure/Reporting Relationships: This position is a member of the Commercial Kitchen Team. This position has direct reports.

Organizational Responsibilities

• Hold Indigenous values and practices with respect and integrity
• Hold yourself accountable to the highest standard by being resourceful, innovative, creative and solutions-oriented
• Actively participate in organizational activities with the understanding that success is achieved through teamwork.
• Recognize that communication is central to the organization’s success and actively champion your words and actions to maintain respect for others, encourage constructive feedback, be open to share laughter and acknowledge differences in skills and opinions, all while keeping others’ best intentions in mind.
• At SIHB, we refer to our customers as Relatives. Our Relatives come first and deserve the best. Serve the needs of our Relatives first by delivering the highest quality, professional, responsive and innovative care.

Job Responsibilities

• Complies with all organizational policies regarding ethical business practices.
• At all times demonstrates cooperative behavior with supervisors, subordinates, colleagues, clients, and the community.
• Works extremely well under pressure; meets multiple and often competing deadlines.

4. Food Preparation & Menu Planning

• Monitor food safety, including storage, preparation, and temperature control.
• Plan and update menus, considering nutrition, cost, and customer preferences.
• Develop recipes and supervise food presentations.
• Develop recipes and supervise food presentations.
• Cook or supervise the preparation of meals, ensuring consistency and quality.

5. Staff Supervision & Training

• Hire, train, schedule, and evaluate kitchen staff.
• Direct daily activities of cooks, servers, and baristas.
• Ensure compliance with food safety and sanitation standards.

6. Operations & Financial Management

• Order and manage inventory of food, beverages, and supplies.
• Control costs and monitor budgets to reduce waste and maintain profitability and sustainability.
• Inspect equipment, supplies, and work areas to maintain quality standards.
• Handle or oversee financial tasks such as balancing receipts, deposits, and schedule coordination.

7. Customer Service & Compliance

• Ensure customer satisfaction by maintaining food quality and service standards.
• Address customer complaints and resolve service issues.
• Ensure compliance with local, state, and federal food safety and health regulations.
• Coordinate with other managers or departments for smooth operation.

Background Qualifications

Required:

• Valid Washington State Food Worker card
• 1–2 years of food service or supervisory experience required; prior cooking experience is highly valuable.
• Combination of on-the-job training and vocational/culinary programs.
• Skills & Traits: Strong leadership, problem-solving, customer service, budgeting, and time management abilities.

Preferred:

• Certifications:
  • ServSafe Food Manager or Food Handler Certification
  • Certified Executive Chef (CEC)
  • Certified Culinary Professional or Culinary School Diploma
  • ManageFirst Professional (National Restaurant Association)
  • Certified Hospitality Trainer (CHT)

Work Environment: SIHB operates on a 4x10 (4 days per week, 10 hours per day) work schedule, with occasional extra hours for events such as Saturday clinic and to meet deadlines.