Kitchen Supervisor and Chef

In a team centered environment, the kitchen supervisor overseas the general operations of the Arrupe Kitchen. The supervisor plans and prepares meals as well as pastries and baked goods as time allows. Additionally, the supervisor is responsible for ordering and purchasing food, kitchen supplies, and needed wares for the dining room and kitchen. The kitchen supervisor shares responsibility with other staff for maintaining a clean and sanitary kitchen and dining room. The kitchen supervisor assists the House Manager in the hiring and training of Arrupe Steward/kitchen assistants as needed. Maintains respectful and friendly communication with Arrupe residents, staff, and house manager. 

Meal Planning and Preparation (80%): 

- Planning of nutritious meals for the Jesuit Community; also includes the baking of bread and desserts as time allows. 

- Creating menus that include heart healthy choices and special dietary items as needed. Ensures that meals are appetizing, attractive, healthy, ready and complete at scheduled times. 

Estimates amounts of needed ingredients for preparation of menu, and lists these items on menu sheet for ordering. Considers cost of items when planning menus. 

- Directs steward and kitchen assistants in meal preparation, the setup of the food line, cleaning of kitchen and dining room. 

- Reviews Arrupe calendar with House Manager for upcoming special events, develops appropriate menus. 

- Assists with event planning and preparation for community special events such as Trustee receptions, hosted brunches, and other functions as needed. Is creative with stock items and 

leftovers. 

- Assures legal compliance in regard to all food preparation processes, serving and storage of food. 

Purchasing (15%): 

- Researches, evaluates and recommends capital expenditures for kitchen and dining room. 

- Establishes levels of inventory and maintains ordering systems. Evaluates cost effectiveness of individual vendors and determines alternative vendors as needed. 

- Is responsible for weekly ordering of food, non-perishables, and janitorial supplies as needed. 

- Responsible for ordering food, non-perishable, and janitorial supplies, from multiple vendors. 

- Provides supply list for kitchen shoppers as required. 

- Communicates to House Manager and other kitchen staff about changes in purchasing. 

Supervision and Management Responsibilities (5%): 

- Following Seattle U procedures and policies, works closely with House Manager, assists in job interviews, and hiring for positions of Steward and kitchen assistants, when needed. 

- Trains, plans work schedule, and communicates work related duties, responsibilities, and expectations for Steward/kitchen assistant positions. 

- Maintains accurate description of kitchen assistant shift responsibilities. 

- Plans and maintains written documentation of processes such as order forms, inventory lists, emergency food kit, special event setup and other documentation needed for managing the 

operation of the Arrupe Kitchen and dining service. 

Community Relationships : 

- Excellent communication and relationship skills. 

- The supervisor will promote a team-centered environment that encourages collaboration among staff and supervisor to produce excellent meals. 

- Special effort should be made to listen to and respond to the needs of the men in the community and support a respectful, homelike warmth in the service of food. 

Work location: Seattle, WA.  

Salary: $64,272/yr. 

Minimum requirements: 

- High school diploma or GED or equivalent. 

- Two years of experience working as Chef in commercial kitchen. 

- A valid food handler’s card. 

Apply by mail at: Seattle University, 924 East Cherry Street, Seattle, WA 98122; arrupemanager@seattleu.edu.