Want to join a dynamic team that works every day to combat food insecurity?

Rainier Valley Food Bank is the busiest food bank in the City of Seattle in the most diverse location in the State of Washington. We are committed to community-centered delivery of services that meet the needs of those we serve with respect, dignity, and cultural competency.

We are committed to each of our employees reaching their full potential to thrive. We promote a healthy work/life balance by providing the tools for well-being such as comprehensive medical, dental, and vision, helping our staff plan for their futures through a retirement plan, and many other great perks and benefits.

We believe in the development of nonprofit careers and offer an opportunity to build a career with us. Put your talent to great purpose with us—we encourage you to apply today!

Kitchen Coordinator

Position: 40hrs per week | Full Time, Non-Exempt

Shift: Monday – Friday 8AM-4PM

Compensation: $32.69 hourly

The posted salary range is non-negotiable. Underrepresented groups, particularly women and people of color, have not historically benefited from traditional salary negotiations. To maintain our internal wage equity work and pay parity, and to support transparency, we will not adjust salary ranges at the job offer stage. Please take this into consideration as you apply.

POSITION SUMMARY

The Kitchen Coordinator oversees all daily activities in the RVFB’s commercial kitchen, ensuring safe, efficient, and mission aligned operations. This role manages kitchen scheduling, supervises volunteer groups, coordinates classes and food demonstrations, and maintains food safety and inventory standards. The Kitchen Coordinator plays a key role in creating a welcoming, educational, and productive environment for volunteers, community partners, and class participants. This role manages kitchen scheduling, supervises volunteer groups, coordinates classes and food demonstrations, and maintains food safety and inventory standards. The Kitchen Coordinator plays a key role in creating a welcoming, educational, and productive environment for volunteers, community partners, and class participants.

This is a new position, and we anticipate the role will spends 50% of time in office developing programs, and 50% in the kitchen. These percentages may shift as the program is more developed.

Program Development
- - Plan, schedule and partner with outside organizations, instructors, and community groups to facilitate cooking classes, nutrition education workshops and weekly food demos.
  - Coordinate and host volunteer groups preparing lunch items, and other food bank products.
  - Collaborate with RVFB team to align kitchen activities with organizational goals.
Scheduling & Logistics
- - Develop and manage the kitchen calendar, ensuring efficient use of space and resources.
  - Coordinate inventory needs for classes, demos, and volunteer production shifts.
  - Communicate logistics and expectations to volunteers, partners, and internal staff.
Kitchen Operations & Supervision
- Oversee daily kitchen operations in a commercial food service environment.
- Supervise volunteers, class participants, and program groups to ensure safe and effective workflows.
- Train volunteers and staff on proper use of commercial kitchen equipment.
- Maintain cleanliness, sanitation, and organization of all kitchen and storage areas.
Food Safety & Compliance
- Ensure adherence to all local, state, and federal food safety regulations.
- Monitor and enforce proper food handling, storage, labeling, and temperature controls.
- Maintain necessary food safety certifications and ensure kitchen documentation is up to date.
- Implement and oversee cleaning schedules, equipment maintenance logs, and safety protocols.
Inventory & Food Management
- Track and manage incoming and outgoing food inventory used in kitchen programming.
- Reduce food waste through proper planning, storage practices, and repurposing strategies when appropriate.
Professional Experience
- 2+ years of professional cooking experience in a commercial, institutional, or high-volume kitchen.
- Experience supervising volunteers, staff, or program participants in a kitchen or instructional setting.
- Knowledge of commercial food service equipment (e.g., ovens, dishwashers, and food processors).
Food Safety & Culinary Skills
- Strong understanding of food safety and sanitation practices.
- ServSafe certification or ability to obtain one.
Facilitation & Community Engagement
- Experience working with people from diverse racial, cultural, economic, and lifestyle backgrounds.
Communication, Organization & Problem Solving
- Excellent oral and written communication skills.
- Strong organizational, scheduling, and time management abilities.
- Proven ability to prioritize multiple time sensitive tasks.
- Ability to adapt, problem solve and think creatively.
- Customer service mindset.
Technology Skills
- Proficiency in MS Office (Word, Excel, PowerPoint, Outlook).
Availability & Transportation
- Ability to work evenings and occasional weekends.
- Valid driver’s license and willingness to drive a program or personal vehicle (with mileage reimbursement) to sites throughout King County.
- Bilingual or multilingual abilities—Spanish, Vietnamese, Chinese, Somali, Oromo, or other languages commonly spoken by recent immigrants in Seattle preferred.
- Associate of Arts degree in education, nutrition, public health, community service, or related field. One additional year of relevant experience may substitute for the degree.
- Experience and enthusiasm for facilitating with adults, families, and youth.
- Ability to collaborate with community partners, volunteer groups, and culinary instructors.
- Experience developing or coordinating culinary education, cooking classes, or food demonstrations.
- Background in community nutrition, culinary instruction, food justice, or nonprofit/community-based programming.
- Experience facilitating and teaching diverse groups, particularly individuals and families with low incomes.
- Knowledge of nutrition, cooking, food security, and gardening.
- Commercial kitchen environment with regular interaction with volunteers and the public.
- Ability to lift up to 50lbs and stand for long periods as needed.
- Occasional evening or weekend availability for classes or special events.
- A fast‑paced, collaborative, mission‑driven team environment.

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Maintenance Technician

Permanent Part-Time, Non-Exempt

Compensation: $32.69/hour

20hrs/week, M-W-TH-F from 8am – 2pm

RVFB is in search of a part-time Maintenance Technician to support the facility requirements of our organization with an emphasis on routine maintenance and upkeep of grounds. The Maintenance Technician plays a vital role in ensuring the food bank’s facilities are safe, clean, and fully operational.

- Assists Facilities Coordinator in maintenance and minor repairs to mechanical systems and equipment. May perform routine carpentry work including installation of fixtures, signage, etc.
- Support staff and volunteers with facility-related needs.
- Responsible for preventive maintenance and routine checks to the interior and exterior of building, various facility systems and helps identify safety hazards or maintenance requirements before breakdowns occur.
- Communicates on a regular basis with the Facilities Coordinator regarding issues, prioritization of tasks.
- Collects and disposes of trash on grounds, maintains outside sidewalks, walkways, driveways and assists in keeping outside premises in an orderly condition.
- Performs grounds maintenance duties such as exterior sweeping, pressure washing, leaf blowing, gutter clean out, etc.
- Responsible for emergency janitorial needs during business day if needed.
- Coordinate with Facility Coordinator and outside contractors for specialized repairs when necessary.
- Ensure compliance with safety standards and report issues promptly.
- Performs other duties as assigned.
- Previous experience in maintenance, facilities, or a related role.
- Experience with safely operating small power tools
- Ability to perform work while adhering to established safety protocols.
- Basic knowledge of plumbing, electrical, carpentry, and general repair work.
- Strong problem-solving skills and attention to detail.
- Reliable, punctual, and able to work independently.
- Commitment to the mission of serving the community through food assistance.
- Valid Washington State Driver's License and the ability to be insured.
- Good organizational skills
- Basic email and computer skills
- Facilities Maintenance Technician Certificate preferred but not required
- Ability to push 100 pounds (equipment carts and such).
- Ability to lift at least 50 pounds (trash, supplies, equipment, building supplies, etc.).
- Bending at the waist, sitting, kneeling, laying horizontally, climbing, walking, etc., as job may require.
- Ability to climb a ladder and step ladder to access equipment, including roof access.
- Work involves moderate to heavy work in all types of weather.
- Must be able to endure physical exertion for several hours at a time.
- Safely use manual tools and power equipment common in maintenance and custodial environments.
This position does not qualify for medical , dental, or vision benefits, however, qualifies for PTO, holiday pay, 401k w/ a 3% Agency Match after 90days of employment.

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Rainier Valley Food Bank is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, creed, religion, sex, gender, sexual orientation, marital status, national origin, age, veteran status, or disability.