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Jobs At Farm 12

Join the Farm 12 family.

 
 
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We believe that life is beautiful when food, people, and communities are whole.

Farm 12 is no ordinary restaurant and event center. We are an extraordinary family that is passionate about food, exemplary service hospitality, and investing in our community. Are you passionate about working at a place with purpose? We’d love to meet you.

 
 

 

Join The Farm 12 Family

Please fill out the application provided below to be considered for employment.
Return your application with a copy of your resume to:
EMAIL
: jobs@farm12.org
OR, FAX: (253) 896-1123

 

OPEN POSITIONS:

 

TITLE: Banquet Captain

WORK SHIFT: 45 - 50 hours per week

DEPARTMENT: Banquet FOH

REPORTS TO: Director of Banquets & Events SUPERVISORY: Yes

SUMMARY: Banquet Captain supervises banquet staff during the preparation and arrangement of food for events at Farm 12. Duties include planning, organizing and executing events based on the customer's budget, audio visual requirements, schedule and other specifications outlined in the banquet event order. Banquet Captain often have sales duties that include tracking group deposits, obtaining payment. As part of the management team, Banquet Captain will work closely with cooks, catering assistants and sales personnel who help carry out administrative functions and event logistics. Ensuring internal and external guest satisfaction providing the Three Steps of Service Hospitality, Basic Standards and the Common Sense Rules.

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TITLE: Banquet Manager

WORK SHIFT: 45 - 50 hours per week

DEPARTMENT: Food and Beverage

REPORTS TO: RGI, F&B Manager SUPERVISORY: Yes

SUMMARY: Ensure staff provides guests with the Three Steps of Service Hospitality. Assist others in providing timely service and maintain operation of Food and Beverage; cleanliness through all hours of operation. Responsible for adhering to the Basic Standards and Common Sense Rules and assuring that Food and Beverage presentation and service hospitality are in keeping with our brand.

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TITLE: Banquet Sous Chef

WORK SHIFT: 45 - 50 hours per week

DEPARTMENT: Back of House

REPORTS TO: Executive Chef SUPERVISORY: Yes

SUMMARY: Responsible for maintaining company standards of food presentation through responsible leadership in keeping with the company brand. Ensuring internal and external guest satisfaction providing the Three Steps of Service Hospitality, Basic Standards and Common Sense Rules. Assist with Back of House management responsibility for staff of the restaurant kitchen operations. Accountable for achieving all cost controls. Assist Executive Chef, Bakery, Banquet and others in providing timely cooking and service maintaining kitchen cleanliness through all hours of operations. Responsible for providing excellent internal and external customer service. Assuring that food presentation and service hospitality are in keeping with our brand.

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TITLE: Restaurant Sous Chef

WORK SHIFT: 45 - 50 hours per week

DEPARTMENT: Back of House

REPORTS TO: Executive Chef SUPERVISORY: Yes

SUMMARY: Responsible for maintaining company standards of food presentation through responsible leadership in keeping with the company brand. Ensuring internal and external guest satisfaction providing the Three Steps of Service Hospitality, Basic Standards and Common Sense Rules. Assist with Back of House management responsibility for staff of the restaurant kitchen operations. Accountable for achieving all cost controls. Assist Executive Chef, Bakery, Banquet and others in providing timely cooking and service maintaining kitchen cleanliness through all hours of operations. Responsible for providing excellent internal and external customer service. Assuring that food presentation and service hospitality are in keeping with our brand.

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