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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.

 
 

 

JOB FAIRS

are happening all this week!

We’re taking walk-in applications and interviews:
Monday - Friday: 1 PM to 4 PM Saturday: 10 AM to 4 PM
October 7th - October 12th

OR - arrange for an onsite interview, if you are unavailable to attend the Job Fair!



 

LOCATION:

The FARM 12 Greenhouse – 13407 80th Street East, Puyallup, WA – Behind the large red roof event center.

 

 

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:

 

Farm 12 is now hiring for all positions, including:

 
  • Cook

  • Prep

  • Pantry

  • Baker

  • Dishwasher

  • Server

  • Bartender

  • Expo

  • Banquet Server

  • Banquet Bartender

  • Greeter positions

 

Send resumes to jobs@farm12.org
Competitive wages

 
 

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: 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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