Cafeteria Assistant

Schedule

4.5 hours per day, 9 months per year. Fair Labor Standard Act status: Non‑exempt.

Pay

Salary range: new employees start at the minimum hourly rate in the salary range. Employees with verified prior years of service in a similar occupational status from other Washington school districts may receive experience credit toward salary placement. Salary schedules are available via district link.

Benefits

• Health, dental, vision, flexible spending accounts, life and disability insurance (eligible for employees working at least 630 hours).
• Retirement benefits through the Washington State Department of Retirement Systems (DRS), eligibility based on FTE.
• Paid holidays and paid time off, including sick, vacation, personal, and bereavement leave; additional negotiated leave options per the SEIU Collective Bargaining Agreement.

Qualifications

• Current Washington State Food Workers Card (test may be completed at local health department or online).
• High school diploma or equivalent.
• At least one of the following experience requirements:
  • Successful experience as a Vancouver Public Schools kitchen substitute.
  • At least 12 months cooking experience in any foodservice establishment within the last 3 years.

Knowledge, Skills, & Abilities

• Ability to work effectively as a team member and as a team leader as needed.
• Ability to meet tight timelines with frequent interruptions.
• Ability to maintain poise and confidence in managing emotional and difficult situations.
• Ability to maintain confidentiality.
• Attention to detail and accuracy.
• Ability to read, write, and perform cooking‑related math computations.
• Self‑motivated with good organizational skills.
• Regular attendance to fulfill program requirements.
• Physical ability to bend, move, lift (up to 50 lb, or 1/3 body weight), and safely operate kitchen equipment.
• Effective communication with district staff, colleagues, and students.
• Ability to assume cook and manager duties in their absence and to perform duties of other cafeteria assistant positions.
• Translation assistance available.

Work Environment / Physical Demands

Constantly (67‑100%): standing, hearing, seeing, grasping multiple kitchen items.

Frequently (34‑66%): talking, walking, stooping, bending, reaching, using fingers, repetitive motion, reaching at waist, lifting or carrying up to 25 lb, pushing or pulling up to 10 lb.

Occasionally (6‑33%): crouching, twisting, kneeling, reaching below waist, operating controls, lifting or carrying up to 20 lb, pushing or pulling up to 20 lb, exposure to loud noises.

Rarely (1‑5%): sitting, climbing, balancing, reaching overhead, lifting or carrying 26‑50 lb, pushing or pulling 21‑60 lb.

May be exposed to extreme cold, heat, wetness (non‑weather related), and steam. Must maintain composure under stress in emotionally and physically challenging interactions. Reasonable accommodations may be provided.

Essential Functions

• Treat co‑workers, supervisors, students, parents and others with dignity and respect at all times.
• Serve as a positive role model for students and model expected behaviors.
• Work in a flexible and cooperative manner.
• Perform food preparation tasks such as opening cans, slicing meats and cheeses, washing and preparing fruits and vegetables, making salad dressings, assembling salads, heating and serving menu items, and assisting with prep‑cooking activities.
• Perform food service tasks including serving food in cafeteria lines, ensuring food portions meet USDA reimbursable meal requirements, and monitoring temperature and appearance of food per HACCP procedures.
• Stock groceries and supplies in dry storage, freezer, and refrigerator.
• Perform clean‑up activities: washing pots and pans, operating dishwashing machine, cleaning tables, chairs, laundry, and food preparation equipment and areas.
• Operate computer to respond to emails, use Google Drive, and access Nutrition Services production records and recipe database.
• Assist cook or manager as assigned; substitute for cook or manager when authorized.
• Work in different buildings or satellite kitchens without direct supervision as needed.
• Communicate with parents regarding students’ special dietary needs.
• Follow annual training plan to meet USDA Professional Standards requirements for school nutrition employees.
• Accept district transfers and assignments as needed.