Child Nutrition - Elementary Kitchen Manager

Pay

PSE Level 5 Salary Schedule – $25.40 per hour

Schedule

5.5 hours per day, 169 days per year; 4 hours per day, 2 days per year; 8 hours per day, 1 day per year; 7 hours per day, 10 days per year.

Job Summary

The Serving Cook prepares food, sets up for and serves meals, and cleans serving and kitchen areas in a school setting.

Responsibilities

• Set up serving carts and warming ovens for meals to provide nutrition for educational achievement.
• Fill condiment containers; set up utensils, napkins, trays, and other serving items.
• Prepare, pan, and heat food, keeping it at appropriate temperatures.
• Serve meals to students and staff; ensure appropriate quantities, present food attractively, and assist students in assembling meals on trays.
• Clean and wipe down serving and meal areas between breakfast and lunch; refill containers and serving items.
• Guide the work of Child Nutrition helper(s) and/or Point of Service helper assigned to the location.
• Assist in placing food in serving carts and ovens according to proper food‑handling procedures.
• Clean carts, tables, and other food‑serving areas after meal periods; store equipment.
• Clean refrigerator, storage areas, grills, deep fryers, shelves, and other areas regularly.
• Prepare a list of the next day’s food and supply orders.
• Collect and launder kitchen linen and other items.
• Perform cashier or point‑of‑service duties as needed.
• Serve on various district committees and/or departmental work teams.
• Model appropriate and cooperative behavior, including protecting confidential information per district ethical guidelines.
• Perform related duties consistent with the scope and intent of the position.

Reporting Relationships

Reports to the Director of Child Nutrition and receives guidance from the Cook Manager.

Qualifications

• Education and Experience: Education, training, skills, and experience necessary to carry out the assignment; experience serving food desirable; experience working with school‑age children desirable.
• SNA (State Nutrition Association) certification required.
• Required Knowledge, Skills, and Abilities: Ability to follow directions and procedures; knowledge of proper food‑handling techniques; knowledge of food‑service safety and sanitation; ability to meet offer‑vs‑serve meal pattern requirements; ability to serve appropriate quantities and present food attractively; ability to order and account for food‑service items; ability to establish and maintain effective working relationships with students and staff.
• Licenses/Special Requirements: Fingerprinting and background check; training in and adherence to district infection‑control plan; valid Washington state food handler’s permit; SNA certification (required).

Mental Demands

Performs under strict meal deadlines; must time tasks for completion in proper sequence; must anticipate quantities and order for cost efficiency and proper storage.

Physical Demands

• Exposure to heat from ovens, burners, and steam trays.
• Exposure to cutting and slicing equipment and machines with moving parts.
• Required to stand for prolonged periods.
• Required to move heavy supplies weighing up to 50 pounds and full pans of food.
• Exposure to high noise levels from kitchen equipment and students.
• Required to wear protective clothing and assist students by cleaning meal spills.
• Potential exposure to ordinary infectious diseases carried by students.
• Passage of a pre‑placement physical and testing is required (cost assumed by the district).