Child Nutrition - Elementary Kitchen Manager

Schedule

5.75 hours per day for 169 days per year; 4 hours per day for 2 days per year; 8 hours per day for 1 day per year; 7.25 hours per day for 10 days per year.

Pay

PSE Level 5 Salary Schedule – $25.40 per hour.

Job Summary

This position’s responsibilities are to prepare food, to set up for and serve meals, and to clean up serving and kitchen areas.

Essential Functions

• Sets up for serving carts and warming ovens for serving meals to provide nutrition for educational achievement.
• Fills condiment containers; sets up utensils, napkins, trays and other serving items.
• Prepares, pans, and heats food and keeps it at appropriate temperatures.
• Serves meals to students and staff; serves appropriate quantities; presents food attractively; assists students in assembling meals on trays.
• Cleans and wipes down serving and meal areas between breakfast and lunch; refills containers and serving items.
• Guides the work of Child Nutrition helper(s) and/or Point of Service helper assigned to the location.
• Assists in placing food in serving carts and ovens according to proper food‑handling procedures.
• Cleans carts, tables and other food‑serving areas after meal periods; stores equipment.
• Cleans refrigerator, storage areas, grills, deep fryers, shelves and other areas regularly.

Other Functions

• Prepares list of next day’s order for food and supplies.
• Collects and may launder kitchen linen and other items.
• May perform cashier or point‑of‑service duties as needed.
• May serve on various district committees and/or departmental work teams.
• Models appropriate and cooperative behavior, including protecting confidential information, consistent with district ethical guidelines.
• Performs related duties consistent with the scope and intent of the position.

Reporting Relationships

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

Mental Demands

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

Physical Demands

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

Minimum Qualifications

Education, training, skills, and experience necessary to carry out the assignment, with 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 to confirm no convictions involving physical molestation, abuse, injury or neglect of a minor.
• Completion of training in and adherence to the district infection control plan.
• SNA (State Nutrition Association) certification required.
• Valid Washington state food handler’s permit.