Child Nutri Support Specialist - Wainwright IS

Tacoma Public Schools (WA); Tacoma (WA); On-site; USD 27,000 - 38,000; Part time

Benefits offered by this job

Benefits package

Job summary

Tacoma Public Schools is seeking a part-time Nutrition Services Clerk to provide cashiering support, record daily meal data, and assist cooks in meal preparation across assigned schools. The position requires attention to accuracy, adherence to safety standards, and reliable attendance.

Responsibilities include handling sales, preparing deposits, operating kitchen equipment, and maintaining a clean, organized work area. Prior cafeteria experience and food handler responsibilities are preferred.

Qualifications

• Cashiering duties and accurate meal data recording.
• Record receipts and prepare daily reports.
• Operating and cleaning kitchen equipment.
• Maintain cleanliness and safety in food service area.

Responsibilities

• Handle cashiering during meal service and record daily meals.
• Reconcile receipts and forward bank deposits as instructed.
• Assist in meal preparation and portioning as directed.
• Operate dishwashing and other kitchen equipment and perform clean-up tasks.
• Serve food to students and staff when required.
• Maintain neat work area and follow sanitation procedures.

Skills

Cashiering

Food service

Customer service

Arithmetic/data entry

Teamwork

Education

No high school diploma required

Tools

Nutrition Services meal accounting system

Kitchen equipment

Job description

Tacoma Public Schools

Expected Start Date: October 19, 2026 or sooner

FTE: 0.75

Hours per day: 6.00

Salary Level: FS/1A/2, $23.72hr

Work Hours: Monday - Friday, 6:30am - 1:00pm

This job has the full range of benefits offered by Tacoma Public Schools

This position provides support to nutrition services activities at assigned schools/buildings by performing cashier functions; assists the cook manager with general kitchen duties and/or preparation of large food quantities; responsible for all fiscal records and data entry into Nutrition Services meal accounting system.

ESSENTIAL JOB FUNCTIONS

• Performs cashiering functions during meal service to secure funds for food selection; accurately records daily meal data in Nutrition Services meal accounting system; prepares sales transaction documents; completes daily reports to record activities.
• Reconciles receipts to meal counts; prepares and forwards money for daily bank deposits as instructed.
• Assists the cook-manager in preparing and assembling standardized portions food items for the day’s menu and any other items, as designated; may record food temperatures at regular intervals during heating of food items, as instructed.
• Operates dishwashing, washing machine, and other kitchen equipment, as directed; performs clean up duties in food preparation and servicing area; cleans and sanitizes kitchen equipment and utensils as assigned.
• May serve food items to students and staff, as assigned.
• Maintains neat and clean work environment; cleans and stores equipment and tools when job has been completed, as directed.
• Follows proper safety and sanitation procedures.

OTHER JOB DUTIES

• Maintains and updates knowledge and skills required for success in the position by participating in professional development activities as needed or as assigned.
• Performs related duties as assigned, on a temporary basis.
• Attends training meeting, as assigned.
• Regular, reliable, predictable attendance or physical presence is an essential job requirement and critical to the performance of the work.

CONDITIONS

Experiences frequent interruptions and inflexible deadlines; required to be precise; occasionally required to deal with difficult and sensitive situations and /or people; required, or may have to travel to District and other sites within the community; may be required to work extended hours as needed; required to operate kitchen equipment with moving parts; may be exposed to hazardous chemicals or high noise levels; may work in freezer and/or refrigeration units for extended periods of time; may be required to shift and prioritize tasks; required to stand and/or walk for prolonged periods; required to perform repetitive tasks; required to perform movements, adopt applicable positions, and demonstrate stamina and exertions needed to prepare meals and clean up; required to lift and carry up to 20 pounds, occasionally lift/move up to 25 to 45 pounds and occasionally team lift/move up to 50 pounds in accordance with established guidelines and proper safety precautions, bend, squat, stoop, kneel, crouch, walk, twist, climb, and/or be mobile.

Education and Experience

Recent successful experience in performing cashier duties at a school kitchen in the District; successful completion of required in-service; food service work experience, desirable; or any combination of experience and training which provides the applicant with the knowledge, skills, and ability required to perform the work. No high school diploma or GED required. District offering incentives to obtain diploma or GED.

Licenses/Special Requirements

Must maintain all licenses and certifications as a condition of continued employment.

Valid and current Washington State Food Handlers Card.

Valid Washington State driver’s license with access to personal transportation.

Fingerprints and successful WSP and FBI background clearance/sexual misconduct clearance.

Ability to score at the 80% level or higher on the arithmetic test required for the position.

Allowable Substitution

Additional experience as a food services manager may substitute for up to two years of the educational requirement.

Knowledge, Skills, and Abilities

• Knowledge of safety and sanitation rules and procedures.
• Knowledge of kitchen layouts and equipment placement.
• Knowledge of product preparation and equipment operation.
• Knowledge of English usage including spelling and reading.Skill in logical thinking.
• Skill in operating various commercial kitchen equipment.
• Skill in communication.
• Skill in obtaining, clarifying, and exchanging information.
• Skill in promoting a quality customer service environment.
• Ability to organize and prioritize work.
• Ability to learn operating procedures for institutional-sized kitchen work.
• Ability to operate personal computer with applicable software applications.
• Ability to read, understand, and follow written instruction.
• Ability to concentrate on tasks at hand.
• Ability to work effectively as a team.
• Ability to maintain confidentiality.
• Ability to accurately perform arithmetic calculations, compute, and manage change; track, maintain, and project data accurately in the Nutrition Services meal accounting system.
• Ability to demonstrate reasonable, reliable, and regular attendance.
• Ability to follow instructions and accept constructive criticism.
• Ability to maintain neat appearance and good personal hygiene.
• Ability to establish and maintain effective working relationships with a variety of people in a multi-cultural, diverse socio-economic setting.
• Ability to participate as a member of a team.