Kitchen Manager - Orchard Center

Nutrition Services; Spokane (WA); Sur place; USD 42 000 - 60 000; Plein temps

Résumé du poste

Nutrition Services in Spokane, WA, seeks a Serving Manager to coordinate, supervise, and operate a school kitchen, ensuring high-quality, safe, nutritious meals following guidelines. You will oversee inventory, equipment, staff, cooking procedures, and cleaning while engaging with students, staff, and the public in a cooperative, professional manner.

This role requires leadership, ServeSafe certification, and a strong grasp of USDA meal patterns, food safety, and district policies.

Qualifications

• High school diploma or equivalent.
• Minimum of 2 years of work experience in quantity food service; AA/AS may substitute for one year.
• Maintain a valid WA Food Worker Card.
• Kitchen administration training and successful testing for computer skills, USDA knowledge, meal planning software, basic math, and student data systems.
• Background fingerprint clearance (WA and FBI).
• Valid WA driver’s license or mobility evidence.
• Complete all district trainings within 30 days from hire.
• Preferred: ServeSafe certification and prior leadership experience.

Responsabilités

• Responsible for warming and serving of food at a site under a ship-out model.
• Manages kitchen staff; assigns duties, production, stocking, and cleaning schedules.
• Works assigned shift per bid.
• Assists in preparation, cooking, and serving of breakfast and lunch.
• Oversees food safety and sanitation, cleaning, and equipment care.
• Trains staff and student workers on food prep and equipment use.
• Plans quantities and prepares meals on-site based on menu and production records.
• Ensures menu item standards and proper serving for reimbursable meals per NSBP/NSLP rules.
• Maintains inventory levels through purchasing, receiving, and controls.
• Opens/closes kitchen per school year, maintains deposits/reports, and prepares production records.
• Maintains confidentiality of student free/reduced status and communicates with nurses about allergies.
• Reports issues to Nutrition Services Supervisor and principal.
• Follows Nutrition Services policies; supports special projects and duties as assigned.

Connaissances

Leadership experience

ServeSafe certification

Formation

High school diploma or equivalent

AA/AS degree may substitute for one year of experience

WA Food Worker Card

Kitchen administration training and testing (computer skills, USDA knowledge, meal planning software, basic math, student data systems)

Fingerprint clearance (WA State Patrol & FBI)

WA driver’s license

District required trainings within 30 days of hire

Description du poste

Responsible for the coordination, supervision, and operation of a school kitchen. Manages the cafeteria to ensure the preparation and service of high-quality, safe, nutritious meals following established guidelines. Oversees inventory, equipment, kitchen staff, cooking procedures, and cleanup duties. Interacts with kitchen staff, students, school staff, and the public in a cooperative, positive, and professional manner.

PREFERRED QUALIFICATIONS

• Prior leadership experience.
• ServeSafe certification

REQUIRED QUALIFICATIONS

• High school diploma or equivalent.
• Minimum of 2 years of work experience in quantity food service. An AA/AS degree in a related field may substitute for one year of related work experience.
• Maintain a valid WA Food Worker Card.
• Completion of kitchen administration training and successful passing of standardized testing for computer skills, meal pattern/USDA knowledge, meal planning software, basic math functions, and student data systems.
• Successful Washington State Patrol and Federal Bureau of Investigation fingerprint clearance.
• Valid Washington State driver’s license or evidence of mobility.
• Completion of all district-required trainings within thirty (30) calendar days from the hire date.

ESSENTIAL FUNCTIONS

Serving Manager Only

• Responsible for the warming and serving of food at a site under a “ship-out” model.
• Manages kitchen staff. Assigns daily job duties, task outlines, production, stocking, and cleaning schedules to meet the demands of the kitchen workload.
• Works assigned shift per bid.
• Responsible for and participates in the preparation, cooking, and serving of breakfast and lunch at the assigned school.
• Oversees and abides by established food safety and sanitation rules.
• Responsible for and participates in the cleaning and sanitizing of kitchen areas, equipment, tools, and utensils.
• Provides direction and training on all aspects of food preparation, use, and care of kitchen equipment, and standards of practice to kitchen staff, substitutes, and student workers.
• Plans quantities and prepares all meals on-site based on the menu, recipes, production records, portion sizes, and the expected number of students to be served.
• Ensures menu item standards for cooking/food preparation are followed to maintain optimal food quality.
• Maintains working inventory levels of food and supplies through purchasing, receiving, and inventory controls.
• Ensures food and supplies are received, stored, and rotated using the first-in, first-out method.
• Responsible for and participates in opening and closing the kitchen prior to the beginning and at the end of each school year.
• Proactively maintains equipment to ensure top performance.
• Operates, trains, and assists with the point-of-sale system, cashiering as needed. Ensures daily deposits are completed accurately (if applicable) and weekly/monthly reports are submitted on time.
• Prepares reports, maintains production records, and ensures completion of employees’ timesheets, leave requests, and absence forms.
• Ensures that meal items and components are properly served and counted as reimbursable meals according to National School Breakfast and Lunch Program rules.
• Maintains confidentiality regarding free, reduced, and paying students.
• Communicates with appropriate school nurses for information about individual student allergies and maintains awareness of each special circumstance for substitution as necessary.
• Reports immediately to the Nutrition Services Supervisor and principal and/or designee any problems with students or staff.
• Must report accidents occurring in the kitchen or cafeteria premises to the principal and Nutrition Services Supervisor on the day of the incident, if possible, or as soon as possible.
• Knows, follows, and interprets the procedures, policies, and requirements of the Nutrition Services program and West Valley School District.
• Assists in any special projects, catering, and additional duties as needed and/or assigned.

KNOWLEDGE, SKILLS, AND ABILITIES

• Ability to read, write, and communicate, including understanding verbal and written directions, possessing basic mathematical skills, and reading measuring devices.
• Ability to operate district and Nutrition Services computer hardware and software.
• Ability to use both hands and to lift, move, and carry a minimum of 50 pounds without assistance.
• Ability to stand for extended periods of time, bend and stoop, and lift overhead.
• Ability to be flexible and adjust work pace to meet the demands of a changing workload.
• Exhibits a professional attitude at all times and a willingness to work cooperatively with students, staff, co‑workers, management, and the public in a positive and pleasant manner.
• Makes independent decisions and takes appropriate action while following established procedures and guidelines.
• Exhibits excellent customer service skills when dealing with school administrators, other kitchen staff, students, teachers, and the community at large.
• Continues professional growth and development by attending workshops, meetings, and continuing education classes to meet the annual USDA Professional Standards requirement of 6 hours per year.

WORKING CONDITIONS

This employee works during early morning to early afternoon hours. The kitchen environment is frequently warm and humid. The usual hazards associated with cooking equipment, such as hot stoves, ovens, steamers, and sharp cutting devices, are continually present. Frequent lifting of a variety of items weighing up to 50 pounds is required. Occasional lifting and reaching overhead, and climbing on a stool or ladder, are also required. Bending, stooping, and standing for extended periods of time are required.

IMMEDIATE SUPERVISOR

Nutrition Services Director/ Nutrition Services Supervisor/ Building Principal

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