Kitchen Manager - Orchard Center

West Valley School District #363; Washington; On-site; USD 42,000 - 60,000; Full time

Job summary

West Valley School District #363 is seeking a Serving & Kitchen Manager to coordinate and supervise a school kitchen, ensuring high-quality, safe meals for students. The role includes managing staff, planning meals, and maintaining inventory and sanitation standards at Orchard Center Elementary in Spokane, WA.

The position requires leadership experience, a WA Food Worker Card, and completing district trainings within 30 days of hire. A ServeSafe certification is preferred.

Qualifications

• High school diploma or equivalent.
• Minimum of 2 years of work experience in quantity food service; AA/AS degree may substitute for one year of related work experience.
• Maintain a valid WA Food Worker Card.
• Completion of kitchen administration training and passing standardized testing for computer skills, USDA knowledge, meal planning software, basic math, and student data systems.
• Successful Washington State Patrol and FBI fingerprint clearance.
• Valid Washington State driver’s license or mobility evidence.
• I-9 Employment Eligibility.
• Completion of all district-required trainings within 30 days of hire.

Responsibilities

• Responsible for warming and serving of food at a site under a 'ship-out' model.
• Manages kitchen staff; assigns daily duties, production, stocking, and cleaning schedules.
• Prepares and serves breakfast and lunch; ensures adherence to food safety and sanitation rules.
• Oversees cleaning and sanitizing of kitchen areas, equipment, tools, and utensils.
• Provides direction and training on food preparation and equipment care to staff, substitutes, and student workers.
• Plans quantities and prepares all meals on-site based on the menu, recipes, production records, portions, and number of students.
• Maintains working inventory levels of food and supplies through purchasing, receiving, and inventory controls.
• Ensures received items are stored properly.

Skills

Leadership experience

ServeSafe certification

Education

High school diploma or equivalent

AA/AS degree substitute for one year experience

Job description

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.

Location: Orchard Center Elementary, Spokane, Washington.

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.
• I-9 Employment Eligibility.
• 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.

Kitchen Manager Only

• Manages kitchen staff. Assigns daily job duties, task outlines, production, stocking, and cleaning schedules to meet the demands of the kitchen workload.

Serving & Kitchen Manager

• 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