Kitchen Manager - Secondary

Applitrack; Federal Way (WA); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Medical, dental, vision insurance

Paid sick leave

Vacation leave

Retirement plan

Job summary

Federal Way Public Schools is seeking a Secondary Kitchen Manager to supervise meal service in a middle school setting. You will lead kitchen staff, coordinate serving times and promote healthy meals for students and staff.

You will ensure sanitary preparation, accurate reporting, and compliance with National School Lunch Program standards while collaborating with the central kitchen and building administrators. This role requires strong leadership and food service knowledge.

Qualifications

• High school diploma or equivalent.
• Experience in school nutrition or food service preferred.
• Ability to supervise staff and ensure quality meal service.

Responsibilities

• Lead and supervise School Kitchen Assistants and student helpers.
• Promote school meals and coordinate serving times.
• Ensure safe, sanitary meal production and accurate meal reporting.
• Maintain equipment in good working order and follow department protocols.
• Communicate with central kitchen supervisors and building staff.

Skills

Lead worker

Customer service

Food safety

Staff supervision

Education

High school diploma

Tools

POS system

Basic computer apps

Job description

• Date Posted:
  10/5/2026
  
• Location:
  Lakota Middle School
  
• Date Available:
  Upon Hire
  
• Closing Date:
  10/12/2026
  
• Hours per Day:
  6.5 hours
  
• Days of the Week:
  Monday,Tuesday,Wednesday,Thursday,Friday
  
• Shift Times:
  7:00am-1:30pm
  

• Position Type:
  Classified/ Nutrition Services
  
• Date Posted:
  10/5/2026
  
• Location:
  Lakota Middle School
  
• Date Available:
  Upon Hire
  
• Closing Date:
  10/12/2026
  
• Hours per Day:
  6.5 hours
  
• Days of the Week:
  Monday,Tuesday,Wednesday,Thursday,Friday
  
• Shift Times:
  7:00am-1:30pm
  
• Days per Year:
  188
  

KITCHEN MANAGER - SECONDARY

POSITION SUMMARY

The Secondary Kitchen Manager is responsible for the positive promotion and operation of Meal services to Secondary Schools within the Nutrition Services Department of Federal Way School District. The position is responsible to fairly and efficiently assign staff to duties, supervise timely, safe and sanitary meal production and to serve quality food within an attractive meal service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Provide a positive, friendly, efficient and responsible meal service to the students and staff of the assigned building. Work as a role model and leader of School Kitchen Assistant for quality service to all students.
• Promote school lunch through advertising and promotions in the school. Supply a wide variety of choices for all time periods that meals are served in school.
• Coordinate meal service activities to support building activities and goals for students. Collaborate with building representatives for quality meal service and student concerns surrounding meals. Report activities and concerns to Supervisor in Central Kitchen on regular basis. Work cooperatively with the principal in scheduling serving times and in obtaining students to assist as helpers, and in the promotion of school meals.
• Responsible to plan and assign work to School Kitchen Assistant and student helper and assumes major share of actual work. Perform a variety of duties in the serving of food to students and staff with related set up and clean-up work.
• Operate a Point of Sale system utilizing computer keyboards or keypads, computer screens and printers and other equipment. Maintain and operate equipment in good working order. Operate manual meal service ticketing systems as needed. Operate email and utilize daily communication.
• Work cooperatively in processing free and reduced applications within department protocol.
• Communicate and serve meals to students. Assure confidentiality and dignity to all students for their meal status. Provide positive, professional and friendly service.
• Responsible that work of crew is completed within contracted time. Responsible to notify supervisor of impediments to completing work of kitchen within contracted time.
• Adhere to guidelines of the National School Lunch Program in the display, service and record keeping of meals and staff and in the operation of the school kitchen. Monitor sales of foods and keep records. Responsible for accurate meal and cash reporting to Central Kitchen. Follow department protocol in all meal service and accountability activities.
• Maintain and display signage in the department for promotions, meal price and instructions in a clean and attractive manner. Keep signs up to date and reflective of the items available for sale. Order and maintain signs according to department protocol. Provide and maintain attractive non- food displays at all stations, within allotted budget.
• Check condition and accuracy of count of food or packaged lunches as received upon arrival, and use directed procedures for display, serving, heating, portioning and ordering needed food or supplies.
• Maintain equipment and kitchen in a sanitary, clean and attractive condition. Notify Central Kitchen, Maintenance and/or school custodian of necessary equipment repairs in timely manner, and in detail per department protocol.
• Use proper safety standards in all aspects of preparation and serving of foods, use of supplies, operating equipment and clean-up work.
• Communicate and report staff performance to Supervisors.
• Attend all scheduled contracted meetings within the Nutrition Services Department. Meet routinely for promotion and planning meetings with Supervisors.
• Responsible for providing complete meal service with fully prepared and up to date kitchen décor, signs and menus for the first day of school and after any school breaks.

OTHER RESPONSIBILITIES

• Develop and maintain positive customer relations with staff and service providers.
• Work collaboratively with District staff and promote teamwork with co-workers.
• Federal Way School District requires employees to adhere and comply with the State of Washington and King County Department of Health food code.
• Maintain confidentiality and professional ethics in all dealings concerning private or protected information.

The preceding list of responsibilities is not exhaustive and may be supplemented as necessary.

REQUIRED QUALIFICATIONS:

Education and Experience

High school diploma or equivalent
Current FWPS Employee or Guest Employee with Nutrition Services

ADDITIONAL REQUIREMENTS:

Work scheduled hours on a consistent basis

PREFERRED QUALIFICATIONS:

• Past experience in a service industry serving the public
• Working knowledge of basic computer applications
• Past experience working as a lead worker in charge of a crew of staff
• National School Lunch Program experience
• Member ASFSA, WSFSA

CONDITION OF EMPLOYMENT:

• Criminal background clearance
• Possess and maintain a valid and current Food Handler's Permit
• Adhere to attire protocol
• Possess and maintain a valid Washington state driver’s license

KNOWLEDGE OF:

• School board policies and procedures
• Basic mathematics and reading

ABILITY TO:

• Continue professional growth
• Organize and perform job responsibilities efficiently and independently with little or no close supervision and able to pay strict attention to detail
• Speak, read and follow written or verbal communications in English
• Practice effective safety and security within individual work routines
• Develop and maintain positive customer relations with staff and service providers
• Work collaboratively with District staff and promote teamwork with co-workers
• Practice ethical and professional standards of conduct including the requirements of confidentiality
• Relate effectively with parents, staff, students and the public in a multicultural and multiracial community
• Function in a calm, efficient, courteous and professional manner with staff, students and others
• Work with large food preparation systems
• Organize and establish priorities to complete job responsibilities to meet deadlines
• Direct and lead others to perform their job responsibilities at a high standard
• Interact positively with a wide-range of temperaments and personalities
• Maneuver self, carts and food/supplies within constrained kitchen environment with heavy equipment, tables and carts
• Perform job responsibilities with or without reasonable accommodations

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES RELATED TO CULTURAL COMPETENCE AND EQUITY:

• Knowledge/awareness of own cultural identity and how this influences behavior, and desire to learn about the cultural identity of others.
• Ability to establish and nurture an environment that promotes cultural competence and equitable treatment of staff, students, and patrons of the District.
• Ability to understand and hold self and others accountable for promoting the Federal Way Public Schools’ commitment to “Each Scholar: A Voice. A Dream. A Bright Future.”
• Ability to recognize that each person is a unique individual even as we celebrate their group cultural heritage.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee will frequently stand and walk, bend neck and back, use hands for repetitive grasping and pushing/pulling. The employee will perform repetitive physical tasks involving lifting and hand movements such as scooping food or other activity.
The employee is frequently required to squat, stoop, kneel, and use hands for fine manipulation. The employee will occasionally be required to sit, lift and reach overhead, crawl, and lift/carry. The position also requires driving, hearing, speaking, writing, and keyboarding.
The employee must constantly lift/handle at least 40 pounds. The employee will occasionally lift/handle at least 50 lbs. The employee is occasionally required to push/pull carts weighing at least 400 lbs.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Position requires ability to work in low temperature environments such as walk in refrigerators or freezers, or work with food that is in a frozen or very hot state. Position also requires exposure to angry, frustrated, or aggressive individuals.

WORK SCHEDULE

Work schedules are varied according to the available meal times of the building and may change according to building needs.

REPORTING RELATIONSHIP

Position reports to Assistant Director of Nutrition Services.

REPRESENTATION

Public School Employees Union (PSE) SEIU Local 1948

LEVEL OF COMPENSATION

Level C in the Nutrition Services Department on the PSE Salary Schedule. This position includes the following benefits prorated based on FTE – Medical, dental vision, sick and vacation leave, life insurance, retirement.

CLASSIFICATION HISTORY

Update 07/2015

Disclaimer

The preceding list is not exhaustive and may be supplemented as necessary. The statements contained herein reflect general details as necessary to describe the principal functions of this job, the scope of responsibility and the level of knowledge and skills typically required, but should not be considered an all-inclusive listing of work requirements, skills or duties so classified. All personnel may be required to perform duties outside their normal responsibilities from time to time as needed.

All employment open positions are made available on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or veteran status.

Job descriptions are written as a representative list of the ADA essential duties performed by the entire classification. They cannot include, and are not intended to include, every possible activity and task performed by every specific employee.