Kitchen Manager Dishman Hills High School

POSITION KitchenManager

LOCATION Dishman Hills High School

SCHEDULE

Hours/Day -4 (9:30 AM - 1:30 PM)

Days/Year -140 (M T Th and F)

SALARY

Level2 Nutrition Services -SNAP Salary Schedule

Placement is dependent on experience

Pay is annualized over 12 months

JOB TYPEHourly

UNION/CONTRACTSNAP (PSE)

START DATE

2026-2027 School Year

SUMMARY

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 drivers 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 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

TERMS OF EMPLOYMENT

Salary and work year are determined by the negotiated agreement and the needs of the District.

Verification of identity and United States work authorizationmust becompleted before employment commences. The successful candidate for thispositionmust complete a fingerprinted background check with the Washington State Patrol and the Federal Bureau of Investigation. Employment is contingent upon clearance of the background check.

ADDITIONAL INFORMATION

HEALTHCARE BENEFITS -Employees who meet the eligibility criteria outlined in Chapter 182-31WAChave access to medical dental vision supplemental life and supplemental disability insurance through the School Employee Benefit Board (SEBB).

RETIREMENT -All regular non-substitute employeesare enrolledin a state retirement plan through the Washington State Department of Retirement Systems (DRS).

SICK LEAVE -All regular non-substitute employees receive 12 sick leave days (proratedbased on FTE) and paid time off. Substitute employees receive sick leave perRCW49.46.210.

PAID TIME OFF -All regular non-substitute employees receive paid time off including annual and/or vacation leave. Paid time off varies bypositionand work year. Refer to the applicableCollective Bargaining Agreement or salary schedulefor details.

OTHER BENEFITS

Classified employees receive 10-13 paid holidays (depending onposition& work year). Refer to the applicableCollective Bargaining Agreement or salary schedulefor details.

Employeesmay beeligible forVEBAincluding monthlyaccrualand/or sick leave conversion. Benefits arepositionspecific. Refer to the applicableCollective Bargaining Agreement or salary schedulefor details.

West Valley School District does not discriminate in any programs or activities on the basis of sex race creed religion color national origin age veteran or military status sexual orientation gender expression or identity disability or the use of a trained dog guide or service animal and provides equal access to the Boy Scouts and other designated youth groups. The following employeeshave been designatedto handle questions and complaints of alleged discrimination: Title IX and Civil Rights Compliance Coordinator: Sabre Dahl 2805 N Argonne Rd. Spokane Valley WA 99212 Phone: .Section 504 Coordinator Dan Andrews2805 N Argonne Rd. Spokane Valley WA 99212 Phone: .

Required Experience:

Manager