Kitchen Manager - Dishman Hills High School

POSITION Kitchen Manager

LOCATION Dishman Hills High School

SCHEDULE

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

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

SALARY

Level 2 Nutrition Services - SNAP Salary Schedule

Placement is dependent on experience

Pay is annualized over 12 months

JOB TYPE Hourly

UNION/CONTRACT SNAP (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 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, 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 authorization must be completed before employment commences. The successful candidate for this position must 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 182-31 WAC have access to medical, dental, vision, supplemental life, and supplemental disability insurance through the School Employee Benefit Board (SEBB).

RETIREMENT - All regular, non-substitute employees are enrolled in 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 (prorated based on FTE) and paid time off. Substitute employees receive sick leave per RCW 49.46.210.

PAID TIME OFF - All regular, non-substitute employees receive paid time off, including annual and/or vacation leave. Paid time off varies by position and work year. Refer to the applicable Collective Bargaining Agreement or salary schedule for details.

OTHER BENEFITS

Classified employees receive 10-13 paid holidays (depending on position & work year). Refer to the applicable Collective Bargaining Agreement or salary schedule for details.

Employees may be eligible for VEBA including monthly accrual and/or sick leave conversion. Benefits are position specific. Refer to the applicable Collective Bargaining Agreement or salary schedule for 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 employees have been designated to 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: (509) 924-2150, sabre.dahl@WVSD.org. Section 504 Coordinator, Dan Andrews, 2805 N Argonne Rd., Spokane Valley WA 99212, Phone: (509) 922-5478, dan.andrews@WVSD.org.