cafeteria manager

South Carolina Department of Corrections

<div>
 
 Job Responsibilities
 
 
 
 <ul>
 <li>
 Interviews, hires, evaluates and terminates all inmate Food Service employees.
 </li>
 <li>
 Trains and instructs all employees, i.e., cooks, bakers, kitchen and dining help in all phases of their duties.
 </li>
 <li>
 Supervises all personnel in the performance of their daily duties.
 </li>
 <li>
 Acts as officer in maintaining internal security of cafeteria.
 </li>
 <li>
 Works with inmate representative committee to resolve problems and complaints.
 </li>
 <li>
 Responsible for the accurate preparation of all food orders on a weekly basis and accurate deliveries.
 </li>
 <li>
 Prepares cook's worksheet in strict accordance with SCDC master menu and maintains records for a 5-year period.
 </li>
 <li>
 Meets with health, fire and OSHA inspections.
 </li>
 <li>
 Responsible for ensuring that all required maintenance/repair work is performed on cafeteria equipment.
 </li>
 <li>
 ServSafe manager or must attain certification six (6) months of employment.
 
 
 </li>
 </ul>
 
 Must successfully complete four (4) weeks of SCDC Basic Training upon hire.
 
 
 
 
 Questions regarding the application process, this job posting or any other postings with the SCDC should be directed to:
 
 
 
 
 Recruiting and Employment Services
 
 
 (803) 896-1649
 
 
 Employment@doc.sc.gov
 
 
 
 
 Minimum And Additional Requirements
 
 
 
 
 State of South Carolina Minimum Requirements:
 
 
 
 Related food service experience.
 
 
 
 SCDC Minimum Requirements
 
 
 
 <ul>
 <li>
 Experience in quantity and quality cooking required.
 </li>
 <li>
 Must be certified as a ServSafe manager or must attain certification within six (6) months of employment.
 </li>
 <li>
 Must be certified by South Carolina Department of Corrections Training Academy or must successfully complete SCDC basic training upon hire.
 </li>
 <li>
 Must successfully complete basic supervisory courses within eighteen (18) months of employment.
 
 
 </li>
 </ul>
 
 Preferred Qualifications
 
 
 
 
 Prior supervisory experience is preferred but not required.
 
 
 
 
 Additional Comments
 
 
 
 The South Carolina Department of Corrections is committed to providing equal opportunities to all applicants and does not discriminate on the basis of race, color, religion, sex (including pregnancy), national origin, age (40 or older), disability or genetic information.
 
 
 Supplemental questions are considered part of your official application. Any misrepresentation will result in your disqualification from employment. Please complete the state application to include all current and previous work history and education.
</div>

Food Service Specialist IV (#012101) Perry Correctional Institution, Pelzer (GREENVILLE) Level 3

Orange County School District - NC

<div>ORANGE COUNTY SCHOOLS
POSITION DESCRIPTION<div><div>
POSITION TITLE 
Child Nutrition Manager</div><div> 
SCHOOL/DEPARTMENT 
Assigned school</div><div> 
SALARY<div> 
Salary Grade 58 plus supplement
Additional Monthly Supplement:
(Experience)
0-10 years = $250.00
11-19 years = $350.00
20+ years = $450.00</div></div><div> 
FLSA STATUS 
Non-exempt</div><div> 
REPORTS TO 
Director of Child Nutrition Services</div><div> 
SUPERVISES 
Cafeteria Assistants</div><div> 
WORK WEEK SCHEDULE 
Monday - Friday</div><div> 
WORK HOURS 
20 Minimum</div><div> 
NUMBER OF MONTHS PER YEAR 
Based on the school calendar</div></div> 
POSITION PURPOSE: 
The Child Nutrition Manager is responsible for planning, managing, monitoring, supervising, and providing assistance in the provisioning, operation, and functions of the school food service facility (cafeteria) with a staff serving breakfast and lunch with additional &agrave; la carte sales. 
MINIMUM QUALIFICATIONS: 
KNOWLEDGE, SKILLS, AND ABILITIES<ul><li>
Thorough knowledge of the preparation, cooking, and serving of food in large quantities
</li><li>General knowledge of food quality and values</li><li>
Some knowledge of special dietary requirements</li><li>
General knowledge of the practices used in receiving and storing food in large quantities</li><li>
General knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning, and care of utensils, equipment, and the work area</li><li>
General knowledge of the free and reduced lunch program available for students and the ability to be sensitive to the needs of the students who qualify for assistance</li><li>
General knowledge of financial management, recording, and receipting</li><li>
Ability to supervise the work of others</li><li>
Ability to prepare reports</li><li>
Ability to establish and maintain effective working relationships with associates, students, and school staff</li><li>
Ability to maintain emotional control</li><li>
Ability to work with others in a close, fast-paced environment</li><li>
Ability to address customers and staff in a pleasant, courteous manner</li><li>
Ability to be organized and able to manage multiple responsibilities simultaneously, and correctly complete reports and documents promptly</li></ul>
EDUCATION, TRAINING, AND EXPERIENCE<ul><li>
High School diploma or GED</li><li>
Must have completed the manager training class and successfully performed responsibilities while training as an on-the-job manager</li><li>
Considerable experience in school food services or other food services</li><li>
Relevant training in Nutrition, Operations, Administration and Communications, and Marketing per the USDA Professional Standards</li><li>
Any equivalent combination of training and experience that provides the required knowledge, skills, and abilities</li></ul>
CERTIFICATION AND LICENSE REQUIREMENTS<ul><li>
Valid SNA Certificate in School Nutrition and School Nutrition Specialist (SNS) Credential
</li><li>Continued participation in food service continuing education courses as required by the USDA
</li><li>Must possess a valid driver&rsquo;s license issued by the NC Department of Motor Vehicles</li></ul>
PREFERRED QUALIFICATIONS:<ul><li>
Associate&rsquo;s or Bachelor&rsquo;s degree from an accredited institution in food services management or a related area</li><li>
Advanced training in USDA Professional Standard requirements</li></ul>
ESSENTIAL DUTIES AND RESPONSIBILITIES<ul><li>
Plan, coordinate, assign, oversee, and participate as required in the preparation, cooking, and serving of food</li><li>
Prepare and maintain necessary records and files</li><li>
Identify problems and suggest changes regarding methods and procedures</li><li>
Open the kitchen, set up the equipment, and prepare the cafeteria for serving</li><li>
Train personnel in operational procedures</li><li>
Maintain accurate food service records</li><li>
Maintain consistency in food preparation and service to students and school employees
</li><li>Prepare equipment for food preparation and monitor refrigeration equipment</li><li>
Order cafeteria supplies and prepare food orders as needed</li><li>
Prepare food as needed</li><li>
Prepare USDA inventory and production records</li><li>
Set up money for cash registers</li><li>
Count and balance cash received, prepare deposit slips, and deposit monies in the bank
</li><li>Prepare work details for the next day; secure the kitchen for the next day, and when not in use
</li><li>Supervise the cleaning and sanitizing of eating utensils, counters, and equipment
</li><li>Compile reports, bills, deposit slips, and cash register reports</li><li>
Receive, check, and sign for food delivered to school</li><li>
Prepare work schedule and keep worker time sheets</li><li>
Prepare food production reports</li><li>
Prepare roster sheets</li><li>
Coordinate efforts with school staff, faculty, and support personnel that include delivery, maintenance, security, and custodial activities</li><li>
Collaborate with administration and the school Test Coordinator regarding meal service schedule during end-of-course and end-of-year assessments; prepare bag lunches for students as necessary
</li><li>Attend required meetings</li><li>
Perform other duties as assigned by the Principal or the Director of Child Nutrition</li></ul><div><div>
WORKING CONDITIONS</div><div> 
PHYSICAL DEMANDS 
Work is considered moderate to heavy physical work requiring the exertion of up to 50 pounds of force. Must be able to withstand heat and stand for long periods. Some walking, moving, climbing, carrying, bending, kneeling, crawling, reaching, handling, pushing, and pulling can be involved.</div><div> 
WORK ENVIRONMENT 
Employees in this position are required to work in indoor and outdoor environments and come into direct contact with OCS staff, students, and the public.</div><div></div><div> 
ACKNOWLEDGEMENTS</div><div> 
The following signatures acknowledge that the supervisor has verified the accuracy of the position description, has discussed position requirements with the employee, and has advised the employee of work performance expectations</div><div></div><div> 
Reviewed by: Employee's Signature 
Date</div><div></div><div> 
Approval by: Supervisor's Signature 
Date</div><div></div><div> 
The completed and signed position description shall be maintained at the employee&rsquo;s work location, shall be reviewed with the employee by his or her immediate supervisor, should be revised as required, and shall serve as the basis for all required evaluations.</div></div> 
DISCLAIMER: The above statements are intended to describe the general purpose and responsibilities assigned to this position. They are not intended to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and skills that may be required of the employees assigned to this position. This description may be revised by the supervisor, with HR review and approval, at any time. 
200 E. King St., Hillsborough, NC 27278 Version 10/13/2017</div>

Child Nutrition Manager

Fooda

<div>Who We Are:
We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chef&rsquo;s unique menus. Fooda operates in over 20 major US cities and plans to continue its expansion across the United States. Eight out of ten employees believe Fooda is one of their company&rsquo;s top perks.
Position Overview:
The Dining Manager position is critical to the success of Fooda cafeteria. This person will be responsible for all aspects of the dining program and will be the direct liaison to the Fooda Client
This role will be responsible for the efficient &amp; profitable day-to-day operation of a Fooda Dining Hall Location. This job position requires the regular practice of independent judgment call based on the daily performances of all job tasks at hand.
Who You Are:<ul><li>
You love building relationships and enjoy customer service</li><li>
You are optimistic in the face of problems and you&rsquo;re capable of finding solutions quickly and effectively</li><li>
You are very organized and detail oriented. Type-A personality is a plus!</li><li>
You have an entrepreneurial mindset with the capability of managing work independently</li><li>
Quick thinking on your feet and no problem is too big or small for you</li><li>
You do not wait for direction and are always looking for ways to improve</li><li>
Prior experience in large food service or enterprise catering preferred</li><li>
Ideal candidates will have a Bachelor&rsquo;s degree in addition to five to eight years of relevant experience</li></ul>
What You Will Be Responsible For:<ul><li>
Day-to-Day operations of a single-unit location with multiple stations on a daily basis Ensure the &ldquo;Service Experience&rdquo; of Fooda is consistently offered to all customers</li><li>
Monitor the set-up, restock and breakdown of cafeteria daily</li><li>
Oversee daily arrival and set up of all restaurants &ndash; holding them to Fooda Standards of Service and Sanitation</li><li>
Inventory management and ordering of grab and go food products, beverages, and snacks</li><li>
Bi-monthly inventory and P/L accountability</li><li>
Ensuring all customers are rung up and properly charged for goods purchased</li><li>
Update and maintain POS software and database on a daily basis</li><li>
Recruit, schedule, and train of hourly staff</li><li>
Weekly accounting responsibilities and accurate entry into Fooda systems</li><li>
Escalate issues to Director when necessary to keep them informed or help problem solve</li></ul>
What We&rsquo;ll Hook You Up With:<ul><li>
Competitive market salary and stock options based on experience</li><li>
Comprehensive health, dental and vision insurance plans</li><li>
401k retirement plan with company match</li><li>
Paid maternity and parental leave benefits</li><li>
Flexible spending accounts</li><li>
Company-issued laptop</li><li>
Daily subsidized lunch program (ours!)</li><li>
A fulfilling, challenging adventure of a work experience</li></ul>
Must be authorized to work in the United States on a full-time basis. No recruiters please.
fhTDUJ0RRa</div>

Dining Manager

Reynolds SD 7

<div>JOB TITLE: Cook Manager &ndash; Elementary/Middle School 
Job Summary: The job of &quot;Cook Manager&quot; is done for the purpose/s of guiding assigned personnel in food service operation, preparing, and distributing food service items for consumption by students and school personnel; maintaining inventories of food service items; and maintaining facilities in a sanitary condition. 
Essential Job Functions:<ul><li>
Directs and trains all assigned food service workers and other personnel for the purpose of maximizing the efficiency of the workforce and meeting shift requirements.</li><li>
Oversees the overall cafeteria operation, including cleanliness, food preparation, supplies, personnel, and customer service for the purpose of meeting students' mandated daily nutritional requirements.</li><li>
Cleans and maintains utensils, equipment and the storage, food preparation and serving areas for the purpose of maintaining safe and sanitary conditions.</li><li>
Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste.</li><li>
Inspects received items of food and/or supplies for the purpose of ensuring specifications, quantity, and quality of orders and/or complying with mandated health requirements.</li><li>
Prepares documentation and necessary reports for the purpose of providing written support and/or conveying information.</li><li>
Prepares and serves food and beverage items for the purpose of meeting mandated nutritional requirements, projected meal requirements, planned menus and catering needs.</li><li>
Requests food, equipment and supplies for the purpose of maintaining an adequate inventory to complete jobs efficiently.</li><li>
Directs the preparation of meals in sufficient quantity and quality for all students for the purpose of meeting students' mandated daily nutritional requirements.</li><li>
Maintains positive relations with students, staff, and the community for the purpose of supporting positive interactions for the district and the food services program.</li><li>
Accounts for appropriate cash transactions for the purpose of maintaining accurate monetary records.</li><li>
Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.</li></ul>
Qualifications:<ul><li>
Experience Preferred: Prior job-related experience in food preparation, serving and basic kitchen activities, with increasing levels of responsibilities, preferably in school and/or instructional setting.</li></ul>
Skills, Knowledge and/or Abilities Required:<ul><li>
Skills to perform basic arithmetic calculations, operate and care for institutional kitchen equipment (including but not limited to industrial sized food slicer, mixers, ovens, and dishwashers), use standard office equipment and computer.</li><li>
Knowledge of modern methods of food preparation, health codes and sanitation principles.</li><li>
Abilities to stand and walk for prolonged periods, provide direction to others, and make independent judgments based on common sense, keep and maintain accurate records, understand and carry out oral and written instructions. Significant physical abilities include lifting/carrying/pushing/pulling, balancing, stooping, reaching/handling/manual dexterity, talking/hearing conversations, and other sounds (potential hazards), visual acuity/depth perception/visual accommodation.</li></ul>
Education Preferred:
<ul><li>High School diploma or equivalent.</li></ul>
Licenses, Certifications, Bonding, and/or Testing Required:<ul><li>
Oregon Fingerprint and Criminal Check clearance, appropriate Food Handler Permit.</li></ul>
Schedule: 7.5 hrs per work day, Monday - Friday, based on the 25-26 Nutrition Calendar</div>

Cook, Manager

Weber School District

<div>A position has been declared open in the Weber School District for a Nutrition Service Unit Manager. This position is for 8.00 hours per day, 181 days (9 months) per year, is compensated according to Lane 3 of the Nutrition Service Worker Salary Schedule, and is eligible for benefits. 
Applicants shall apply at wsd.schoolspring.com. Files will be reviewed before interviews are scheduled. 
**INTERESTED INTERNAL APPLICANTS: ENSURE YOU ARE MARKED AS AN INTERNAL CANDIDATE TO HAVE ACCESS TO THE INTERNAL APPLICATION. CLICK HERE FOR A GUIDE (WSD LOGIN CREDENTIALS REQUIRED)** 
THIS POSITION WILL REMAIN OPEN UNTIL FILLED, AFTER A MINIMUM OF 5 WORKING DAYS 
Purpose Statement: 
The job of Unit Manager was established for the purpose/s of managing and overseeing the preparation and serving of food items that meet mandated nutritional requirements; overseeing that the facilities of the kitchen are maintained in a safe and sanitary condition; instruct and assist food service personnel; order food items for meals based on production records, maintain a budget, and maintain financial and daily records. This position is also responsible for supervising employees. 
Essential Functions:<ul><li>
Bakes one or more items for the purpose of meeting projected meal requirements.</li><li>
Carry frequently up to 25 pounds a distance of 6 feet (e.g. food, supplies and equipment) for the purpose of stocking, storing, preparing and serving food and cleaning and storing equipment.</li><li>
Checks students and staff through food line for the purpose of recording food purchased and collecting money.</li><li>
Cleans utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions.</li><li>
Cooks food, prepared and/or from scratch, for the purpose of meeting mandated requirements and/or projected meal requirements.</li><li>
Inspects food items and/or supplies for the purpose of verifying quantity and specifications of orders and/or complying with mandated health standards.</li><li>
Lift occasionally up to 50 pounds to a height of 36 inches and frequently up to 40 pounds to a height of 48 inches and frequently up to 15 pounds to height of 80 inches. (e.g. food, supplies, equipment) for the purpose of stocking, storing, preparing and serving food and cleaning and storing equipment.</li><li>
Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.</li><li>
Push, Pull Or otherwise move a wheeled appliance occasionally up to 75 pounds a distance of 36 inches, frequently a cart up to 50 pounds a distance of 10 feet (e.g. food, supplies and equipment) for the purpose of stocking, storing, preparing and serving food and cleaning and storing equipment.</li><li>
Reports equipment malfunctions to the unit manager for the purpose of maintaining equipment in safe working order.</li><li>
Communicate appropriately and professionally with students, staff and parents. .</li><li>
Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.</li><li>
Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.</li><li>
Accounts for accurate daily record keeping (e.g. daily production records, edit checks, financial reconciliation and basic computer skills, etc.) for the purpose of meeting mandated regulations and maintaining a budget.</li><li>
Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.</li><li>
Displays high moral character and integrity for the purpose of supervision and keeping confidences.</li><li>
Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste.</li><li>
Follows district, state, and federal regulations for the purpose of maintaining the standards of the child nutrition programs.</li><li>
Inspects food items and/or supplies for the purpose of verifying quantity and quality.</li><li>
Inventories food, condiments and supplies for the purpose of ensuring availability of items.</li><li>
Lifts up to 60 pounds (e.g. food, supplies, equipment) for the purpose of stocking, storing, preparing and serving food and cleaning and storing equipment.</li><li>
Push, Pull Or otherwise move an item up to 75 pounds a distance of 36 inches, frequently a cart up to 75 pounds a distance of 10 feet (e.g. food, supplies and equipment) for the purpose of stocking, storing, preparing and serving food and cleaning and storing equipment.</li><li>
 Manages and Instructs food service employees and student workers for the purpose of maintaining effective working relationships with coworkers, school staff, students, and community.</li><li>
Monitors and Evaluates the preparation and service of foods for flavor, appearance, and temperature for the purpose of providing items that will be accepted by students and/or staff.</li><li>
Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.</li><li>
Oversees the cleaning and care of equipment, storage, food preparation, and serving areas for the purpose of maintaining required sanitary conditions.</li><li>
Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.</li><li>
Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the type and/or cost of meals.</li><li>
Trains staff to monitor students and adults through the food service line for the purpose of recording food purchased and collecting monies.</li><li>
Utilizes knowledge of various nutrition standards, specialized menu development and procedures associated with meal preparation and standardized recipes for the purpose of maintaining the standards of the child nutrition programs.</li><li>
Other duties as assigned by the administrator.</li></ul>
Job Requirements and Minimum Qualifications (Skills, Knowledge and Abilities):<ul><li>
Applicant will be offered the position contingent upon successfully meeting the requirements of a physical ability assessment and background check.</li><li>
Must have a current Food Handler&rsquo;s permit from the Health Department to be eligible to work.</li><li>
ServSafe Certification must be obtained within 60 days of the first day worked. Once certification has been obtained Unit Manager must maintain this certification.</li><li>
Must be able to communicate to staff, students, and parents.</li><li>
Must be able to adhere to health standards, safety practice, and hazards.</li><li>
Must be able to read, and comprehend food production records in relation to preparing meals for students.</li><li>
Must have knowledge of quantity cooking; and safe usage of food preparation equipment. safety practices and procedures; basic computer usage appropriate and safe usage of food preparation equipment; and health standards and hazards.</li><li>
Must be able to adapt to changing work priorities; meeting deadlines and schedules; working as part of a team; and working with school age children.</li><li>
Must have basic computer knowledge.</li><li>
Experience: Previous job-related experience is preferred. No job related experience is required.</li><li>
Education: High school diploma or equivalent is required.</li><li>
Attendance to work is an essential function for this position.</li></ul>
WEBER SCHOOL DISTRICT IS AN EQUAL OPPORTUNITY (EEO) EMPLOYER</div>

North Ogden Elementary - Nutrition Service Unit Manager (28623)

North Thurston Public Schools

<div>Employment Begins: 2026-2027 School Year
7.5 Hours/Day; 5 Days/Week; 195 Days/Year 
KITCHEN MANAGER
STANDARD POSITION DESCRIPTION 
Classification: Kitchen Manager Location: Assigned Building 
Reports to: Director of Food and Nutrition FLSA Status: Non-Exempt 
Bargaining Unit: PSE 
This is a standard position description to be used for positions with similar duties, responsibilities, classification and compensation. Employees assigned to the position description may or may not perform all of the essential functions indicated in this position description. 
This job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer as the needs of the employer and requirements of the job change. 
Part I: Position Summary: 
Responsible for the supervision and operation of a kitchen/cafeteria and actively involved in preparation and service of a quality food program. Maintains open communication and association with students, staff, parents, co-workers and administrative personnel. 
The District represents a diverse community with a population of more than 50% of students with diverse backgrounds. We seek an individual who has successful experience in working with culturally diverse families and communities. The selected candidate must demonstrate a commitment to strengthening community engagement and communication with the District&rsquo;s diverse populations. 
Part II: Supervision and Controls over the Work: 
Incumbent works under the supervision of the Director. May receive occasional day-to-day direction from a school administrator in terms of operations, scheduling, priorities, etc. The employee is expected to operate with a high level of independence seeking out the assistance and advice of the supervisor for unusual or more difficult problems or to assist in human resource management issues. The employee is guided by program direction and expectations, district policies and regulations, professional standards, safety requirements, and local, state and federal guidelines concerning school food service operations. 
Part III: Major Duties and Responsibilities (depending on specific assignment, duties and responsibilities listed may include, but are not limited to the following):<ul><li>
Supervises personnel; schedules and assigns work to be done; coordinates extra work, e.g. catering, after school functions and summer meals. Manages specialized meal menus.</li><li>
Monitors food preparation and cooking, quality standards and control, food presentation, service line delivery and proper food storage.</li><li>
Manages, maintains the production records, HACCP documentation, and ordering and receiving supplies for meal program.</li><li>
Maintains menu planning sheets, standardized recipes, school fund receipts, student eligibility, lunch records and reports.</li><li>
Oversees the use of equipment and makes needed repairs and/or replacement. Assures sanitation and safety conditions are met. Makes any needed corrections. Oversees the storage of left-over food and equipment.</li><li>
Provides information on food service program to the student, parents and school staff, respond to customer concerns and complaints and assist in scheduling facility use by outside groups.</li><li>
Attend relevant training. Assist in appropriate training of food service staff to meet program requirements.</li><li>
Comply with State and County health codes for maintaining a safe and sanitary work environment, e.g. enforces employee sanitation procedures and dress/personal hygiene standards.</li><li>
Maintains open communication with supervisor on employee performance which includes providing feedback regarding evaluations. May include recommendations of employee counseling, hiring and discipline conversations.</li><li>
Maintains/manages employee time sheets and leave records.</li><li>
Maintain working relationships and staff communications with regards to policies, procedures, practices, programs, etc.</li><li>
Required to follow Board policies and stay abreast of updates and changes.</li><li>
Perform other duties as assigned by administrator and/or designee.</li></ul>
Part IV: Minimum Qualifications:<ul><li>
Incumbents must have successful experience in working with culturally diverse families and communities, or have otherwise demonstrated a commitment to strengthening engagement of a diverse community and skill in communicating with a diverse population.</li><li>
Posession of SNA certification.</li><li>
Four or more years experience as a cook in an elementary, middle or high school.</li><li>
Ability to communicate and maintain good working relations with other employees, students, community representatives, and school staff.</li><li>
Ability to effectively supervise and provide leadership to a kitchen/cafeteria staff 
Skill in the use of technology for control, management, and reporting of food service operations. 
Must possess a valid Washington State Food Handler Permit.</li></ul>
Part V: Desired Qualifications:<ul><li>
Graduation from high school or equivalent.</li><li>
Food and nutrition service experience in a school setting or other setting involving serving large volumes of food to students.</li><li>
Demonstrates competency in Minimum Qualifications.</li><li>
Demonstrates interest in continual development or related skills and knowledge.</li><li>
First aid training/CPR</li><li>
Bilingual skills.</li></ul>
Part VI: Physical and Environmental Requirements of the Position: 

 
The physical demands and work environment 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 is frequently required to bend, lift, sit, move about, hear and speak. Noise level may be high from kitchen equipment and students at meals. Required to stand, be on feet for prolonged periods of time and move around for a full work shift and perform repetitive movements. Other physical abilities include carrying, pushing, pulling, balancing, stooping and reaching. Employee should be able to withstand heat from ovens, burners and steam trays. Employees will be exposed to cutting and slicing equipment and machines with moving parts. 
Performs under strict meal deadlines; required to time task for completion in proper sequence; required to anticipate quantities and order for cost efficiency and proper storage. 
May experience frequent interruptions; required to deal with a wide range of student, staff and public behaviors; may be required to shift focus to respond to student, staff, and public needs; may experience daily shifts in work schedule according to building usage; may occasionally deal with distraught or difficult individuals. 
Required to move and lift heavy supplies and full pans of food weighing up to up to 40 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employee is required to properly use such safety equipment as is appropriate to the work to prevent injury to self or others. 
Ability to use computer equipment to complete reports, maintain inventories, etc. 
It may be expected that the individual could be exposed to blood or other potentially infectious materials or illnesses during the course of their duties. Required to wear protective clothing and assist students by cleaning meal spills. 
Insurance Benefits 
Employees who are anticipated to work 630 hours during the school year (September 1 through August 31) are eligible for medical, dental, vision, long term disability and basic life insurance benefits.
North Thurston Public Schools benefits are administered by the Washington State Healthcare Authority under the School Employees Benefits Board (SEBB). Click on the link https://www.hca.wa.gov/employee-retiree-benefits/school-employees for information on available benefit options. 
Retirement and Deferred Compensation 
Eligible employees are required to be a member of the Washington State Department of Retirement Systems Plan. . For eligibility information, check on the link to the Department of Retirement Systems' web site. 
Employees also have the ability to participate in tax deferred 403(b) and 457 Deferred Compensation Plans (DCP). These are supplemental retirement savings programs that allows you control over the amount of pre-tax salary dollars you defer as well as the flexibility to choose between multiple investment options.
Clink on the link https://www.drs.wa.gov/plan/dcp/ for information on 457 plan (DCP) with the Department of Retirement Systems.
To enroll in an eligible 403(b) plan, employees must consult with their own financial planner that is an approved vendor. 
THIS IS A UNION POSITION 
Equal Opportunity Employer
North Thurston 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: Civil Rights Coordinator and Title IX Officer: executivedirectorHR@nthurston.k12.wa.us, 360-412-4453; Section 504 Coordinator at 360-412-4465, 504@nthurston.k12.wa.us Address for both: 305 College St. NE. Lacey, WA 98516. 
IMPORTANT INFORMATION: Effective June 11, 1992, pursuant to Public Law 92544 all new employees must complete a satisfactory fingerprint and sexual misconduct background check. All employment is considered temporary until receipt of satisfactory check. Proof that the fingerprinting process has begun must be supplied to Human Resources prior to the first day of employment.</div>

2026-27 Kitchen Manager Central (5:30am-1:30pm) - Mountain View Elementary

2026-27 Kitchen Manager Secondary (6:00am-2:00pm) - Salish Middle School

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