Cafeteria Assistant - Vancouver Public Schools

6 hours per day, 9 months per year

Fair Labor Standard Act Status: Non-exempt

Job Purpose: The Nutrition Services Cafeteria Assistant, under the direction of their Kitchen Manager, is responsible for performing food preparation and meal service tasks including but not limited to washing, peeling and chopping fruits and vegetables, serving and counting meals at the point-of-service, assisting the cook or manager, and clean-up activities such as washing dishes or equipment. Cafeteria Assistants must demonstrate thorough understanding of Hazardous Analysis Critical Control Point (HACCP) standard operating procedures. Cafeteria Assistants must serve as positive role models for students and work in a flexible and cooperative manner.

We appreciate your interest in employment with Vancouver Public Schools (VPS).  All applications are considered and reviewed.  The most qualified and competitive applicant(s) that possess directly related experience and expertise, training, and education may be invited to participate in the interview/selection process.  As part of the selection process, the District conducts confidential reference checks to include former and present employers and also requires a criminal background investigation.  Unfortunately, due to the number of applications received, not all applicants will receive an interview.

Résumés should include education, relevant experience (including current position), and skills which highlight the qualifications of the position to which a person is applying.

All district employees are encouraged to review their personnel file periodically to ensure that their file includes current and relevant documentation that supports their education, experience, training, etc., as it relates to qualifications described on job postings.

QUALIFICATIONS:

1. Possess a current Washington State Food Workers Card. The test may be completed at the local health department, or completed online.
2. High school diploma or equivalent
3. Experience required (at least one):

• Demonstrated successful experience as a VPS kitchen substitute
• At least 12 months experience cooking in any foodservice establishment within the last 3 years

KNOWLEDGE, SKILLS, & ABILITIES:

1. Ability to work effectively as a team member and team leader as-needed.
2. Ability to meet tight time lines with frequent interruptions.
3. Ability to sustain poise and confidence in managing emotional and difficult situations.
4. Ability to maintain confidentiality.
5. Ability to demonstrate attention to detail and accuracy.
6. Ability to read, write, and perform cooking related math computation.
7. Self-motivated, with good organizational skills.
8. Regular attendance to carry out the duties and responsibilities of the position to achieve program requirements.
9. Ability to perform the physical aspects of the job, such as bending and moving as necessary for food preparation, cleaning, and storage.
10. Ability to communicate effectively with district wide staff, colleagues and students.
11. Ability to safely lift and move packages of food and cooking equipment weighing 1/3 of your body weight up to 50 pounds, using assistance or mechanical aid when appropriate.
12. Ability to safely move around in crowded kitchen areas.
13. Ability to safely operate kitchen equipment, inspect cleanliness of work area, and read paperwork. Translation assistance available.
14. Ability to assume cook and manager duties in the event of their absence.
15. Ability to assume duties of other bid cafeteria assistant positions.

WORK ENVIRONMENT/PHYSICAL DEMANDS:

• Constantly (67-100%): stand, hear, see, grasp multiple kitchen items
• Frequently (34-66%): talk, walk, stoop, bend, reach, use fingers, repetitive motion, reach at waist, lift or carry up to 25 pounds, push or pull up to 10 pounds
• Occasionally (6-33%): crouch, twist, kneel, reach below waist, operate controls, lift or carry up to 20 pounds, push or pull up to 20 pounds, exposure to loud noises  
• Rarely (1-5%): sit, climb, balance, reach shoulder to overhead, lift or carry 26 to 50 pounds, push or pull 21 to 60 pounds
• Maintain composure under stress in the presence of emotionally and physically challenging interactions
• May be exposed to extreme cold, heat, wetness (non-weather related), and steam

The demands described here represent 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.

ESSENTIAL FUNCTIONS:

1. Treat co-workers, supervisors, students, parents and others with dignity and respect at all times.
2. Serve as a positive role model for students, and practices the behaviors that are expected of our students.
3. Work in a flexible and cooperative manner.
4. Perform food preparation tasks. May include opening cans and apportioning contents, slicing meats and cheeses, washing and preparing fruits and vegetables for daily service, making salad dressings and assembling other salad items, heating heat and serve menu items, assistance in prep-cooking activities as assigned, and operating kitchen equipment.
5. Perform food service tasks. May include serving food in cafeteria lines, ensuring food proportions support reimbursable meal requirements outlined in U.S. Department of Agriculture (USDA) regulations. Monitor food prepared and served for temperature and appearance, taking corrective action following established Hazardous Analysis Critical Control Point (HACCP) standard operating procedures for the child nutrition program. Stock groceries and supplies in dry storage, freezer, and/or refrigerator.
6. Perform clean-up activities. May include washing pots and pans, operating dish washing machine, cleaning tables and chairs, doing laundry, and cleaning food preparation equipment and areas.
7. Operate computer to respond to emails, utilize google drive and access Nutrition Services production record and recipe database.
8. May assist cook or manager when assigned. May substitute for cook or manager when authorized.
9. May work in different buildings as needed.
10. May be assigned to satellite kitchen and work without direct supervision.
11. Perform other tasks and assume other responsibilities as assigned by supervisor.
12. May be required to communicate with parents regarding student’s special dietary needs.
13. Follow Annual Training plan to meet USDA Professional Standards requirements for School Nutrition Employees.

It is understood that the district has the right to transfer and assign employees to best fit the needs of the district.

Benefits/Compensation:

Salary range:  New employees will start at the minimum hourly rate in the salary range.  However, employees who have verified prior years of service in a similar occupational status from other Washington School Districts or Education School Districts, may receive experience credit towards salary placement.  Salary schedules can be accessed here.

Benefits:  Employees who are anticipated to work at least 630 hours may be eligible for health, dental, vision, flexible spending accounts, life, and disability insurance benefits. Detailed information, including further eligibility criteria, can be found here.

Retirement:  Employees may be eligible for retirement benefits through the Washington State Department of Retirement Systems (DRS). Eligibility is based on FTE. Detailed information can be found here.

Time Off:  Vancouver Public Schools offers paid holidays and paid time off, including but not limited to, sick, vacation, personal, and bereavement leave.  Additional negotiated leave options can be found in the Collective Bargaining Agreement (CBA) for this position SEIU CBA.