Kitchen Manager, Elementary - Vancouver Public Schools

7.0 hours per day, 9 months per year

Fair Labor Standard Act Status: Non-exempt

Job Purpose: The Nutrition Services Kitchen Manager, under the direction of the Nutrition Services Director, is responsible for planning, implementing, overseeing, managing and reviewing operational aspects of their kitchen. The Kitchen Manager is responsible for monitoring Nutrition Services staff and operations at their school site and satellite kitchens if applicable. The Kitchen Manager ensures compliance with federal, state and district rules and regulations with assignments being broad in scope allowing for a high degree of discretion in their execution. The Kitchen Manager is ultimately responsible for the success of the kitchen and must demonstrate compassionate leadership and support of all assigned staff. Kitchen Managers must demonstrate expert knowledge of Hazardous Analysis Critical Control Point (HACCP) standard operating procedures and be able to effectively communicate these to their staff and ensure they are executed in a compliant manner. The Nutrition Services Kitchen Manager must serve as a positive role model for students and their staff, they must 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 thelocal health department, or completedonline.
2. High school diploma or equivalent
3. Ability to operate a computer. Please provide detailed information regarding your experience with various computer applications like gmail, google drive, health-e-pro, skyward or other office technology.
4. One eligibility requirement from each of the following categories must be met to qualify for the manager position. Please provide detailed information regarding how the months of cooking and managing experience has been met.

Managing Experience Requirement:

• 6 months total step-up or temporary managing in VPS kitchens
• 3 months of consistent step-up or temporary managing in VPS kitchens within the last 5 years

Cooking Experience Requirement:

• At least 9 months total cooking in VPS kitchens within the last 5 years
  • At least 13 months of consistent, documented quantity cooking experience* in any other foodservice establishment within the last 2 years

KNOWLEDGE, SKILLS, & ABILITIES:

1. Excellent customer service skills.
2. Ability to work effectively as a team leader and team member.
3. Ability to meet tight time lines with frequent interruptions.
4. Ability to sustain poise and confidence in managing emotional and difficult situations.
5. Self-motivated, with good organizational skills.
6. Must be able to read, write, perform cooking related math computation.
7. Ability to demonstrate attention to detail and accuracy.
8. Excellent communication skills and ability to inspire morale amongst team members.
9. Ability to plan, direct, and evaluate the work of nutrition services employees.
10. Ability to analyze situations, identify problems, recommend solutions and evaluate outcomes.
11. Regular attendance to carry out the duties and responsibilities of the position to achieve program goals and outcomes.
12. Ability to communicate effectively orally and in writing with district wide staff, students, colleagues, parents, and community resource individuals
13. Ability to safely lift and move packages of food and cooking equipment weighing up to 1/3 of your body weight up to 50 pounds, using assistance or mechanical aid when appropriate.
14. Ability to perform the physical aspects of the job, such as bending and moving as necessary for food preparation, cleaning, and storage.
15. Ability to move around in crowded kitchen areas and perform duties at standard kitchen counter height.
16. Ability to safely operate kitchen equipment, inspect cleanliness of work area, and read paperwork.
17. Follow Annual Training plan to meet USDA Professional Standards requirements for School Nutrition Employees.

WORK ENVIRONMENT/PHYSICAL DEMANDS:

• Constantly (67-100%): hear, see, grasp multiple kitchen items
• Frequently (34-66%): communicate, walk, reach, use fingers, reach at waist, lift or carry up to 25 pounds, push or pull up to 10 pounds
• Occasionally (6-33%): stand, crouch, twist, repetitive motion, operate controls, lift or carry up to 20 pounds, push or pull up to 20 pounds
• Rarely (1-5%): sit, climb, balance, crouch, kneel, reach below waist and above shoulder, lift or carry 21 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 and/or humidity (non-weather related)

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 practice the behaviors that are expected of our students.
3. Work in a flexible and cooperative manner.
4. Assist in the performance and discipline process as needed and as directed by the Nutrition Services Director and/or the Building Principal and the Executive Director of Human Resources.
5. May serve as a manager for multiple sites. Manager duties and responsibilities specified in the job description also pertain to off-site satellite kitchen locations.
6. Provide direction, feedback, and guidance that will enable nutrition services employees, including substitute cafeteria assistants, to perform their job requirements as directed by both the building administrators and the Nutrition Services Director.
7. Ensure cook and cafeteria assistants are properly trained and held to standards established in the essential functions of their position. Instruct, train, establish goals, and re-visit expectations as-needed to ensure staff are confident in their ability to create an excellent food experience for customers.
8. Assist in scheduling work of cook and cafeteria assistants. Inspect their work, suggest food service best practices, and participate in performance evaluations. Ensure that employees are maintaining sanitation standards and correct work procedures. Verify time sheets and reports, keeping records as required.
9. Using standardized recipes, coordinate the production and serving of food. Inspect food for portion size, temperature, and appearance; take corrective action following established Hazardous Analysis Critical Control Point (HACCP) standard operating procedures for the child nutrition program.
10. Monitor use of food and supplies, and supervise labor distribution. In collaboration with the cook, determine quantities of food needed for menus within budget; order food and kitchen supplies from vendors according to established specifications and bids as determined by menu, volume, and student needs while maintaining required records.
11. Estimate, evaluate, and maintain child nutrition menu production records as required by the U.S. Department of Agriculture.
12. Ensure daily deposits, child nutrition program and production records, and student meal counts are maintained, and established program policies and procedures are adhered to.
13. Responsible for point of sale computerized program and related record keeping. Ensure that money received is reconciled daily and bank deposits prepared.
14. May be responsible for specific food preparation tasks. Must enforce “team approach” within assigned kitchen to work toward a common goal. Ensure all position responsibilities are fulfilled in the event of vacancy.
15. Assist in planning food for special school functions.
16. Check email daily and ensure prompt response and communication with Nutrition Services Director.
17. Perform other tasks and assume other responsibilities as assigned by Nutrition Services Director.

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

*Quantity Cooking Experience includes: Planning, preparing, and cooking (including baking) food items to ensure the highest quality experience for customers. Includes producing a minimum of 20 meals per labor hour.Ensures proper food handling, sanitation and following food storage procedures. Involves reviewing upcoming menu, scaling recipes, projecting ingredient quantities necessary to order to prepare the food item, cooking and properly cooling/re-heating if necessary. Does not include experience working only with heat/serve menu items (i.e. frozen corn dogs).

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.