Temporary Lead Satellite Cafeteria Assistant

Lead Satellite Cafeteria Assistant

5 hours per day, 9 months per year

Fair Labor Standard Act Status: Non-exempt

Job Purpose: Under the direction of the Central Kitchen Manager, the Lead Satellite Kitchen Cafeteria Assistant assists in coordinating and overseeing daily satellite kitchen operations to ensure the safe, efficient, and compliant preparation and service of student meals. The position provides leadership and guidance to cafeteria staff, maintains required production and inventory records, supports food ordering and meal accountability processes, and promotes high standards of customer service, food safety, and operational excellence in support of the district's nutrition program.

Qualifications:

• Possess a current Washington State Food Workers Card. The test may be completed at the local health department, or completed online.
• High school diploma or equivalent preferred.
• Ability to operate a computer.
• Proficiency in Nutrition Services systems required, including:
• Demonstrated ability to utilize Health-E-Pro and Mealtime to maintain accurate production records, meal counts, and point-of-sale data.
• Demonstrated ability to identify reimbursable meals at the point of sale.
• Demonstrated ability to communicate through District channels.
• Experience required:
• Demonstrated successful experience as a VPS kitchen cafeteria assistant.
• Minimum 10 days successful experience in a Lead Cafeteria Assistant position.

Knowledge, Skills, & Abilities:

• Demonstrated leadership and teamwork skills, with the ability to effectively oversee kitchen operations.
• Strong organizational skills to manage time, maintain records, and ensure compliance with regulations.
• Ability to work independently and make decisions to maintain smooth kitchen operations.
• Knowledge of USDA child nutrition program regulations, meal production, and food safety standards.
• Proficient in computer use for food ordering, meal counting, production records, and email communication.
• Regular attendance to meet program requirements and ensure operational continuity.
• Ability to perform physical aspects of the job, such as lifting, bending, and standing for extended periods.
• Ability to meet tight timelines with frequent interruptions.
• Ability to sustain poise and confidence in managing emotional and difficult situations.
• Ability to maintain confidentiality.
• Ability to demonstrate attention to detail and accuracy.
• Ability to read, write, and perform food-related math computation.
• Self-motivated, with good organizational skills.
• Ability to communicate effectively with district wide staff, colleagues and students.
• 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.
• Ability to safely move around in crowded kitchen areas.
• Ability to safely operate kitchen equipment, inspect cleanliness of work area, and read paperwork. Translation assistance available.

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:

• Treat co-workers, supervisors, students, parents and others with dignity and respect at all times.
• Serve as a positive role model for students, and practices the behaviors that are expected of our students.
• Work in a flexible and cooperative manner.
• Ensure compliance with USDA guidelines and HACCP procedures.
• Utilize technology to maintain accurate production records, meal counts, and point-of-sale data.
• Monitor and address issues related to food safety, meal quality, and portion sizes.
• Forecast and order food and supplies for the satellite kitchen in coordination with the Kitchen Manager.
• Maintain inventory accuracy and ensure proper storage of food and supplies.
• Collaborate with the Kitchen Manager to identify and implement program improvements.
• Provide feedback on menu items, operations, and staff performance.
• Lead and train kitchen staff in daily operations and compliance requirements.
• Serve as a role model and resource for cafeteria assistants.
• Perform food preparation tasks, including washing, peeling, and chopping produce, assembling salads, and heating menu items.
• Serve food to students, ensuring compliance with reimbursable meal requirements.
• Oversee and participate in cleaning tasks, including washing dishes, equipment, and work areas.
• Ensure kitchen equipment and facilities are properly maintained.
• Perform other responsibilities as assigned by the Nutrition Services Director or designee.

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.