Kitchen Manager - Secondary Assistant @ Marysville Tulalip Campus

Position: 25-0285 Kitchen Manager - Secondary Assistant @ Marysville Tulalip Campus (Open Until Filled)
Work Schedule: 5.75 hours per day (7:00 a.m.

- 1:15 p.m.) - 184 days per year (Monday - Friday)

Reports To:
Food Service Manager

Salary: Per Service Employees International Union Local 925 10-Month Employee negotiated salary schedule at (Use the "Apply for this Job" box below)..msd
25.org/employee-groups

IN-DISTRICT APPLICANTS WILL BE CONSIDERED FOR THIS POSITION PRIOR TO SCREENING ANY OUT-OF-DISTRICT APPLICANTS.

Account Code:

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Position Summary:

The Secondary Assistant Manager is responsible for assisting with the management of kitchen procedures and knows all jobs within the kitchen; shipment of food to satellite schools; all orders; the provision of serving attractive and nutritious meals efficiently and effectively; and requires a pleasant disposition, independent working skills, quickness in carrying out duties, personal neatness, serving skills, heavy lifting, cashiering, daily record keeping and deposits, step climbing, cleanup, and working with various chemicals and detergents.

Minimum Qualifications:

• High School diploma or equivalent
• Valid Washington State Health card (maintained for the duration of this job)
• Certified membership in WSNA desired
• Membership in SNA desired
• Serv Safe certification required as a condition of employment (may be completed within one (1) year of hire date
• Experience and/or training with cultural, ethnic, and language diversity preferred
• Successful Washington State Patrol and Federal Bureau of Investigation Fingerprint Clearance
• Proof of Immunization (if born 1/1/57 or later)
• I-9 Employment Eligibility in compliance with the Immigrations Reform and Control Act
• Completion of all district-required trainings within thirty (30) calendars days from hire date

Essential Job Functions:

This list of essential job functions is not exhaustive and may be supplemented as necessary. Depending upon individual assignment, the employee may perform all or a combination of several of the following duties:

• Manage daily orders and shipment of food to outside locations
• Take responsibility for production within the kitchen
• Provide input to District Manager on staff evaluations
• Assist Kitchen Manager with all kitchen staff, assign duties as necessary, and responsible for the safe, smooth running of the kitchen
• Prepare food with efficiency for kitchen or ship out kitchen
• Operate kitchen equipment (i.e. mixer, dishwasher, oven, steam table, heating cart, etc.)
• Cashier
• Read recipes, know standard weights and measurements, increase or decrease ingredients
• Serve proper portions of food
• Assist in daily cleanup of kitchen and service areas
• Practice safety habits at all times
• Maintain sanitary conditions at all times
• Assist with daily record keeping and deposits as assigned
• Store leftover food properly
• Maintain proper storage of food items
• Provide backup assistance for kitchen manager
• Assist in ordering food for kitchen and outside locations
• Maintain updated knowledge of school policies and procedures that affect this position
• Work in like or higher classifications to fill in for absent employees as needed
• Complete knowledge of Snohomish County and Washington State food safety, sanitation, and proper temperatures
• Assist Kitchen Manager with various tasks
• Maintain consistent presence at assigned worksite and regular work hours
• Professionally interact with students, staff, and public
• Comply with all district policies and procedures
• Perform related duties as assigned

Desired Skills:

• Ability to work quickly and independently, interact well, and establish and maintain working relationships with students, staff, and coworkers
• Ability to sell and make change quickly
• Ability to get along well with others while working at a fast pace
• Ability to take the initiative to seek-out work needing to be completed
• Ability to correctly lift heavy objects weighing up to 35 pounds
• Ability to remain flexible to changes in assignments or situations
• Ability to use past job related training
• Ability to participate in any offered job related training
• Ability to communicate effectively
• Ability to follow and give written and oral instructions
• Ability to set priorities
• Ability to handle emergency situations
• Ability to manage Food Service personnel in the kitchen (i.e. staff, schedules, evaluations)
• Knowled…