Job Details

Spokane Public Schools Staff Member

As a Spokane Public Schools staff member, you'll uphold our commitment to creating a loving and collaborative learning community where all students belong and thrive. We are looking for team members who embrace differences, have a desire to work with a diverse community of learners, have a heart for the humans they serve, work as a team, grow and reflect through feedback, are lifelong learners and positive problem solvers. Under the direction of the Cafeteria Manager, specifically prepare baked products, salads, meat dishes, and/or other maindishes, at the same time assisting others in the preparation and serving of high-quality, nutritious meals, along with cleanup in the time allotted, for the purpose of ensuring a high-quality, self-supporting program which meets budgeted annual revenues and supports the nutritional well-being of students as part of the education process. Responsible for interacting with kitchen and school staff, students and the public, in a cooperative and professional manner. Will replace manager during manager's absence.

Hours/Day: 8

Continuing Role

Daily Start/End times: 5:30 AM - 2:00 PM

Anticipated Start Date: August 24, 2026

Benefits--Medical/Dental/Vision through SEBB (School Employee Benefits Board) are provided for employees who work at least 630 hours per academic year.

Additional benefits may include vacation, sick, personal days, and paid holidays.

Often, positions have additional pay provisions above what is represented on the salary schedule, all in accordance with the applicable collective bargaining agreements (if applicable) as negotiated.

SALARY: LEVEL 3 on the Nutrition Services Salary Schedule. Experience increments depend on experience in the same or similar permanent position within a Washington State public school.

Responsibilities

• Responsible for knowing, following, and interpreting to others, the procedures, policies, and requirements of the Nutrition Services program and Spokane Public Schools.
• Actively participate in and assist other employees with meal preparation, meal service and cleanup following established food safety/sanitation and program procedures.
• May provide supervision and training to: a. Prep Worker personnel. b. Student workers. c. Substitutes.
• May be asked to transport food to other school locations.
• Accurately follow established record keeping and inventory/food management procedures and guidelines.
• Successfully complete classes required for position and attend meetings and/or workshops related to position.
• May be required to assist with opening and closing of the kitchen prior to the beginning and ending of each school year.
• Fulfill other related duties as assigned or requested.

Qualifications

• Demonstrated ability and aptitude to perform the responsibilities listed.
• Meet all the criteria for Prep Worker position.
• One year of quantity cooking and/or baking preferred, or equivalent. Other related institutional feeding operations may be considered.
• Demonstrate ability to meet the requirements of Secondary Assistant Manager level by exhibiting minimum scores on appropriate interview and/or test.
• Demonstrate Knowledge of and Ability to Utilize: a. All kitchen utensils and equipment including care and cleaning. b. Rules of food safety and sanitation. c. Fundamentals of quantity food preparation, storage, and portion control. d. USDA rules and regulations for Nutrition Services program. e. Nutrition Services department policies and procedures. f. Fundamentals of HACCP procedures. g. All paperwork/reports required of position.
• Nutrition Services/Health Department Requirements: a. Obtain and possess a valid Food Handler's Permit. b. Hepatitis A vaccination or waiver. c. Current fingerprint record on file. d. Current Level 2 certification with School Nutrition Association, preferred.
• Education/Physical Work Requirements: a. High school diploma or GED. b. At least one year of advanced training/experience in specific job requirements. c. Demonstrate a commitment to continued professional growth and development by attending workshops, meetings, and continuing education classes when offered. d. Satisfactory completion of approved Safety/Sanitation class within previous five years. e. The position requires the ability to read, write, and communicate. Employee must exhibit ability to understand verbal and written directions and possess basic mathematical skills as well as ability to read measuring devices. f. The position requires ability to lift a minimum of 30 pounds without assistance, to bend, stoop, and lift overhead. It requires the use of both hands and ability to stand for extended periods of time. g. Must be able to operate district and nutrition services computer hardware and software as needed.
• Exhibit Ability to: a. Learn and perform responsibilities of manager and substitute for manager during his/her absence. b. Be flexible and adjust work pace to meet the demands of changing workload. c. Exhibit a professional attitude at all times and a willingness to take directions and work with others in a positive, cooperative, and pleasant manner. d. Make independent decisions and take appropriate action while following established procedures and guidelines. e. Promote nutrition education and Nutrition Services program. f. Work with groups to interpret and/or promote school lunch program as a nutrition and education program.
• The position requires general knowledge of some technical procedures or work activity. Working knowledge of some Nutrition Services practices will be necessary. Job learning time could range from one to three months; tasks are varied. Job proficiency can be acquired in six months.
• Demonstrated ability to work effectively with a diverse group of students, teachers, parents, and administrators while maintaining confidentiality.
• Relates positively to youth and adults of varying socioeconomic, cultural, and ethnic backgrounds.

WORKING CONDITIONS :

This employee works in a kitchen/cafeteria environment during the early morning to early afternoon hours. The usual hazards associated with cooking equipment, such as hot stoves, ovens, steamers, and cutting devices, is continually present. Frequent lifting a variety of items ranging up to 30 pounds in weight. Occasional lifting and reaching overhead, climbing on stool or ladder is also required. Bending, stooping, and standing for extended periods of time are required.