Temporary Nutrition Service III - Central Kitchen Manager/Catering Coordinator, Job 25-0751 DSSC

Mukilteo School District 6•Everett, WA

44d•Onsite

About The Position

This is an 8 hours-per-day, Temporary Nutrition Service III - Central Kitchen Manager/Catering Coordinator position with benefits at the District Support Service Center (DSSC). Anticipated dates for this temporary position is as soon as possible through May 23, 2026. Hours for this position are 6:00 a.m. - 2:30 p.m. The successful candidate is responsible for performing a variety of duties in preparation of food for shipment to school sites and in maintaining sanitary conditions at the central kitchen facility. JOB SUMMARY: The Central Kitchen Manager/Catering Coordinator coordinates all district catering activities and assists in overseeing and supporting site employees in the daily operation of the National School Lunch Program (NSLP), School Breakfast Program (SBP)/Breakfast After The Bell, Fresh Fruit and Vegetable Program (FFVP), Summer Feeding Program, After School Meals Program, Vending, Food Truck, and any other potential program(s) the school district may enter into.

Requirements

Knowledge of proper methods of storing, preparing, cooking, and serving of food.
Knowledge and understanding of all health and safety regulations related to food and school kitchen operations.
Knowledge of large quantity food preparation methods and the ability to calculate needed product quantities effectively.
Ability to maintain updated knowledge of school policies and procedures that affect the school nutrition services program and this position.
Demonstrated ability to perform all kitchen related tasks.
Ability and willingness to participate in job related training.
Ability to provide and follow clear verbal and written instructions.
Ability to properly interpret and effectively communicate program guidelines and regulations.
Ability to work with others in a positive and helpful manner and to establish and maintain effective working relationships with staff, students, and parents.
Ability to multi-task and accurately complete assigned work within appropriate time frames and deadlines.
Ability to work in a fast-paced environment requiring quick decisions using good judgment.
Demonstrated knowledge of computer applications related to product ordering as well as Microsoft Word and Excel.
Ability to correctly and safely lift up to 35 pounds.
Skills and abilities in organization, time management, and record keeping.
Ability to exercise discretion and maintain trust and confidentiality.
Ability to convey a professional and positive district image.
Ability to strengthen job-related competencies.
High school diploma or equivalent.
Current Food Service Worker Permit issued within the state of Washington or ability to quickly obtain.
Ability to achieve and maintain ServSafe Certification.
Minimum of two years recent, successful, hands-on experience in K-12, commercial, or institutional food and catering operation.
Valid driver's license and satisfactory driving record.
Experience in leading multiple employees in a food service environment.
Experience in training food service employees.
Experience operating Point of Sale system and/or cashiering.
Experience cooking a variety of foods in a non-residential kitchen using a variety of methods and equipment.
Experience estimating usage and ordering large product quantities for a commercial or institutional kitchen operation.
Experience controlling food costs in a commercial or institutional kitchen operation.
Experience performing basic mathematical calculations commonly applied to the food service industry.
Experience organizing and conducting group meetings.
Experience providing basic management practices and principles.

Nice To Haves

Nutrition/Dietary degree
Formal food service management training.
Vocational training in the food service industry.
Five years of successful hands-on work in K-12 food service operations and catering supervision.

Responsibilities

Coordinate district catering, including product ordering, food preparation, cooking, delivery, set-up, break-down, and washing of dishes as necessary. Oversee billing paperwork, menu development, product selection, marketing, employee training and scheduling, and serve as the primary point of contact for catering customer service.
Complete timely annual site reviews for NSLP, SBP, CACFP, Snack, and Summer Feeding Programs.
Coordinate with the Central Kitchen Manager and Lead Warehouse in ensuring the timely and accurate distribution of food from the Central Kitchen to the school sites.
Lead the development, marketing, and implementation K-12 menu promotions and special events.
Provide operational support and evaluate program effectiveness at school sites. Perform time studies, problem solve, and use data analysis to improve effectiveness and efficiency at school sites.
Provide feedback to assist in the evaluation of staff performance, program standards/regulations and establishment of operating procedures. Maintain full understanding and knowledge of local, state and federal program regulations.
Coordinate and support summer feeding camps, school sites, and other programs.
Assist in hiring and training of nutrition staff.
Assist in meal planning, product ordering, inventory, staff communication and meeting organization.
Assist in maintaining current program signage and posting requirements.
Follow all safety and sanitation guidelines.
Provide backup support at school sites when no substitute is available or extra help is needed.
Maintain regular and punctual attendance; be flexible with work times as dictated by the Nutrition Services business needs.
Implement and comply with District Policies.
Perform other related duties as assigned.