Job Description

Job Number:2017-2576
Kitchen Satellite Lead

Various Locations

FTE: 0.000
Hours Per Day: 6.00
Position Type: Continuing

Start Time:
End Time:

Salary: $16.56 - $18.56

Closing Date: Open Until Filled - To be considered for this position, please submit a
completed online application and upload required documents on or before
this date.

Additional Information: This position is open to current Highline School District Employees Only.



: Non-exempt

: 180 HOLIDAYS: 11 or 12 dependent on school start date

SUMMARY: This position reports to the service area Kitchen Satellite Lead and prepares food and monitors
service at the middle school or elementary level. Responsibilities include: following preparation and serving
instructions, holding food at proper temperatures, serving food, ordering food online, supervising kitchen
helpers and student helpers, cleaning and sanitizing all kitchen equipment and transport carts, and attending
scheduled meetings and trainings.

CONTEXT AND MISSION: Highline Public Schools serves approximately 19,000 students in the communities of
Burien, Des Moines, Normandy Park, SeaTac, Boulevard Park and White Center in Washington State. Starting in
the fall of 2012, the Highline community came together to develop a four-year strategic plan outlining the
community’s bold goals and big dreams for its children. The plan’s promise is that every student in Highline
Public Schools is known by name, strength, and need, and graduates prepared for college, career, and citizenship.

The collective commitment embodied in the plan is grounded in the community’s deep belief that Highline
students are capable of reaching the plan’s ambitious goals and is driven by students’ aspirations for their future.

The instructional vision articulated in the plan is organized around Four Pillars that guide professional and
organizational practices:

* Equitable access to rigorous, standards-based instruction. High-quality instruction for all students.
* Results-focused professional learning and collaboration. Investing in our people so they continuously fine-

tune their craft and grow in their profession.
* Strong partnerships with families and community. Schools can’t do it alone. We are better when students,

families, community and educators work hand-in-hand.
* A culturally responsive organization. Our diversity is a strength and an asset. We are committed to equity,

excellent service for all, and continuous improvement.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. This list is meant to be representative, not
exhaustive. Some incumbents may not perform all the duties listed while in other cases related duties may also
be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the
essential functions.

* Performs duties of position within documented time.
* Follows daily instructions for food preparation, storage and portion control.
* Prepares and holds food at proper temperatures until serving time.
* Serves and supervises service of food to students, faculty and other guests.
* Endeavors to increase participation.
* Cooperates with building staff to make Nutrition Services an integral part of the total school program.
* Supervises employees, helpers and student workers.
* Cleans and sanitizes all kitchen equipment and transport carts.
* Maintains temperature logs and adheres to HAACP practices
* Adheres to federal, state and local regulations, policies and procedures
* Uses the computer to order food & supplies online and to communicate online via e-mail.


* Supervises and aids cashier in correct reporting of daily meal counts and receipts as needed.
* Accurately maintains meal records and monthly time sheet.
* Attends Kitchen Satellite Leads’ meetings, training workshops, and/or conferences.
* Performs such other duties and assumes such other responsibilities as may be assigned by the Director

of Nutrition Services or designee.
Other Functions

* Performs other related duties as assigned for the purpose of ensuring the efficient and effective
functioning of the work unit and supporting student learning objectives.

High school diploma or equivalent

Experience preparing and serving quantity food items
Certification with the School Nutrition Association within the first year in position

Pass a post hire, pre-employment physical assessment test
Criminal background clearance

Quantity food preparation
Use and care of institutional food service equipment
High personal standards for the NS program
Principles of supervision

The ability to read and understand verbal instructions and written correspondence in English
Supervise and maintain effective working relationships with employees and students
Demonstrate exceptional attendance and punctuality
Identify problems, seek alternatives, establish priorities, and be involved in decision making
Communicate effectively verbally and in writing
Attend to detail and follow tasks through to completion.
Organize and set priorities
Work effectively under pressure and meet deadlines
Work independently with minimal supervision
Operate a computer and to learn the software programs used by the Nutrition Services Department.
Prepare reports and maintain all records

REPORTING RELATIONSHIP: Director of Nutrition Services or designee

EVALUATION: This position will be evaluated by the by the Director of Nutrition Services or designee based on
performance of duties and responsibilities.


PHYSICAL DEMANDS: The physical demands described here are representative of 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.

While performing the duties of this job, the employee is constantly required to stand/walk, bend neck and back,
use hands for repetitive grasping and fine manipulation. The employee frequently is required to use hands for
pushing/pulling, and is frequently required to squat, kneel, lift/carry, push/pull. The employee is occasionally
required to sit, climb stairs/ladder reach/lift overhead. The employee must constantly lift/carry up to 10 pounds.
The employee must frequently lift/carry up to 20 pounds. The employee must occasionally lift/carry a maximum
of 40 pounds. The employee is required to push/pull a maximum force of 10 pounds. Anything over the weight
limits should be done as a two-person lift or with a mechanical lift.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an
employee encounters while performing the essential functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee regularly works in indoor conditions. The employee may
be exposed to extremes of temperatures in freezer and around cooking appliances, and sharp utensils used
during food preparation. The noise level in the work environment is usually moderate to loud.

Job descriptions are written as a representative list of the ADA essential duties performed by the entire classification. They cannot
include, and are not intended to include, every possible activity and task performed by every specific employee.

Updated to add EEOC statement, 2017.03.20
Transferred to newest format by Human Resources, 2014.01.22
Revised by Human Resources to include district introduction, 2013.09.24
Updated by Human Resources 10/2012
Updated format by Human Resources 08/2011
Revised and approved September 8, 2006
Revised by Human Resources, March 7, 1996
Updated by Personnel, June 8, 1993
Revised and approved May 25, 1984


Application Instructions

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