Job Description

Posting number: 26-27-05505

Department: General Support Services

Division: Nutrition Services / GSS

Job classification: Child Nutritionist Catering Specialist

Posting type: Open

Categories: Food Services, K-12

Tacoma Public Schools

Expected Start Date: September 21, 2026 or sooner

FTE: 0.75

Hours per day: 6.0

Salary: $26.38 - $48.49hr

Benefits: This job has the full range of benefits offered by Tacoma Public Schools

Examples of duties

This position serves as a trainer and mentor for Nutrition Services kitchen staff and provides operational support across District locations. A person in this role is able to perform all roles and processes in a District school kitchen and is able to model and train roles and processes as defined by Nutrition Services leadership. This position is assigned as needed to various District locations, including school kitchens and Nutrition Services offices, and regularly travels between multiple District locations during the workday using a personal vehicle. Mileage reimbursement is provided in accordance with District policies and procedures. Responsible for modeling exceptional teamwork and customer service skills in coordination with Nutrition Services Administrators to support consistent, efficient, and compliant kitchen operations.

ESSENTIAL JOB FUNCTIONS

1. Provides on-site kitchen support and coordinates with Nutrition Services Administration and other District staff to reinforce established procedures, assist with routine kitchen operational issues, and support implementation of best practices.

2. Provides training, mentoring, and positive team leadership to support kitchen staff in operating effectively and in compliance with established regulatory, department, and District guidelines.

3. Reinforces and provides on-site training of kitchen staff on best practices, HACCP safety and sanitation guidelines and procedures, USDA Child Nutrition Programs, state and federal laws and District policies.

4. Provides coaching and training to Nutrition Services staff in operational areas including, but not limited to, ordering, recordkeeping, meal preparation, food handling, correct use and care of equipment, food waste, sanitation, safety, daily production records, invoicing, point-of-sale systems, and other routine kitchen operations.

5. Maintains a thorough understanding of cashiering, the NSLP and SBP meal patterns, and applicable requirements for federal, state, local, and District programs, and supports staff understanding of the same, or other programs that may be implemented at TPS.

6. May provide temporary coverage for skilled Nutrition Services positions, including Cook Manager, Assistant Cook, Satellite Cashier, and Support Specialist, when necessary to address unexpected or immediate operational needs. Such coverage is intended to be short-term and may include training and supporting qualified Nutrition Services staff to assume or resume the responsibilities of the position.

7. Keeps current on computer skills and software programs used by the Nutrition Services group and is able to teach other kitchen staff.

8. Supports consistent implementation of established kitchen procedures and expectations across multiple sites under the direction of Nutrition Services Administration.

9. Provides training, mentoring, and operational support to kitchen staff during staffing transitions and other operational challenges.

10. Performs other duties as assigned.

OTHER JOB DUTIES

1. Performs related duties as assigned and may provide temporary operational assistance at alternate Nutrition Services locations as needed.

2. Maintains and updates knowledge and skills required for success in the position by participating in professional development activities, as needed or as assigned.

3. Regular, reliable, predictable attendance or physical presence is an essential job requirement.

CONDITIONS

May be exposed to infectious diseases; experiences frequent interruptions; required to operate kitchen equipment; may be exposed to general cleaning chemicals; experiences high noise levels; may work in freezer and/or refrigeration units for extended periods of time; may be required to shift tasks and priorities; required to stand and walk for prolonged periods; required to perform repetitive tasks; required to lift and move heavy objects, perform movements and demonstrate stamina and exertions needed to prepare meals and clean up; required to regularly travel between multiple District locations during the workday.

Qualifications

MINIMUM QUALIFICATIONS

Education and Experience

High school graduation or equivalent with three years of successful kitchen experience preferably as a Cook Manager or Assistant Cook with the District; recent satisfactory experience in performing cashier and cook manager duties in the District; or any combination of experience and training which provides the applicant with the knowledge, skills, and ability required to perform the work. Demonstrated leadership and customer service experience.

Knowledge, Skills and Abilities

Knowledge of all positions and their job descriptions within the Nutrition Services Department.

Knowledge of safety and sanitation rules and procedures.

Knowledge of culinary operations including operating kitchen equipment.

Knowledge of basic arithmetic.

Knowledge of program requirements regarding nutrition.

Skill in clear communication with staff, students, and others.

Skill in obtaining, clarifying, and exchanging information.

Ability to effectively train and mentor staff.

Ability to produce high-quality meals and facilitate work within time schedules.

Ability to obtain, clarify, and exchange information both verbally and in writing.

Ability to follow and give instructions and comply with USDA, federal, state, local and District rules and policies.

Ability to score at the 80% level or higher on basic skills test required for the position.

Ability to maintain neat appearance and good personal hygiene.

Ability to lift up to 20 pounds, occasionally lift/move up to 25 pounds and occasionally team lift/move up to 50 pounds in accordance with established guidelines and using proper safety precautions.

Ability to establish and maintain effective working relationships with a variety of people in a multi-cultural, diverse socio-economic setting.

Ability to participate as a member of a team.

Licenses/Special Requirements

Current Tacoma-Pierce County Health Department Food Handler’s Permit.

Fingerprints and successful WSP and FBI background clearance/sexual misconduct clearance.

Valid Washington State driver’s license, current automobile insurance, and access to reliable personal transportation for regular travel between District locations.