Assistant Kitchen Manager - High School

About the Role

Assists the Kitchen Manager in food preparation and all food service operations. Supports supervision and training of kitchen staff, develops community relations, and ensures compliance with franchise standards and district policies.

Responsibilities

• Follow guidelines and directives of outside contracts to ensure compliance with multiple franchises’ standard operating procedures.
• Maintain and document adherence to franchise training requirements on site.
• Work at another kitchen location if essential or unexpected needs arise at a neighboring school.
• Assist the manager in maintaining all kitchen financial records, including deposits, forms, and reports for the Colorado Department of Education.
• Comply with all sanitation and HACCP procedures; assist with site reviews and health inspections.
• Serve as a fully trained backup to the Kitchen Manager, completing all duties in their absence.
• Lead and direct employees when the Kitchen Manager is not present.
• Perform food preparation activities, including cooking, baking, and anticipating needs.
• Guide production and ensure compliance with regulations regarding temperature, appearance, and portion size.
• Calculate and record production quantities and inventory.
• Perform ordering, inventory, receiving, and issuing tasks in conjunction with the Kitchen Manager.
• Follow standard receiving procedures to ensure quality and correct quantities of food; report issues to the Warehouse liaison.
• Lead inventory processes for freezer, cooler, and storeroom, including inputting data into the proper inventory program.
• Assist the manager with delegating assignments, cross-training employees, and fostering staff growth opportunities.
• Operate computers and cash boxes; ensure accurate collection, counting, and recording of monies.
• Stay current with district and department communications (voicemail, email) in the manager’s absence.
• Complete all USDA Mandatory Professional Standards training hours annually.
• Address personnel or performance-related issues under the direction of the Kitchen Manager or Area Manager.
• Ensure safety policies and workers’ compensation procedures are followed.
• Perform other related duties as assigned or requested.

Essential Physical Requirements

• Frequent standing, reaching, lifting (including occasional overhead lifting), bending, kneeling, stooping, squatting, climbing, pushing, twisting, and pulling items weighing 40 lbs or less.
• Standing or walking 95% of the workday.
• Occasional climbing and balancing using a step stool.
• Repetitive motions including lifting, keypad entry, chopping, filling, and sealing packaging.
• Fast repeated movements of fingers, hands, and wrists.
• Use of both hands to grasp, grip, move, or operate objects or equipment.

Requirements

• ServSafe Manager Certification within 6 months of hire.
• High school diploma or equivalent.

Skills

• Demonstrated ability to work collaboratively with all stakeholders to support positive outcomes.
• Effective oral and written communication skills in English.
• Strong organizational and time management skills.
• Ability to read and comprehend written, graphic, and oral instructions.
• Good leadership skills; ability to plan, organize, direct, coordinate, and delegate responsibilities.
• Maintains a generally positive attitude.
• Observes all District policies and procedures.

Pay

Hourly pay range: $18.70 – $28.79 USD (full-time equivalent). Part-time salaries are prorated based on assigned FTE.

Minimum hire rate: $18.70 USD. Maximum hire rate: $23.75 USD.

Schedule

• Position type: Regular, one-year-only: No.
• Scheduled hours per week: 35 (0.88 FTE).
• Approximate scheduled days per year: 172 work days.

Benefits

• Eligible for health, vision, and dental insurance.
• Health Savings Account (HSA) and Flexible Spending Accounts (FSA).
• District-paid and voluntary supplemental life and accidental death and dismemberment insurance.
• Short- and long-term disability, critical illness, and accident voluntary insurance.
• Employee Assistance Program (EAP).
• Voluntary 401(k), 403(b), and 457 retirement plan options.
• Paid sick and personal time.