Kitchen Manager - Elementary (Positions Available for the 2026-2027 School Year)

About the role

The Kitchen Manager is responsible for the overall management of the kitchen, including food preparation and service, supervision of staff, and training. The role also involves developing and promoting good community relations among various community and school clientele.

Responsibilities

• Train and develop kitchen staff.
  • Create and develop new training, revise existing material to enhance employee performance.
  • Deliver safety and HACCP training to all kitchen personnel; monitor safety and HACCP practices.
  • Manage and train up to 4 kitchen assistants.
  • Ensure growth opportunities and cross training for all employees.
• Stay current on all District and Department communications including voicemail, email and newsletters.
  • Share all information with Kitchen staff in a timely manner.
• Oversee the sanitation and cleaning of all kitchen facilities, equipment, and areas.
  • Maintain the security of the unit.
• Follow safe/acceptable food preparation practices.
  • Responsible for health inspections and site reviews of the kitchen.
• Handle employee issues with discretion and confidentiality.
  • Follows district Human Resources policies.
  • Have critical conversations with staff to manage performance.
• Plan, organize, direct, coordinate and delegate responsibilities to food service staff.
  • Must have critical thinking skills to problem solve issues as they arise.
• Receive and respond to parent/staff/student complaints in a timely and professional manner.
  • Let Supervisor know of all issues that arise quickly.
• Perform other related duties as assigned or requested.
  • Maintain food inventory to a Profit and Loss ratio to meet business requirements.
  • Place all orders by deadlines given.
  • Ensure inventory is accurate in the Inventory system at all times.
  • Ensure regulatory compliance, correct serving size, minimal waste, and theft control.
  • Monitor sales lines for customer control; record supervisor site visits.
  • Ensure all staff can recognize a reimbursable meal.
• Annualy complete all USDA Mandatory Professional Standards training hours, as required by position category.
  • Must ensure all Kitchen Staff complete their annual Professional Standards training hours.
• Manage food costs to a Profit and Loss ratio to meet business requirements.
  • Approve and ensure accurate payroll for employees on a monthly basis.
  • Approve employee time off and manage proper staffing at site.
• Work with Manager and Central office to ensure coverage of absences and turnover.
  • Pursue opportunities to create positive relationships with the surrounding community, including other Nutrition Services staff, school staff, students and parents.
• Maintain all kitchen financial records, including deposits and forms, and reports for the Colorado Department of Education (CDE).
  • Maintain meals per labor hour to a Profit and Loss ratio to meet business requirements.
  • Maintain food costs to a Profit and Loss ratio to meet business requirements.
  • Maintain food inventory to a Profit and Loss ratio to meet business requirements.
• Actively pursue upcoming regulatory changes and provide sustainable solutions.
  • Responsible for the breakfast program, if applicable.
• Monitor compliance of all school food service regulatory agencies.
  • Responsible for the breakfast program, if applicable.
• Manage the breakfast program, if applicable.
  • Responsible for the breakfast program, if applicable.

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 75% of the work day.
• Occasional climbing and balancing using step stool.
• Repetitive motions including lifting, keypad entry, typing, chopping, filling and sealing packaging.
• Makes fast repeated movements of fingers, hands and wrists.
• Uses both hands to grasp, grip, move or operate objects or equipment.

Qualifications

• Demonstrated ability to work collaboratively with all stakeholders to support positive outcomes.
• Effective oral and written communication skills.
• Maintains a generally positive attitude.
• Observes all District policies and procedures.
• Strong organizational and time management skills.
• Verbal and written communication skills in English and a demonstrated ability to read and comprehend written/graphic and oral instructions.

Skills

• Leadership skills; ability to plan, organize, direct, coordinate and delegate responsibilities to food service staff.
• Critical thinking skills to problem solve issues as they arise.
• Ability to work collaboratively with all stakeholders to support positive outcomes.
• Effective oral and written communication skills.
• Maintains a generally positive attitude.
• Observes all District policies and procedures.
• Strong organizational and time management skills.
• Verbal and written communication skills in English and a demonstrated ability to read and comprehend written/graphic and oral instructions.

Benefits

• This position is eligible for voluntary 401(k), 403(b) and 457 retirement plans.
• This position is eligible for paid sick and personal time.