Kitchen Manager - Select Charter - Elementary

About the Role

Responsible for the overall management of the kitchen in Charter Schools with limited equipment (AACS, ACS, AVA, BFACS, C2E, GVACS, LAECS, DCSMont, PCKCS, PPACS, STEM, WCA). This includes all aspects of food preparation and service, supervision of staff, and training. Develops and promotes good community relations among various community and school clientele.

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

Responsibilities

• Production Management and daily Production Reports to 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.
• Train and develop kitchen staff, including creating and revising training materials 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 and share information with kitchen staff in a timely manner.
• Maintain all kitchen financial records, including deposits and forms, and reports for the Colorado Department of Education (CDE).
• Ensure accurate collection, counting, and recording of all cash collected at the site.
• Monitor compliance with all school food service regulatory agencies; pursue upcoming regulatory changes and provide sustainable solutions.
• Responsible for the breakfast program, if applicable.
• Maintain food costs to meet Profit and Loss ratio requirements.
• Create positive relationships with the surrounding community, including other Nutrition Services staff, school staff, students, and parents.
• Approve and ensure accurate payroll for employees on a monthly basis.
• Approve employee time off and manage proper staffing at the site.
• Work with Manager and Central office to ensure coverage of absences and turnover.
• Complete all USDA Mandatory Professional Standards training hours annually; ensure all kitchen staff complete their annual training.
• Maintain food inventory to meet Profit and Loss ratio requirements; place all orders by deadlines and ensure inventory accuracy.
• Maintain meals per labor hour to meet Profit and Loss ratio requirements.
• Handle employee issues with discretion and confidentiality; follow district Human Resources policies.
• Conduct critical conversations with staff to manage performance.
• Receive and respond to parent/staff/student complaints in a timely and professional manner.
• Oversee sanitation and cleaning of all kitchen facilities, equipment, and areas.
• Maintain the security of the unit and follow safe/acceptable food preparation practices.
• Responsible for health inspections and site reviews of the kitchen.

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.
• Maintains a generally positive attitude.
• Observes all District policies and procedures.
• Strong organizational and time management skills.
• Verbal and written communication skills in English; ability to read and comprehend written/graphic and oral instructions.
• Leadership skills; ability to plan, organize, direct, coordinate, and delegate responsibilities.
• Critical thinking skills to problem-solve issues as they arise.
• Flexibility in learning new concepts, cooperates with others, and adapts to a variety of assignments and conditions.

Pay

Hourly pay range: $21.17 USD - $32.65 USD. All salary amounts are based on a full-time (1.0) FTE. Part-time salaries will be prorated according to the assigned FTE.

Minimum hire rate: $21.17 USD hourly. Maximum hire rate: $26.91 USD hourly.

Schedule

• Regular, full-time position (1.0 FTE).
• 40 scheduled hours per week.
• Approximately 172 work days per year.

Benefits

• Eligible for health, vision, and dental insurance.
• Health savings account (HSA) and flexible spending accounts (FSA).
• District-paid and voluntary additional (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.