Assistant Kitchen Manager - Select Charter

Douglas County School District•Parker, CO

1d•$19 - $29•Onsite

About The Position

The Assistant Kitchen Manager supports the daily preparation and operation of the school lunch program at charter schools with limited equipment. The role assists the Kitchen Manager with food preparation and food service operations, staff supervision and training, and community relations. The employee serves as a trained backup to the Kitchen Manager, leading staff and carrying out the manager’s duties when the manager is absent. The position may require work at another kitchen location to meet essential or unexpected needs. The Assistant Kitchen Manager supports food production, ordering, inventory, receiving, financial recordkeeping, and compliance with district, department, franchise, sanitation, HACCP, safety, and USDA training requirements. The job is a regular position scheduled for 30 hours per week and 172 work days per year. The stated hiring range is $18.70–$23.75 per hour; the full salary range is $18.70–$28.79 per hour, with listed salary amounts based on a 1.0 FTE and part-time pay prorated according to assigned FTE. The work is physically active: standing or walking for 95% of the workday, with frequent reaching, lifting, bending, kneeling, stooping, squatting, climbing, pushing, twisting, and pulling items weighing 40 pounds or less. Occasional overhead lifting and step-stool climbing and balancing are also required, as are repetitive hand and finger movements for tasks such as keypad entry, chopping, filling, and sealing packaging.

Requirements

High school diploma or equivalent.
Obtain ServSafe Manager Certification within six months of hire.
Ability to work collaboratively with stakeholders to support positive outcomes.
Effective oral and written communication skills in English, including the ability to read and comprehend written, graphic, and oral instructions.
Generally positive attitude.
Ability to observe district policies and procedures.
Strong organizational and time-management skills.
Leadership skills and ability to plan, organize, direct, coordinate, and delegate responsibilities to food service staff.
Flexibility in learning new concepts, cooperating with others, adapting to varied assignments and conditions, and using critical thinking to solve problems.
Ability to complete physical work including frequent standing, walking, reaching, lifting, bending, kneeling, stooping, squatting, climbing, pushing, twisting, and pulling items weighing 40 pounds or less; occasional overhead lifting and step-stool climbing and balancing; and repetitive hand and finger movements.

Responsibilities

Stay current with district and department communications, including voicemail and email, when the Kitchen Manager is absent.
Serve as backup to the Kitchen Manager and complete the Kitchen Manager’s duties in their absence; lead and direct employees as needed.
Assist with delegating assignments, following up to ensure work is completed efficiently and on time, and meeting the labor budget.
Assist with cross-training employees and supporting staff growth opportunities.
Work at another kitchen location when essential or unexpected needs require it.
Comply with sanitation and HACCP procedures and assist with site reviews and health inspections.
Ensure safety policies and workers’ compensation procedures are followed.
Follow outside contract and franchise requirements, and maintain documentation of franchise training requirements at the site.
Prepare food, including anticipating production needs, cooking, and baking; guide production and follow requirements for temperature, appearance, and portion size.
Calculate and record production quantities and inventory.
Operate the computer and cash box; ensure money is collected, counted, and recorded accurately.
Assist the manager with kitchen financial records, deposits, forms, and reports required by the Colorado Department of Education.
Lead freezer, cooler, and storeroom inventory processes, including entering information into the appropriate inventory program.
Complete the annual USDA Mandatory Professional Standards training hours required for the position category.
Work with the Kitchen Manager to address personnel or performance issues and conduct critical conversations with employees under the direction of the Kitchen Manager or Area Manager.
Perform ordering, inventory, receiving, and issuing tasks with the Kitchen Manager, including orders and receivings from outside vendors and franchises.
Follow receiving procedures to verify food quality and quantities, and promptly report problems to the Warehouse liaison.
Perform other related duties as assigned or requested.