Kitchen Manager - Elementary

Douglas County School District•Highlands Ranch, CO

1d•Onsite

About The Position

Responsible for the overall management of the kitchen, including all aspects of food preparation and service, supervision of staff, and training. Develops and promotes good community relations among various community and school clientele. A career in Colorado's Douglas County School District is a chance to be part of something incredibly important and fulfilling. Spanning over 850 square miles, Douglas County School District offers a variety of communities ranging from small rural farm towns to large and fast-growing suburban neighborhoods. At the heart of it all is a love and dedication to family and a unity of purpose around ensuring that each and every one of our community’s 61,000+ students receives the education needed to have the brightest future possible. DCSD’s Board of Education adopted the following goals for our school district: Academic Excellence, Outstanding Educators and Staff, Safe, Positive Climate and Culture, Collaborative Relations with Parents and Community, and Financial Well-Being. In Douglas County, working in education is more than a job - it’s a calling. Every day our dedicated team of educators guides our community’s future leaders by encouraging them to ask questions, explore new ideas, and solve problems. Our school leaders and staff put students first in everything they do and work hard to ensure that our educators have the tools they need to provide every student the best education possible. We understand that no two students are the same, each has a unique learning style and needs. We support all students, whether their goal is to go on to a four-year college, join the military, or directly enter the workforce. From our school principals and licensed teachers to our nutrition services staff and bus drivers, all DCSD employees touch the lives of students and every employee contributes to their success.

Requirements

ServSafe Manager Certification within 6 months of hire
High School or Equivalent education
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
Must have leadership skills; ability to plan, organize, direct, coordinate and delegate responsibilities to food service staff
Must have critical thinking skills to problem solve issues as they arise
Must annually 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
Must have a focus on customer service
Must be pleasant, cooperative and able to work with a wide variety of people
Flexibility in learning new concepts, cooperates with others, and adapts to a variety of assignments and conditions

Responsibilities

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.
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.
Responsible for 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.
Handles employee issues with discretion and confidentiality.
Follows district Human Resources policies.
Have critical conversations with staff to manage performance.
Must have leadership skills; ability to 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.
Must annually 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.
Maintain meals per labor hour 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.
Works 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).
Ensures accurate collection, counting and recording of all cash collected at the site.
Monitor compliance of all school food service regulatory agencies.
Actively pursue upcoming regulatory changes and provide sustainable solutions.
Responsible for the breakfast program, if applicable.
Maintain food costs to a Profit and Loss ratio to meet business requirements.
Train and develop kitchen staff.
Creates and develops new training, revises 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.
Stays current on all District and Department communications including voicemail, email and newsletters.
Shares all information with Kitchen staff in a timely manner.

Benefits

health
vision
dental
health savings account (HSA)
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 time
paid personal time