Manager I - Revere Parkway Warehouse

Cherry Creek

About The Position

The Kitchen Manager I oversees kitchen operations to ensure students are served nutritious and attractive meals in a clean and caring atmosphere. The role is responsible for knowledge and enforcement of food safety and sanitation practices and program regulations, development of kitchen staff, and promoting positive community relations among school and community clientele as directed by the supervisor. The position participates in food preparation, serving, cashiering, and sanitation; works with the supervisor, chemical company, and staff to meet health department sanitation standards and HACCP, USDA, and health department requirements; and submits orders, inventory, maintenance and repair requests, and production sheets to the central office. The manager supervises and trains approximately two employees, delegates and follows up on work, handles revenue procedures and student eligibility information, and manages $5,000 to $7,000 in inventory. The role also communicates district and department updates to kitchen staff, reports personnel issues confidentially, and carries out other assigned duties.

Requirements

Criminal background check and fingerprinting required.
High School Equivalency (HSE) diploma.
One year of professional work experience.
Proficiency in English, including the ability to read, write, and speak fluently.
Must obtain ServSafe certification within the first year of hire.

Nice To Haves

Experience working in the public sector, specifically public education.
Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds.
Racially conscious and culturally competent, with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement.
One to two years of experience as an Assistant Kitchen Manager, Manager, or Restaurant Manager.

Responsibilities

Perform Kitchen Manager duties and participate in customer service, including food preparation, serving, cashiering, and sanitation.
Work with the supervisor, chemical company, and staff to meet health department sanitation standards and follow HACCP mandates and USDA and health department regulations.
Submit food and non-food orders, inventory, maintenance and repair requests, and production sheets to the central office as required by USDA program regulations.
Supervise and train approximately two employees.
Delegate assignments and follow up to ensure work is completed on time and food safety regulations are met.
Carry out supervisor and leadership team directives and participate in required meetings, trainings, and professional development.
Follow department revenue handling procedures, protect student eligibility information, and manage $5,000 to $7,000 in inventory.
Stay current with district and department communications and share information with kitchen staff in a timely manner.
Notify the supervisor of personnel issues while maintaining confidentiality.
Perform other duties as assigned or requested.