Manager II - (Pool Posting - Location To Be Determined)

Cherry Creek Schools•CO, CO

1d•Onsite

About The Position

Responsible for oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for knowledge and enforcement of all food safety and sanitation practices as well as program regulations. Responsible for development of kitchen staff and promotes good community relations among various community and school clientele as directed by the supervisor.

Requirements

Criminal background check and fingerprinting required
High School Equivalency (HSE) diploma
One (1) year of professional work experience
Proficient in the English language with the ability read, write, and speak English fluently
Must be ServSafe certified within 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
1-2 years of experience as an Assistant Kitchen Manager, Manager, or Restaurant Manager

Responsibilities

Completes all duties and responsibilities of a Kitchen Manager while participating in all aspects of customer service including preparation, serving, cashiering, and sanitation tasks.
Works with supervisor, chemical company, and staff to ensure all health department sanitation standards are being met. Understands and follows all HACCP mandates to ensure food offerings meet all USDA and health department regulations.
Submits to the central office all food and non-food orders, inventory, maintenance and repair requests, and production sheets as required by USDA program regulations.
Responsible for the supervision and training of approximately up to 4 employees.
Delegates assignments to staff and follows up to ensure all work is completed in a timely manner while ensuring all food safety regulations are being met.
Carries out all tasks and directives given by supervisor or members of the leadership team and participates in all required meetings, trainings, and professional development.
Understands and follow all department revenue handling procedures, protects eligibility information of students, and manages $7,000 to $9,000 in inventory.
Stays current with all district and department communication including voicemail, email, and promotions. Shares all information with kitchen staff in a timely manner. Notifies supervisor of any personnel issues while keeping them confidential.
Perform other duties as assigned or requested.