Manager III (Pool Posting, Location To Be Determined)

Cherry Creek Schools•Centennial, CO

10d

About The Position

Responsible for overseeing kitchen operations to ensure students are served nutritious and attractive meals in a clean and caring atmosphere. Ensures knowledge and enforcement of food safety and sanitation practices and program regulations, develops kitchen staff, and promotes good community relations among community and school clientele as directed by the supervisor. The position participates in customer service, food preparation, serving, cashiering, and sanitation, and may drive and deliver to satellite locations as needed. The work location is subject to change to meet organizational requirements. The Kitchen Manager III supervises and trains up to approximately eight employees, including Assistant Kitchen Managers and Food Service Workers. The role includes assigning and following up on work, supporting compliance with health department, HACCP, USDA, and program requirements, submitting orders and required records, and managing inventory and revenue-handling procedures.

Requirements

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

Nice To Haves

Experience working in the public sector, especially 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

Oversee kitchen operations to provide students with nutritious and attractive meals in a clean and caring atmosphere.
Perform Kitchen Manager duties, including customer service, food preparation, serving, cashiering, and sanitation tasks.
Work with the supervisor, chemical company, and staff to meet health department sanitation standards; follow HACCP requirements and ensure food offerings comply with 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 up to approximately eight employees.
Delegate assignments and follow up to ensure work is completed in a timely manner and food safety regulations are followed.
Carry out supervisor and leadership-team directives and participate in required meetings, training, and professional development.
Drive and deliver to satellite locations as needed.
Follow department revenue-handling procedures, protect student eligibility information, and manage $15,000 to $25,000 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 assigned or requested duties.