Manager IV - Student Nutrition Center

Cherry Creek Schools

6h•Onsite

About The Position

The Kitchen Manager is 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 of 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 to read, write, and speak English fluently
Must be ServSafe certified within 6 months of hire

Nice To Haves

Experience working in the public sector
1-2 years of experience as an Assistant Kitchen Manager, Kitchen Manager, or Restaurant Manager
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

Responsibilities

Completes all duties and responsibilities of the kitchen manager while participating in preparation, serving, cashiering, and sanitation tasks.
Supervision and training of 8 to 10 employees.
Oversees delegation of assignments and follow up to ensure all work is completed timely and efficiently to meet labor budget.
Ensures all staff is trained as directed.
Works with supervisor, SFS, and staff to ensure all health department sanitation standards are met. Understands and follows all HACCP mandates.
Submits to the central office all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance, and equipment requests correctly and timely.
Carries out all tasks and directives given by supervisor or members of the leadership team and participates in all required meetings, trainings, and development.
Understands and follows all department revenue handling procedures and management of inventory valuing from $ 25000 to $30000.
Stays current with all district and department communication including voicemail and email. Attends manager meetings as directed. Shares all information with kitchen staff in a timely manner. Notifies supervisor of any personal issues and keeps these issues confidential.
Coordinates promotions to increase meal participation.
Perform other duties as assigned or requested.