Nutrition Services Culinary Relief Manager (Assistant Manager)

Nutrition Services Culinary Relief Manager (Assistant Manager)

Operating under the direction of the Nutrition Services Culinary Manager, this position prepares and serves nutritious, scratch-cooked meals that support student health and learning. This position ensures compliance with USDA, state, and District nutrition standards, maintains strict food safety and sanitation procedures, and provides excellent customer service to students and staff. The role is cross-trained across all kitchen operations and serves as a trained backup for the Culinary Manager, assuming full operational and supervisory responsibilities when assigned.

Essential Responsibilities

• Scratch Meal Production
• Meal Service and Customer Experience
• Food Safety and Compliance
• Sanitation and Cleaning
• Financial Accountability and Point-Of-Sale (POS) Operations
• Inventory and Ordering
• Cross-Training and Culinary Manager Support

Education and Experience

High school diploma or equivalent required. One year prior food service experience required. Prior culinary and/or school nutrition services experience preferred. Operating knowledge of point-of-sale and kitchen database management softwares within 180 days of hire.

Licenses, Registrations or Certifications

Criminal background check required for hire. Valid Colorado driver's license or valid Colorado identification required. Must be able to lift 50 pounds. Lift test required at time of hire. Current Mesa County Food Handlers Card required. Serve Safe or State Food Safety Certified Food Protection Manager Certifications required within 90 days of hire.

Knowledge, Skills and Abilities

Oral bi-lingual skills English/Spanish are desirable. Basic professional written communication skills in English. Ability to communicate, coach, teach, and develop using the 3 C's continuum to all types of learners. Ability and passion for culinary training in order to develop and grow their role with the District. Ability and desire to conduct as needed culinary training in the school kitchens. Ability to work independently as needed with minimal direction and/or supervision. Ability to manage multiple priorities and frequent interruptions in a timely manner. Ability to be adaptable and flexible with collaborative critical thinking and problem-solving capabilities. Clear and effective written and verbal communication skills. Strong customer service skills, with the ability to provide support in a professional and approachable manner. Commitment to handling sensitive and confidential information with the highest ethical standards. Strong interpersonal skills to collaborate with staff and various stakeholders. Ability to follow applicable federal, state, local laws and Board of Education policies, in addition to building and department procedures. Ability to recognize the importance of safety in the workplace, follow safety rules, practice safe work habits, utilize appropriate safety equipment and report unsafe conditions to the appropriate administrator. Ability to follow and comply with the current Colorado Department of Education and District policies and guidelines regarding food preparation, delivery, and storage. Operating knowledge of and experience with institutional food service equipment; ovens, warmers, mixers, steamers, kettles, meat slicers, food processors, sectionizers, and immersion blenders etc.; Operating knowledge of and experience with personal computers and peripherals; Operating knowledge of and experience with office software such as word processing and spreadsheets; Operating knowledge of and experience with typical office equipment, such as telephones, copier, fax machine, E-mail, etc.