Kitchen Manager

Kitchen Manager

Under the direction of Food Services Director, the Kitchen Manager is responsible to ensure efficient and safe operation of the lunchroom in a particular school. Receives direct supervision from the Food Services Director. May receive direction from the building principal.

Primary duties include following menus, supervising and participating in the preparation, cooking and service of food for students and adults, ensuring account operation of the Point of Sale accounting system, utilizing cost control procedures, supervising the food service staff, making daily deposits, forecasting quantities to prepare and order food, arranging for deliveries, taking monthly inventories, checking food quality, completing daily production worksheets, coordinating food service needs, attending district meetings, monitoring compliance with Health Department Standards and Standard Operating Procedures, and performing other duties as assigned.

Qualifications include knowledge of basic computer skills, state and federal laws and programs pertaining to school lunchrooms, kitchen and equipment safety procedures, sanitary guidelines and safe food handling practices, HACCP policy and guidelines, delivery and inventory procedures, principles of supervision, training and performance evaluation, district policies and guidelines, work comp guidelines, basic math skills, ability to apply weights, measures and counts in recipes, operate POS and reconcile lunches, organize and carry out lunchroom procedures, oversee, direct and review the work lunchroom staff, prepare daily and monthly reports, accurately count, record and balance assigned transactions, maintain orderly and clean work area, prepare and serve food in an attractive manner, adhere to sanitary standards, interpret and apply District policies and procedures, work independently in the absence of supervision, communicate clearly and concisely, both orally and in writing, establish and maintain effective working relationships with those contacted in the course of work, complete repetitive tasks, adhere to food service dress code standards.

Experience and training guidelines include high school diploma or equivalent and two years experience in the food service industry, lead worker or supervisory experience preferred, must pass a criminal background check.

Working conditions include frequent standing, walking, bending, stooping, reaching and pulling, operating electrical utensils and appliances, operating gas or electric stove and oven, working with escaping steam, water pressure, high temperatures, hot grease, slippery floors, moving machines and sharp objects, lifting up to 20 pounds without assistance and up to 50 pounds with assistance.

Hourly rate: $24.81 - $31.29 depending on experience. Work schedule: M - F / 8 hours per day. Days worked: 176 days/year (with paid personal time, and paid time off for holidays and district non-work days such as during winter break and spring breaks). Benefits: The Roaring Fork School District offers full district paid employee health benefits as well as voluntary vision, dental, and dependent coverage. Other benefits include: paid personal time, paid parental leave for mothers and fathers, a robust retirement plan under Colorado PERA with a district contribution of over 20% of an employee's wages each month, Employee Assistance program and access to discounted ski passes and other community benefits.

Roaring Fork School District