Culinary Manager

Nutrition Services Culinary ManagerOperating under the direction of the Nutrition Services District Manager, this position is responsible for leading the daily operations of a school kitchen to ensure the safe preparation and service of scratch-cooked meals that meet USDA, state, and District nutrition standards. This role oversees kitchen staff, manages inventory and financial accountability, ensures compliance with sanitation and safety regulations, and promotes a culture of professional growth. This position plays a critical role in supporting student health and academic success by providing nutritious, appealing meals in a positive dining environment.Job Responsibility DescriptionKitchen Operations and Meal Production Oversee daily kitchen operations using task checklists and rotation schedules.Direct and participate in scratch meal production and service, ensuring accurate use of district-approved recipes, production records, and scratch guidelines.Ensure meals are served according to planned menus and comply with USDA Offer Verses Serve standards, Counting and Claiming procedures, meal pattern requirements, and District standard operating procedures and policies.Maintain organized accurate production records and monitor Nutrition Services operational updates.Sanitation and Safety Oversight Supervise and perform daily cleaning tasks, including dishwashing, sanitizing food-contact surfaces, and clearing non-food areas (e.g., floors, shelving, walls, windows, kitchen restrooms) in accordance with Health Department and District standard operating procedures.Properly maintain kitchen equipment; empty trash/recycling, sweep, and mop floors.Ensure compliance with sanitation, HACCP, and food safety regulations at the District, city, county, state and federal levels.Inventory and Financial Management Prepare weekly food orders and maintain inventory rotation using First-In, First-Out (FIFO) practices.Monitor and control food costs and food waste within budgeted parameters, investigating and resolving variances.Ensure proper labeling, dating and safe storage of food items.Compile, reconcile, and verify daily bank deposits for accuracy; complete end-of-day reports and submit documentation as required.Review financial reports, inventories, and production records for accuracy.Staff Leadership and Training Conduct daily staff meetings to review assignments using the scratch planning sheet.Assign, adjust, and monitor staff duties to ensure food quality, safety, and customer service standards.Train and supervise kitchen staff in the use of point-of-sale (POS) systems, timekeeping software and other Nutrition Services information systems.Orient and train new staff in accordance with District policies and procedures.Promote a culture of continual learning, using Situation Leadership principles and the Comprehensive Staff Development Checklist to support staff growth.Provide performance feedback, assist with hiring, and complete performance evaluations for kitchen staff.Qualifications: Acceptable demonstration of acceptable education and/or experience will be at the sole discretion of the District. High school diploma or equivalent required Two years 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 60 days of hire. Position requires conversational English skills 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: Exceptional oral communication skills in English Ability to learn and use Spanish oral communication skills 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 lead, communicate, interact and work effectively and cooperatively with people from diverse ethnic and educational backgrounds 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.