Culinary Manager

Job Title Nutrition Services Culinary Manager Pay Program Support Staff Non-Exempt Pay Range Range 11: $22.25 - $24.76 Work Year 9 months (172 Days / 8 Hours) Reports to / Direct Reports Nutrition Services District Manager Supervisory responsibilities over Nutrition Services Associates, Nutrition Service Relief Manager Job Overview Operating 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. The role oversees kitchen staff, manages inventory and financial accountability, ensures compliance with sanitation and safety regulations, and promotes a culture of professional growth, supporting student health and academic success by providing nutritious, appealing meals in a positive dining environment. Essential Responsibilities Kitchen 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 SOPs 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 SOPs. 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 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; 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 POS systems, time‑keeping 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. Other Duties Additional tasks, duties, and responsibilities may be assigned as needed / requested. Education and Experience 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 software expected within 60 days of hire. Conversational English skills required. Licenses, Registrations or Certifications Criminal background check required for hire. Must be able to lift 50 pounds; lift test required at time of hire. 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 to develop and grow within the District. Ability to conduct culinary training as needed in school kitchens. Ability to work independently with minimal direction and/or supervision. Ability to manage multiple priorities and frequent interruptions in a timely manner. Ability to adapt and apply collaborative critical thinking and problem‑solving capabilities. Clear and effective written and verbal communication skills. Strong customer service skills, with the ability to provide professional and approachable support. Commitment to handling sensitive and confidential information ethically. Strong interpersonal skills for collaboration with diverse stakeholders. Ability to lead and work effectively with people from diverse backgrounds. Ability to follow applicable federal, state, local laws and Board of Education policies. Commitment to safety, adherence to safety rules, use of safe work habits and equipment, and reporting unsafe conditions. Compliance with Colorado Department of Education and District policies on food preparation, delivery and storage. Knowledge of institutional food service equipment (ovens, warmers, mixers, steamers, kettles, meat slicers, food processors, sectionizers, immersion blenders, etc.). Proficiency with personal computers and peripherals. Proficiency with office software (word processing, spreadsheets). Proficiency with office equipment (telephones, copier, fax, e‑mail). #J-18808-Ljbffr