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REMINDER: Current DCSD employees must apply through their district log-on, this application is for external candidates only!

    

Job Posting Title:

Kitchen Manager - Select Charter - Elementary (Positions Available for the 2026-2027 School Year)

    

Job Description:

Responsible for the overall management of the kitchen, including all aspects of food preparation and service, supervision of staff, and training in Charter Schools with limited equipment (AACS, ACS, AVA, BFACS, C2E, GVACS, LAECS, DCSMont, PCKCS, PPACS, STEM, WCA). Develops and promotes good community relations among various community and school clientele.

ESSENTIAL PHYSICAL REQUIREMENTS:

- Frequent standing, reaching, lifting (including occasional overhead lifting), bending, kneeling, stooping, squatting, climbing, pushing, twisting, and pulling items weighing 40 lbs or less. Standing or walking 75% of the work day
- Occasional climbing and balancing using step stool
- Repetitive motions including lifting, keypad entry, typing, chopping, filling and sealing packaging. Make fast repeated movements of fingers, hands and wrists..
- Use both hands to grasp, grip, move or operate objects or equipment

    

Position Specific Information (if Applicable):

    

Responsibilities:

--- Pursue opportunities to create positive relationships with the surrounding community, including other Nutrition Services staff, school staff, students and parents. Must have a focus on customer service. Must be pleasant, cooperative and able to work with a wide variety of people. Flexibility in learning new concepts, cooperates with others, and adapts to a variety of assignments and conditions.

--- Maintain food costs to a Profit and Loss ratio to meet business requirements.

--- Maintain all kitchen financial records, including deposits and forms, and reports for the Colorado Department of Education (CDE).  Ensures accurate collection, counting and recording of all cash collected at the site. Monitor compliance of all school food service regulatory agencies.  Actively pursue upcoming regulatory changes and provide sustainable solutions.  Responsible for the breakfast program, if applicable.

--- Stays current on all District and Department communications including voicemail, email and newsletters. Shares all information with Kitchen staff in a timely manner.

--- Train and develop kitchen staff. Creates and develops new training, revises existing material to enhance employee performance.  Deliver safety and HACCP training to all kitchen personnel; monitor safety and HACCP practices. Manage and train up to 4 kitchen assistants. Ensure growth opportunities and cross training for all employees.

--- Perform other related duties as assigned or requested.
 

--- Responsible for Production Management and daily Production Reports to ensure regulatory compliance, correct serving size, minimal waste, and theft control.  Monitor sales lines for customer control; record supervisor site visits. Ensure all staff can recognize a reimbursable meal.

--- Oversee the sanitation and cleaning of all kitchen facilities, equipment, and areas.  Maintain the security of the unit.  Follow safe/acceptable food preparation practices. Responsible for health inspections and site reviews of the kitchen.

--- Handles employee issues with discretion and confidentiality. Follows district Human Resources policies. Have critical conversations with staff to manage performance.  Must have leadership skills; ability to plan, organize, direct, coordinate and delegate responsibilities to food service staff. Must have critical thinking skills to problem solve issues as they arise. Receive and respond to parent/staff/student complaints in a timely and professional manner. Let Supervisor know of all issues that arise quickly.

--- Maintain meals per labor hour to a Profit and Loss ratio to meet business requirements.

--- Maintain food inventory to a Profit and Loss ratio to meet business requirements. Place all orders by deadlines given. Ensure inventory is accurate in the Inventory system at all times.

--- Must annually complete all USDA Mandatory Professional Standards training hours, as required by position category. Must ensure all Kitchen Staff complete their annual Professional Standards training hours.

--- Approve and ensure accurate payroll for employees on a monthly basis. Approve employee time off and manage proper staffing at site.  Works with Manager and Central office to ensure coverage of absences and turnover.

    

Certifications:

ServSafe Manager Certification within 6 months of hire - ServSafe

    

Education:

High School or Equivalent

    

Skills:

Demonstrated ability to work collaboratively with all stakeholders to support positive outcomes, Effective oral and written communication skills, Maintains a generally positive attitude, Observes all District policies and procedures, Strong organizational and time management skills, Verbal and written communication skills in English and a demonstrated ability to read and comprehend written/graphic and oral instructions

Position Type:

Regular

    

Primary Location:

West Building E - Nutrition Services and Security

    

One Year Only (Yes or No):

No

 

Scheduled Hours Per Week:

40

 

FTE:

1.00

    

Approx Scheduled Days Per Year:

• (260 days indicates a year-round position.  Time off [or Off-Track Days] are then granted based on the position.  Any exceptions to the normal off-track time will be noted in the Additional Position Details section above, as scheduled work days.)

   

Minimum Hire Rate:

$21.17 USD Hourly

   

Maximum Hire Rate:

$26.91 USD Hourly

   

Full Salary Range:

$21.17 USD - $32.65 USD Hourly

• All salary amounts listed above are based on a full-time (1.0) FTE. If applicable, part-time salaries will be prorated according to the assigned FTE.

   

Benefits:

This position is eligible for voluntary 401(k), 403(b) and 457 retirement plans.

Time Off Plans:

This position is eligible for paid sick and personal time.

This position will be open until filled, but will not be open past:

June 30, 2027