FLSA:

Non-Exempt

COMPENSATION SCHEDULE:

Link to https://www.cherrycreekschools.org/Page/2906

Educational Support Personnel Compensation

PAY GRADE:

Range 5

BENEFITS:

Our employee benefits package includes medical insurance, dental insurance, vision insurance, health savings accounts, flexible spending accounts, life insurance, accidental death and dismemberment, long term disability, critical illness insurance, and accident insurance. Visit our website for full details.

SUPERVISOR:

SUMMARY:

The Kitchen Manager is responsible for oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for development of kitchen staff and promotes good community relations among various community and school clientele as directed by the supervisor.

DUTIES AND RESPONSIBILITIES:

1. Completes all duties and responsibilities of the kitchen manager while participating in preparation, serving, cashiering, and sanitation tasks.
2. Supervision and training of 2 to 4 employees.
3. Management of inventory valuing from $7000 to $9000.
4. Understands and follows all department revenue handling procedures.
5. Oversees delegation of assignments and follow up to ensure all work is completed timely and efficiently to meet labor budget.
6. Submits to the central office all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance, and equipment requests correctly and timely.
7. Works with supervisor, SFS, and staff to ensure all health department sanitation standards are met.
8. Understands and ensures safety policies are followed and worker's compensation procedures are followed.
9. Understands and follows all HACCP mandates.
10. Coordinates promotions to increase meal participation.
11. Notifies supervisor of any personal issues and keeps these issues confidential.
12. Stays current with all district and department communication including voicemail and email. Attends manager meetings as directed. Shares all information with kitchen staff in a timely manner.
13. Ensures all staff is trained as directed.
14. Participates in all required meetings, trainings, and development.
15. Carries out all tasks and directives given by supervisor or members of the leadership team.
16. Other tasks as assigned.

MINIMUM QUALIFICATIONS:

1. Demonstrates good written and verbal communication skills.
2. Computer experience with Outlook, Work, and Excel preferred.
3. Applicants must preferably be proficient in the English language with the ability to read, write, and speak English fluently.

PREFERRED QUALIFICATIONS:

High School or GED Certificate. 1-2 years of food management experience.

PHYSICAL AND MENTAL DEMANDS/WORK ENVIRONMENT:

Lifting up to 45 pounds
Requires repetitive bending, reaching, pulling
Moderate physical effort (must be able to lift up to 45 pounds)
Prolonged standing/walking
Eye/hand coordination for register and computer operation
Visual concentration on equipment
Noisy environment
Temperature variations

Ability to exert moderate physical effort (must be able to lift up to 45 pounds). Ability to perform repetitive bending, reaching, and pulling. Ability to perform prolonged standing/walking. Possesses eye/hand coordination for register and computer operations. Ability to work in a noisy environment. Ability to withstand temperature variations.