Assistant Kitchen Manager - High School

Douglas County School District; Parker (CO); On-site; USD 26,000 - 33,000; Part time

Benefits offered by this job

Health insurance

Vision insurance

Dental insurance

HSA

FSA

Life insurance

Disability insurance

EAP

401(k) / 403(b) / 457 options

Job summary

Douglas County School District in Parker, CO, seeks an Assistant Kitchen Manager at Chaparral High School to support food preparation, supervise kitchen staff, and ensure compliance with sanitation standards. This 35-hour workweek (0.88 FTE) includes duties across inventory, ordering, training, and coordination with the Kitchen Manager; ServSafe certification within 6 months is preferred.

The role requires flexibility to cover multiple sites and a strong commitment to safe food handling and

Qualifications

• Experience collaborating with stakeholders to support positive outcomes.
• Strong oral and written communication skills.
• Maintains a positive attitude.
• Follows District policies and procedures.
• Strong organizational and time management skills.
• Excellent verbal and written English communication; ability to read and comprehend written/graphic and oral instructions.

Responsibilities

• Follow guidelines and directives of outside contracts to ensure compliance with multiple franchises’ standard operating procedure. Maintain and document adherence to franchise training requirements on site.
• Ability to work at another kitchen location if essential or unexpected needs dictate a priority at a neighboring school.
• Assist the manager in maintaining all kitchen financial records, including deposits, forms and reports needed for the Colorado Department of Education.
• Comply with all sanitation and HACCP procedures. Assist with site reviews and Health Inspections.
• Fully trained and serves as backup to the manager and completes all duties and responsibilities of the kitchen manager in their absence. Lead and direct employees in the absence of the Kitchen Manager.
• Perform all food preparation activities, including anticipating needs, cooking, baking. Guide the production and understand the regulations of preparing and serving in matters of temperature, appearance and portion size. Ability to calculate and record production quantities and inventory.
• Perform other related duties as assigned or requested.
• Work with kitchen manager to address any personnel or performance related issues. Have critical conversations with employees under direction of Kitchen Manager or Area Manager.
• Understand and ensure safety policies are followed and workers’ compensation procedures are followed.
• Perform all ordering, inventory, receiving and issuing tasks in conjunction with kitchen manager. This includes orders and receivings from outside vendors and franchises. Follows standard receiving procedures to assure quality and correct quantities of food received. Reports problem immediately to the Warehouse liaison.
• Lead inventory processes regarding freezer, cooler and storeroom, including inputting information into proper inventory program.
• Assists manager with delegation of assignments and follow up to ensure all work is completed timely and efficiently to meet labor budget. Assists manager with cross training employees and assisting with growth opportunities with staff. Must have good leadership skills; ability to plan, organize, direct, coordinate and delegate responsibilities to food service staff.
• Operate computer and cash box. Ensure monies are collected, counted and recorded accurately.
• In the absence of the manager, stays current with all district and department communications including voicemail and email.
• Must annually complete all USDA Mandatory Professional Standards training hours, as required by position category.

Skills

Collaborate with stakeholders

Oral and written communication

Positive attitude

Policy adherence

Organizational skills

English communication

Education

High School or Equivalent

Job description

Job Posting Title

Assistant Kitchen Manager - High School

Job Description

Assistants the Kitchen Manager in the preparation of food as well as all food service operations. Assists in the supervision and training of kitchen staff, as directed by manager. Develops and promotes good community relations among various community members 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 95% of the work day
• Occasional climbing and balancing using step stool
• Repetitive motions including lifting, keypad entry, 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

Responsibilities

Position Specific Information (if Applicable):

Follow guidelines and directives of outside contracts to ensure compliance with multiple franchises’ standard operating procedure. Maintain and document adherence to franchise training requirements on site.

Ability to work at another kitchen location if essential or unexpected needs dictate a priority at a neighboring school.

Assist the manager in maintaining all kitchen financial records, including deposits, forms and reports needed for the Colorado Department of Education.

Comply with all sanitation and HACCP procedures. Assist with site reviews and Health Inspections.

Fully trained and serves as backup to the manager and completes all duties and responsibilities of the kitchen manager in their absence. Lead and direct employees in the absence of the Kitchen Manager. Flexibility in learning new concepts, cooperates with others, and adapts to a variety of assignments and conditions. Ability to use critical thinking to solve problems as they arise.

Perform all food preparation activities, including anticipating needs, cooking, baking. Guide the production and understand the regulations of preparing and serving in matters of temperature, appearance and portion size. Ability to calculate and record production quantities and inventory. Guide the production and understand the regulations of preparing and serving in matters of temperature, appearance and portion size.

Perform other related duties as assigned or requested.

Work with kitchen manager to address any personnel or performance related issues. Have critical conversations with employees under direction of Kitchen Manager or Area Manager.

Understand and ensure safety policies are followed and workers’ compensation procedures are followed.

Perform all ordering, inventory, receiving and issuing tasks in conjunction with kitchen manager. This includes orders and receivings from outside vendors and franchises. Follows standard receiving procedures to assure quality and correct quantities of food received. Reports problem immediately to the Warehouse liaison.

Lead inventory processes regarding freezer, cooler and storeroom, including inputting information into proper inventory program.

Assists manager with delegation of assignments and follow up to ensure all work is completed timely and efficiently to meet labor budget. Assists manager with cross training employees and assisting with growth opportunities with staff. Must have good leadership skills; ability to plan, organize, direct, coordinate and delegate responsibilities to food service staff.

Operate computer and cash box. Ensure monies are collected, counted and recorded accurately.

In the absence of the manager, stays current with all district and department communications including voicemail and email.

Must annually complete all USDA Mandatory Professional Standards training hours, as required by position category.

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

Chaparral High School

One Year Only (Yes Or No)

No

Scheduled Hours Per Week

35

Fte

0.88

Approx Scheduled Days Per Year

172 Work Days

• (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

$18.70 USD Hourly

Maximum Hire Rate

$23.75 USD Hourly

Full Salary Range

$18.70 USD - $28.79 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 health, vision, dental, health savings account (HSA), flexible spending accounts (FSA), District paid and voluntary additional (supplemental) life and accidental death and dismemberment insurance, short and long-term disability, critical illness and accident voluntary insurance, employee assistance program (EAP), voluntary 401(k), 403(b) and 457 retirement plan options.

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: November 20, 2026