Manager I - Revere Parkway Warehouse

Cherry Creek School District; United States; Presencial; USD 52.000 - 62.000; Jornada completa

Descripción de la vacante

Cherry Creek School District seeks a Kitchen Manager I to oversee daily kitchen operations, ensuring nutritious meals in a clean, caring environment. The role enforces food safety and sanitation practices and interprets program regulations to kitchen staff and students.

The position includes supervising two staff, coordinating orders and inventory, and maintaining compliance with USDA and health department standards.

Formación

• Criminal background check and fingerprinting required.
• One year of professional work experience.
• Proficient in English with ability read, write, and speak fluently.
• Must be ServSafe certified within first year of hire.

Responsabilidades

• Oversee kitchen operations to ensure nutritious meals in a clean, caring atmosphere.
• Ensure compliance with all food safety, sanitation practices (HACCP) and USDA/health regulations.
• Supervise and train approximately 2 employees.
• Submit and track food/non-food orders, inventory, and production sheets as required.
• Manage revenue handling procedures and protect student information.

Conocimientos

English proficiency

ServSafe certified

Educación

High School Equivalency (HSE) diploma

Descripción del empleo

Job Title: Kitchen Manager I

FLSA Exemption Status: Non-Exempt

Classification Group: Food and Nutrition Services

Supervising Position: Director or designee

Pay Plan: Educational Support Personnel

Pay Range: Range 07

Last Updated: 08/2026

Pay Information: Pay Information

Benefits Information: Benefits Information

Job Summary

Responsible for oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for knowledge and enforcement of all food safety and sanitation practices as well as program regulations. Responsible for development of kitchen staff and promotes good community relations among various community and school clientele as directed by the supervisor.

Essential Duties and Responsibilities

The subsequent duties outline the fundamental operations of the position and exemplify the nature of the tasks carried out. They do not encompass a comprehensive inventory of the obligations and responsibilities fulfilled in this role. The approximation of frequencies and time allocation percentages are flexible and subject to the requirements of the organization.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 1. Completes all duties and responsibilities of the Kitchen Manager while participating in all aspects of customer service including preparation, serving, cashiering, and sanitation tasks. - Daily, 50%
• 2. Works with supervisor, chemical company, and staff to ensure all health department sanitation standards are being met. Understands and follows all HACCP mandates to ensure food offerings meet all USDA and health department regulations. - Daily, 10%
• 3. Submits to the central office all food and non-food orders, inventory, maintenance and repair requests, and production sheets as required by USDA program regulations. - Daily, 10%
• 4. Responsible for the supervision and training of approximately 2 employees. - Daily, 5%
• 5. Delegates assignments to staff and follows up to ensure all work is completed in a timely manner while ensuring all food safety regulations are being met. - Daily, 5%
• 6. Carries out all tasks and directives given by supervisor or members of the leadership team and participates in all required meetings, trainings, and professional development. - Daily, 5%
• 7. Understands and follows all department revenue handling procedures, protects eligibility information of students, and manages $5,000 to $7,000 in inventory. - Daily, 5%
• 8. Stays current with all district and department communication including voicemail, email, and promotions. Shares all information with kitchen staff in a timely manner. Notifies supervisor of any personnel issues while keeping them confidential. - Daily, 5%
• 9. Perform other duties as assigned or requested. - Daily, 5%
• TOTAL 100%

Reporting Relationships

This job has supervisor responsibilities including, but not limited to, interviewing, hiring, directing work, assigning work, supervising work, training, evaluating, disciplining, and terminating. Direct reports:

• Assistant Kitchen Manager
• Food Service Worker

Minimum Qualifications

The minimum prerequisites of formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other criteria that a candidate must fulfill to be considered for a position. It is essential that certifications, licenses, endorsements, designations, and trainings are fulfilled, valid, and not expired.

• Criminal background check and fingerprinting required
• High School Equivalency (HSE) diploma
• One (1) year of professional work experience
• Proficient in the English language with the ability read, write, and speak English fluently
• Must be ServSafe certified within first year of hire

Physical Requirements and Working Conditions

The physical demands, mental functions, cognitive capacities, and work environment factors required to perform a position’s essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work location is subject to change to meet the requirements of the organization
• Medium work strength level (lifting or carrying 50 pounds)
• Primarily works indoors
• Typically a loud noise level
• Work with, handle, prepare, serve and cleanup of a variety of proteins including beef, chicken, fish, pork and plant-based options
• Requires repetitive bending, reaching, and pulling
• Prolonged standing/walking
• Eye-hand coordination for register and computer operation
• Visual concentration on equipment
• Temperature variations

Desired Qualifications

Formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other qualifications relevant to the position that are strongly preferred but not mandatory for a candidate to be considered.

• Experience working in the public sector, specifically public education
• Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds
• Racially conscious and culturally competent with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement
• 1-2 years of experience as an Assistant Kitchen Manager, Manager, or Restaurant Manager