Manager III (Pool Posting, Location To Be Determined)

Cherry Creek Schools; Centennial (CO); On-site; USD 55,000 - 71,000; Full time

Job summary

Cherry Creek Schools is seeking a Kitchen Manager III to oversee daily kitchen operations, ensuring nutritious meals, sanitation, and regulatory compliance. The role includes staff development and coordination with supervisors to maintain high service standards across school cafeterias.

The position emphasizes food safety, inventory management, and collaboration with leadership to support district nutrition programs and community relations.

Qualifications

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

Responsibilities

• Oversee kitchen operations to serve nutritious meals in a clean, caring atmosphere.
• Ensure HACCP mandates and USDA/health department regulations are met.
• Submit food/non-food orders, inventory, maintenance and production sheets to the central office.
• Supervise and train approximately up to 8 employees.
• Delegate tasks to staff and ensure timely completion while upholding food safety regulations.
• Follow leadership directives and participate in required meetings/trainings; drive/deliver to satellite locations as needed.
• Manage inventory of $15,000–$25,000 and protect student information.
• Stay current with district/department communications and relay information to staff.

Skills

English proficiency

Education

High School Equivalency diploma

ServSafe certification within first year

Job description

Job Title: Kitchen Manager III

FLSA Exemption Status: Non-Exempt

Classification Group: Food and Nutrition Services

Supervising Position: Director or designee

Pay Plan: Educational Support Personnel

Pay Range: Range 09

Last Updated: 08/2026

Pay 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.
• 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.
• 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.
• 4. Responsible for the supervision and training of approximately up to 8 employees.
• 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.
• 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. Drives and delivers to satellite locations as needed.
• 7. Understands and follow all department revenue handling procedures, protects eligibility information of students, and manages $15,000 to $25,000 in inventory.
• 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.
• 13. Perform other duties as assigned or requested.

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

• Criminal background check and fingerprinting required
• High School Equivalency (HSE) diploma
• One (1) year of professional work experience
• Valid Colorado Driver’s License
• 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

• 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

• 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