Manager III (Pool Posting, Location To Be Determined)

Cherry Creek Careers; Colorado; On-site; USD 48,000 - 64,000; Full time

Job summary

Cherry Creek Careers is seeking a Kitchen Manager III to oversee school kitchen operations, ensuring nutritious meals, cleanliness, and strong food-safety practices. You will lead staff, enforce USDA and health regulations, and coordinate with leadership.

Responsibilities include supervising up to eight staff, managing orders and inventory, and participating in trainings and meetings to drive continuous improvement in student nutrition and service quality.

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 and ensure nutritious meals in a clean, caring atmosphere.
• Supervise and train approximately up to 8 employees.
• Submit orders, inventory, and production sheets per USDA regulations.
• Ensure food safety and sanitation standards; HACCP compliance.

Skills

Supervision

Staff training

Communication

Food safety awareness

Education

High School Equivalency (HSE) diploma

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.
  Frequency: Daily
  Percentage of Time: 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.
  Frequency: Daily
  Percentage of Time: 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.
  Frequency: Daily
  Percentage of Time: 10%
• 4. Responsible for the supervision and training of approximately up to 8 employees.
  Frequency: Daily
  Percentage of Time: 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.
  Frequency: Daily
  Percentage of Time: 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. Drives and delivers to satellite locations as needed.
  Frequency: Daily
  Percentage of Time: 5%
• 7. Understands and follow all department revenue handling procedures, protects eligibility information of students, and manages $15,000 to $25,000 in inventory.
  Frequency: Daily
  Percentage of Time: 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.
  Frequency: Daily
  Percentage of Time: 5%
• 13. Perform other duties as assigned or requested.
  Frequency: Daily
  Percentage of Time: 5%

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
• 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: 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