School Kitchen Manager II — Lead Nutrition & Safety

Cherry Creek Schools; Centennial, Northern (CO, KY); Hybrid; USD 42,000 - 60,000; Full time

Job summary

Cherry Creek Schools is seeking a Kit Chen Manager II to oversee school kitchen operations, ensuring nutritious meals are served in a clean, caring environment. You will enforce food safety and sanitation practices and adhere to program regulations while developing kitchen staff and fostering positive community relations as directed by the supervisor.

The role requires leadership over daily kitchen activities, collaboration with supervisors and departments, and adherence to HACCP and USDA

Qualifications

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

Responsibilities

• Completes all duties and responsibilities of a Kitchen Manager while participating in customer service including preparation, serving, cashiering, and sanitation tasks.
• Works with supervisor, chemical company, and staff to ensure all health department sanitation standards are met and HACCP mandates followed.
• 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.
• Supervises and trains up to 4 employees.
• Delegates assignments to staff and ensures timely completion while maintaining food safety regulations.

Education

High School Equivalency (HSE) diploma

Job description

Cherry Creek Schools is seeking a Kit Chen Manager II to oversee school kitchen operations, ensuring nutritious meals are served in a clean, caring environment. You will enforce food safety and sanitation practices and adhere to program regulations while developing kitchen staff and fostering positive community relations as directed by the supervisor.

The role requires leadership over daily kitchen activities, collaboration with supervisors and departments, and adherence to HACCP and USDA