Responsibilities include performing and managing all aspects of food preparation and serving, personnel management, scheduling, and training at the School kitchen.  Monitor and assure compliance with Health Department standards, all safety procedures, managing and maintaining a safe and free of injury work environment,  adhering to and promoting departmental policies and procedures, and all applicable state and federal regulations.  Monitor kitchen revenues and expenditures. Coordinate day to day activities of cooks and cashiers

 

• Supervise and perform daily cleaning, washing and/or sterilizing of all food service equipment, cooking/preparation surfaces, utensils, pots, pans, trays, floors, etc.  Follow Health Department guidelines for maintaining a sanitary kitchen operation.
• Prepare meals according to planned menu and projected number of meals.  Ensure that meals meet standards for quality, appearance and food safety.  Report to Food Service Director any problems with quality of food received or prepared.
• Maintain records related to lunch counts, temperature log for freezers and refrigerators, sanitation solutions, dishwasher and daily production records outlining lunches served.
• Serve meals at scheduled times.
• Prepare items for salad bar as specified by Food Service Director/Chartwells.
• Maintain accurate financial records and ensure accounts balance.
• Prepare lunches and accompaniments for pick up by Head Start children.
• Supervise staff and ensure they comply with District, federal and state guidelines.  Provide training to new hires on methods and techniques and ensure that they develop competency in all aspects of the job.  Assist Food Service Director with interviewing and hiring, conduct employee evaluations in conjunction with Food Service Director and provide discipline when necessary.  Discuss personnel problems/issues with Food Service Director and implement recommendations to solve problems.
• Place orders with food vendors.  Receive shipments of food and supplies and verify that all ordered materials/food have been received before authorizing invoice.  Properly store received items.
• Submit invoices, reports and deposits to Food Service Director.
• Record all food products and supplies from storeroom to maintain inventory records of all existing food and supplies.
• Attend meetings with Food Service Director and other Food Service employees.
• Back-up the Cashier by collecting money and entering receipts into accounts, scanning cards, printing related reports and pursuing overdue accounts.
• Demonstrates the commitment to building and maintaining a safe, fair and respectful working and learning environment that honors the cultural diversity of students and staff.
• Perform other duties as assigned. 

Requirements:

• High School Diploma or Equivalent 
• Food preparation experience and/or experience in a school kitchen, commercial kitchen, or restaurant preferred
• Food Handler Certification for Colorado- preferred SERVSAFE Manager Certification within 90 days of hire

For all positions, experience is determined by years of work in the same job title. Experience that is similar but not the same job may be calculated at a 3:1 credit for years of experience. Year of Experience shall be whole numbers and not partial years and maxed at 15 years.