Kitchen Satellite Lead Floater

Join to apply for the Kitchen Satellite Lead Floater JOB role at Boulder Valley School District

The Kitchen Satellite Lead (KSL) Floater serves in multiple school locations across the district, including sites that serve more than 450 meals per day. They are assigned by the Food Service Leadership team and provide flexible, high‑quality support wherever coverage is needed. They serve as Kitchen Satellite Leads across all school levels, supporting sites on both short‑term and long‑term assignments. They must be highly flexible and able to adapt quickly to the varying schedules, routines, and operational needs of each school.

Responsibilities include daily food‑service operations at their assigned school, ensuring high‑quality, compliant meal service that reflects the District’s Food Services philosophy and Wellness Policy. The role prepares meals according to menus and standardized recipes; uses back‑of‑house software; maintains accurate production, inventory, ordering, and point‑of‑sale records; ensures proper food rotation, labeling, storage, and sanitation; operates and maintains food equipment; completes required temperature logs and follows HACCP, Serv Safe, and safety standards;

provides on‑the‑job training and direction to Food Service Assistants; collaborates with school staff and administrators; and fosters an inclusive environment for students, staff, families, and the school community.

• Ensures timely preparation of meals according to the planned menu and prescribed recipes, including proper reheating of main courses, side dishes, and salad bar preparation according to the BVSD FS Department Standard Operating Procedures.
• Understands and communicates the BVSD Food Services Program philosophy and informs FS staff and the school community of the District Wellness Policy, meals, food sources, recipes, and overall Food Services program goals on a daily basis.
• Maintains accurate inputting of orders, receiving, inventory and inputting of production and meal count data using back‑of‑house software, as required for compliance with the National School Lunch Program and other school meal programs.
• Maintains cleanliness and sanitation of all kitchen, cafeteria, and storage areas, including walk‑ins, refrigeration, freezers, dry storage, and site offices, and end‑of‑day cleaning and shutdown.
• Records and maintains temperature logs for equipment, food production and food transport, as outlined in the BVSD FS Standard Operating Procedures. Complies with federal, state, and district regulations and policies including, but not limited to, HACCP, Serv Safe, safety and sanitation. Reads and posts the Food Service newsletter, runs student allergen reports, and follows established procedures for preparing and serving meals to students with allergies.
• Ensures freshness of prepared items by implementing proper rotation of food items prepared, properly wrapping and labeling prepared food items, and preparing only the amounts of food items as assigned.
• Leads meal service periods at the assigned school site. Provides service in a server or cashier capacity, following menu instructions, portion sizes, and proper equipment use. Participates in special events such as Rainbow Days and tastings and promotes student meal participation.
• Maintains efficient and smooth flow of service and works closely with coworkers to assure that students, staff and faculty have a pleasurable dining experience, and that all students are provided with a meal in compliance with USDA Guidelines.
• Maintains accurate reporting of sales transactions, account balances, collection of funds, and preparation of daily deposit slips, daily reports and deposits for bank pickups using point‑of‑sale software.
• Uses and maintains institutional food service equipment, including ovens, steamers, and commercial dishwashers. Communicates with the Food Service District Manager regarding needed repairs and equipment maintenance. Maintains kitchen equipment per department SOPs.
• Fosters district commitment to excellence and equity by ensuring that employees and students are valued, respected and provided a positive work/learning environment.
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