Kitchen Satellite Lead

Boulder Valley School District is committed to create challenging, meaningful, and engaging learning opportunities so that all children thrive and are prepared for successful, civically engaged lives. Our comprehensive and innovative approach to education ensures that each student meets expectations relative to intellectual growth, physical development and social emotional well-being. The district covers approximately 500 square miles and serves the communities of Boulder, Erie, Louisville, Lafayette, Superior, Broomfield, Nederland, Ward, Jamestown and Gold Hill.

Website: BVSD.

Location
: US:

CO:

BOULDER

School: High Peaks Elementary

Position Title:Kitchen Satellite Lead

Position

Start Date:

March 2, 2026

Position Type: Unit C-Food Services

FTE: 0.875 - 35 hours per week - Regular, ongoing

Work Schedule:9 Month - Hourly

Hiring Pay Range: * $21.07- $26.29

* The pay range listed above is for employees newly hired to BVSD or current BVSD employees that are new to the employee group (existing employees currently in this unit please refer to the pay range on appropriate salary schedule)

Position Pay Range:$21.07 - $29.05

Closing Date: February 19, 2026

Our People Are Our Strength in BVSD

The Kitchen Satellite Lead (KSL) Floater serves in multiple school locations across the district, including sites that serve more than 450 meals per day. KSL Floaters 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. They are responsible for the daily food-service operations at their daily 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; utilizes back of house software;

maintains accurate production, inventory, ordering, and point-of-sale records; and ensures proper food rotation, labeling, storage, and sanitation. The KSL operates and maintains food-service equipment, completes required temperature logs, and follows all HACCP, Serv Safe, and safety standards. This position provides on-the-job training and daily 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.
• Understand and communicate the BVSD Food Services Program philosophy and inform 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.
• Maintain 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.
• Record and maintain temperature logs for equipment, food production and food transport, as outlined in the BVSD FS Standard Operating Procedures. Comply with federal, state, and district regulations and policies including, but not limited to, HACCP, Serv Safe, safety and sanitation. Read and post the Food Service newsletter, run student allergen reports, and follow established procedures for preparing and serving meals to students with allergies.
• Ensure 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.
• Lead meal…