Manager II; Pool,Determined Job Boulder area,Colorado USA,Restaurant/Food Service

Position: Manager II (Pool Posting, Location To Be Determined)

Job Title

Kit Chen Manager II

FLSA Exemption Status

Non-Exempt

Classification Group

Food and Nutrition Services

Supervising Position

Director or designee

Pay Plan

Educational Support Personnel

Pay Range

Range 08

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.

Completes all duties and responsibilities of a Kitchen Manager while participating in all aspects of customer service including preparation, serving, cashiering, and sanitation tasks. (Daily, 50%)

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. (Daily, 10%)

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. (Daily, 10%)

Responsible for the supervision and training of approximately up to 4 employees. (Daily, 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. (Daily, 5%)

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. (Daily, 5%)

Understands and follow all department revenue handling procedures, protects eligibility information of students, and manages $7,000 to $9,000 in inventory. (Daily, 5%)

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. (Daily, 5%)

Perform other duties as assigned or requested. (Daily, 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
Proficient in the English language with the ability read, write, and speak English fluently
Must be Serv Safe certified within first year of hire

Physical Requirements and…

Manager II; Pool, Determined