Manager III Pool, Determined

Job Title

Kitchen Manager III

Non-Exempt

Food and Nutrition Services

Director or designee

Educational Support Personnel

Range 09

08/2026

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.

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.

• 1. Completes all duties and responsibilities of the Kitchen Manager while participating in all aspects of customer service including preparation, serving, cashiering, and sanitation tasks. Frequency:
  Daily. Percentage of Time: 50%
• 2. 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. Frequency:
  Daily. Percentage of Time: 10%
• 3. 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. Frequency:
  Daily. Percentage of Time: 10%
• 4. Responsible for the supervision and training of approximately up to 8 employees. Frequency:
  Daily. Percentage of Time: 5%
• 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. Frequency:
  Daily. Percentage of Time: 5%
• 6. 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. Drives and delivers to satellite locations as needed. Frequency:
  Daily. Percentage of Time: 5%
• 7. Understands and follow all department revenue handling procedures, protects eligibility information of students, and manages $15,000 to $25,000 in inventory. Frequency:
  Daily. Percentage of Time: 5%
• 8. 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. Frequency:
  Daily. Percentage of Time: 5%
• 13. Perform other duties as assigned or requested. Frequency:
  Daily. Percentage of Time: 5%
• TOTAL 100%

• Assistant Kitchen Manager
• Food Service Worker

• Criminal background check and fingerprinting required
• High School Equivalency (HSE) diploma
• One (1) year of professional work experience
• Valid Colorado Driver’s License
• Proficient in the English language with the ability read, write, and speak English fluently
• Must be Serv Safe certified within first year of hire

• Work location is subject to change to meet the requirements of the organization
• Medium work strength level (lifting or carrying 50 pounds)
• Primarily works indoors
• Typically a loud noise level
• Work with, handle, prepare, serve and cleanup of a variety of proteins including beef, chicken, fish, pork and plant-based options
• Requires repetitive bending, reaching, and pulling
• Prolonged standing/walking
• Eye-hand coordination for register and computer operation
• Visual concentration on equipment
• Temperature variations

• Experience working in the public sector, specifically public education
• Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds
• Racially conscious and culturally competent with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement
• 1-2 years of experience as an Assistant Kitchen Manager, Manager, or Restaurant Manager