Assistant Kitchen Manager - Pool Posting, Location to Be Determined

CO, United States · On site · Posted 9/15/2026 Leaves the board today
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Job Title: Kitchen Assistant Manager

FLSA Exemption Status: Non-Exempt

Classification Group: Food and Nutrition Services

Supervising Position: Kitchen Manager or designee

Pay Plan: Educational Support Personnel

Pay Range: Range 05

Last Updated: 8/2026

Pay Information

Benefits Information

JOB SUMMARY: Responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Assists with development of kitchen staff and promotes good community relations among various community and school clientele.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Job Task Descriptions Frequency Percentage of Time 1. Completes all duties and responsibilities of the Kitchen Assistant Manager while participating in all aspects of customer service including preparation, serving, cashiering, and sanitation tasks. Daily 50% 2. 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 10% 3. Works with Kitchen Manager 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% 4. Supervises and directs food service workers in the absence of a Kitchen Manager. Daily 5% 5. 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 in the absence of a kitchen manager. Daily 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. Daily 5% 7. Understands and follows all department revenue handling procedures, protects eligibility information of students, and assists in inventory management. Daily 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 manager and/or supervisor of any personnel issues while keeping them confidential. Daily 5% 9. Perform other duties as assigned or requested. Daily 5% TOTAL 100%

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:

  • 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 ServSafe certified within first year of hire

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: The physical demands, mental functions, cognitive capacities, and work environment factors required to perform a position’s essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • 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

DESIRED QUALIFICATIONS: Formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other qualifications relevant to the position that are strongly preferred but not mandatory for a candidate to be considered.

  • 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
  • Up to two (2) years’ experience in food service, with management experience preferred