United States
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$45K–$105K/yr
Estimate — the employer hasn't published pay.
Based on 158 similar manager-level Hospitality & Food Service jobs in United States that show pay. The range is the middle half of their posted pay (25th to 75th percentile), not an offer — ask the employer for the real range.
Hospitality & Food Service salaries →REMINDER: Current DCSD employees must apply through their district log-on, this application is for external candidates only!
Pursue opportunities to create positive relationships with the surrounding community, including other Nutrition Services staff, school staff, students and parents. Must have a focus on customer service. Must be pleasant, cooperative and able to work with a wide variety of people. Flexibility in learning new concepts, cooperates with others, and adapts to a variety of assignments and conditions.
Maintain food inventory to a Profit and Loss ratio to meet business requirements. Place all orders by deadlines given. Ensure inventory is accurate in the Inventory system at all times.
Maintain all kitchen financial records, including deposits and forms, and reports for the Colorado Department of Education (CDE). Ensures accurate collection, counting and recording of all cash collected at the site. Monitor compliance of all school food service regulatory agencies. Actively pursue upcoming regulatory changes and provide sustainable solutions. Responsible for the breakfast program, if applicable.
Handles employee issues with discretion and confidentiality. Follows district Human Resources policies. Have critical conversations with staff to manage performance. Must have leadership skills; ability to plan, organize, direct, coordinate and delegate responsibilities to food service staff. Must have critical thinking skills to problem solve issues as they arise. Receive and respond to parent/staff/student complaints in a timely and professional manner. Let Supervisor know of all issues that arise quickly.
Perform other related duties as assigned or requested.
Maintain food costs to a Profit and Loss ratio to meet business requirements.
Responsible for Production Management and daily Production Reports to ensure regulatory compliance, correct serving size, minimal waste, and theft control. Monitor sales lines for customer control; record supervisor site visits. Recognize and ensure all staff can recognize a reimbursable meal.
Train and develop kitchen staff. Creates and develops new training, revises existing material to enhance employee performance. Deliver safety and HACCP training to all kitchen personnel; monitor safety and HACCP practices. Manage and train up to 6 kitchen assistants. Ensure growth opportunities and cross training for all employees.
Manage all aspects of franchises or outside vendors at site.
Stays current on all District and Department communications including voicemail, email and newsletters. Shares all information with Kitchen staff in a timely manner.
Maintain meals per labor hour to a Profit and Loss ratio to meet business requirements.
Oversee the sanitation and cleaning of all kitchen facilities, equipment, and areas. Maintain the security of the unit. Follow safe/acceptable food preparation practices. Responsible for health inspections and site reviews of the kitchen.
Approve and ensure accurate payroll for employees on a monthly basis. Approve employee time off and manage proper staffing at site. Works with Manager and Central office to ensure coverage of absences and turnover.
Must annually complete all USDA Mandatory Professional Standards training hours, as required by position category. Must ensure all Kitchen Staff complete their annual Professional Standards training hours.