Position Type:
Nutrition Services/Kitchen Manager
Date Posted:
8/6/2026
Location:
West Middle School
Closing Date:
8/11/2026
Job Title: Nutrition Services Culinary Manager
Pay Program: Support Staff
FLSA Status: Non-Exempt
Reports to: Nutrition Services District Manager
Pay Range: CH 11 $22.58 - $25.13
Work Year: 175 days / 7.5 hours per day
Hiring Incentives (2026/27 School Year) - Eligible Nutrition Services employees may qualify for the following incentives during the 2026/27 school year:
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Earn $1.00 more per hour - Grant-funded wage incentive available to eligible employees for hours worked during the 2026/27 school year.
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$500 New Hire Bonus - One-time lump sum payment for newly hired Nutrition Services employees who remain actively employed through their first 90 work days.
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$250 Completion Bonus - One-time lump sum payment for eligible Nutrition Services employees who successfully complete the 2026/27 school year.
Job Summary:
Operating under the direction of the Nutrition Services District Manager, this position is responsible for leading the daily operations of a school kitchen to ensure the safe preparation and service of scratch-cooked meals that meet USDA, state, and District nutrition standards. This role oversees kitchen staff, manages inventory and financial accountability, ensures compliance with sanitation and safety regulations, and promotes a culture of professional growth. This position plays a critical role in supporting student health and academic success by providing nutritious, appealing meals in a positive dining environment.
Job Responsibility Description
Kitchen Operations and Meal Production
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Oversee daily kitchen operations using task checklists and rotation schedules.
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Direct and participate in scratch meal production and service, ensuring accurate use of district-approved recipes, production records, and scratch guidelines.
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Ensure meals are served according to planned menus and comply with USDA Offer Verses Serve standards, Counting and Claiming procedures, meal pattern requirements, and District standard operating procedures and policies.
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Maintain organized accurate production records and monitor Nutrition Services operational updates.
Sanitation and Safety Oversight
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Supervise and perform daily cleaning tasks, including dishwashing, sanitizing food-contact surfaces, and clearing non-food areas (e.g., floors, shelving, walls, windows, kitchen restrooms) in accordance with Health Department and District standard operating procedures.
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Properly maintain kitchen equipment; empty trash/recycling, sweep, and mop floors.
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Ensure compliance with sanitation, HACCP, and food safety regulations at the District, city, county, state and federal levels.
Inventory and Financial Management
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Prepare weekly food orders and maintain inventory rotation using First-In, First-Out (FIFO) practices.
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Monitor and control food costs and food waste within budgeted parameters, investigating and resolving variances.
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Ensure proper labeling, dating and safe storage of food items.
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Compile, reconcile, and verify daily bank deposits for accuracy; complete end-of-day reports and submit documentation as required.
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Review financial reports, inventories, and production records for accuracy.
Staff Leadership and Training
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Conduct daily staff meetings to review assignments using the scratch planning sheet.
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Assign, adjust, and monitor staff duties to ensure food quality, safety, and customer service standards.
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Train and supervise kitchen staff in the use of point-of-sale (POS) systems, timekeeping software and other Nutrition Services information systems.
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Orient and train new staff in accordance with District policies and procedures.
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Promote a culture of continual learning, using Situation Leadership principles and the Comprehensive Staff Development Checklist to support staff growth.
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Provide performance feedback, assist with hiring, and complete performance evaluations for kitchen staff.
Other Duties
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Additional tasks, duties, and responsibilities may be assigned as needed/requested.
Qualifications:
Acceptable demonstration of acceptable education and/or experience will be at the sole discretion of the District.
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High school diploma or equivalent required
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Two years prior food service experience required
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Prior culinary and/or school nutrition services experience preferred
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Operating knowledge of point-of-sale and kitchen database management softwares within 60 days of hire.
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Position requires conversational English skills
Licenses, Registrations or Certifications:
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Criminal background check required for hire
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Valid Colorado driver's license or valid Colorado identification required
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Must be able to lift 50 pounds. Lift test required at time of hire
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Current Mesa County Food Handlers Card required
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Serve Safe or State Food Safety Certified Food Protection Manager Certifications required within 90 days of hire
Knowledge, Skills and Abilities:
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Exceptional oral communication skills in English
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Ability to learn and use Spanish oral communication skills
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Basic professional written communication skills in English
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Ability to communicate, coach, teach, and develop using the 3 C's continuum to all types of learners
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Ability and passion for culinary training in order to develop and grow their role with the District
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Ability and desire to conduct as needed culinary training in the school kitchens
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Ability to work independently as needed with minimal direction and/or supervision
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Ability to manage multiple priorities and frequent interruptions in a timely manner
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Ability to be adaptable and flexible with collaborative critical thinking and problem-solving capabilities
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Clear and effective written and verbal communication skills
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Strong customer service skills, with the ability to provide support in a professional and approachable manner
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Commitment to handling sensitive and confidential information with the highest ethical standards
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Strong interpersonal skills to collaborate with staff and various stakeholders
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Ability to lead, communicate, interact and work effectively and cooperatively with people from diverse ethnic and educational backgrounds
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Ability to follow applicable federal, state, local laws and Board of Education policies, in addition to building and department procedures
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Ability to recognize the importance of safety in the workplace, follow safety rules, practice safe work habits, utilize appropriate safety equipment and report unsafe conditions to the appropriate administrator
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Ability to follow and comply with the current Colorado Department of Education and District policies and guidelines regarding food preparation, delivery, and storage
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Operating knowledge of and experience with institutional food service equipment; ovens, warmers, mixers, steamers, kettles, meat slicers, food processors, sectionizers, and immersion blenders etc.;
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Operating knowledge of and experience with personal computers and peripherals;
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Operating knowledge of and experience with office software such as word processing and spreadsheets;
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Operating knowledge of and experience with typical office equipment, such as telephones, copier, fax machine, E-mail, etc.
Salary & Benefits:
View all salary schedules for the current school year at: https://www.d51schools.org/departments111/human-resources/salary-schedules
Information regarding D51 Benefits can be found here: https://www.d51schools.org/departments111/human-resources/employee-benefits
