About this role
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Job Title: Kitchen Assistant Manager |
FLSA Exemption Status: Non-Exempt |
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Classification Group: Food and Nutrition Services |
Supervising Position: Kitchen Manager or designee |
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Pay Plan: Educational Support Personnel |
Pay Range: Range 05 |
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Last Updated: 2/20/2024 |
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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 as direct by the manager.
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.
| Job Task Descriptions | Frequency | Percentage of Time | |
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1. |
Assists in management of 1-6 staff members and inventory up to $45,000. |
Daily | 15% |
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2. |
Assists kitchen manager with delegation of assignments and follow up to ensure all work is completed timely and efficiently to meet labor budget. |
Daily | 15% |
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3. |
Works with manager to ensure all health department sanitation standards are met. Understands and follows all HACCP mandates. |
Daily | 15% |
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4. |
Assists manager with staff training as directed |
Daily | 10% |
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5. |
Serves as backup to the manager and completes all duties and responsibilities of the kitchen manager in their absence while participating in preparation, serving, cashiering, and sanitation tasks. Stays current with all district and department communication including voicemail and email. Attends manager meetings in the absence of the manager. Shares all information with kitchen staff in a timely manner. |
Daily | 10% |
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6. |
Understands and follows all department revenue handling procedures. |
Daily | 5% |
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7. |
Fully trained and able to submit to the central office in the manager’s absence all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. |
Daily | 5% |
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8. |
Understands and ensures safety policies are followed and worker’s compensation procedures are followed. |
Daily | 5% |
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9. |
Assists manager with promotions to increase meal participation. |
Daily | 5% |
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10. |
Notifies manager of any personnel issues and keeps these issues confidential. |
Daily | 5% |
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11. |
Carries out all tasks and directives given by manager or supervisor as well as participates in all required meetings, trainings, and development. |
Daily | 5% |
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12. |
Perform other duties as assigned or requested. |
Daily | 5% |
| TOTAL | 100% |
REPORTING RELATIONSHIPS: This job has no direct supervisory responsibilities.
- N/A
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
- No professional work experience required
- Proficient in the English language with the ability to read, write, and speak English fluently
- Must be ServSafe certified within 6 months 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.
- 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.
- Work location is subject to change to meet the requirements of the organization
- Requires repetitive bending, reaching, pulling
- Prolonged standing/walking
- Eye/hand coordination for register and computer operation
- 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.
- 1- 2 years of experience in food service, including serving, catering, kitchen, bartending, or restaurant service.
- Computer experience with Outlook, Word, and Excel.
- 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.
Other facts
About Cherry Creek Schools
The CCIC offers seven in demand and growing career Pathways. Curriculum for each Pathway is rooted in real-world skills, with a focus on putting learners in an industry based culture and climate. Courses in each Pathway are designed to be successive by building upon the professional skills and knowledge gained in prerequisite courses.
The Pathways are:
Advanced Manufacturing
Business Services
Health & Wellness
Hospitality & Tourism
Infrastructure Engineering
IT & STEAM
Transportation
What you'll do
- The Assistant Manager is responsible for assisting the Kitchen Manager in overseeing kitchen operations and ensuring students receive nutritious meals. This includes managing staff, maintaining sanitation standards, and promoting community relations.
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