Food Service Floating Kitchen Manager

Jeffco Public Schools (Jeffco) is located in Jefferson County, Colorado. It is the second largest school district in Colorado serving 69,000 students across 155 schools. With 14,000 employees, the district is the largest employer in Jefferson County and has provided educational excellence for more than 70 years.

Jeffco embraces the spirit of the West and the natural beauty of the Rocky Mountain region with the county spanning more than 770 square miles running the length of the western edge of the Denver metropolitan area. The district is diverse in both population and geography, from urban to rural, including the mountain communities in the foothills west of Denver.

Overall, Jeffco has 31% of students that qualify for free and reduced lunch, an indicator of poverty, and 34% minority (25% Hispanic) student population. The district is implementing a new strategic plan, Jeffco Thrives 2025 that is focused on providing a world-class education that prepares all Jeffco students for bright and successful futures as local and global citizens. Come join us!

Jeffco Public Schools is a Single-State Employer. All candidates hired by Jeffco Public Schools must reside within the state of Colorado.

The Jeffco Food and Nutrition Services (FNS) department provides Jeffco students with access to healthy and nutritious meals to support their learning. Each year, the FNS team serves approximately 4.5 million lunch meals, 1 million breakfast meals, and generates about $5.5 million in a la carte sales. The FNS team consists of over 400 employees who serve our students in more than 140 full-service kitchens and a central warehouse. FNS administers many programs, including the National School Lunch and Breakfast programs, Afterschool Snacks, Fresh Fruit and Vegetable programs and Summer Food Service Programs. Enjoy a fun, fast-paced environment with a school-based schedule, and no nights or weekends!

FS Floating Kitchen Manager
Annual Position
FLSA: Nonexempt
FTE: 1.00000 , Hours/Day: 8.000 , Days/Year: 181
Salary Plan, Grade, Step: CSE - Food Service Mgr 181 , R87, 1
Hourly Rate: $20.43, Annual Rate: $29,577.36 Effective as of: 08-16-2022

**Annual salary noted above is based on an 8 hour day and full days worked calendar. Any position that is less than a full FTE/8 hours per day or late start will be prorated accordingly.

Certain Education Support Professional (ESP) jobs may include the value of holiday pay into the hourly rate. Review the Holiday in Rate column of the Education Support Professional Job Title, Wage Plan, Grade document.

The successful new hire or rehired candidate will be responsible to complete and incur the fingerprinting and processing fee of $54.50 through an appropriate fingerprinting vendor and the Colorado Bureau of Investigation, within 48 hours of offer acceptance.

SUMMARY: Support the District food service program by preparing and serving food; maintaining kitchens; assisting with opening and closing procedures; and/or delivering food throughout the District. Position must be flexible and able to travel to and work at a variety of food service site operations including elementary, middle and senior high schools; and the Central Kitchen when needed. This position may manage work flow but does not discipline or evaluate workers.

ESSENTIAL DUTIES AND RESPONSIBILITIES may include the following:

Read recipes and prepare food using approved school recipes and safe food handling procedures. Ensure food quality and safety.

Manage the production and service of quality food product; insure correct portion control; and, supervise preparation and service of food to students, teachers, staff, and community.

Clean and maintain safe and sanitary kitchen, including maintenance and care of kitchen equipment to comply with State Health Department guidelines.

Depending on the specific assignment, perform opening/end of day procedures, and complete inventory.

Must be flexible and able to travel to other geographic areas within the District and supervise hourly worker's duties and the work flow of the operation in the Site Manager's absence.

Maintain accurate financial records of food services and the free/reduced lunch program for assigned location(s). Maintain organization of office, desk, and files. Make bank deposits and complete food financial reports.

Forecast food and supply requirements. Place orders as directed by the Food and Nutrition Services Department.

Develop daily production plans and complete menu production worksheets.

Maintain strong working relationships with principals, students, faculty, community and personnel.

Complete and submit time and attendance reports.

Write and post daily rotating work schedules and assign duties to employees. Monitor progress of duties and make adjustments as needed to employees' assigned work hours.

Foster a team environment by assisting co-workers with scheduled work demands.
Demonstrate quality customer service skills that include interacting positively with students, teachers, staff, parents, and community.

Operate cash register and computer.

Label and prepare food for storage.

Job responsibilities may include working as a delivery driver on a short- or long-term basis depending on department need; and supervising hourly worker's duties and the work flow of the operation in the Site Manager's absence.

Perform other duties as assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND TRAINING: High school diploma or equivalent required.

EXPERIENCE: 6 months to 2 years of experience in child nutrition food programs.

SKILLS, KNOWLEDGE, & EQUIPMENT: Basic math, writing, and communication skills. Operating knowledge of commercial slicer, dishwasher, ovens, and mixers at time of hire. Knowledge of good personal health/hygiene; safety; proper food handling, storage, and temperature; portion sizes; and food service regulations. Must pass basic math and recipe reading tests to be hired. Must have basic English reading skills.

CERTIFICATES, LICENSES, & REGISTRATIONS: Requires the completion of on the job Hourly Worker Training, Managers Training, valid Colorado Driver's License and auto insurance at time of hire.

SUPERVISION/TECHNICAL RESPONSIBILITY: Position may periodically supervise food service workers/substitutes/cashiers/volunteers when filling in during Site Manager's absence. Position will not have disciplinary, evaluation or termination authority.

CONTACTS: Daily contact with persons in same unit/building to maintain relationships; students and the general public to provide a service; and parents to negotiate controversial and/or confidential matters. Monthly contact with persons in other departments/buildings to resolve problems or negotiate matters; vendors/suppliers to furnish or obtain information; and citizen/public organizations/agencies (Health Dept., Internal Auditors) to provide a service.

SAFETY TO SELF AND OTHERS: High exposure to self to bruises due to typical kitchen accidents; heat burns due to steam tables, ovens, and dishwasher; fractured bones due to falls on wet floors; hernia due to lifting heavy objects; and disease due to contact with others. Medium exposure to self to cuts due to knife or slicers; chemical burns from bleach or ammonia. Low exposure to loss of limb due to kitchen equipment or traffic accident, and fatality due to traffic accident. Medium exposure to loss of limb; sight, disfigurement or fatality to self or others from the operation of automobile/delivery trucks between sites.

The physical demands, work environment factors, and mental functions described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to stoop, kneel, or crouch. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT: While performing the duties of this job, the employee is regularly exposed to moving mechanical parts and risk of electrical shock. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; outside weather conditions; and extreme heat. The noise level in the work environment is usually moderate.

MENTAL FUNCTIONS: While performing the duties of this job, the employee is regularly required to compare, analyze, communicate, copy, coordinate, compute, evaluate, use interpersonal skills, compile, and negotiate. The employee is frequently required to instruct and synthesize.

JUDGMENT AND DECISION MAKING: Position is assigned to work at a designated home prep site. Depending on need throughout the area(s), the assigned Supervisor contacts them and gives verbal instructions on where the worker is needed each day. May be required to work at several different food service sites during a scheduled shift. Typical decisions would include looking at the menu and decide how to work in ways to efficiently prepare and stay within guidelines that must meet USDA reimbursable meals requirements. Must be able to work independently, consulting with manager or facilitator when needed. Decision making is guided by Health Department regulations; Federal Program requirements and procedures; and District policies and department procedures. Typical decisions would involve collaboration with the Facilitator, manager and co-workers. Errors in decision making or following food preparation guidelines could impact student/staff/public health and/or public image of the District's food service program. This position requires application of position knowledge to determine most efficient means to complete assigned duties while meeting State, Federal, District and department guidelines. Supervisor is occasionally involved in decisions.

DIVERSITY OF DUTIES: Duties require the ability to read, measure and adjust recipes; and complete manager duties which include opening and end of day procedures. Must have knowledge of how to complete inventory, food ordering, and payroll procedures within the immediate department. Since this position requires the person to work at different food service sites on a daily basis, use of their personal vehicle is required and they will be reimbursed the current District mileage rate and are paid for time spent for travel between food service sites.

Jeffco Salary Schedules

Jeffco Benefits

The Jefferson County School District does not discriminate on the basis of disability, race, color, creed, religion, national origin, age, sexual orientation, marital status, political affiliation, pregnancy, or gender.