Kitchen Manager (Elementary)-Colorado Springs School District 11

School District 11 Food and Nutrition Services is a well-established public school food service department dedicated to providing nutritious, high-quality meals to students across its elementary, middle, and high schools. The department plays a critical role in promoting student wellness and supporting the educational environment by ensuring that all food preparation and service are managed efficiently and safely. As part of a larger school district, Food and Nutrition Services works in close collaboration with school administrators, faculty, and staff to meet the diverse nutritional needs of students while adhering to regulations and policies designed to maintain food safety and financial accountability. The department’s commitment extends beyond daily meal service to include special events, catering services, and accurate record-keeping for meal payments and inventory management. This emphasis on quality, safety, and service contributes to fostering a healthy school environment that supports student learning and well-being.

The role of Educational Support Professional: Kitchen Manager (Elementary) is a vital position within the Food and Nutrition Services department. This role is responsible for overseeing and directing all aspects of food preparation and service at an assigned elementary school. The position ensures that breakfast, lunch, a la carte, and catering services are consistently delivered according to established standards and schedules. This leadership role involves supervising all food service staff within the school, including kitchen assistants and student helpers, to maintain an efficient, clean, and safe kitchen and cafeteria environment.

A Kitchen Manager manages ordering supplies, maintaining inventory controls, and handling finances related to meal payments with accuracy and security. The manager ensures compliance with all safety and sanitation regulations, supervises the preparation of food according to menu specifications, and takes responsibility for food quality and timely service. In addition to managing daily operations, the Kitchen Manager communicates essential information from mandatory meetings and trainings to their team to uphold high standards of food safety and customer service.

Working closely with the Production Center Manager and area supervisors, the Kitchen Manager contributes to achieving targeted cost controls related to food, labor, and supplies, ensuring the financial performance of their assigned kitchen. The position requires strong communication skills and the ability to train, guide, and motivate staff, fostering a cooperative and efficient food service environment. The role is classified as a part-time position with an FTE of 0.63, encompassing 173 workdays per year, and is non-exempt under the FLSA. The salary grade for this position is A08, based on the Educational Support Professional Group B - School Based salary schedule for the 2026-2027 school year.

The position offers benefits that include non-recurring pay, a staffing stability incentive at select schools, and a structured salary placement system that recognizes experience and district tenure. The job demands physical activity such as standing, walking, lifting, and bending, and requires familiarity with kitchen equipment, food preparation techniques, and computer applications including Microsoft Office. This role is essential for ensuring that elementary school students receive nutritious meals in a safe, welcoming, and well-managed environment, contributing directly to their health and academic success.