Nutrition Services Culinary Relief Manager (Assistant Manager)

Job Title: Nutrition Services Culinary Relief Manager (Assistant Manager)
Pay Program: Support Staff Non-Exempt
Pay Range: Range 7 $18.45 - $20.57
Work Year:  9 months (172 Days / 6 Hours)
Reports to:  Nutrition Services Culinary Manager
Direct Reports:  This position has no supervisory responsibilities.  
May provide temporary direction to staff in the absence of the supervisor.

Summary
Operating under the direction of the Nutrition Services Culinary Manager, this position prepares and serves nutritious, scratch-cooked meals that support student health and learning.  This position ensures compliance with USDA, state, and District nutrition standards, maintains strict food safety and sanitation procedures, and provides excellent customer service to students and staff.  The role is cross-trained across all kitchen operations and serves as a trained backup for the Culinary Manager, assuming full operational and supervisory responsibilities when assigned.
 
Essential Responsibilities - To perform this job successfully, an individual must be able to perform each essential responsibility 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. Frequency of responsibility, percent of time and work year may vary based on department or building assignment.

1. Scratch Meal Production

• Prepare daily meals from scratch using district-approved recipes and production records.
• Control food and kitchen waste through careful preparation, portioning, and storage.
• Safely and effectively operate commercial kitchen equipment (e.g., food processors, steamers, kettles, immersion blenders, convection ovens).

2. Meal Service and Customer Experience

• Support the Culinary Manager in serving meals that meet USDA Offer Versus Serve standards, Counting and Claiming procedures, and District policies.
• Ensure correct portion sizes, required items, and quantities are provided in compliance with the Health Hunger-Free Kids Act.
• Provide professional, friendly interactions with students, staff, families, and community members to promote the Nutrition Services mission.
• Maintain accurate signage, marketing, and appealing presentation of food.

3. Food Safety and Compliance

• Apply food safety knowledge and procedures when handling scratch ingredients, including raw proteins and produce.
• Ensure compliance with USDA, Colorado Department of Education, state, federal and District regulations.
• Monitor food and equipment temperatures in alignment with Hazard Analysis Critical Control Point (HACCP) standards and take corrective action when needed.

4. Sanitation and Cleaning

• Complete 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.
• Properly maintain kitchen equipment; empty trash/recycling, sweep, and mop floors.
• Model and assist coaching staff on compliance with federal, state, City of Grand Junction, Mesa County, and District sanitation regulations.

5. Financial Accountability and Point-Of-Sale (POS) Operations

• Operate point-of-sale (POS) system including meal counts, payments, and daily reports.
• Accurately handle cash, deposits, and change funds; verify balances at the end of each shift.
• Utilize timekeeping and nutrition services information management systems.
• Support review of kitchen financial records, reports, and deposits.

6. Inventory and Ordering

• Assist with ordering, receiving, storing, and rotating food and supplies.
• Conduct inventories as scheduled and maintain accurate daily production and storage records.
• Ensure proper labeling, dating and safe storage of food items.

7. Cross-Training and Culinary Manager Support

• Rotate through all scratch meal production and service stations to ensure quality and efficiency.
• Cross-train in Culinary Manager responsibilities, including staff scheduling, training, and supervision.
• Maintain "at ready" status to cover schools during interim or long-term Culinary Manager absences.
• Assume full managerial duties, including daily operation and staff supervision, as directed by the District Manager.

 
Education and Experience 
Acceptable demonstration of acceptable education and/or e