Roving Kitchen Specialist II, Nutrition Services

Roving Kitchen Specialist II, Nutrition Services

Classification: Non-Exempt

Date Posted: June 29, 2026

Salary: $19.26 per hour/Range 17
Additional salary credit may be given for internal transfers and recent Greeley-Evans School District 6 rehires, up to $30.86 per hour 

Contract Length/ Days: Days vary depending on the school year calendar (this is not a full year position).

Benefits: We offer a comprehensive benefits package including medical, dental, vision and life insurance as well as other programs for benefit-eligible employees. The employee assistance program, voluntary life insurance through PERA, and 401(k), 403(b) & 457(b) plans are available to all employees regardless of hours worked and are available immediately (upon hire date).  To learn more about our benefits, please see our Benefits Overview.

Paid Leave:  Depending on your position, the District offers a variety of leave options, including sick leave, discretionary leave, vacation and paid holidays. More information about leave options available to Classified employees can be found in the Classified Employee Handbook.

Reports to: Nutrition Resource Specialist

Deadline for application: Until filled

EDUCATION/EXPERIENCE:
Required:

• High school diploma or GED equivalent.
• Minimum of 1-year institutional food service experience
• Proven proficiency as a Kitchen Specialist I
• Knowledge of large quantity food preparation and healthy department standards of sanitary food practices

JOB DESCRIPTION:
Summary/Objective:
Performs various functions related to the preparation and serving of food in a school environment, and for maintaining clean and sanitary equipment and facilities.   Regular attendance is an essential function of the job.

Essential Functions: (Performance of various tasks differs between schools; percentages are approximate.)

• 40% of Daily Task: Prepares meals following instructions on standardized recipes.
• 30% of Daily Task: Serves customers, maintains orderly food service line, deals with or reports discipline issues.
• 20% of Daily Task: Portions food correctly to meet Federal, State, and Departmental guidelines.  Serves as cashier, collects and accounts for money, and makes change for customers. Adjusts quantities of ingredients to accurately provide proper amounts of food.  Operates various types of equipment used in food preparation or cleaning. Washes serving trays, utensils, dishes pans, etc., used in food preparation or service. Mops and cleans the kitchen work area, and cleans other equipment and facilities as required.  Assists in taking inventory of food and non-food supplies
• 10% of Daily Task: Assists in stocking storage areas with food and non-food supplies following the First in First 

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.

Competencies
Judgment and Decision Making 
Work is assigned by the Nutrition Services Kitchen Manager.  This position requires application of position knowledge to determine the most efficient means to complete assigned duties while meeting federal, state, department, and district guidelines. Work is guided by Health Department regulations, federal program requirements and procedures, and department and district policies and procedures.  Decision making requires collaboration with Nutrition Services Kitchen Manager, Nutrition Area Supervisors, and Nutrition Director.

Diversity of Duties 
Duties require cross-training in large quantity food preparation, portion control, safety and sanitation, operation of institutional kitchen equipment, Health Department regulations, federal program requirement