Description

Expectations of Leaders

CEC believes in the exceptional characteristics of all CEC employees. Following are the seven (7) core competencies CEC expects in all school leadership staff:

• Lives the Mission and Vision
• Leads with Dignity
• Communication
• Builds Effective Teams
• Encourages Trust and Accountability
• Develops Strengths
• Inspires Innovation

Position Purpose
The Manager of Food Services works under the supervision of the Executive Director of Operations and is responsible for the management of CEC’s Food Services, including but not limited to maintaining compliance with all federal, state, and local regulations and standards set by the United States Department of Agriculture (USDA), the Colorado Department of Education (CDE), and the Colorado Charter School Institute (CSI). The manager also works closely with the school's kitchen staff to ensure proper federal and state regulations are followed.

Job Duties

• Upholds CEC’s beliefs found on the CEC website.
• Oversees the hiring, retaining, evaluating, and terminating of Kitchen Managers.
• Manages food service personnel in the areas of food production, inventory management, sanitation procedures, work schedules, Point-of-Sale (both management and training) and cash collection systems, safety record keeping, purchasing, bids for food and non-food items, proper handling and use of commercial food, USDA commodities, and non-food items and equipment.
• Provides training as needed to all kitchen staff and food service coordinators.
•  Under the supervision of the Executive Director of Operations, the Food Service Manager collaborates with the Food Service Business Manager’s input on all funds associated with food service operations and estimates budget needs, including the cost of food and non-food items, labor expenses and new or replacement equipment.
• Oversees recipe and menu development, maintains culinary skills, and ensures accurate nutrient analysis.
• Coordinates kitchen equipment repairs.
•  Sets food and meal and vending machine snack prices.
• Support the National School Lunch and Breakfast Program for students, staff, and the community.
• Manage the Free and Reduced Lunch (FRL) application.
• Monitors free and reduced-price meal applications and requires a system of accountability through CDE.
• Subject Matter Expert (SME) for all assigned Food Service Department applications such as Titan, Telemetry, Crane SimpliFi, etc.
• Under the supervision of the Executive Director of Operations, the Food Service Manager conducts employee interviews, creates, and implements training for new hires.
• Manages NSLP menu management and upholds all CDE, CSI, and CEC food services standards.
• Serves as a key part of building a positive, team-centered culture at each school, emphasizing connecting with kitchen teams and coordinating requests and tasks between all stakeholders.
• Serve as a substitute in all kitchen production roles on an as-needed basis.
• Responsible for accurate record-keeping and documentation of all assigned areas.
• Supports ‘front of house’ design, process, and expectations.
• Drives initiatives like quality assurance, meal schedules, food production sheets, innovative recipes, and creative designs.
• Ensures compliance with all applicable food safety laws and guidelines, working with department staff to remediate as necessary and document training.
• Attends related meetings and professional development as directed and approved by the Executive Director of Operations.
• Manages the CEC’s Farm-to-School program, which supports local agriculture and ranching businesses in providing high-quality, fresh ingredients for school meals.
• Other duties as assigned.

Conditions of Employment

• All offers of employment are conditional upon a successful background check and references.
• As required by the Immigration Reform and Control Act (IRCA), the selected applicant must verify, within 72 hours of employment, his/her legal right to be employed in the United States.

Qualifications

Qualifications

• A Bachelor’s degree in management or food and nutrition services is preferred.
• Five years or more of related experience and experience managing multiple locations is required; prior school food service experience is preferred.
• An equivalent combination of education and experience will be considered.

Colorado Early Colleges is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to disability, race, creed, color, sex, sexual orientation, gender identity, gender expression, national origin, marital status, religion, ancestry, or need for special education services.