Nutrition Services Culinary Relief Manager (Assistant Manager) - Food Truck

Nutrition Services Culinary Relief Manager (Assistant Manager) - Food Truck

JobID: 12599

Position Type:

Nutrition Services/Assistant Manager

Date Posted:

5/19/2026

Location:

Central High School

Date Available:

2026-27

Closing Date:

05/24/2026

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 (176 Days / 7 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.

Job Responsibility Description

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 experience will be at the sole discretion of the District.

High school diploma or equivalent required

One year prior food service experience required

Prior culinary and/or school nutrition services experience preferred

Operating knowledge of point-of-sale and kitchen database management softwares within 180 days of hire.

Position requires conversational English skills

Licenses, Registrations or Certifications

Criminal background check required for hire

Valid Colorado driver's license or valid Colorado identification required

Must be able to lift 50 pounds. Lift test required at time of hire

Current Mesa County Food Handlers Card required

Serve Safe or State Food Safety Certified Food Protection Manager Certifications required within 90 days of hire

Knowledge, Skills and Abilities

Oral bi-lingual skills English/Spanish are desirable

Basic professional written communication skills in English

Ability to communicate, coach, teach, and develop using the 3 C's continuum to all types of learners

Ability and passion for culinary training in order to develop and grow their role with the District

Ability and desire to conduct as needed culinary training in the school kitchens

Ability to work independently as needed with minimal direction and/or supervision

Ability to manage multiple priorities and frequent interruptions in a timely manner

Ability to be adaptable and flexible with collaborative critical thinking and problem-solving capabilities

Clear and effective written and verbal communication skills

Strong customer service skills, with the ability to provide support in a professional and approachable manner

Commitment to handling sensitive and confidential information with the highest ethical standards

Strong interpersonal skills to collaborate with staff and various stakeholders

Ability to lead, communicate, interact and work effectively and cooperatively with people from diverse ethnic and educational backgrounds

Ability to follow applicable federal, state, local laws and Board of Education policies, in addition to building and department procedures

Ability to recognize the importance of safety in the workplace, follow safety rules, practice safe work habits, utilize appropriate safety equipment and report unsafe conditions to the appropriate administrator

Ability to follow and comply with the current Colorado Department of Education and District policies and guidelines regarding food preparation, delivery, and storage

Operating knowledge of and experience with institutional food service equipment; ovens, warmers, mixers, steamers, kettles, meat slicers, food processors, sectionizers, and immersion blenders etc.;

Operating knowledge of and experience with personal computers and peripherals;

Operating knowledge of and experience with office software such as word processing and spreadsheets;

Operating knowledge of and experience with typical office equipment, such as telephones, copier, fax machine, E-mail, etc.

Salary & Benefits:

View all salary schedules for the current school year at:

Information regarding D51 Benefits can be found here: