Roving Kitchen Manager (FNS)-Colorado Springs School District 11

Position Profile

Position: Educational Support Professional: Roving Kitchen Manager

Department/School: Food Nutrition Services

Reports To: Director of Food Nutrition Services or designee

FTE: .88

Days/Year: 173

Salary Grade: AO9

Salary Schedule: 2026-2027 ESP Salary Schedule, School Based Positions (Group B)

FLSA Status: Non-Exempt

Applicants must be legally authorized to work in the United States.

Directs and oversees the preparation and service of food in a secondary (non-production kitchen) school as a “substitute” or “rover” when needed.  Responsible for all food service activity at their assigned school, to include but not be limited to providing breakfast, lunch, a la carte and catering points of service. Supervises all of the food and nutrition employees on their staff. Direct liaison with students, administrators, faculty and staff at their school. Responsible for attending all mandatory meetings and training events.  Coordinates with another member of the department’s administrative team, Sous Chef, or Production Center Kitchen Manager for daily assignments.

ESSENTIAL JOB FUNCTIONS

• Travels to any Elementary or Secondary District 11 school as required and assumes Kitchen Manager responsibilities, maintaining school and department service and quality standards with the least disruption to daily routine as possible.
• When not required to perform Kitchen Manager duties in a school, this position will work in a District 11 Production Center as a Kitchen Assistant.
• Demonstrates positive customer service attitude at all times
• Directs, oversees and assists in food preparation according to the menu, recipes and product specifications
• Directs, oversees and assists with all aspects of customer service
• Assigns duties to assistants and supervises student helpers
• Directs, oversees and assists with kitchen, storage areas, service areas and ding room clean up
• Ensures proper cleaning and sterilization of utensils, equipment and facilities
• Supervises the maintenance of kitchen utilities and facilities
• Directs staff in proper care for and use of equipment
• Secures facilities at the end of the day
• Trains, supervises and directs all staff assistants and student helpers
• Emphasis on quality of food, exemplary customer service, safe food handling & storage procedures, employee safety & safe work habits, proper sanitation and cleaning procedures, appropriate appearance (dress, jewelry & hygiene), and all other duties as may be assigned to the staff
• Completes employee performance reviews (probationary & annual)
• Forecasts number of meals served on a per-item, per-meal, per day basis
• Orders food and supplies as needed from the Production Center and approved vendors
• Orders based on meal forecasts and supplies on hand
• Maintains accurate production records for food prepped & served
• Responsible for financial performance through achievement of targeted cost controls, to include food cost, labor hours/cost & other supply costs
• Maintains accurate inventory and inventory controls
• Collects monies and other payments for meals served
• Responsible for accurate and secure proper cash handling procedures, including recording daily cash sales, prepayments, deposit of cash receipts, and security of change fund and petty cash as is assigned to their school
• Monitors and maintains accurate records for meals served by category (i.e. free, reduced, full pay students and adults, a la carte sales)
• Completes computer applications required for all aspects of meal service
• Completes and submits accurate related forms and paperwork to meet establish deadlines through either the computer or hardcopy
• Coordinates and assists with special functions/events as needed which may include food preparation, set-up and service, and clean-up
• Actively participates in all Operations meetings/training events and communicated information obtained to all staff members
• On-site liaison with students, school administrators, faculty, staff and visitors

OTHER DUTIES
Performs related duties as may be assigned

KNOWLEDGE, ABILITIES AND SKILLS
Knows and practices positive customer service skills
Proven leadership skills & ability to work cooperatively with others
Ability to communicate effectively
Ability to handle cash and complete transactions and reports accurately
Ability to use computer and computer applications as well as Microsoft Office Software
Knowledge of food and menu planning
Knowledge of volume food preparation methods, procedures and techniques
Good working knowledge of safe food handling skills
Proper knowledge in use and care of kitchen equipment
Effective planning, organizational and coordinating skills
Ability to plan independently and schedule work to meet deadlines
Effective problem solving and decision making skills
Ability to train and motivate others

Ability to travel to any District 11 school in a timely manner when requested to meet the needs of the department.

QUALIFICATIONS
High School diploma or equivalent
Five years’ experience in food service to include some management and supervisory experience
ServSafe Certification required within eighty-nine (89) calendar days of hire

ORGANIZATIONAL RELATIONSHIPS
Reports to a Production Center Manager and Area Supervisor or Sous Chef.
Supervises all personnel assigned to and/or working in kitchen & service areas.

WORKING CONDITIONS
Exposure to kitchen equipment and utensils
Working near hot ovens in areas that may not be air conditioned

PHYSICAL DEMANDS
The work is regularly active. Typical positions require workers to walk or stand for long periods, lift and carry up to 50 pounds from floor to waist and 25 pounds to shoulder height; climb ladders; bend, kneel and crouch; reach, hold, grasp and turn objects; feel the temperature of food items; and use fingers to operate computer or typewriter keyboards. The work requires the ability to speak normally, to use normal or aided vision and hearing, and to detect odors.

Employees in this category will also receive the following for the 2026-2027 school year:

1. Non-Recurring Pay: 7% of base salary in Non-Recurring Pay (distributed as 3.5% on November paycheck and 3.5 % on May paycheck). 
2. Staffing Stability Incentive (Adams Elementary, Galileo Middle School and Mitchell High School): ESP employees will receive the equivalent of one salary step divided over 12 pay periods. 

Base Salary Setting: Employment, assignment and salary placement, is in accordance with job description requirements. A work history is required to demonstrate job title, job duties and time worked in the position. Grade placement for ESP positions is determined by the Salary Schedule by Job Title resource. Reference the linked How Your Compensation Is Determined for more details. 

Salary Setting (New Hires): Any newly-employed Education Support Professional will be placed on the twenty-five (25) step system.  Each step represents two years of experience, based upon equivalent experience.  The maximum number of years of experience granted is 19-20 years, which is equivalent to placement on step ten (10). Steps are determined by experience listed on the application and resume.

Salary Setting (Rehires): Returning employees who have previously resigned or separated from the District will be rehired at the same step they were on at the time of resignation/separation plus any new experience gained in the same job,  provided step increases were approved by the Board during the years in question. 

Employees with experience in the District who have left the District and then returned to the same position shall be hired at the same pay grade (refers to the ESP placement on salary schedule by job title) and step at time of resignation.  Additional relevant experience gained after resignation may be evaluated from the employee’s  application and updated resume.  

See Employee Handbook (located on the D11 website) for information on salary setting for rehires (after retirement), promotions and lateral transfers. 

Salary : $17 - $21