Roving Kitchen Specialist II

Openings as of 3/25/2026

Roving Kitchen Specialist II, Nutrition Services JobID:

15611

Position Type:

Nutrition Services/Kitchen Specialist

Date Posted:

3/4/2026

Location:

Nutrition Services

Closing Date:

Until Filled Roving Kitchen Specialist II, Nutrition Services

Classification:

Non-Exempt

Date Posted:

March 4, 2026

Salary:

$18.64 per hour/Range 16 Additional salary credit may be given for internal transfers and recent Greeley-Evans School District 6 rehires, up to $29.86 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 requirements and procedures, department and district policies and procedures, and customer service. Duties impact individuals within the school on a daily basis. Safety to Self and Others High exposure to self to heat burns due to ovens, stoves and steam. Medium exposure to self to bruises due to bumping into equipment, to cuts due to knives and slicers, and to chemical burns due to cleaning supplies. Low exposure to self to fractured bones due to slipping on wet floors, to hernia due to lifting heavy items, to disease due to hepatitis and food poisoning, to repetitive motion injuries due to food preparation, to loss of limb due to mixer and slicer, to loss of sight due to chemicals, to disfigurement due to cleaners and burns, and to fatality due to use of gas stoves and driving if required. May expose others to injuries and/or disease if a person in this position fails to maintain cleanliness of work area/cafeteria, to operate equipment and handle cleaning supplies safely when others are present, and/or to ensure safe and sanitary preparation of food.

Other Duties:

Knowledge, Skills, and Mental Ability Knowledge and skills sufficient to perform all duties of the position. Prefers a work environment where flexibility, ability to deal with conflict, a high tolerance for stress, an ability to quickly internalize information and make informed decisions, and long hours are a part of the assignment. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Regular attendance is required for this position.

Work Environment:

The majority of this position's duties are performed inside the school building, and individual has occasional exposure to noise from machinery and students. Some daily exposure to cooking equipment which can be injurious, and some periodic exposure to heat and heated elements, and to cold in refrigerated compartments. Some exposure to fumes and odors and limited exposure to electrical and mechanical hazards. May have some exposure to caustic and toxic chemicals used in cleaning.

Physical Demands:

Physical Demands:

Employees in this position must be able to perform the attached physical demands.

Travel:

Some may be required