Who We Are
Red Rocks Community College exemplifies extraordinary. We are dedicated to our Vision and Mission, which promote student achievement, staff empowerment, and community engagement. We live our values: Learning, Collaboration, Community, Belonging, and Empowerment. RRCC seeks applicants who understand and have first-hand experience working with diverse populations, which may include but are not limited to, historically marginalized populations such as people of color, LGBTQ+ community members,…
veterans, first generation graduates, and people with disabilities.
Job Summary
The Kitchen Manager plays a key leadership role in creating a welcoming, high-quality cafe experience for students, faculty, and staff. This position blends culinary production, cafe operations, and team leadership in a fast-paced and supportive campus environment. Reporting to the Director, the Kitchen Manager oversees daily food production and kitchen operations, ensuring quality, efficiency, and consistency across service areas. Responsibilities include preparing and executing recipes, estimating food and supply needs, developing prep sheets, and maintaining rotating menus aligned with customer volume and catering demands. This role supervises and trains a team of 10-12 employees, ensuring compliance with food safety and sanitation standards, portion control, scheduling, and operational procedures. Additional responsibilities include preparing breakfast, lunch, and snacks for the RRCC Children's Center; overseeing grill operations and daily specials; coordinating catered events; managing ordering and inventory; maintaining proper storage and temperature controls; and communicating with clients regarding catering logistics as needed. Typical hours are Monday through Friday, 6:00 a.m. to 3:00 p.m., with occasional after-hours or cross-campus work. During the summer months, scheduled hours are reduced and compensation is paid at 75% of the regular rate.
Required Qualifications
- ServSafe Certificate
- High school diploma or equivalent
- One year supervisory experience
- Three (3) years of food-service experience
