Denver kitchen manager connects with middle schoolers through daily meals

Khallela Ahmad, a kitchen manager at a Denver middle school, oversees meal preparation for up to 500 students each day. Her journey into school food service began nine years ago when she applied for a position with Denver Public Schools after seeing a flyer. Previously, Ahmad had worked in hospitality as a hostess but wanted to try something new and challenging.

“When I first started, I started at East High School in Denver, and I was baking a majority of the time. Then we had to rotate duties, so I did have to start cooking. I was extremely nervous because at that time, East High School was not only feeding the students at that school, but it was also feeding students at two other schools. And so I was nervous because I was concerned about my time management: How am I going to be able to prepare all this food, not just for one school, but two other schools as well, and make sure that it's done and it's right and I get it done in a timely manner, so that when the first food person came to pick it up, it would be ready for them to take it?” Ahmad said.

She credits her former manager with helping her learn on the job rather than leaving her unprepared. Over time, Ahmad became accustomed to the demands of preparing meals for hundreds rather than just a handful of people.

“It did make me nervous because it's not something that I did [before], but it didn't make me as nervous as the cooking because when you're cooking, you're cooking more than one thing. You could be cooking three or four different entrees at once... Cooking for over 200 people? That’s a little overwhelming,” she explained.

On an average day at her current school, Ahmad manages multiple staff members and ensures that between eight and nine different entrees are available for students and staff. The division of labor means some team members handle cold items like salads and wraps while others focus on hot foods.

“I tell them that I'm a kitchen manager for Denver Public Schools. I tell them that I delegate duties to my staff. I order food. I do inventory. I do evaluations,” Ahmad said about describing her role outside of work.

She often fills in when employees are absent and is responsible for running point of sale during lunch periods. At the end of each day, she completes paperwork accounting for how many students and staff ate meals and compares those numbers with inventory records.

Thursdays are particularly busy due to pizza being served—a favorite among students—while Tuesdays see increased participation thanks to school-made pizza and boneless chicken wings.

Ahmad described inventory days as especially time-consuming: “You have to count everything in the kitchen — the forks and spoons, napkins, plates... even the chemicals. That could take me up to three hours.”

Despite these challenges, Ahmad finds satisfaction in teamwork among her staff: “I always say that we are a family that we didn't ask to be a part of... When we are helping one another, it just makes it so much easier for the next day.”

Beyond logistics and meal preparation, Ahmad sees communication with students as an important part of her job. She makes an effort to connect with them daily: “A lot of students, if I missed a day of work, they say, ‘Where was you at? I missed you.’ ...That puts a smile on my face.”

She encourages students to try new foods and offers support when they share personal struggles: “They just want to know that somebody cares about them and that someone sees them... Just to shine a little light... could change that.”

Ahmad’s experience highlights how food service roles can provide meaningful connections between adults and young people within schools.