Middle School Assistant Food Service Manager

Job Title:

CN Middle School Assistant Manager Job Type:

Auxiliary Dept./

School:

SS Middle School Wage/Hour Status:

Nonexempt Reports To:

Child Nutrition Manager Pay Grade:

M3 ($14.00 - $16.00)(DOE) Grade(s)

Level:

6 th - 8th

Days/Dates:

182 (SY 2026-2027)

PRIMARY PURPOSE

Assist the Campus Middle School Manager in the areas of supervision, training, and management of the campus child nutrition operation including daily edit checks, computer reconciling and reporting essentials. Ensure that appropriate quantities of food are prepared and served. Meet time constraints set by the school menu requirements established by the Central Office and meet health codes promulgated by city and state agencies.

QUALIFICATIONS

Education/Certification:

Food Handler Certificate Valid Texas driver's license with driving record that meets District requirements

Special Knowledge/Skills:

Knowledge of methods, materials, equipment, and appliances used in food preparation Ability to manage personnel Effective planning and organizational skills Ability to perform basic math

Experience:

Food handlers and sanitation course either before or during the first year as an assistant manager. At least three years' experience in institutional food service operations, preferred One-year experience in child nutrition, required

MAJOR RESPONSIBILITIES AND DUTIES

Ability to oversee and maintain work schedules and production records. Ability to direct daily activities in the kitchen and cafeteria. Forecast and order appropriate amount of food and maintain appropriate inventory levels. Maintain food production that ensures the safety and quality of food according to policies, procedures, and department requirements. Ensure that food items are stored in a safe and hazard-free environment. Maintain all serving schedules and ensure that all food items are served according to menu specifications defined by departmental policies and procedures. Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations. Maintain accurate reports of daily and monthly financial, production, and activity records. Supervise and train employees at the campus, promoting efficiency, employee morale, and teamwork. Maintain a safe and hazard-free working environment. Maintain logs on all maintenance required on equipment within the school food service department. Perform preventive maintenance checklist and inform administration. Other duties as assigned.

SUPERVISORY RESPONSIBILITIES

Cafeteria employees

EQUIPMENT USED

Uses large and small kitchen equipment to include electric, slicer, mixer, pressure steamer, sharp cutting tools, ovens, dishwashers; food and utility carts.

WORKING CONDITIONS

Mental Demands:

Ability to communicate effectively (verbal and written); maintain emotional control under stress.

Physical Demands/Environmental Factors:

Stand, walk, push, and pull; lift and carry, some stooping, bending and kneeling. Limited exposure to extreme hot and/or cold temperatures.