School Nutrition Services Substitute

$11.75 Per Hour DOE (Depends on Experience) Position range in Brazos Valley $9.15 - $16.28 Per hour School Nutrition Services Substitute

BRYAN ISD

Occupation:

Food Preparation and Serving Related Workers, All Other

Location:

Bryan, TX - 77803

Job Type:

Regular, Part Time (Less than 30 Hours), Permanent Employment

Posted:

05/07/2026 Positions available: 1

Source:

WorkInTexas

Web Site:

WorkInTexas Onsite /

Remote:

Work onsite all of the time

Updated:

05/10/2026

Expires:

06/06/2026 Job #: 17011588 Job Requirements and Properties Help for Job Requirements and Properties. Work Onsite Full Time Education High School Diploma or Equivalent Schedule Part Time Job Type Regular Duration Permanent Employment Help for .

Job Title:

School Nutrition Services Substitute Wage/Hour Status:

Nonexempt Reports to:

School Nutrition Services Manager Pay Grade:

$11.75/hour Dept./

School:

School Nutrition Services Date Revised:

November 2025

PRIMARY PURPOSE:

Performs task required for safe, quality food preparation, courteous service, and thorough clean-up of campus facility. Performs task required to follow sanitary procedures for the safe handling and storage of food. Provides support to all Bryan ISD campuses as needed.

QUALIFICATIONS

Minimum Education/Certification:

1) High School Diploma or GED preferred. 2) Must be able to read, write, and understand verbal instructions in English and perform math functions of addition, subtraction, multiplication and division. 3) Brazos County Food Handlers Card or Food Protection Management Certification

Special Knowledge/Skills:

Ability to follow food production sheets/recipes and prepare high quality food. Working knowledge of food preparation and kitchen equipment. Ability to work with other personnel and follow instructions of the kitchen manager.

Minimum Experience:

None required

Major Responsibilities and Duties:

Align the major functions of the assignment with district goals such that all students succeed. 1. Responsible for the daily preparation of food as assigned by the kitchen manager. 2. Serves students and adults in an efficient, friendly and caring manner, meeting all scheduled meal times, observing portion control, maintaining adequate food quantities and quality on the serving line and cashiering with a computerized system as assigned by the kitchen manager. 3. Follows established sanitation and safety procedures, included HACCP. 4. Thoroughly cleans all equipment on a daily basis or as needed and assigned by the kitchen manager. 5. Performs thorough clean-up duties (sweeping, mopping, storing food, washing dishes, taking out trash, cleaning and sanitizing prep areas and equipment, etc.) on a daily basis. 6. Proficiently and safely operates commercial kitchen equipment. 7. Attends required trainings and workshops. 8. Reads and applies written directions such as but not limited to recipes, assignment sheets and safety information. 9. Promotes quality team work and positive interaction with fellow staff members. 10. Maintains personal appearance, hygiene and follows dress code. 11. Arrives on time to work and prepared to work each day. 12. Interacts with students, teachers, and visitors to provide optimum customer service. 13. Align the major functions of the assignment with district goals such that all students succeed. 14. Accurately processes student, staff, and visitor meal transactions using the point-of-sale (POS) system in compliance with NSLP regulations. 15. Verifies student eligibility and meal status while maintaining confidentiality and program integrity. 16. Balances and reconciles daily cash drawers, deposits, and meal counts. 17. Provides courteous, professional customer service to students, staff, and visitors. 18. Supports kitchen staff with food service operations as needed, including setup, cleaning, and serving. 19. Must have regular and reliable attendance 20. Perform other duties as assigned by the kitchen manager.

Equipment Used:

Use large and small kitchen equipment to include but not limited to electric slicer, sharp cutting tools, cutting board, scales, large mixer, pressure steamer, braiser, steam jacketed kettles, refrigerated equipment, warmers, convection ovens, impinger ovens, dishwasher, food and utility carts, mop, broom, and computer.

Working Conditions:

Physical Demands/Environmental Factors:

Continual standing and walking; pushing and pulling, moderate lifting (10-50 pounds), reaching, stooping, bending and kneeling most of the day.

Environment:

Moderate exposure to extreme hot and /or cold temperatures, moisture, excessive humidity, wet floors, and noise from equipment. Working around machinery with moving parts. Work with hands in water.

Other Information:

Food Service Worker is an at-will position and is employed by the department not a campus location.