Job Details

Direct and guide the overall Student Nutrition program at the school level. Responsible for the supervision, training and management of the campus food service operation on site. Ensures the appropriate quantities of food are prepared and served in a safe, friendly and courteous manner to achieve the high customer satisfaction. Responsible for supporting the educational process and improving the health and well-being of every student. Must ensure compliance with all local, state, and federal regulations. Must be a campus leader in achieving the goals of the department and district.

Qualifications:

Education/Certification:

• High School Diploma or approved equivalent
• Maintains a current Food Manager Certificate accepted by Texas Department of State Health Services
• Two years of school food service experience preferred; Management experience in other food service-related work considered

Special Knowledge/Skills:

• Ability to speak, read, write and understand instructions in English
• Ability to communicate effectively and professionally with administrators, teachers and parents (verbal and written)
• Dependable, reliable, prompt and ability to plan, coordinate and produce work in allotted time
• Ability to handle money efficiently and perform routine mathematical calculations
• Ability to work as a team player under pressure
• Understands kitchen operations, equipment and food safety regulations
• Computer literate
• Exhibits appropriate problem-solving skills

Experience:

Major Responsibilities and Duties:

Program Accountability

• Maintains integrity and accountability of the Student Nutrition Program through compliance with all federal, state, and local regulations.
• Ensures accountability of recorded documentation for compliance with federal, state, and local regulations.

Safety and Sanitation

• Provides an environment conducive to protecting the health and well-being of the school's children through high levels of sanitation standards.
• Implements food safety/sanitation programs as mandated by regulatory agencies and department requirements.
• Receives stores and handles food and supplies as per department standards while following all health department requirements. Documents performance deficiencies on a regular basis and evaluates all staff on a yearly basis.
• Provides a safe environment for performance of work through implementation of safety rules.
• Provides employee training to maintain a safe and hazard free environment.

Equipment Care and Use

• Assumes administrative responsibility for all food service equipment through proper use and care.
• Operates the Student Nutrition Program in compliance with all energy conservation principle.

Food Production

• Establishes and maintains high standards of control for quality food production and distribution.
• Ensures quality food is presented in an attractive manner on a daily basis.
• Orders food and supplies according to department schedules.
• Prepares and maintains records that reflect an accurate report of planned menus, food produced and food discarded.
• Ensures program creditability through daily monitoring of food production procedures.
• Prepares and reviews daily work schedules to ensure proper scheduling of employees for efficient operations.
• Meets all serving schedules as determined by the campus administrators.

Procurement

• Follows the procurement process within the boundaries of school, state, and federal purchasing guidelines to protect the integrity of the program.
• Ensures proper receiving procedures and storage techniques are followed to insure foods/non-food items maintain high quality and nutritive value until consumed.

Financial Management and Recordkeeping

• Operates school's Student Nutrition Program within established guidelines for a financial management system that provides a cost effective program of high integrity.

• Provides effective office organization and good paper management techniques to ensure all records and supporting documentation are maintained in accordance with federal, state and local laws and policies.

• Organizes and manages the business functions of the school food service office to maintain an efficient and effective organization.

• Performs accurate calculations for production quantities, purchasing quantities, recipe adjustments, etc.

• Ability to train staff on cash handling procedures, including making change.

Personnel Management

• Manages the school Student Nutrition staff according to all federal, state, and local district employment laws, policies and regulations.
• Communicates effectively with both supervisor and other employees.
• Creates an atmosphere for employee productivity and satisfaction in the workplace.
• Implements organizational techniques to accomplish job tasks with efficiency and maximum development of human resources.

Supervisory Responsibilities:

Customer Care Skills:

• Enforces standards of excellence for providing and maintaining quality in the presentation and service of food.
• Ensures school meals are served in pleasant environment and by a courteous staff.

Mental Demands/Physical Demands:

WORKING CONDITIONS:

Physical Demands: Standing and walking most of the workday; moderate exposure to extreme hot and cold temperatures. Reaching, carrying, pushing, bending, and handling items weighing up to twenty (20) pounds unassisted and forty (40) pounds with assistance when performing duties with frequent exposure to water and chemicals. Hearing and speaking to communicate to customers, other workers, and supervisors. Seeing clearly at close range and color discrimination for judging appearance, condition, and attractiveness of foods and displays.

Mental Demands: The demands associated with time pressures and constraints with frequent interruptions while maintaining emotional control under stress. Must be mentally alert, able to learn and apply new methods in all areas.

Environmental Factors: Variable extremes in temperature; loud noises; standing on hard floor surfaces, while working; numerous simultaneous activities; dealing with various groups of employees and working with machinery having moving parts. Exposure to solvents such as degreasing agents and possible exposure to fumes, smoke or gases.

Salary:
Pay Grade OS06 $21.64 - $25.55 hourly rate, commensurate with experience according to District salary schedule.
Days:
181
Start Date:
2025-11-03 00:00:00.000