Job Title: Assistant Manager                                       Wage/Hour Status: Non-Exempt 

Job Role:  Child Nutrition                                         Funding Source: Child Nutrition 

 

    

Department/School: Assigned Campus                      Pay Grade: OS 3 

 

 

Reports to: Child Nutrition Manager                            HR Date Approved: November 2006 

                                                                                   HR Date Revised: July 2024 

 

 

 

SUMMARY 

Assists with the supervision, training, and managing of campus food service operation. Ensures that appropriate quantities of food are prepared and served and maintains high standards of quality in food production, sanitation, and safety practices. 

 

 

 

The essential functions, pursuant to the Americans with Disabilities Act, may include the characteristic duties and responsibilities noted herein, however, this list represents examples only, and is not a comprehensive listing of all functions and tasks performed by positions found in this job description. 

 

• Model KISD core organizational beliefs and values; perform duties effectively and efficiently for the purpose of supporting and contributing to high student achievement. 

• Provide program support and service delivery; communicate effectively within and across teams and participate in cross-functional work groups. 

• Maintain a commitment to the District mission; model District expectations through personal leadership and actively support the efforts of others to achieve District goals. 

 

  

MAJOR RESPONSIBILITIES AND DUTIES 

 

Cafeteria Management and Food Preparation 

 

• Prepare and supervise food preparation according to a planned menu using standardized recipes. 

• Assist in preparation of weekly food orders. 

• Report inferior quality food received or service problems with vendors to supervisor. 

• Assume all Child Nutrition Manager’s responsibilities in his/her absence. 

• Assist the manager in calculations for daily food service records. 

 

 

Safety and Sanitation 

 

• Ensure food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations. 

• Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high standards of cleanliness, health, and safety. 

• Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor. 

• Instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment. 

• Assist and supervise the daily cleaning of all preparation and serving equipment. 

 

 

Inventory and Equipment 

 

• Assist in checking food shipments; verify each order and sign invoices. 

• Assist with monthly food inventories and yearly equipment inventories as directed. 

• Assist with maintaining inventory control. 

 

 

Policy and Law 

 

• Maintain confidentiality. 

• Utilize effective communication skills; ensure that all interactions are supportive, courteous, and respectful. 

• Pursue Professional Development activities; ensure that Professional Development activities are aligned with District goals and initiatives. 

• Comply with all policies, operating procedures, legal requirements, and verbal and written directives. 

• Comply with the Professional Code of Ethics and Standard Practices for Texas Educators. 

• Follow District safety protocols and emergency procedures. 

• Perform other related duties as assigned. 

  

 

QUALIFICATIONS 

 

Education/Certification: 

 

• High school diploma or GED or equivalent combination of education and experience. 

 

 

Experience: 

 

• One (1) year successful related work experience. 

 

 

 

SPECIAL KNOWLEDGE/SKILLS/ABILITIES 

 

• Ability to manage personnel 

• Ability to read, understand, and communicate instructions 

• Ability to follow recipes and use necessary equipment for food preparation 

• Strong organizational, communication, teambuilding, and interpersonal skills 

 

 

 

SUPERVISORY RESPONSIBILITIES 

• Monitor the work and issue work assignments to campus child nutrition workers. 

 

 

MENTAL/PHYSICAL DEMANDS AND ENVIRONMENTAL FACTORS 

 

 

Tools/Equipment Used:  

 

• Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart  

 

Posture: 

 

• Prolonged standing on concrete; frequent bending/stooping, pushing/pulling, and twisting  

 

Motion: 

 

• Continual walking, frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching 

 

Lifting: 

 

• Frequent moderate lifting and carrying (over 30 pounds) 

 

  

Environment:  

 

• Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces 

• Work to be completed on-site from assigned school or building 

• Regular exposure to noise and computer monitors 

• No remote work 

 

 

Mental Demands:  

 

• Work with frequent interruptions; maintain emotional control under stress work; prolonged or irregular hours