Child Nutrition Elementary School Manager

Job Title: Child Nutrition Elementary School Manager Job Type: Auxiliary
Dept./School: Rowena Johnson Elementary Wage/Hour Status: Nonexempt
Reports To: Child Nutrition Director Pay Grade: M4 ($18.00 - $25.22)(DOE)
Grade(s) Level: K – 5th Days/Dates: 182 (SY 2026-2027)

PRIMARY PURPOSE:

The Elementary Food Service Manager is responsible for planning, managing, monitoring, supervising, and providing assistance in the provisioning, operation, and functions of the school food service facility (cafeteria) with staff serving breakfast and lunch with additional ala carte sales. 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 Managers Certificate

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

Special Knowledge/Skills:

Thorough knowledge of the preparation, cooking, and serving of food in large quantities

General knowledge of food quality and values

Some knowledge of special dietary requirements

General knowledge of the practices used in receiving and storing food in large quantities

General knowledge of kitchen sanitation and safety measures used in food handling and in operation, cleaning, and care of utensils, equipment, and the work area

General knowledge of the free and reduced lunch program available for students and the ability to be sensitive to the needs of the students who qualify for assistance

General knowledge of financial management, recording, and receipting

Ability to supervise the work of others

Ability to prepare reports

Ability to establish and maintain effective working relationships with associates, students, and school staff

Ability to maintain emotional control

Ability to work with others in a close, fast-paced environment

Ability to address customers and staff in a pleasant, courteous manner

Ability to be organized and able to manage multiple responsibilities simultaneously and correctly complete reports and documents promptly

Experience:

High School diploma or GED

Must have completed the manager training class and successfully performed responsibilities while training as an on-the-job manager

Considerable experience in school food services or other food services

Relevant training in Nutrition, Operations, Administration and Communications and Marketing per the USDA Professional Standards

Any equivalent combination of training and experience that provides the required knowledge, skills, and abilities

MAJOR RESPONSIBILITIES AND DUTIES:

Plan, coordinated, assigned, oversaw, and participated as required in the preparation, cooking, and serving of food

Prepare and maintain necessary records and files

Identify problems and suggest changes regarding methods and procedures

Open kitchen set up equipment, and prepare cafeteria for serving

Train personnel in operational procedures

Maintain accurate food service records

Maintain consistency in food preparation and service to students and school employees

Prepare equipment for food preparation and monitor refrigeration equipment

Order cafeteria supplies and prepare food orders as needed

Prepare food as needed

Prepare USDA inventory and production records

Set up monies for cash registers

Count and balance cash received, prepare deposit slips, and deposit monies in the bank

Prepare work details for the next day; secure kitchen for the next day and when not in use

Supervise cleaning and sanitizing of eating utensils, counters and equipment

Compile reports, bills, deposit slips, and cash register reports

Receive, check, and sign for food delivered to school

Prepare work schedule and keep worker time sheets

Prepare food production reports

Prepare roster sheets

Coordinate efforts with school staff, faculty, and support personnel that include delivery, maintenance, security, custodial activities

Collaborate with administration and school Test Coordinator regarding meal service schedule during end-of-course and end-of-year assessments; prepare bag lunches for students as necessary

Attend required meetings

Perform other duties as assigned by the Principal or the Director of Child Nutrition

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.