Cafeteria Assistant Manager - Child Nutrition - 2026-2027 School Year

Primary Purpose:

Assist the Cafeteria Manager with the overall operation of the cafeteria.

Qualifications:

Minimum Education/Certification:

High school diploma or equivalent.

Must hold and maintain a valid Food Handler’s Certificate from ServSafe or another accredited source.

Completion of the TISD manager training class preferred.

TASN certified or actively seeking certification.

Minimum Experience:

One year experience as a production specialist with TISD or equivalent with another school food service establishment preferred.

Special Knowledge and Skills:

Have a working knowledge of the school food service environment.

Ability to work without direct supervision and demonstrate strong organizational skills.

Ability to perform basic computer business applications.

Major Responsibilities and Duties:

• Ability to accept operational responsibility in the absence of the manager.
• In cooperation with the cafeteria manager, assist in work scheduling, supervising/assisting in food prep, and ensure planned menu is being prepare and served.
• In cooperation with the cafeteria manager, assist in maintaining detailed records of food production, ordering, receiving, inventory control, and daily income.
• Maintain safe and sanitary working conditions and ensure weekly safety meetings are being conducted by the designated safety monitor.
• Assist in keeping a line of communication open between the manager and co-workers.
• Establish good relations with students, school personnel and parents.
• Demonstrate a desire for professional growth in all food service areas by attending meetings, seminars, and classes which are held by or upon the request of the food service director.
• Present an image of professionalism by following department attendance policy, personal hygiene, and dress code.
• Learn and operate departmental software programs.
• Demonstrate a positive attitude, flexibility, and a willingness to perform any additional tasks as assigned by the manager.

Working Conditions:

Must be able to lift 25 lbs. without assistance and on occasion repetitively

Work in a fast paced environment, and stand for extended periods of time

Moderate exposure to extreme temperature changes

Physical demands will include: walking, pushing, pulling, carrying, some stooping, bending, and twisting.

Equipment Used:

Use of large and small commercial kitchen equipment including: electric slicer, mixer, pressure and convection steamer, convection oven, dish machine, commercial food processor, and sharp/serrated cutting tools.