Assistant Manager - CNP (Pending Approval of 2025-2026 Compensation Plan)(INTERNAL APPLICANTS ONLY)
Assistant Manager - CNP (Pending Approval of 2025-2026 Compensation Plan)(INTERNAL APPLICANTS ONLY)
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Job Description
Job Title: Child Nutrition Program Assistant Manager
Wage/Hour Status: Nonexempt
Department: Child Nutrition Services
Reports To: School Food Service Manager or Director of Child Nutrition
Approved By: Board of Trustees
SUMMARY:
The Assistant Manager for High School Food Service plays a key role in supporting the daily operations of a high-volume school cafeteria. This position assists the manager in supervising kitchen staff ensuring compliance with USDA guidelines overseeing food safety and maintaining accurate records. The Assistant Manager helps deliver high-quality meals in a fast-paced environment supporting student wellness and satisfaction.
QUALIFICATIONS
EDUCATION:
High school diploma or GED
EXPERIENCE:
1-2 years of experience as an assistant manager or manager trainee
Knowledge in Child Nutrition Program operations in food preparation menu pattern serving requirements and required documentation for meal counting and claiming reimbursable meals.
Knowledge in Smart Snacks compliance.
Knowledgeable in compliance with TDA/USDA HACCP policies and procedures for child nutrition programs.
Knowledgeable in Food Safety in commercial kitchens.
CERTIFICATION LICENSES REGISTRATIONS:
Must have a valid Texas Drivers license
ServSafe Manager Certification
OTHER SKILLS AND ABILITIES:
- Effective organizational communication and interpersonal skills.
- Ability to operate kitchen equipment
- Ability to manage personnel
- Ability to communicate clearly and concisely both orally and in written.
- Knowledge of operations and safety of the child nutrition program
- Knowledge of Food Handler Safety
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Assist in coordinating the preparation and service of breakfast lunch and a la carte items for a large student population.
- Ensure meals meet USDA nutrition standards and accommodate special dietary needs when applicable and ensuring following recipe guidelines.
- Support with supervision training and performance of cafeteria staff.
- Oversee food safety procedures and cleanliness in compliance with local health department regulations.
- Help manage point-of-sale- (POS) operations and ensure accurate student meal counts.
- Monitor inventory levels; assist in placing orders receiving and organizing food and supply deliveries.
- Maintain accurate records for meal production inventory and temperature logs.
- Provide input on menu planning and suggest ways to increase student participation.
- Assist with percentage or internal reviews and external audits. (NSLP CACFP etc.).
- Serve as acting manager during the absence of the manager.
- Foster a positive and respectful dining environment for students and staff.
- Perform all other duties assigned by the School Food Service Manager or Director.
Inventory and Equipment
- Ensure appropriate quantities of food and supplies are available through daily orders and periodic inventories.
- Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.
- Conduct regular physical equipment and supplies inventory.
Policy Reports and Law
- Follow direct safety protocols and emergency procedures.
- Compile maintain and file reports records and other documents including daily reports production and activity records.
- Complete and annual continuing education requirements.
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.
- Conduct Food Handler safety training and enforce standards of cleanliness health and safety.
- Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to Food Service Manager.
- Follow established procedures for locking checking and safeguarding facilities.
Other
- Maintain confidentiality of information.
- Participate in staff development training programs to improve job performance.
- Participate in meetings and special events as assigned.
- Exercise professional judgment in absences; be punctual to work meetings and appointments.
- Keep informed of and comply with state and district policies and regulations concerning primary job functions.
- Perform other duties as assigned by the immediate supervisor.
LANGUAGE SKILLS:
Ability to read and interpret documents such as safety rules operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before staff students and the general public.
MATHEMATICAL SKILLS:
Ability to add subtract multiply and divide in all units of measure.
MENTAL/PHYSICAL DEMANDS:
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; frequent kneeling/squatting bending/stoop pushing/pulling and twisting
Motion: Continual walking; frequent climbing (ladder) grasping/squeezing wrist flexion/extension reaching/overhead reaching
Lifting: Frequent moderate lifting and carrying (1544 pounds)
This job requires the ability to handle and balance multiple demands at the same time. The employee must maintain emotional control under stress.
WORK 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
Employment Type
Full-Time
