JOB DESCRIPTION

 

Job Title

Assistant Manager – School Kitchen

 

Evaluation Type

Support

 

Department

Child Nutrition

 

Pay Grade

CN2

 

FLSA

Exempt

 

 

Date Revised

June 2025

 

 

Supervisor

Kitchen Manager &

Director of Child Nutrition

 

BASIC FUNCTION & RESPONSIBILITY: To assist the Kitchen Manager in planning, coordinating, and supervising the preparation, service, and cleanup of nutritious meals for students in accordance with USDA and Texas Department of Agriculture (TDA) regulations. The Assistant Manager ensures compliance with food safety standards, supports daily food production, and promotes a positive team environment focused on nourishing student success.

                                                                                                      

QUALIFICATIONS:

 

Education/Certification:

High school diploma or GED preferred Valid Texas Food Handler Certificate required ServSafe Manager Certification preferred or must obtain within 6 months of hire

 

Special Knowledge/Skills/Abilities:

Ability to read, write, and think quickly to make informed decisions in a fast-paced kitchen environment Knowledge of basic nutrition, food safety, and sanitation practices Ability to organize, multi-task, and lead kitchen operations effectively Strong communication and interpersonal skills Ability to work as part of a team and promote a positive kitchen culture Basic computer skills for entering production data and managing inventory

 

Experience:

Minimum one (1) year of experience in food service, preferably in a K-12 or institutional setting Experience in team leadership or shift supervision preferred

 

CHARACTERISTIC DUTIES & RESPONSIBILITIES: The essential functions, pursuant to the Americans with Disabilities Act, may include the characteristic duties, responsibilities, knowledge, skills, and abilities noted herein; however, this is not a comprehensive listing of all functions and tasks performed by positions found in this job description.

 

Main Duties & Responsibilities:

Assist in the daily supervision and coordination of kitchen operations, including breakfast, lunch, and any afterschool meal service. Ensure proper food portioning, quality control, and adherence to standardized recipes. Support inventory management, including receiving, storing, and rotating products. Follow and enforce all food safety and sanitation procedures (HACCP). Assist in maintaining accurate production records, temperature logs, and meal count reports. Support on-site training of new team members and assist with performance feedback. Collaborate with the Kitchen Manager and Field Supervisor to ensure efficient staffing and scheduling. Assist in resolving equipment or supply issues and report maintenance needs promptly. Provide excellent customer service to students, staff, and campus visitors. Be willing and available to assist in other school kitchens as needed to support training, staff shortages, or special events. This may include temporary reassignment to another campus. Perform other duties as assigned by the Kitchen Manager or Director of Child Nutrition.

 

SUPERVISION EXERCISED: None

 

MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS:

Tools/Equipment Used: Standard commercial kitchen equipment and tools including slicers, mixers, pressure steamers, ovens, fryers, dishwashers, utility carts, and sharp utensils Posture: Prolonged standing; frequent bending, stooping, squatting, pushing, pulling, and twisting Motion: Continual walking; frequent reaching, grasping, squeezing, wrist movement, and ladder use Lifting: Frequent moderate lifting and carrying up to 50 pounds Environment: Indoor work in a commercial kitchen; exposure to temperature extremes, humidity, noise, steam, chemicals, slippery surfaces, and moving equipment Mental Demands: Work with frequent interruptions; maintain focus, composure, and professionalism under pressure; lead by example in a fast-paced, student-centered setting