Job Category
Exemption Status/Test
Non Exempt
Reports To
Manager/Field Supervisor
Date Revised
Student Nutrition Services
Primary Purpose
Responsible for on-site leadership of campus food service operations in the absence of the manager. Assist manager to ensure that appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Garland ISD Student Nutrition Services. Assist manager to ensure all operations follow safe food handling standards.
Education Certification

High School Diploma or GED

Special Knowledge/Skills

Knowledge of methods, materials, equipment and appliances used in food preparation

Knowledge of food handler safety

Ability to manage personnel

Effective organizational, communication and interpersonal skills.

Math skills necessary to convert recipes and quantities of recipes

Ability to successfully complete the Garland ISD Student Nutrition Services Cafeteria Manager

Training Program.

Ability to successfully pass and maintain a Serve Safe or equivalent certification.

Ability to manage all aspects of the kitchen in the absence of the manager


Experience in institutional food service operations

Food service management experience, preferred

Major Responsibilities and Duties

Cafeteria Management and Food Preparation

  • Develop work schedules, assign work to campus food service workers, and oversee completion of duties.
  • Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
  • Work cooperatively with campus principal to accommodate temporary schedule changes and special serving requirements.
  • Ability to fill in and perform all job functions for any position within the kitchen.
  • Ability to cover other schools as needed.


Safety and Sanitation

  • Ensure that 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.
  • Enforce standards of cleanliness, health, and safety.
  • 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.
  • Follow established procedures for locking, checking, and safeguarding facilities.

Inventory and Equipment

  • Ensure that 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

  • Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records as required by law.
  • Review and submit accurate time and attendance records for payroll reporting purposes.


  • Perform other duties as assigned. 

Supervisory Responsibilities:

  •   Monitor the work and issue work assignments to campus food service workers.
  • Work to resolve all personnel issues.
Tools/Equipment Used
Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, stove, oven dishwasher and food/utility cart.
Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting
Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension and reaching/overhead reaching
Frequent moderate lifting and carrying up to 40 pounds
Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise biological hazards, chemical hazards, electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces
Mental Demands
Work with frequent interruptions; maintain emotional control under stress