Job Category
Exemption Status/Test
Non Exempt
Reports To
Supervisor, Operations
Date Revised
Student Nutrition Services
Primary Purpose
Responsible for on-site leadership of campus food service operations. Ensure that appropriate quantities of food are prepare and served. Meet time constraints set by menu requirements established by Garland ISD Student Nutrition Services. 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 

Ability to manager 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 eight week cafeteria manager training program

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


Experience in institutional food services operations

Food service management experience, preferred

Major Responsibilities and Duties
  • 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 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 reports 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.

 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 sitting; occasional bending/stooping, pushing/pulling, and twisting
Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension reaching/overhead reaching
Moderate light 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; around machinery with moving parts; work on slippery surfaces
Mental Demands
Work with frequent interruptions; maintain emotional control under stress