Job Title: Cafeteria Assistant Manager Exemption Status/Test: Exempt
Reports to: Cafeteria Manager Date Revised: 2/4/2026
Dept./School: Child Nutrition
Responsible for assisting cafeteria manager with on-site leadership of campus child nutrition operations. Ensure appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Ensure all operations follow safe food handling standards.
Education/Certification:
High school diploma required
Must have valid Texas Driver’s License
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
1. Assist in the development of work schedules, assigning work to child nutrition workers, and oversee completion of duties.
2. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
3. Work cooperatively with Cafeteria Manager to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
4. Prepare quality food according to a planned menu of tested and uniform recipes.
5. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.
6. Handle and record cashier functions accurately.
7. Assist in maintaining daily food preparation records.
8. 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.
9. Enforce standards of cleanliness, health, and safety.
10. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
11. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
12. Follow established procedures for locking, checking, and safeguarding facilities.
13. Ensure appropriate quantities of food and supplies are available through daily orders and periodic inventories.
14. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.
15. Maintain logs on all equipment maintenance required within child nutrition department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs.
16. Conduct regular physical equipment and supplies inventory.
17. Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records.
18. Review and submit accurate time and attendance records for payroll reporting purposes.
19. Complete annual continuing education requirements.
20. Follow district safety protocols and emergency procedures.
Supervisory Responsibilities:
Monitor the work and issue work assignments to child nutrition workers in the absence of the Cafeteria Manager.
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
Technology: Proficiency in Microsoft Office Suite Applications.
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 (15–44 pounds)
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
Mental Demands: Work with frequent interruptions; maintain emotional control under stress
