Revised: 02/04/2026
Position Title: Food Service Manager, Intern
Job Title: Food Service Manager, Intern
Function: Child Nutrition Services
Family: Food Service Management
Reports to: Director of Operations Pay Grade: N05
Terms of
Employment:
- At- Will employment agreement.
- Salary is in the pay grade N05 on the Non-
Exempt SAISD Compensation Plan.
- Entry salary is $18.00 with consideration for
directly related experience.
FLSA Classification: Non-Exempt
Funding
Source:
This position is locally funded.
Position Summary
The Food Service Manager Intern, under the direct supervision of the Director of Operations, is responsible for
developing a high standard of competency in campus food service management to include the planning,
preparation and service of breakfast and lunch, training, and supervision of food service staff, and ensuring the site
financial aspects of food service operations, recordkeeping and health code compliance.
Essential Functions / Key Responsibilities
1. Assist with implementing and monitoring all serving schedules and food service procedures according to
menu specifications as defined by District policies and procedures.
2. Observe and monitor daily activities in kitchen and cafeteria.
3. Assist with producing and maintaining work schedules and production records.
4. Observe and participate with employee related issues including conflict resolution strategies, employee
performance, schedule change conflicts and special serving requirements.
5. Attend and participate in the selection, training, supervision, and evaluation of cafeteria workers and make
recommendations regarding employment as appropriate.
6. Research, review and promote food production safety standards that are of the highest quality according
to policies, procedures, and department requirements.
7. Assist with the completion and maintenance of daily and monthly financial, production and activity records.
8. Assist with accurate payroll documentation procedures including completion and submission of reports.
9. Research and implement safe and hazard-free environments that promote effective food storage
procedures.
10. Support and maintain safe work environments that comply with high standards of cleanliness, health, safety
and sanitation.
11. Review, learn and employ effective inventory strategies that ensure quantities of food and supplies are
readily available.
