Food Service Assistant Manager - Lowery Freshman Center

Food Service Assistant Manager - Lowery Freshman Center

Job Status: UNTIL FILLED Posting Date: 07/17/2025 Posting Number: 013143 Location: Student Nutrition Position Title: Food Service Assistant Manager - Lowery Freshman Center Wage/Hour Status: Non-Exempt Reports To: Food Service Manager

Primary Purpose:

Responsible for overseeing daily food preparation, service of meals and clean-up of kitchen and serving areas in the most efficient manner possible. This position must uphold the standards of the program and provide a positive leadership role at the assigned location and while substituting as a cafeteria manager in the district as needed. Responsible for necessary paper work as required by the federal, state, local and district entities.

Assist the high school cafeteria manager in directing and guiding the overall food and nutrition services program at the school level to achieve the highest possible customer satisfaction.

Assist high school cafeteria manager with the oversight of the food service program in the high school. This position also provides campus coverage in the absence of the high school manager. This position has an accountability relationship with the high school manager with focus on quality food production and training of campus personnel on proper recipe completion, recording and service as well as adherence to all HACCP policies and procedures.

Qualifications: Education/Certification:

• High School Diploma or GED
• Ability to speak, read, write and understand English
• Current Food Manager Certificate accepted by the Texas Department of State Health Services

Special Knowledge/Skills:

• Ability to communicate effectively and professionally (verbal and written)
• Ability to supervise and train a diverse staff
• Effective planning and organizational skills
• Ability to maintain confidentiality
• Knowledge of basic principles of quantity cooking
• Ability to handle money efficiently and perform routine mathematical calculations
• Ability to work as a team player under pressure
• Proficient in computer applications
• Dependable, reliable, prompt, courteous and cooperative

Experience:

Previous school food service management experience preferred

Major Responsibilities and Duties:

Program Accountability

• Assists cafeteria manager in maintaining integrity, accountability and required documentation of the Student Nutrition Program through compliance with all federal, state, and local regulations.
• Responsible for opening and closing kitchen as
• Accountable for daily food preparation, quality products, proper temperatures, food presentation, garnishing and portion control.
• Accountable for daily supervision of Student Nutrition personnel, including enforcement of department policies and procedures.
• Verifies, counts and prepares deposits on daily basis as
• Completes other record keeping as
• Able to perform Cafeteria Manager duties when Cafeteria Manager is absent for short periods of time, which may include being accountable for daily receipt of deliveries to include submitting invoices weekly to the Student Nutrition Office; taking monthly inventory; managing or assisting with counting large sums of money; making deposits and other recordkeeping; etc.

Safety and Sanitation

• Provides an environment conducive to protecting the health and well-being of the school's children through high levels of sanitation standards.
• Trains staff on HACCP policies and Ensures employees and the facility are in compliance with all regulations and health codes.
• Monitors work area to provide a safe environment for performance of work

Customer Service

• Responsible for leading kitchen personnel in healthy interactions with parents, staff, students and community; works to resolve questions, concerns or requests in a positive and cooperative manner.
• Responsible for excellent customer service in
• Provides leadership to ensure school meals will be served in pleasant facilities and by a courteous
• Assists with implementing a marketing plan to create an atmosphere that attracts students and encourages

Equipment Care and Use

• Trains employees on correct usage, cleaning and preventative maintenance on all
• Places work orders for all necessary maintenance when managing a

Food Production

• Provides direct training and assistance to the production
• Ensures that meal service offers the products on menu and on Monitors batch cooking to ensure adequate quantities of high quality food is produced.
• Applies management principles to establish and maintain high standards of control for high quality food production and distribution.
• Executes a system for preparing and maintaining records that reflect an accurate report of planned menus, food produced and food discarded.

Procurement

• Assists cafeteria manager with direct delivery vendors and district warehouses to order, receive and store products to meet the menu and operational needs of the kitchen in an effective and accurate manner.
• Assists cafeteria manager in taking monthly inventory.

Personnel Management

• Communicates effectively with both cafeteria manager and other
• Creates an atmosphere for employee productivity and satisfaction in the

Professional Development

• Attends meetings as
• Participates in staff development

Other

• Performs related duties as requested by the district director/field supervisor

Supervisory Responsibilities:

Student Nutrition staff as assigned

Customer Care Skills:

• Provide professional communication with students, parents, community members, staff and other professionals at all times.
• Use proper phone etiquette at all times, speaking slowly and Take reliable messages, and route to appropriate staff.
• Ensure superior customer care skills are used via eye contact, facial expressions, voice inflections, body language, and an attitude of "going the extra mile" for others.
• Ensure all requests for information are dealt with in an appropriate
• Create and maintain a welcoming, service-oriented environment toward all internal and external customers.

Mental Demands/Physical Demands:

Tools/Equipment Used: All large and small kitchen equipment to include, but not limited to, electric slicer, mixer, tilt skillet, steam jacketed kettle, steamer, combi steamer/oven, dish machine, food and utility carts, deep- fat fryer, convection oven, sharp cutting tools, vegetable processor, cash register. Standard office equipment including personal computer and peripherals.

Posture: Standing and walking for the entire workday; occasional bending/stooping, pushing/pulling, and twisting

Motion: Reaching, carrying, pushing, bending, and repetitive hand motions including frequent keyboarding and use of mouse

Lifting: Handling items weighing up to 50 pounds when performing duties.

Environment: Exposure to hot and cold temperatures. May work prolonged or irregular hours; frequent districtwide travel; occasional statewide travel and out-of-state travel

Mental Demands: Work with frequent interruptions, maintain emotional control under stress. Hearing and speaking to communicate to customers, other workers, and supervisors. Seeing clearly at close range and color discrimination for judging appearance, condition, and attractiveness of foods and displays.

Salary: Pay Grade OS03 $16.58 - $19.57 hourly rate commensurate with experience according to District salary schedule.

Days: 181 Days: 181 Start Date: 2025-08-01 00:00:00.000