Child Nutrition Supervisor (Internal Applicants Only)

Job Title:                    Child Nutrition Supervisor  

Reports to:                 Assistant Director of Child Nutrition

Dept. /School:           Child Nutrition

Wage/Hour Status:   Exempt

Pay Grade:                 AS0 – 226 days

Date Revised             11/19/2025

Primary Purpose:

Supervise, train, and observe all aspects of the daily operations of school kitchen facilities and ensure compliance with National Child Nutrition Program policies and CNS department standards. Job will cover all campuses, programs, and operations within the Child Nutrition Department. The following job functions are to be performed with the highest ethical integrity and with commitment to promote a high quality program in accordance with the vision and goals of the district and department.

Minimum Qualifications:

• High school diploma or GED
• Associates Degree Preferred
• Must maintain required TDA yearly training standards of 10 hours.
• Bilingual Preferred

Education/Certification:

• Candidate must have satisfactory outcome of the fingerprinting background check. Non-refundable fee (approximately $50) paid by potential candidate
• Valid Texas Food Protection Management Certification (candidate hired without certification must obtain certificate within sixty (60) workday
• Possess valid Texas driver’s license

Required Knowledge, Skills, and Abilities Necessary to Performance of Essential Functions

• Computer skills and ability to learn new software
• Ability to supervise, train, and motivate subordinates.
• Above average communication skills.
• Ability to adapt to change. School Breakfast and Lunch Programs and Afterschool Snack Program guidelines
• Food preparation methods, inventory control, use of equipment, and appliances used in food preparation.
• Efficient and effective planning and organizational skills
• HACCP principals

Experience:

• Completion of Food Manager Certification course
• Three to five years of experience in managing or supervising in an institutional food service operations 

Major Responsibilities and Duties:

• Instruct and supervise campus staff in all areas of CNS operations, including the use of work schedules, food production records, inventory control, HACCP procedures, organizational management, and all other aspects of daily kitchen performance.
• Complete on-site inspections to verify adherence to federal, state, local and district standards regarding food production, health code requirements, food safety, service and quality.
• Evaluate and correct weekly cafeteria food and non-food orders.
• Provide first-line technical support for kitchen staff.
• Monitor and review Time Management system entries for assigned schools.
• Assist in evaluation of capital equipment needs as well as supervise the use and care of major equipment.
• Assess campus-staffing levels by monitoring meals per labor hour report.
• Coordinate maintenance work requests; log and track work orders by date and locations.
• Maintain Fixed Asset System records for all food service equipment. 

Communication and District Support: 

• Establish positive working relationships with district administrative leadership, principals, school staff and all other Southside ISD departments.
• Monitor campus productivity by evaluating monthly profit and loss reports.

• Collaborate with others in the school district and community for the development of a Child Nutrition Program that follows federal, state, and local guidelines.
• Assists in establishing quality standards for the presentation and service of food.
• Assists in implementing a district-wide customer service that focuses on value and satisfaction. 

Sanitation, Food & Employee Safety 

• Provide training and technical assistance for school food service personnel.
• Assists in ensuring the Child Nutrition Department complies with all local, state and federal laws and policies.
• Ensure that food items are prepared and stored in safe and hazard-free environment according to HACCP guidelines.
• Enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
• Oversee food temperature and equipment logs and safety training.
• Ensure cafeterias maintain a safe work environment and report unsafe working conditions.
• Ensure that all equipment is in good working order. Recommend replacement if needed.

Financial Management & Record Keeping

• Assists in implementing efficient management techniques to ensure all financial records, and supporting documentation etc., are maintained in accordance with local, state, and federal laws and policies.
• Responsible in ensuring daily deposits and all monies received from the meal programs.
• Ensure that all records and supporting documentation is maintained in accordance with local, state and federal guidelines.
• Maintain and submit accurate information for payroll reporting (timesheets & Absence from Duty Forms).
• Submit end of month reports in a timely, organized and efficient manner.
• Perform yearly on-site reviews and Afterschool Snack Audits.
• Maintain employee files. 

Personnel Management

• Supervise, evaluate, and document employee performance.
• Initiate growth plan and/or disciplinary action when required.
• Appraise manager work performance using Southside ISD evaluation tools.
• Responsible for continuous monitoring and on-going education of employees in district safety practices.
• Provide cafeteria managers with guidance regarding personnel issues including discipline and documentation.
• Make sound recommendation about the retention of cafeteria personnel.
• Help interview candidates and recommend worker and manger positions. 

Other:

• Must be able to travel to all schools in the district.
• Attend Summer Workshop and other continuing education training when approved.
• Assist with the Seamless Summer Program.
• Assist with equipment, training, employee management, financial support, technical supports, catering events, HR functions, and/or any other duties as assigned.
• Support Child Nutrition Department with regular attendance.
• Will work closely with all CNS staff in marketing, promotion, and training responsibilities.
• Participate in cross training.
• Performs other job duties as required by Child Nutrition Director.

Supervisory Responsibilities:

• Supervise Cafeteria Managers assigned to each campus.

Working Conditions: Mental Conditions/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, and pressure steamer, sharp cutting tools, stove, oven, dishwasher, food/utility carts and buffer.

Posture: Prolonged standing, frequent pushing/pulling, and twisting; some kneeling/squatting, bending/stooping.

Motion: Continual grasping/squeezing, wrist flexion/extension, reaching/overhead reaching, walking short distances. Some climbing (ladder). Work quickly and efficiently using time management and economy of motion.

Lifting frequent moderate lifting and carrying -15–25 pounds. Some heavy lifting - 25-50 pounds.

Environment: Work in a 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 in a fast-paced environment.  Maintain emotional control under stress

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The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.