What are the responsibilities and job description for the Cafeteria Assistant Manager position at Diboll Independent School District?
- Prepare quality food according to a planned menu of tested and uniform recipes.
- Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.
- Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.
- Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
- Keep garbage collection containers and areas neat and sanitary.
- Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
- Maintain personal appearance and hygiene.
- Handle and record cashier functions accurately.
- Help record food requisitions and order necessary supplies.
- Maintain daily food preparation records.
- Promote teamwork and interaction with fellow staff members.
- Complete annual continuing education requirements.
- Follow district safety protocols and emergency procedures.
JobID: 376
Position Type:
Child Nutrition/Cafeteria Assistant Manager
Child Nutrition/Cafeteria Assistant Manager
Date Posted:
5/18/2026
5/18/2026
Location:
Diboll ISD Child Nutrition Dept
Diboll ISD Child Nutrition Dept
Date Available:
08/01/2026
08/01/2026
Closing Date:
08/01/2026
08/01/2026
Primary Purpose:
Responsible for assisting the manager in child nutrition operations. Meet time constraints set by menu requirements established by Diboll ISD. Ensure all operations follow safe food handling standards.
Qualifications:
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 safety
Effective organizational, communication, and interpersonal skills
Experience:
1 year experience in institutional food service operations
Major Responsibilities and Duties:
Food Preparation and Serving
Safety and Sanitation
Other
Mental Demands/Physical Demands/Environmental Factors:
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
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 (1544 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