What are the responsibilities and job description for the Cafeteria Assistant Manager - Child Nutrition - 2026-2027 School Year position at Tomball ISD?
Primary Purpose:
Assist the Cafeteria Manager with the overall operation of the cafeteria.
Qualifications:
Minimum Education/Certification:
High school diploma or equivalent.
Must hold and maintain a valid Food Handler’s Certificate from ServSafe or another accredited source.
Completion of the TISD manager training class preferred.
TASN certified or actively seeking certification.
Minimum Experience:
One year experience as a production specialist with TISD or equivalent with another school food service establishment preferred.
Special Knowledge and Skills:
Have a working knowledge of the school food service environment.
Ability to work without direct supervision and demonstrate strong organizational skills.
Ability to perform basic computer business applications.
Major Responsibilities and Duties:
- Ability to accept operational responsibility in the absence of the manager.
- In cooperation with the cafeteria manager, assist in work scheduling, supervising/assisting in food prep, and ensure planned menu is being prepare and served.
- In cooperation with the cafeteria manager, assist in maintaining detailed records of food production, ordering, receiving, inventory control, and daily income.
- Maintain safe and sanitary working conditions and ensure weekly safety meetings are being conducted by the designated safety monitor.
- Assist in keeping a line of communication open between the manager and co-workers.
- Establish good relations with students, school personnel and parents.
- Demonstrate a desire for professional growth in all food service areas by attending meetings, seminars, and classes which are held by or upon the request of the food service director.
- Present an image of professionalism by following department attendance policy, personal hygiene, and dress code.
- Learn and operate departmental software programs.
- Demonstrate a positive attitude, flexibility, and a willingness to perform any additional tasks as assigned by the manager.
Working Conditions:
Must be able to lift 25 lbs. without assistance and on occasion repetitively
Work in a fast paced environment, and stand for extended periods of time
Moderate exposure to extreme temperature changes
Physical demands will include: walking, pushing, pulling, carrying, some stooping, bending, and twisting.
Equipment Used:
Use of large and small commercial kitchen equipment including: electric slicer, mixer, pressure and convection steamer, convection oven, dish machine, commercial food processor, and sharp/serrated cutting tools.