Summer Program 2025 - Cafeteria Manager (Internal only)

South San Antonio ISD is seeking teachers and staff to fill summer school vacancies for the following programs: 

End of Course Remediation/Testing @ South San HS

Extended School Year (Sped.) 

Emergent Bilingual @ Carrillo ES

Summer School Program dates and times will be announced at a later date.  

Job Title: Cafeteria Manager
Dept./School: Assigned Campus
Pay Grade: Hourly Pay 

Primary Purpose:
Responsible for on-site leadership of campus child nutrition operations. Ensure that appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Meet health codes. Ensure all operations follow safe food handling standards

Qualifications:

Education/Certification:

High school diploma or GED
Food manager certification
Candidate must have satisfactory outcome of fingerprinting background check. Non-refundable fee (approximately $50.00) paid by the employee

Special Knowledge/Skills:

Knowledge of methods, materials, equipment, and appliances used in food preparation
Knowledge of food handler safety
Ability to manage personnel
Effective planning and organizational skills

Experience:

Completion of a sanitation course before or during the first year as manager
Three years’ experience in institutional food service operations

Major Responsibilities and Duties:

Cafeteria Management and Food Preparation

1. Develop work schedules, assign work to campus child nutrition workers, and oversee completion of duties.
2. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
3. Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
4. Train employees at campus level, promoting efficiency, morale, and teamwork.

Safety

1. Store and handle food items and supplies safely following health and safety codes and regulations.
2. Maintain accurate reports of daily and monthly financial, production, and activity records.
3. Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).
4. Conduct food handler safety training at the campus level and enforce standards of cleanliness, health, and safety.
5. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
6. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
7. Follow established procedures for locking, checking, and safeguarding facilities.

Inventory and Equipment

1. Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
2. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.
3. Maintain logs on all equipment maintenance required within campus food service department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs.
4. Conduct annual physical equipment and supplies inventory.

Other

1. Help screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.Complete annual continuing education requirements.
2. Follow district safety protocols and emergency procedures.

Supervisory Responsibilities:
Monitor the work and issue work assignments to campus child nutrition workers.

Working Conditions: Mental Conditions/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 (15–44 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

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.

Salary : $50