Generic - Student Nutrition Services - Assistant Manager Intern - 2026-2027

Job

Title:

Assistant

Manager

Intern

Exemption

Status/Test:

Non-Exempt

Reports

to:

Manager/Field

Supervisor

Date

Revised:

September

2025

Dept.

/School:

Student

Nutrition

Services

Pay

Grade:

MT03

Primary

Purpose:

Responsible

for

on-site

leadership

of

campus

food

service

operations

in

the

absence

of

the

manager.

Assist

manager

to

ensure

that

appropriate

quantities

of

food

are

prepared

and

served.

Meet

time

constraints

set

by

menu

requirements

established

by

Garland

ISD

Student

Nutrition

Services.

Assist

manager

to

ensure

all

operations

follow

safe

food

handling

standards.

Qualifications:

Education/Certification :

High

School

Diploma

or

GED

Experience:

Experience

in

institutional

food

service

operations

Food

service

management

experience,

preferred

Special

Knowledge/Skills:

Knowledge

of

methods,

materials,

equipment

and

appliances

used

in

food

preparation

Knowledge

of

food

handler

safety

Ability

to

manage

personnel

Effective

organizational,

communication

and

interpersonal

skills.

Math

skills

necessary

to

convert

recipes

and

quantities

of

recipes

Ability

to

successfully

complete

the

Garland

ISD

Student

Nutrition

Services

Cafeteria

Manager

Training

Program.

Ability

to

successfully

pass

and

maintain

a

Serve

Safe

or

equivalent

certification.

Ability

to

manage

all

aspects

of

the

kitchen

in

the

absence

of

the

manager

Major

Responsibilities

and

Duties:

Cafeteria

Management

and

Food

Preparation

1.

Develop

work

schedules,

assign

work

to

campus

food

service

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

and

special

serving

requirements.

4.

Ability

to

fill

in

and

perform

all

job

functions

for

any

position

within

the

kitchen.

5.

Ability

to

cover

other

schools

as

needed.

Safety

and

Sanitation

6.

Ensure

that

food

is

produced

safely

and

is

of

high

quality

according

to

policies,

procedures,

and

department

requirements.

7.

Store

and

handle

food

items

and

supplies

safely

following

health

and

safety

codes

and

regulations.

8.

Enforce

standards

of

cleanliness,

health,

and

safety.

9.

Operate

tools

and

equipment

according

to

prescribed

safety

standards,

and

follow

established

procedures

to

meet

high

standards

of

cleanliness,

health,

and

safety.

10.

Correct

unsafe

conditions

in

work

area

and

promptly

report

any

conditions

that

are

not

immediately

correctable

to

supervisor.

11.

Follow

established

procedures

for

locking,

checking,

and

safeguarding

facilities.

Inventory

and

Equipment

12.

Ensure

that

appropriate

quantities

of

food

and

supplies

are

available

through

daily

orders

and

periodic

inventories.

13.

Maintain

a

clean

and

organized

storage

area.

Keep

garbage

collection

containers

and

areas

neat

and

sanitary.

14.

Conduct

regular

physical

equipment

and

supplies

inventory.

Policy,

Reports,

and

Law

15.

Compile,

maintain,

and

file

all

reports,

records,

and

other

documents

including

reports

of

daily

and

monthly

financial,

production,

and

activity

records

as

required

by

law.

16.

Review

and

submit

accurate

time

and

attendance

records

for

payroll

reporting

purposes.

Other

17.

Perform

other

duties

as

assigned.

Supervisory

Responsibilities:

1.

Monitor

the

work

and

issue

work

assignments

to

campus

food

service

workers.

2.

Work

to

resolve

all

personnel

issues.

Mental

Demands/Physical

Demands/Environmental

Factors

Tools/Equipment

Used:

Standard

large

and

small

kitchen

equipment

and

tools

including

electric

slicer,

mixer,

pressure

steamer,

sharp

cutting

tools,

stove,

oven

dishwasher

and

food/utility

cart.

Posture:

Prolonged

standing;

frequent

kneeling/squatting,

bending/stooping,

pushing/pulling,

and

twisting

Motion:

Continual

walking;

frequent

climbing

(ladder),

grasping/squeezing,

wrist

flexion/extension

and

reaching/overhead

reaching

Lifting:

Frequent

moderate

lifting

and

carrying

up

to

40

pounds

Environment:

Work

inside

in

commercial

kitchen

environment;

exposure

to

extreme

hot

and

cold

temperatures,

extreme

humidity,

noise

biological

hazards,

chemical

hazards,

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

This

document

describes

the

general

purpose

and

responsibilities

assigned

to

this

job

and

is

not

an

exhaustive

list

of

all

responsible

and

duties

that

may

be

assigned

or

skills

that

may

be

required.

Reviewed

by

Date

Received

by

Date