Child Nutrition Assistant Team Lead

BRENHAM ISD; Brenham (TX); On-site; USD 23,937 - 28,466; Full time

Job summary

Brenham Independent School District is seeking a Child Nutrition Assistant Team Lead to help supervise on-site nutrition operations and assure compliance with NSLP rules. The role supports food preparation, service, inventory, and cashiering while promoting a positive work environment.

Requirements include a high school diploma or GED, and a Certified Food Safety Manager credential with at least two years of food service experience.

Qualifications

• Minimum education: High School diploma or GED acceptable.
• Certification: Certified Food Safety Manager.
• Minimum experience: At least two years of food service experience.

Responsibilities

• Assist manager to supervise the preparation and service of high quality food for students and staff.
• Assist in training and supervising proper food preparation, service, and portion control.
• Assist to supervise the use of kitchen equipment for safety and efficiency.
• Assist with food and supply orders, receiving and monthly inventory.
• Assist with cashiering and cash accounting procedures, including deposits and balancing cash.
• Prepare accurate food production records to verify reimbursement claims for meal programs.
• Compile, maintain and submit reports such as invoices and accident reports in a timely manner.
• Maintain effective communication among Child Nutrition employees, teachers, administrators, and community.
• Recommend employees for promotion, transfer or disciplinary action.

Skills

Manage personnel

Reading & comprehension

Basic computer skills

POS systems

Spreadsheets

Food production knowledge

Education

High school diploma or GED

Certified Food Safety Manager

Job description

Brenham Independent School District - Job DescriptionJob Title/Position:Child Nutrition Assistant Team LeadDepartment/School:

Daily Rate

Duty Days and Pay Grade: 178 Days- Varies with School Instructional Days MT3 - Pay Grade

Minimum Midpoint $16.79 $19.99

Reports to:Child Nutrition Team LeadFLSA:Non-ExemptDate Revised:March 2026

Primary Purpose

• Assist with on-site leadership of campus in child nutrition operations.
• Ensure compliance with all rules, regulations, and record keeping requirements of the National School Lunch and Breakfast programs.
• Ensure proper sanitation and safety standards are met for compliance with all applicable federal, state, and local agency requirements.

Qualifications

Minimum Education: High School diploma required or GED acceptable. Certification: Certified Food Safety Manager Minimum Experience: At least two years of food service experience.

Special Knowledge/Skills/Abilities

• Ability to manage personnel.
• Ability to read, comprehend and carry out instructions in written and oral form.
• Possess basic computer skills required for food ordering, food production, inventory, and record keeping.
• Skilled in use of point of sales systems, spreadsheets, and email.
• Working knowledge of quantity food production, commercial kitchen equipment, and procurement of food and non-food supplies.

Major Responsibilities And Duties

• Assist manager to supervise the preparation and service of high quality food for students and staff while promoting and providing excellent customer service.
• Assist in training and supervising proper food preparation, service, food handling and portion control while promoting a positive and pleasant work environment, promoting employee growth, efficiency and teamwork.
• Assist to supervise the use of commercial kitchen equipment to for optimal operating conditions and safety. Recommend action on equipment repairs.
• Assist with food and supply orders, receiving and monthly inventory.
• Assist with cashiering and cash accounting procedures, to include deposits and balancing cash.
• Assist to prepare and complete accurate food production records to verify reimbursement claims for meal programs.
• Assist to compile, maintain and submit reports including invoices, accident reports, absence reports and all other reports in a timely manner.
• Maintain effective communication among Child Nutrition employees, teachers, administrators, and community.
• Assist to recommend employees for promotion, transfer and disciplinary action.
• Perform related duties as assigned.

Equipment Used

• Use large and small kitchen equipment to include but not limited to large mixer, pressure steamer, braiser, steam jacketed kettles, refrigerated equipment, warmers, convection ovens, impinger ovens, dishwasher, electric slicer, sharp cutting tools, cutting board, scales, food and utility carts, mops and brooms
• Desktop computer (windows based), computerized point of sale work station, and 10-key calculator.

Working Conditions

Physical Demands: Continual standing and walking; pushing and pulling, moderate lifting and carrying (10-45 pounds); reaching, overhead reaching, stooping, bending, twisting, kneeling and squatting most of the day. Maintain emotional control under stress.

Environmental Factors

• Moderate exposure to extreme hot and/or cold temperatures, moisture, excessive humidity, wet floors, and noise from equipment
• Working around machinery with moving parts
• Work with hands in water
• Work with feet on slippery surfaces
• Work with frequent interruptions

Other Information: The Child Nutrition Director has the right to add to or change these duties at any time.

Minimum Hourly Rate

$16.79