Child Nutrition Elementary School Manager

Sulphur Springs Independent School District; Sulphur Springs (TX); On-site; USD 25,000 - 34,000; Part time

Job summary

Sulphur Springs Independent School District seeks an experienced Elementary School Manager to lead Rowena Johnson Elementary’s food service. The role oversees breakfast and lunch operations, ensures compliance with health codes, and supervises cafeteria staff while coordinating with central office standards.

The position requires a Food Managers Certificate, a valid Texas driver’s license, and prior school food service experience. Pay range aligns with district standards for auxiliary roles.

Qualifications

• Food Managers Certificate required.
• Valid Texas driver's license required.
• Experience in school food services or other food services preferred.
• USDA Professional Standards training or equivalent preferred.

Responsibilities

• Plan, coordinate, oversee, and participate in preparation, cooking, and serving of food.
• Prepare and maintain records and files related to food service.
• Identify problems and suggest process improvements.
• Open kitchen and set up equipment for serving.
• Train staff on operational procedures.
• Maintain accurate food service records and reports.
• Coordinate with school staff to align meal service with schedules.

Skills

Food service management

Kitchen sanitation

Staff supervision

Record keeping

Communication

Time management

Customer service

Education

Food Managers Certificate

Valid Texas driver's license

Job description

Child Nutrition Elementary School Manager

Sulphur Springs Independent School District Rowena Johnson Elementary - Sulphur Springs, Texas Open in Google Maps

Job ID: 5965715

Application Deadline: Posted until filled

Posted: Oct 20, 2026 5:00 AM (UTC)

Starting Date: To Be Determined

Job Description

Job Title: Child Nutrition Elementary School Manager Job Type: Auxiliary Dept./School: Rowena Johnson Elementary Wage/Hour Status: Nonexempt Reports To: Child Nutrition Director Pay Grade: M4 ($18.00 - $25.22)(DOE) Grade(s) Level: K – 5th Days/Dates: 182 (SY 2026-2027)

PRIMARY PURPOSE:

The Elementary Food Service Manager is responsible for planning, managing, monitoring, supervising, and providing assistance in the provisioning, operation, and functions of the school food service facility (cafeteria) with staff serving breakfast and lunch with additional ala carte sales. Meet time constraints set by the school menu requirements established by the Central Office and meet health codes promulgated by city and state agencies.

QUALIFICATIONS:

Education/Certification

• Food Managers Certificate
• Valid Texas driver's license with driving record that meets District requirements

Special Knowledge/Skills

• Thorough knowledge of the preparation, cooking, and serving of food in large quantities
• General knowledge of food quality and values
• Some knowledge of special dietary requirements
• General knowledge of the practices used in receiving and storing food in large quantities
• General knowledge of kitchen sanitation and safety measures used in food handling and in operation, cleaning, and care of utensils, equipment, and the work area
• General knowledge of the free and reduced lunch program available for students and the ability to be sensitive to the needs of the students who qualify for assistance
• General knowledge of financial management, recording, and receipting
• Ability to supervise the work of others
• Ability to prepare reports
• Ability to establish and maintain effective working relationships with associates, students, and school staff
• Ability to maintain emotional control
• Ability to work with others in a close, fast-paced environment
• Ability to address customers and staff in a pleasant, courteous manner
• Ability to be organized and able to manage multiple responsibilities simultaneously and correctly complete reports and documents promptly

Experience

• High School diploma or GED
• Must have completed the manager training class and successfully performed responsibilities while training as an on-the-job manager
• Considerable experience in school food services or other food services
• Relevant training in Nutrition, Operations, Administration and Communications and Marketing per the USDA Professional Standards
• Any equivalent combination of training and experience that provides the required knowledge, skills, and abilities

MAJOR RESPONSIBILITIES AND DUTIES

• Plan, coordinated, assigned, oversaw, and participated as required in the preparation, cooking, and serving of food
• Prepare and maintain necessary records and files
• Identify problems and suggest changes regarding methods and procedures
• Open kitchen set up equipment, and prepare cafeteria for serving
• Train personnel in operational procedures
• Maintain accurate food service records
• Maintain consistency in food preparation and service to students and school employees
• Prepare equipment for food preparation and monitor refrigeration equipment
• Order cafeteria supplies and prepare food orders as needed
• Prepare food as needed
• Prepare USDA inventory and production records
• Set up monies for cash registers
• Count and balance cash received, prepare deposit slips, and deposit monies in the bank
• Prepare work details for the next day; secure kitchen for the next day and when not in use
• Supervise cleaning and sanitizing of eating utensils, counters and equipment
• Compile reports, bills, deposit slips, and cash register reports
• Receive, check, and sign for food delivered to school
• Prepare work schedule and keep worker time sheets
• Prepare food production reports
• Prepare roster sheets
• Coordinate efforts with school staff, faculty, and support personnel that include delivery, maintenance, security, custodial activities
• Collaborate with administration and school Test Coordinator regarding meal service schedule during end-of-course and end-of-year assessments; prepare bag lunches for students as necessary
• Attend required meetings
• Perform other duties as assigned by the Principal or the Director of Child Nutrition

SUPERVISORY RESPONSIBILITIES:

Cafeteria employees

EQUIPMENT USED

Uses large and small kitchen equipment to include electric, slicer, mixer, pressure steamer, sharp cutting tools, ovens, dishwashers; food and utility carts.

WORKING CONDITIONS

Mental Demands: Ability to communicate effectively (verbal and written); maintain emotional control under stress.

Physical Demands/Environmental Factors: Stand, walk, push, and pull; lift and carry, some stooping, bending and kneeling. Limited exposure to extreme hot and/or cold temperatures.

Position Type: Full-Time

Job Requirements

• Citizenship, residency or work visa required

Contact Information

• Stewart Murray , Director of Child Nutrition
• Administration Building
• Email: [e-mail]