Food Service Manager (26-27 SY) – Elementary

Irving ISD; Irving (TX); On-site; USD 50,000 - 60,000; Full time

Job summary

A school district in Texas is seeking a Food Service Manager to oversee on-site food service operations. Responsibilities include managing staff, ensuring food safety standards, and providing excellent customer service. The ideal candidate should possess a high school diploma, relevant food service experience, and management skills. Proficiency in Spanish is preferred. This role requires strong communication, organizational skills, and the ability to work in a fast-paced environment.

Qualifications

• Minimum 1 year of food service experience required.
• Management experience preferred.
• Ability to adapt to change and work with minimal supervision.

Responsibilities

• Manage food service operations and staff per district regulations.
• Ensure food safety and customer service standards are met.
• Develop work schedules and oversee compliance with duties.

Skills

Food preparation methods

Communication skills

Organizational skills

Interpersonal skills

Supervision and management

Bilingual communication (Spanish preferred)

Education

High School Diploma or equivalent

ServSafe or other approved Food Protection Manager certification

Tools

Commercial food service equipment

Office equipment

Job description

Qualifications

Minimum Education/Certification: High School Diploma or equivalent; Successful completion of Irving ISD Food & Nutrition Services Manager Trainee Program; ServSafe or other approved Food Protection Manager (FPM) certification; Valid Texas, Class C Driver’s License and proof of insurability with District insurance carrier.

Special Knowledge/Skills: Knowledge of methods, materials, equipment, and appliances used in food preparation; Ability to work with a variety of fresh/processed meat products including beef, poultry, pork, fish and shellfish; Strong organizational, communication (verbal and written), interpersonal skills; Ability to supervise, manage, and coach personnel; Ability to successfully interact with internal and external customers on a daily basis; Ability to be flexible and adapt to change; Ability to perform duties with minimal direct supervision; Ability to interpret procedures and analyze data for effective decision‑making; Ability to safely operate commercial food service equipment; Proficient skills in the use of computers and office equipment; Ability to speak and understand Spanish, preferred.

Minimum Experience: One year food service experience or related training, required.

One Year Management And Supervisory Experience, Preferred.

Primary Purpose

Responsible for the on‑site leadership and overall management of the campus food service operation. Ensures that appropriate quantities of food are prepared and served and that time constraints set by menu requirements are met. Ensures that safe food handling standards are followed and great customer service is provided.

Major Responsibilities and Duties

• Manage the assigned food service operation and staff according to federal, state and local district laws, regulations, policies and procedures.
• Develop work schedules for staff and oversee completion of duties.
• Maintain sanitation, safety and security practices to protect the health and well‑being of students, customers, and staff.
• Implement or follow established procedures related to equipment operation, safety and maintenance practices.
• Ensure Department customer services imperatives are followed to promote customer satisfaction and ensure a quality dining experience.
• Implement marketing methods and practices to create an atmosphere that attracts and pleases customers.
• Utilize forecasting methods to ensure adequate quantities of food and supplies are ordered, received and appropriately stored to protect the safety and quality of all products.
• Ensure standardized recipes are followed and food production records are maintained. Follow school nutrition program guidelines for preparing and serving meals to ensure nutrition standards and meal pattern requirements for all meals (Breakfast, Lunch, Special Diets, Supper, etc.) are met.
• Ensure safe and accountable controls of funds.
• Operate the kitchen in a fiscally responsible manner and within established financial management guidelines.
• Manage staff according to established policies, procedures, and regulations.
• Provide and oversee employee training and recognition of staff to promote and maintain a positive work environment.
• Counsel and discipline employees as needed, and ensure documentation is complete, accurate, and timely.

Other

• Exhibit behavior that is professional, ethical, and responsible; and serve as a role model for students, staff, and the public.
• Attend scheduled manager/safety meetings, staff development, trainings, etc. as assigned to obtain the required number of hours each school year to meet USDA Professional Standards recommendations.
• Work collaboratively with supervisors, school administration and staff by serving on committees to serve the best interest of the district.
• Perform other duties as assigned.

Safety

• Contribute to the prevention of accidents and injuries by observing safety rules and District policy, practicing the principles and skills taught in safety training, wearing personal protective equipment as required, reporting injuries and incidences immediately to supervisor, and being proactive in the ongoing efforts to improve and maintain workplace safety.

Supervisory Responsibilities

Supervise and evaluate the performance of Food Service Assistants and Technicians.

Mental Demands / Physical Demands / Environmental Factors

Tools/Equipment Used: Ovens, slicers, grills, tilting skillets, institutional dish machines, serving equipment, walk‑in freezers and coolers, reach‑through refrigerators and warmers, mixers, immersion blenders, steamers, hot water dispensers, food preparation and serving utensils, ladders, carts, racks, hand trucks, dollies, cash register, computer, office equipment. Posture: Frequent pushing, pulling, overhead and below‑waist reaching, bending, stooping; frequent use of hands and fingers to grasp, handle and manipulate food; frequent use of upper and lower body to sweep, mop, and clean floors; visual acuity to identify basic colors, peripheral vision, depth perception and adjust focus. Motion: Continuous standing and walking, briskly on hard surfaces, unassisted for length of scheduled work hours. Lifting: Lifting and carrying up to 30 pounds without assistance, greater than 30 pounds with appropriate assistance. Environment: Work inside; frequent exposure to extreme hot and cold temperatures, humidity, wet conditions, and loud noises; occasional exposure to high places, fumes, airborne particles, toxic or caustic chemicals; exposure to risk of electrical shock; work around machinery with moving parts. Mental Demands: Maintain emotional control under stress, exercise reasoning and problem‑solving skills, rapid pace required during meal service, frequent in‑district travel, occasional prolonged and irregular hours.

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. The information in this document is in compliance with the Americans with Disabilities Act (ADA). Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.