SNS Manager, Elementary (Internal Applicants Only)

School Nutrition Manager, Elementary

Reports to: Assistant Director of School Nutrition Services Pay Grade: 505 Duty Days: 198 Dept./School: School Nutrition Services Date Revised: 7/2026

Purpose

To accurately and efficiently manage an elementary school cafeteria/kitchen providing food and service for approximately 300 750 students and staff while operating within a set budget.

To ensure that sanitation and safety standards comply with all applicable federal, state, and local regulations.

To ensure compliance with all rules, regulations, and record-keeping requirements of the National School Lunch and Breakfast programs, Free and Reduced Meal Program, Afterschool Snack Program, and Summer Food Service Program.

To direct, supervise, train, and evaluate 3-7 food service employees.

Qualifications

Education/Certification

High school diploma required, or GED acceptable Food Protection Management Certification (16 Hours instruction by the Texas Department of Health)

Special Knowledge/Skills

Working knowledge of quantity food production, commercial kitchen equipment, hazard analysis critical control points (HACCP), and procurement of food and non-food supplies.

One year of cashiering experience in a school food service setting with proficiency in money handling procedures.

Proficient in identifying reimbursable meals for the National School Lunch and Breakfast Program.

Basic computer skills required to assist with food ordering, food production, inventory, and record keeping.

Skilled in the use of point of sale systems, spreadsheets, word processing, and email.

Experience

Two or more years of work experience in food production and service.

Major Responsibilities and Duties

Align the assignment's major functions with district goals so that all students succeed. 1. Supervise the preparation and service of food for 300750 students and staff each day, while promoting and providing excellent customer service. 2. Supervise sanitation and safety practices in the school kitchen/cafeteria as established by federal (OSHA), state, and local agencies (Texas Department of Health). 3. Supervise school compliance with all rules and regulations of the National School Lunch and Breakfast Programs, Free and Reduced Meal Program, Afterschool Snack Programs, and Summer Food Service Program. 4. Direct, train, and supervise cooks, food service workers, and cashiers in proper food preparation, food service, food handling, and portion control while promoting a positive and pleasant work environment. 5. Responsible for cashiering and cash accounting procedures, including daily bank deposits, daily deposits to accounts, balancing cash, and periodic cashier audits. 6. Operate program within established budget for food, supplies, and labor. 7. Determine the types and quantities of food and supplies to order/purchase based on student needs and available resources. 8. Order government commodities from the warehouse. 9. Monitor inventory of kitchen supplies for budgetary controls. Responsible for managing a perpetual inventory system using TrakNow and submitting a quarterly physical inventory spreadsheet of all food and non-food supplies. 10. Supervise use of all commercial kitchen equipment to ensure optimum operating conditions and safety. Recommend action on all equipment repairs. 11. Prepare and complete accurate food production records to verify reimbursement claims for the National School Lunch and Breakfast Program, Afterschool Snack Program, and Summer Food Service Program. 12. Supervise the receiving of all foods and supplies to ensure that quality and quantity specifications are met. 13. Prepare and post work and cleaning schedules for all employees based on each employee's skill and training level. 14. Operate personal computers in manager's office and computerized work stations on serving lines. 15. Prepare and review mid-year and year-end computerized performance evaluations with all employees. Recommend employees for promotion, transfer, and disciplinary action. 16. Supervise and manage the time clock station and printed timesheets to ensure all work time is accurately reported. 17. Accountable for planning, preparing, and documenting snacks used in the After School Snack program. 18. Plan and coordinate marketing events for the school cafeteria to increase participation. 19. Participate in the menu planning process. 20. Communicate all pertinent information to the School Nutrition Director, Assistant Director, or Supervisor. 21. Participate in continuing education activities, such as workshops, seminars, and professional conferences, to maintain certification. 22. Maintain positive and effective communication among food service staff, teachers, administrators, and the community. 23. Must have regular and reliable attendance. 24. Perform related duties as assigned.

Equipment Used

Personal computer (Windows-based), computerized point-of-sale workstation, 10-key calculator.

Use large and small kitchen equipment to include, but not limited to, an electric slicer, sharp cutting tools, cutting board, scales, large mixer, pressure steamer, braiser, steam jacketed kettles, refrigerated

Bryan ISD is an equal opportunity employer. All applicants are considered for all positions without regard to race, color, national origin, religion, sex marital or veteran status, medical condition, or disability, or any other legally protected reason. equipment, warmers, convection ovens, impinger ovens, dishwasher, food and utility carts, mop, broom, and computer.

Working Conditions

Physical Demands/Environmental Factors: Continual standing and walking; pushing and pulling, moderate lifting (10-50 pounds), reaching, stooping, bending, and kneeling most of the day.

Environment: 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.

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.