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See the latest listing of job openings and available positions in school child nutrition programs in Texas below.
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Food Service Manager Intern (Immediate Opening)
Open until filled
Posting Closing Date:
San Antonio Texas
Child Nutrition Director of Operations
Purpose / Job Description:
The Food Service Manager Intern, under the direct supervision of the Director of Operations, is responsible for developing a high standard of competency in campus food service management to include the planning, preparation and service of breakfast and lunch, training and supervision of food service staff, and ensuring the site financial aspects of food service operations, recordkeeping and health code compliance.
High school diploma or GED equivalent (recognized by the Texas Education Agency or a regional accrediting agency)
Certified Food Manager Certification as approved by the Texas Department of State Health Services (Food Safety Manager Certification)
City Ordinance-Food Manager Card
Must have satisfactory outcome of fingerprinting background check. Non-refundable fee (approximately $50.00) paid by candidate
Knowledge of quantity food preparation principles
Knowledge of equipment used for high quality, high volume food production equipment
Demonstrated job performance success
Effective planning and organizational skills
Demonstrated reading, writing and computation skills required for cafeteria management
Strong communication and interpersonal skills
Basic computer skills
Two (2) years in school Food Services including cashier experience; or
One (1) year experience as a school food service Assistant Food Service Manager; or
Three (3) years experience on a restaurant management team as a food service manager or assistant food service manager.
Responsibilities / Duties:
Major Responsibilities and Duties:
(The following statements describe the general purpose and responsibilities assigned and should not be construed as an exhaustive list of all responsibilities, skills, efforts, or working conditions that may be assigned or skills that may be required.)
Assist with implementing and monitoring all serving schedules and food service procedures according to menu specifications as defined by District policies and procedures.
Observe and monitor daily activities in kitchen and cafeteria.
Assist with producing and maintaining work schedules and production records.
Observe and participate with employee related issues including conflict resolution strategies, employee performance, schedule change conflicts and special serving requirements.
Attend and participate in the selection, training, supervision and evaluation of cafeteria workers and make recommendations regarding employment as appropriate.
Policies and Procedures
Research, review and promote food production safety standards that are of the highest quality according to policies, procedures and department requirements.
Assist with the completion and maintenance of daily and monthly financial, production and activity records.
Assist with accurate payroll documentation procedures including completion and submission of reports.
Research and implement safe and hazard-free environments that promote effective food storage procedures.
Support and maintain safe work environments that comply with high standards of cleanliness, health, safety and sanitation.
Inventory, Equipment and Supplies
Review, learn and employ effective inventory strategies that ensure quantities of food and supplies are readily available.
Assist with maintaining logs on all food and beverage equipment required by Food and Child Nutritional Services.
Perform preventive maintenance, report needed equipment repairs and make recommendations regarding replacement of existing equipment.
Assist with and recommend monthly physical equipment and supplies inventory needs.
Qualities of Effective Food Service Manager Interns
Keep informed of and comply with state, district, and federal policies, including daily attendance, punctuality and confidentiality.
Compile, maintain and file all reports, records and other required documents applicable to position.
Attend Certification classes through SAISD Food and Child Nutrition Services Continued Education Program or local course offering as required by the Internship Program.
Complete required course work applicable to internship position and perform a one-year, eight-hour-per day work day with on-the-job training provided at designated campus.
Complete internship program with satisfactory or above evaluation
Regular attendance and punctuality at work are essential functions of the job.
Ability to demonstrate the following core values: integrity, high expectations, commitment, respect, dedication to teamwork and passion for a student centered environment.
Conditions of Employment
Interns receiving two consecutive unsatisfactory evaluations will be placed on a four (4) week probationary period. Failure to obtain satisfactory evaluation will result in removal from internship program in such case, there is a one school semester waiting period for reconsideration into the internship program.
No more than a total of five (5) days absences are allowed during internship
Interns successfully completing the internship program will qualify for a managerial position at an elementary or middle school
As a Food Service Manager Intern, supervise and evaluate food service personnel at assigned campus
Maintain emotional control under stress; work with frequent interruptions and deadlines
Frequent hearing, speaking clearly, visual acuity and distinguishing colors, carrying, lifting and lowering of 1-15 pounds
Intermittent sitting, standing, walking, stooping, pulling, pushing, reaching, repetitive hand motions and carrying, lifting, and lowering of 15 to 30 pounds
Occasional climbing (stairs, ladder, scaffold or ramps), balancing, kneeling, crouching, crawling and driving personal car (up to 5 miles)
Exposure to cold, heat, humidity extremes and noise; work with hands in hot soapy water, around moving objects or vehicles, on slippery surfaces, and alone
SAISD Talent Management
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