Job Title: Student Nutrition Lead Wage/Hour Status: Non Exempt

Dept./School: Assigned Campus Pay Grade: TBD

Reports to: Director of Student Nutrition Services Date Revised: Oct 17, 2025

 

 

Primary Purpose:

 

Under the direction of the Student Nutrition Service Manager and Field Supervisor, receives food and supplies at the school site; distributes food items for consumption; provides complete and accurate documentation and audit trail records for meals served; maintains food service and eating areas in a sanitary condition. Perform related cashier functions. The Lead Student Nutrition Assistant will be responsible for program compliance and implementation for the campus.  This position will ensure accurate coding and documentation of student lunch applications, TEA and USDA submissions and will adhere to program guidelines as directed by the central SNS staff. 

 

Qualifications:

 

Education/Certification:

 

• Food Service Handler Manager Certification required

 

Experience:

• High School Diploma or equivalent and some job-related experience
• Minimum 1- year experience in food service supervision preferred 
• Required to complete at least 10 hours of CEU training in the school year

 

Major Responsibilities and Duties:

 

• Receives, organizes, and stores food and beverage items when they are delivered to the school site; inspects for conformity; reports shortages, damages or other discrepancies.
• Prepares food service areas before breakfast and lunch service
• Arrange food and beverage items (e.g. placements on tables, stocking serving containers, etc.) for the purpose of making the items available to students.
• Serves as point-of-sale clerk/cashiering duties, assisting students use of ID cards to accurately record food service records 
• Prepare Food Production Records as needed with guidance from the Manager and/or Field Supervisor
• Tracks meals served through point-of-sale system; maintains point-of-sales files and/or records to meet requirements in accordance with TEA/TDA/USDA guidelines for Texas.
• Monitors work area for the purpose of ensuring a safe and clean working environment, report findings to Field Supervisor who will communicate with the Director
• Monitor inventory levels of food service supplies; may assist with placing food and supply orders, unloading, storing and rotating food items and supplies.
• Participate in regular and periodic inventory as directed; assist in assuring proper temperature of foods
• Responds to inquiries of students and staff for purpose of providing information on the meal program
• Follow established procedures in case of accidents, injuries and fire drills.
• Assist with all kitchen functions
• Review, verify student meal applications on a daily basis to ensure accurate listing of students eligible for participation in free/reduced meal programs.
• Monitor and Provide instruction to Student Nutrition Assistant 
• Prepare and deliver bi-weekly bank deposits, email bank deposit and cash report to Director SNS
• Operate standard food service equipment

• Other duties as assigned.

Knowledge of:

 

Understand and follow multi-step written and oral directions, procedures, regulations and communications

Communicate effectively orally and in writing

Basic bookkeeping procedures

Basic math, including calculations using fractions, percents, and/or ratios

Pertinent codes, policies, regulations and/or laws related to food service programs in schools

Personal computer, printer, fax machine, copier, and calculator.

 

Working Conditions:

 

Mental Demands/Physical Demands/Environmental Factors:

Light to heavy physical effort; standing for extended periods of time; ability to reach in all directions; period lifting, loading and unloading of foodstuff (25-35 pounds)  

Repetitive hand motions; prolonged use of computer

Hearing and speaking to exchange information

Food Service Environment subject to heat from ovens and cold from freezers

Bending at waist, kneeling or crouching

Seeing to monitor food quality and quantity

Moderate stress level, meet standards of physical and mental health

 

Hazards:

Exposure to very hot foods, equipment, and metal objects

Working around sharp objects (knives, slicers etc)

Exposure to cleaning chemicals and fumes

 

Work Schedule: 

 

Monday – Thursday 7:00 a.m. to 3:30 p.m. (30-minute lunch) 

Reporting schedule and lunch are subject to be changed by the Director of SNS

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. 

Reviewed by: Date:

Human Resources Representative

Received by: Date:

Employee Signature