North Campus Cafeteria Manager

The Association for the Advancement of Mexican Americans George Sanchez North Campus - Houston, Texas Open in Google Maps

This job is also posted in The Association for the Advancement of Mexican Americans

Job : 5882591
Final date to receive applications: Sep 30, 2026 11:59 PM (Central Standard Time)
Posted: Aug 12, 2026 5:00 AM (UTC)

Starting Date: Immediately

OBJECTIVE

The manager ensures efficient daily delivery, service, and documentation of breakfast and lunch programs at the North Campus. This role acts as the primary campus liaison to the contracted vended meals company, guarantees that all served meals match USDA guidelines, maintains accurate student registration and meal count via the Point-of-Sale (POS) system, and manages campus-level reporting.

ESSENTIAL FUNCTIONS

Vended Meals & Program Compliance

Receive daily meal deliveries from the vended meals company; inspect food temperatures, portion sizes, visual quality, and invoice quantities before signing delivery receipts.

Verify that vended menu cycles and food items strictly comply with USDA School Meals Policy nutrition standards.

Maintain accurate daily meal production records, leftover logs, and temperature tracking logs required for state and federal audits.

Immediately report any discrepancies, missing components, or food quality defects to the vended meals company and the Director.

POS System Operation & Student Management

Operate and manage the electronic Point-of-Sale (POS) terminal during breakfast and lunch service.

Register new students into the POS database, keeping accurate and confidential status tags for Free, Reduced, and Paid meal categories.

Process daily point-of-sale reconciliation reports, cash/account balances, and meal count logs to guarantee strict accountability for federal reimbursements.

Campus Administration & Documentation

Maintain comprehensive paperwork including daily participation counts, delivery tickets, and sanitation checklists from the North Campus.

Maintain safe and sanitary serving conditions in accordance with local health codes and HACCP guidelines.

REQUIRED TECHNICAL SKILLS

Skilled in using relevant software and managing overall computer setup.

PROFESSIONALISM

To be punctual and be available during official working hours.

To comply with AAMA policies, standards, rules, regulations, and procedures.

To take precautions to protect equipment, materials, and facilities.

To participate responsibly in the school’s improvement initiatives.

To demonstrate timeliness and attendance for assigned responsibilities.

To work collaboratively with other professionals and staff.

To provide and accept evaluative feedback professionally.

Maintain a high level of ethical behavior and confidentiality of information about school personnel.

SPECIFIC USDA COMPLIANCE REQUIREMENTS FOR VENDED LUNCH PROGRAMS

When partnering with a vended meal company under the National School Lunch Program (NSLP) and School Breakfast Program (SBP), the manager must enforce these specific federal regulations:

Meal Pattern Compliance: Reimbursable meals must contain the required components depending on the age/grade group:

• Lunch:
  Fruits, Vegetables, Grains, Meat/Meat Alternate, and Fluid Milk.
• Breakfast:
  Fruits/Vegetables, Grains (whole grain-rich), and Fluid Milk.

HACCP & Temperature Logs: The vended company’s delivery temperatures must be checked upon arrival (Cold food, Hot food, Temperature 135) and logged before service.

Offer Versus Serve (OVS): For high schools/middle schools, students may decline specified food components, but the manager must ensure selected trays still meet minimum reimbursable requirements.

Civil Rights & Accountability: Strict adherence to USDA nondiscrimination guidelines, ensuring accurate categorization via the POS system to prevent any overt identification of students receiving free or reduced-price meals.

REQUIRED QUALIFICATIONS

Education: High school diploma or GED equivalent; associate degree or coursework in business, hospitality, or nutrition preferred.

Experience: Minimum 3 years of verifiable experience in school nutrition, institutional food service, or commercial food operations, including inventory or cashiering work.

Certifications: Valid SERV Safe Manager certification (or ability to acquire within 90 days of hire) and completion of state-mandated child nutrition courses.

Technical

Skills:

Proficiency with computerized Point-of-Sale (POS) software, basic spreadsheets (Excel/Google Sheets), and standard digital recordkeeping.

Physical Requirements: Ability to stand for long periods, walk, bend, and lift or move boxes/meal crates weighing up to 40 pounds.

PROFESSIONALISM

• Strong attention to detail, with a focus on quality and accuracy.
• Good organizational skills and ability to follow established processes.
• Ability to work both independently and as part of a team.
• Effective communication skills and a positive, cooperative attitude.
• Active Listening.
• Reading Comprehension.
• Time Management.
• Social…