Food Service Manager; SY)– Campus Job Irving area,Texas USA,Restaurant/Food Service

Food Service Manager (26-27 SY)– Small Campus

Irving ISD Food Services – Irving, Texas

Job Details

Job : 5738779
Final date to receive applications: Posted until filled
Posted: May 26, 2026 5:00 AM (UTC)
Starting Date: To Be Determined

Job Description

Primary

Purpose:

Lead the campus food service operations. Ensure appropriate quantities of food are prepared and served, meet time constraints set by menu requirements, and ensure safe food handling standards are followed.

Qualifications

High School Diploma or GED
Successful completion of Irving ISD Food & Nutrition Services Manager Trainee Program
Serv Safe 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 and derivatives including beef, poultry, pork, fish, and shellfish
Strong organizational, verbal and written communication, and interpersonal skills
Ability to supervise, manage, and coach personnel
Ability to interact with internal and external customers daily
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 use of computers and office equipment
Ability to speak and understand Spanish, preferred

Minimum Experience

Two years of food service experience and related training, required
One year management and supervisory experience, preferred

Major Responsibilities and Duties Food Service Management

Develop staff work schedules and oversee completion of duties.

Ensure compliance with all local, state, and federal laws, and District policies and procedures.

Ensure all safety, sanitation, and security systems and procedures are followed at all times.

Ensure safe and accountable controls of funds.

Ensure department customer service imperatives are achieved daily.

Operate the kitchen in a fiscally responsible manner within established financial management guidelines.

Implement marketing methods and practices to create an attractive atmosphere for customers.

Ensure all meals served in the School Nutrition Program meet nutritional standards and meal pattern requirements, including special diets.

Purchase food and supplies within established policies; oversee receipt, inventory, handling, and storage of food.

Personnel Management

Assist in the selection and dismissal of employees; manage staff according to policies, procedures, and regulations.

Provide training, recognition, and promote a positive work environment.

Counsel and discipline employees as needed; ensure documentation is complete, accurate, and timely.

Other

Exhibit professional, ethical, and responsible behavior; serve as a role model for staff and the public.

Perform other duties as assigned.

Safety

Contribute to accident and injury prevention by observing safety rules and District policy, practicing safety training, wearing required personal protective equipment, reporting injuries and incidents immediately, and proactively improving 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 utensils, ladders, carts, racks, hand trucks, dollies, cash register, computer, office…