Hybrid FNS Manager - Food and Nutrition Services (Henrie) presso Mesquite ISD
Mesquite ISD · Mesquite, Stati Uniti d'America · Hybrid
36.254,00 USD - 44.200,00 USD
- Professional
- Ufficio in Mesquite
- Position Type:
Auxiliary - Food Service/Food Service - Date Posted:
8/11/2025 - Location:
Henrie Elementary School Additional Information: Show/Hide - To provide supervision, training, and management for the campus food service operation on site. Ensure that appropriate quantities of food are prepared and served. Meets requirements set forth by the Food & Nutrition Services Programs, as well as, local, state, and federal regulations.
- High School Diploma or Graduate Record Exam (GED)
- Completion of a credited sanitation course and maintain certification
- Texas Association of School Nutrition certification Level 2 (preferred)
- Possess knowledge and awareness of the District Requirements, Child Nutrition Programs, equipment, appliances used in principles of quantity food preparation.
- Ability to perform verbal and written communication effectively.
- Able to teach others basic food prep information.
- Demonstrate ability to manage personnel and maintain confidentiality.
- Computer and money counting skills.
- Ability to get along and work well with others.
- Exhibit effective planning and organizational skills.
- Self–motivated and self-directed. Experience:
- Completion of the Mesquite Food and Nutrition Services Manager-In-Training (MIT) course (preferred).
- One year of school food service experience (preferred).
- Knowledgeable of all policies and procedures set by TDA, USDA, and the City of Mesquite Health Department and follows regulations.
- Follows all rules, regulations, policies and procedures of Mesquite ISD, Food and Nutrition Services and follows directives from the supervisors and other office staff.
- Plans, orders and edits all food and supplies using the current software system.
- Maintains current: work and cleaning schedules for Nutrition Specialists, production records, daily and monthly financial records.
- Handles monies taken from students and staff with the highest integrity and ensuring that all deposits in POS accounts and to the bank are accurate.
- Trains and evaluates Nutrition Specialists when assigned to their campus and provides additional training and documentation for the Substitutes evaluation.
- Strictly adheres to the chain of command.
- Conduct operational management and production management daily.
- Orders food in appropriate amounts so that there is no shortage of menu items for each day served.
- Maintain records on food and supplies received and used.
- Directs daily activities in the kitchen and cafeteria and maintains a safe and hazard-free working environment.
- During food production ensures the safety and quality of food guidelines, health codes and safety regulations are followed to meet our department and the Mesquite Health Department standards.
- Ensure that food items are stored in a safe and hazard-free environment.
- Maintain all serving schedules and ensure that all food items are served according to menu specifications defined by departmental policies and procedures.
- Maintains food cost within set guidelines.
- Supervise and train employees in the assigned kitchen ensuring efficiency, positive employee morale, and teamwork.
- Creates work orders and maintains logs on all maintenance required on equipment within the school’s food service department.
- Performs HACCP (Hazard Analysis of Critical Control Points) checklist 2 times per year.
- Recommends replacement of existing equipment to meet needs of facility.
- Supervise and train employees on Point of Sale.
- Follows and enforces attendance policy.
- Follows procedures for GHG (timekeeping system) and makes all appropriate corrections and enters absences for self and employees
- Follows guidelines given by the dietitian to meet nutrition standards for all foods prepared and served. • 10 hours of Professional Standard hours documented each school year
- Perform other functions and duties as assigned by administration and/or supervisor.
- Adheres to and enforces MISD and FNS guidelines, policies and procedures and acts when a violation has occurred.
- Gives and receives feedback in a positive manner; Resolves conflict in a respectful manner.
- Is available for work on a consistent and timely basis with infrequent unplanned absences.
- Takes responsibility for actions, results, and mistakes.
- Adheres to and enforces MISD and FNS guidelines, policies and procedures and acts when a violation has occurred.
- Respects the talent and unique contributions of every individual, culture, and ethnic group to increase effectiveness of the unit; Influences the culture in ways that value and support diversity.
- Supervises Nutrition Specialists.
- Evaluates employee performance two times per year; Provides documentation for Substitute performance evaluations as scheduled.
- Responsible for continued training in all areas of the kitchen
- Reading; communicating effectively both verbal and written. • Effectively presenting information in one-on-one and small group situations to customers, clients, and other employee of the organization.
- Dealing with problems involving concrete variables in standardized situations. • Meeting deadlines with severe time constraints and interact with public and other workers. • Reading and comprehending written instructions
- Reading and comprehending oral instructions • Perform addition and subtraction using two-digit numbers
- Perform multiplication and division with 10’s and 100’s
- Perform mathematical calculations related to (USA) currency, weights, and measurements.
- Require precise attention to detail
- Tightly scheduled and hurried pace of work activities
- Walking and standing constantly.
- Bending or twisting at the neck and trunk while performing the duties of this job.
- Walking on slippery surfaces.
- Frequently loud work environment.
- Greater than average risk of getting a minor injury such as cut or burn while performing the duties of this job.
- Walking
- Regular Attendance (scheduled workdays)
- Standing (extended periods of time)
- Pushing /Pulling
- Repetitive Bending
- Repetitive Twisting
- Reaching with hands and arms
- Full use of right and left: hands, arms, legs, feet without assistive devices
- Stooping
- Kneeling
- Crouching
- Climbing on ladders (2 step stepladder)
- Lifting and/carrying up to 35 pounds
- Walking on slippery surfaces.
- Frequently loud work environment.
- Moderate exposure to extreme hot temperatures.
- Moderate exposure to extreme cold temperatures.
- Functional vision
- Functional speech
- Limited opportunity for breaks
- Wrist Turning
- Grasping or Pinching (firm)
- Work around moving machinery
- Exposure to slippery or uneven surfaces
- Work with hands in water and other substances
- Exposure to chemicals
| FNS Manager - Food and Nutrition Services (Henrie) | JobID: 2299 |
Auxiliary Compensation Plan
Salary Range: $17.43 - $21.25/hour
Shift Type: Full-Time
Wage/Hour Status: Non-Exempt
Reports To: Food & Nutrition Services Area Manager
EMPLOYMENT BEGINS: As soon as possible
PRIMARY PURPOSE:
Education/Certification:
Special Knowledge/Skills:
MAJOR RESPONSIBILITIES AND DUTIES:
SUPERVISORY RESPONSIBILITIES:
WORKING CONDITIONS / ESSENTIAL FUNCTIONS:
Mental Demands:
Physical demands/environmental factors:
The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties required.
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