FNS Manager - Food and Nutrition Services

FNS Manager - Food and Nutrition Services Position Type: Auxiliary – Food Service / Food Service Date Posted: 12/16/2025 Location: Woolley Middle School Compensation Plan: Salary Range: $21.25 - $31.72 / 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 Provide supervision, training, and management for the campus food service operation. Ensure that appropriate quantities of food are prepared and served in compliance with Food & Nutrition Services Programs and all applicable local, state, and federal regulations. Qualifications High School Diploma or GED. Completion of a credited sanitation course and maintenance of certification. Texas Association of School Nutrition Level 2 certification (preferred). Knowledge of District Requirements, Child Nutrition Programs, and equipment used in food preparation. Effective verbal and written communication skills. Ability to teach basic food prep information to others. Proficiency in personnel management and confidentiality. Computer and money‑counting skills. Team‑work, planning, and organizational skills. Self‑motivated and self‑directed. Completion of the Mesquite Food and Nutrition Services Manager‑In‑Training (MIT) course (preferred). One year of school food service experience (preferred). Major Responsibilities and Duties Knowledgeable of all policies and procedures set by TDA, USDA, and the City of Mesquite Health Department. Follow all rules, regulations, policies, and procedures of Mesquite ISD, Food and Nutrition Services, and directives from supervisors. Plan, order, and edit all food and supplies using the current software system. Maintain work and cleaning schedules for Nutrition Specialists, production records, and daily and monthly financial records. Handle monies taken from students and staff with integrity, ensuring accurate deposits into POS accounts and the bank. Train and evaluate Nutrition Specialists and provide additional documentation for substitute evaluations. Strictly adhere to the chain of command. Conduct operational and production management daily. Order food in appropriate amounts to avoid shortages of menu items. Maintain records on food and supplies received and used. Direct daily activities in the kitchen and cafeteria, maintaining a safe and hazard‑free environment. Ensure compliance with safety, quality, and health code regulations during food production. Store food items in a safe and hazard‑free environment and serve them according to menu specifications. Maintain food cost within set guidelines. Supervise and train employees to promote efficiency, morale, and teamwork. Create work orders and maintain logs on all maintenance required on kitchen equipment. Perform HACCP checklists twice per year. Recommend replacement of existing equipment to meet facility needs. Supervise and train employees on the Point of Sale system. Follow and enforce attendance and GHG time‑keeping policies. Follow dietitian guidelines to meet nutrition standards and complete 10 hours of Professional Standard hours each school year. Perform other duties as assigned by administration or supervisor. Enforce MISD and FNS guidelines, policies, and procedures and act upon violations. Give and receive feedback positively; resolve conflicts respectfully. Maintain a consistent and timely work presence with minimal unplanned absences. Take responsibility for actions, results, and mistakes. Respect the talents and contributions of all individuals and promote a diverse and inclusive culture. Supervisory Responsibilities Supervise Nutrition Specialists. Evaluate employee performance twice per year; provide documentation for substitute performance evaluations. Ensure ongoing training in all kitchen areas. Working Conditions / Essential Functions Mental Demands: Reading, communicating effectively both verbally and in writing. Presentation of information to customers, clients, and staff. Problem solving in standardized situations. Meeting deadlines under time constraints. Performing basic arithmetic with currency, weights, and measurements. Maintaining precise attention to detail. Working in a tightly scheduled and hurried environment. Physical Demands/Environmental Factors: Walking, standing, bending, twisting, and frequent lifting up to 35 pounds. Walking on slippery surfaces and in loud work environments. Repetitive bending, twisting, reaching with hands and arms. Working with hands in water and other substances. Exposure to chemicals and uneven surfaces. Limiting opportunities for breaks. Posting current as of 7/7/2026 6:02:12 AM CST. #J-18808-Ljbffr Mesquite-Isd