FNS Manager - Food and Nutrition Services (Porter)

FNS Manager – Food and Nutrition Services (Porter) Position Type: Auxiliary – Food Service/ Food Service Date Posted: 12/17/2025 Location: Porter Elementary School Salary Range: $18.50 – $26.08 per 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 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. Qualifications Education / Certification High School Diploma or GED Completion of a credited sanitation course and maintenance of certification Texas Association of School Nutrition certification Level 2 (preferred) Special Knowledge / Skills Knowledge of District Requirements, Child Nutrition Programs, and equipment used in food preparation Effective verbal and written communication Ability to teach basic food prep information to others Ability to manage personnel and maintain confidentiality Computer and money counting skills Strong 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) Major Responsibilities and Duties Knowledgeable of policies and procedures set by TDA, USDA, and the City of Mesquite Health Department and follow regulations Follow all rules, regulations, policies, and procedures of Mesquite ISD, Food and Nutrition Services and directives from supervisors and office staff Plan, order, and edit all food and supplies using the current software system Maintain work and cleaning schedules for Nutrition Specialists, production records, daily and monthly financial records Handle monies collected from students and staff with integrity; ensure accurate deposits in POS accounts and to the bank Train and evaluate Nutrition Specialists and provide additional training for Substitutes evaluation Adhere strictly to the chain of command Conduct operational and production management daily Order food in appropriate amounts to prevent shortages of menu items Maintain records on food and supplies received and used Direct daily kitchen and cafeteria activities and maintain a safe, hazard‑free environment Ensure safety and quality of food during production, complying with health codes and safety regulations Store food items safely and hazard‑free Maintain serving schedules and serve items according to menu specifications Maintain food cost within set guidelines Supervise and train kitchen employees to promote efficiency, morale, and teamwork Create work orders and maintain logs of maintenance for kitchen equipment Perform HACCP checklists twice per year Recommend replacement of existing equipment to meet facility needs Supervise and train employees on Point of Sale systems Follow and enforce attendance policy Use the GHG timekeeping system, correct entries, and record absences for self and employees Follow dietitian guidelines to meet nutrition standards; complete 10 hours of Professional Standard training yearly Perform other functions and duties as assigned by administration and/or supervisor Adhere to and enforce MISD and FNS guidelines, policies, and procedures; act when violations occur Give and receive feedback positively; resolve conflict respectfully Be available for work consistently with infrequent unplanned absences Takes responsibility for actions, results, and mistakes Respect diversity and influence a culture that values and supports it Supervisory Responsibilities Supervise Nutrition Specialists Evaluate employee performance twice per year; provide documentation for substitute performance evaluations as scheduled Ensure continued training in all kitchen areas Working Conditions / Essential Functions Mental Demands Read and comprehend written and oral instructions Communicate effectively, both verbal and written Present information in one‑on‑one and small group settings Meet deadlines with time constraints and interact with public and other workers Perform basic arithmetic (addition, subtraction, multiplication, division) and handle currency, weights, and measurements Maintain precise attention to detail in a fast‑paced environment Physical Demands / Environmental Factors Walking, standing constantly, and frequent bending or twisting Walking on slippery surfaces and in a loud work environment Risk of minor injuries, such as cuts or burns Pushing, pulling, repetitive bending and twisting, reaching with hands and arms Full use of arms, hands, legs, feet without assistive devices; stooping, kneeling, crouching, climbing ladders Lifting or carrying up to 35 pounds Working in hot or cold temperatures; exposure to chemicals and uneven surfaces Limited opportunity for breaks; exposure to moving machinery; work with hands in water and other substances #J-18808-Ljbffr Mesquite-Isd