Position Type:
Auxiliary - Food Service/Food Service
Date Posted:
2/9/2026
Location:
Tosch Elementary School
Auxiliary Compensation Plan
Salary Range: $18.50-28.20/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:
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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:
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High School Diploma or Graduate Record Exam (GED)
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Completion of a credited sanitation course and maintain certification
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Texas Association of School Nutrition certification Level 2 (preferred)
Special Knowledge/Skills:
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Possess knowledge and awareness of the District Requirements, Child Nutrition Programs, equipment, appliances used in principles of quantity food preparation.
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Ability to perform verbal and written communication effectively.
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Able to teach others basic food prep information.
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Demonstrate ability to manage personnel and maintain confidentiality.
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Computer and money counting skills.
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Ability to get along and work well with others.
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Exhibit effective planning and organizational skills.
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Selfmotivated and self-directed. Experience:
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Completion of the Mesquite Food and Nutrition Services Manager-In-Training (MIT) course (preferred).
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One year of school food service experience (preferred).
MAJOR RESPONSIBILITIES AND DUTIES:
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Knowledgeable of all policies and procedures set by TDA, USDA, and the City of Mesquite Health Department and follows regulations.
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Follows all rules, regulations, policies and procedures of Mesquite ISD, Food and Nutrition Services and follows directives from the supervisors and other office staff.
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Plans, orders and edits all food and supplies using the current software system.
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Maintains current: work and cleaning schedules for Nutrition Specialists, production records, daily and monthly financial records.
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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.
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Trains and evaluates Nutrition Specialists when assigned to their campus and provides additional training and documentation for the Substitutes evaluation.
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Strictly adheres to the chain of command.
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Conduct operational management and production management daily.
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Orders food in appropriate amounts so that there is no shortage of menu items for each day served.
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Maintain records on food and supplies received and used.
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Directs daily activities in the kitchen and cafeteria and maintains a safe and hazard-free working environment.
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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.
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Ensure that food items are stored in a safe and hazard-free environment.
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Maintain all serving schedules and ensure that all food items are served according to menu specifications defined by departmental policies and procedures.
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Maintains food cost within set guidelines.
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Supervise and train employees in the assigned kitchen ensuring efficiency, positive employee morale, and teamwork.
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Creates work orders and maintains logs on all maintenance required on equipment within the school's food service department.
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Performs HACCP (Hazard Analysis of Critical Control Points) checklist 2 times per year.
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Recommends replacement of existing equipment to meet needs of facility.
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Supervise and train employees on Point of Sale.
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Follows and enforces attendance policy.
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Follows procedures for GHG (timekeeping system) and makes all appropriate corrections and enters absences for self and employees
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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
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Perform other functions and duties as assigned by administration and/or supervisor.
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Adheres to and enforces MISD and FNS guidelines, policies and procedures and acts when a violation has occurred.
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Gives and receives feedback in a positive manner; Resolves conflict in a respectful manner.
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Is available for work on a consistent and timely basis with infrequent unplanned absences.
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Takes responsibility for actions, results, and mistakes.
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Adheres to and enforces MISD and FNS guidelines, policies and procedures and acts when a violation has occurred.
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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.
SUPERVISORY RESPONSIBILITIES:
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Supervises Nutrition Specialists.
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Evaluates employee performance two times per year; Provides documentation for Substitute performance evaluations as scheduled.
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Responsible for continued training in all areas of the kitchen
WORKING CONDITIONS / ESSENTIAL FUNCTIONS:
Mental Demands:
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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.
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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
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Reading and comprehending oral instructions • Perform addition and subtraction using two-digit numbers
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Perform multiplication and division with 10's and 100's
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Perform mathematical calculations related to (USA) currency, weights, and measurements.
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Require precise attention to detail
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Tightly scheduled and hurried pace of work activities
Physical demands/environmental factors:
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Walking and standing constantly.
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Bending or twisting at the neck and trunk while performing the duties of this job.
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Walking on slippery surfaces.
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Frequently loud work environment.
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Greater than average risk of getting a minor injury such as cut or burn while performing the duties of this job.
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Walking
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Regular Attendance (scheduled workdays)
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Standing (extended periods of time)
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Pushing /Pulling
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Repetitive Bending
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Repetitive Twisting
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Reaching with hands and arms
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Full use of right and left: hands, arms, legs, feet without assistive devices
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Stooping
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Kneeling
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Crouching
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Climbing on ladders (2 step stepladder)
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Lifting and/carrying up to 35 pounds
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Walking on slippery surfaces.
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Frequently loud work environment.
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Moderate exposure to extreme hot temperatures.
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Moderate exposure to extreme cold temperatures.
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Functional vision
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Functional speech
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Limited opportunity for breaks
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Wrist Turning
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Grasping or Pinching (firm)
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Work around moving machinery
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Exposure to slippery or uneven surfaces
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Work with hands in water and other substances
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Exposure to chemicals
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.
