Director of Food Services

TX-HHSC-DSHS-DFPS•San Antonio, TX

2d•$5,745 - $8,305•Onsite

About The Position

The Director of Food Services performs moderately complex (journey-level) administrative and supervisory program work for Austin State Hospital's Food Service, Nutrition Services, Canteen and Vending Services departments. Work involves planning, implementation, and managing program goals and objectives, developing program guidelines, policies and procedures, and evaluation of standards for achieving program goals. Monitors and manages program activities, develops and assesses performance improvement activities, develops and is held responsible for program budget and coordinates program activities. Provides effective supervision of assigned staff by planning, assigning, and supervising the work processes. Will prepare and conduct healthy choices and proper food handling programs for patients who participate in cooking classes. Delegates responsibility with commensurate amount of authority and follows up effectively. Performs other duties as assigned. Other duties as assigned include but are not limited to actively participating and/or serving in a supporting role to meet the agency’s obligations for disaster response and/or recovery or Continuity of Operations (COOP) activation. Such participation may require an alternate shift pattern assignment and/or location.

Requirements

Knowledge of methods, materials, equipment, and appliances used in quantity food preparation and service; of food storage and preservation; and of sanitation regulations.
Knowledge of local, state, and federal laws and regulations relevant to business function, division, or department areas and of the principles and practices of public administration and management.
Skill in the operation, cleaning, and sanitizing of food service appliances and equipment.
Skill in using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems and in operating computers and applicable computer software.
Ability to calculate food requirements; to maintain accurate records and inventories; to prepare food service budgets and requisitions; and to plan, assign, and/or supervise the work of others.
Ability to manage business functions, division, or department activities; to establish goals and objectives; to devise solutions to administrative problems; to develop and evaluate administrative policies and procedures; to prepare reports; to communicate effectively; and to plan, assign, and supervise the work of others.
Three years of work experience in food service, one of which must have been in a supervisory or managerial capacity.
Texas Food Handlers Certification or obtain certification within two (2) months of employment.
Texas Food Protection Managers Certification or certification within two (2) months of employment.
Food Service Manager Certification or obtain certification within two (2) months of employment.

Nice To Haves

Registered Dietitian. Licensed Dietitian by the State of Texas.

Responsibilities

Manages day-to-day operations for Food Services, Nutrition, and Vending Services. Ensures that food safety is achieved through adherence to HACCP guidelines and develops and manages training programs as needed. Manages the development and implementation of program guidelines, policies and procedures and ensure adherence to regulations of accreditation authorities. Monitors and evaluates all programs and implements performance improvement as necessary. Provides effective supervision of assigned staff by planning, assigning, and supervising the work processes. Financially responsible for budget control of functions under supervision.
Identifies areas that require the development, implementation, and evaluation of integrated services that ensure desired goals, objectives, and processes are accomplished. Networks with colleagues and other professionals to apply standards of practice through development and implementation of training modules or presentation to groups both inside the facility as well as the community. Develops and implements staff training and skill development to ensure staff competency and compliance with agency standards, policies and procedures. Provides information, leadership, guidance and development opportunities for assigned staff.
Manages and operates the facility Canteen. Determines product mix, resale prices, and hours of operation of the canteen and vending services. Ensures product mix is conducive to healthy diets, salable based on patient surveys and rotated through stock so as not to go beyond expiration dates. Resale prices are set to a "break even” financial bottom line which requires extensive analysis of costs by quantity purchased, cost of warehousing, costs of salaries, supplies and repairs. Is responsible for developing and implementing processes for compliance with regulations for proper storage and serving of food items.
Provides nutritional consultation to the patients' treatment team (psychiatrist, psychologist, social worker and nurse manager) by recommending appropriate dietary needs that will complement medical care. Follows patient progress and makes necessary adjustments as health conditions change.
Participates in brain-storming sessions with other management leadership which result in the development of goals and objectives for their facility's Management Plan. Participates in identifying facility goals, coordinates resources, manages projects and tasks in an effective, accountable and responsible manner. Develops plans while considering all relevant factors, including work group, patients, program goals, agency goals and needs of the community.
Performs other duties as assigned. Other duties as assigned actively participating and/or serving in a supporting role to meet the agency’s obligations for disaster response and/or recovery or Continuity of Operations (COOP) activation.