Food Service Manager II
About The Position
The Food Service Manager II performs moderately complex, journey-level supervisory work for food service operations in State Hospital and/or State Supported Living Center kitchens. The manager works under general supervision, with moderate latitude to use initiative and independent judgment. The position ensures that food preparation controls and quantities are maintained; reviews portion sizes; monitors food service operations and staff compliance with procedures and standards; and collaborates with cooks and food service staff on preparation requirements, recipes, menus, and appropriate methods. The role also supervises meal preparation and service, food ordering and inventory documentation, dining-room setup, sanitation, safety inspections, and staff training. It includes other assigned duties and may involve supporting disaster response, recovery, or Continuity of Operations activation, potentially at an alternate location or on an alternate shift. The position is based at San Antonio State Hospital in San Antonio, Texas, is full-time, and is not eligible for telework.
Requirements
- At least 36 months of experience leading food service workers or meal preparation teams.
- At least two years of experience in food service oversight.
- Certified Food Service Manager certification, or the ability to obtain certification within six months of hire.
- Knowledge of safe food handling and preparation procedures in a restaurant environment.
- Knowledge of local laws and regulations related to restaurant operations.
- Knowledge of methods, materials, equipment, and appliances used in quantity food preparation and service.
- Knowledge of food storage and preservation.
- Ability to operate, clean, and sanitize food service appliances and equipment.
- Ability to handle cash and reconcile cash registers.
- Ability to operate a computer and applicable software.
- Ability to calculate food requirements, maintain accurate records and inventories, prepare food service requisitions, and plan, assign, and supervise others.
- Must be at least 18 years of age for employment at a state-operated facility.
- Must pass a fingerprint criminal background check, pre-employment drug screen, and specified registry checks.
- Must comply with HHSC immunization policy and applicable state hospital procedures.
- Must provide I-9 documentation on the first day of work.
Responsibilities
- Confirm food preparation controls and quantities, including standardized portion sizes, weighing and measuring practices, and availability and maintenance of instruments.
- Review food portions periodically and guide staff in proper weighing, measuring, and portion-control procedures.
- Consult with cooks and food service staff about recipes, menus, dietary guidelines, preparation methods, meal presentation, food quality, serving temperatures, and production issues.
- Supervise paperwork and documentation for food ordering, meal production, inventory, and operational reporting.
- Help estimate food and supply requirements using meal counts, menus, recipes, and inventory.
- Supervise meal preparation and service, ensure production schedules and menus are followed, and procure needed supplies while maintaining equipment accountability and security.
- Help establish and implement food service procedures and standards, and monitor staff compliance.
- Supervise dining-room and serving-line setup and maintain clean, sanitary preparation, dining, and serving areas.
- Monitor cleaning and sanitizing of equipment, utensils, surfaces, and food-contact areas; oversee housekeeping and direct corrective action for sanitation deficiencies or unsafe conditions.
- Conduct safety and environmental surveys and meal-service observations to evaluate compliance with preparation, service, and sanitation requirements.
- Inspect food products, storage areas, and deliveries for temperature, condition, quantity, quality, rotation, and contamination or spoilage risks; identify discrepancies and corrective actions.
- Instruct staff on safety, sanitation, infection control, food preparation, portion control, equipment use and cleaning, and related requirements; provide corrective guidance when needed.
- Attend mandatory training and coordinate staff courses, orientation, refresher training, and on-the-job instruction; identify training needs, prepare or distribute materials, assess competency, coach staff, and follow up on performance.
- Review workflows and business practices to identify improvement opportunities and reinforce effective management and service strategies.
- Attend work regularly and perform other assigned duties, including possible disaster response, recovery, or Continuity of Operations support that may require an alternate shift or location.
- May be required to work a specific or rotating schedule, extended shifts, or overtime.
Benefits
- 100% paid employee health insurance for full-time eligible employees
- Defined benefit pension plan
- Generous time-off benefits
- Opportunities for career advancement
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
