Food Service Manager II

TX-HHSC-DSHS-DFPS•Austin, TX

13d•Onsite

About The Position

Join the Texas Health and Human Services Commission (HHSC) and be part of a team committed to creating a positive impact in the lives of fellow Texans. At HHSC, your contributions matter, and we support you at each stage of your life and work journey. Our comprehensive benefits package includes 100% paid employee health insurance for full-time eligible employees, a defined benefit pension plan, generous time off benefits, numerous opportunities for career advancement and more. Explore more details on the Benefits of Working at HHS webpage. Come work in an environment where we truly value and respect those we serve and believe in the mission that all people can achieve a higher level of wellness and independence. The state supported living centers serve people with intellectual and developmental disabilities who are medically fragile or who have behavioral problems. The centers provide campus-based direct services and supports at 13 centers located throughout the state. Learn About Our State Supported Living Centers If you are looking for a place to work where you can establish a career that is filled with purpose, this is the job for you! The Food Service Manager II works a rotating eight (8) hour shift in the Central Kitchen and satellite areas under the general supervision of the Food Service Manager IV and Director of Food Service. Performs routine (journey-level) food service supervisory work, first-line supervisor and assumes responsibility for, and participates in, the daily activities of food service work. Work involves supervising food preparation and service and ensuring prescribed sanitation and safety rules are maintained. Supervises the work of others. He/she plans, assigns and supervises the food preparation and service of regular, therapeutic and texture modified diets for bulk transport to satellite areas. Supervises the sanitation of central kitchen and satellite areas and ensures federal, state and HACCP procedures are followed. Responsible for collaborating and sharing responsibility with the other Managers in assuring that the Food Service Department is running smoothly, filling in on other Manager's shifts as needed. Ensures compliance with quality, quantity and timeliness of work standards.

Requirements

Knowledge of principles and practices of personnel management and supervision of personnel.
Knowledge of training of food service personnel.
Knowledge of methods, procedures and techniques of preparing, serving and storing regular, therapeutic and modified texture diets in large quantities.
Knowledge of materials, equipment, and appliances used in quantity food preparation and service.
Knowledge of sanitation regulations including federal, state and HACCP procedures.
Knowledge of safety procedures for kitchen work in institutions.
Ability to plan, organize, direct and supervise the daily tasks of a institutional food service production area.
Ability to lift and move light to heavy objects (up to 50 lbs.) as appropriate safely.
Able to operate all kitchen equipment efficiently and safely.
Able to perform arithmetical calculations with speed and accuracy.
Ability to identify problems and find solutions to those problems.
Ability to work competently under pressure meeting deadlines.
Ability to work independently.
Ability to understand and follow oral and written directions.
Ability to express oneself effectively and in a professional manner, communicating information clearly and effectively.
Ability to establish and maintain cooperative working relationships with food service staff, direct care staff, clients and others.
Demonstrates decision making skills.
Demonstrates computer skills or ability/commitment to learn to an acceptable level of competency.
Two years of work experience in food service, one of which is in a supervisory or lead position.
Graduation from a standard senior high school, GED, or work experience.

Nice To Haves

Must be willing to obtain Food Manager’s Certification (ServSafe, Learn to Serve, or Food Protection Manager) within two months preferred.
Valid Texas driver’s license or ability to obtain it no later than 90 days after hire date, is preferred. Applicants with an out-of-state driver’s license must provide an original certified driving record from the state of driving licensure. Eligible driving record required based on HHSC Fleet Management policy.

Responsibilities

Attends work on a regular basis and may be required to work a specific shift schedule or, at times, even a rotating schedule, extended shift and/or overtime in accordance with agency leave policy and performs other duties as assigned.
Follows proper food handling in accordance to food service procedures, state, federal, and HACCP guidelines.
Follows procedures for sanitation and storage of the dishes and food service equipment.
Supervises and monitors daily activities of assigned personnel assuring food service areas are running smoothly.
Supervises and inspects the sanitation of central kitchen and the satellite areas to ensure federal, state and HACCP procedures are followed.
Trains or assists in training new kitchen employees to assure a knowledgeable staff.
May oversee the work of other food services workers for short periods of time in the absence of the supervisor.
May participate in the control functions of ordering, pulling daily carts, receiving of food and supplies and inventory of food and supplies.
Completing work orders properly and promptly, compiling data on work orders to find solutions to recurring problems.
Suggests and Implements changes in the area responsible for upon approvals and agreements by the team, recognizing and correcting trends, as needed; working jointly with the other Managers as a team.
Fills in for other Managers as needed.
Participates in training and instruction of Food Service Personnel.
Ensures dining, service, and food preparation areas are maintained in a clean manner and ensures food preparation equipment is properly cleaned and sanitized.
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.