Food Service Manager II
About The Position
The Food Service Manager II performs moderately complex, journey-level supervisory work in a State Hospital and/or State Supported Living Center kitchen. The position works under general supervision, with moderate latitude to use initiative and independent judgment. The manager oversees food preparation controls, quantities, portions, meal production, and food service operations, ensuring staff follow established procedures and standards. The role consults with cooks and other food service staff about recipes, menus, dietary guidelines, preparation methods, meal presentation, and serving temperatures. The manager supervises meal preparation and service, required documentation, food ordering and inventory practices, equipment accountability, dining-room setup, sanitation, housekeeping, and safety. The role also conducts inspections and observations, identifies and addresses operational deficiencies, and provides staff instruction, training, coaching, and competency assessment. Other assigned duties may include supporting disaster response, recovery, or Continuity of Operations activation, potentially at an alternate location or on an alternate shift pattern.
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 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.
- Skill in operating, cleaning, and sanitizing food service appliances and equipment.
- Skill in cash handling and cash register reconciliations.
- Skill in operating 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.
- Applicants must be at least 18 years old for employment at a state-operated facility.
- Must pass fingerprint criminal background, pre-employment drug, and specified registry checks; males ages 18–25 must be registered with Selective Service.
- Must comply with HHSC immunization policy and state hospital immunization-related operating procedures.
Responsibilities
- Confirm food preparation controls and quantities; verify weighing and measuring instruments are available, maintained, and used; review portion sizes and instruct staff on portion-control procedures.
- Consult and collaborate with cooks and food service staff about preparation requirements, recipes, menus, dietary guidelines, production methods, meal presentation, food quality, and serving temperatures; help resolve preparation and production problems.
- Supervise required paperwork and documentation for food ordering, meal production, inventory management, and operational reporting.
- Assist in estimating food and supply requirements based on meal counts, menus, recipes, and inventory; supervise meal preparation and serving and ensure production plans, menus, and schedules are followed.
- Procure necessary materials and supplies and maintain accountability and security of food service equipment.
- Assist in establishing and implementing food service regulations, procedures, and standards, and monitor staff compliance.
- Supervise dining-room setup and assignment of serving lines, equipment, utensils, and work areas for orderly meal distribution.
- Ensure dining rooms, serving areas, and preparation spaces are clean and sanitary; oversee cleaning, sanitizing, housekeeping, waste removal, and safe storage and handling practices; inspect for deficiencies and direct corrective action.
- Conduct safety and environmental surveys and meal-service observations to assess hazards and staff compliance with food preparation, serving, and sanitation standards.
- Monitor food production records, standardized recipes, portion sizes, and weighing and measuring practices; inspect food products and storage areas for proper temperature, storage, rotation, and contamination prevention.
- Assist with inspecting deliveries for quantity, quality, packaging, and required temperatures, and identify discrepancies needing corrective action.
- Instruct staff on safety, sanitation, infection control, food preparation, portion control, and operation and cleaning of food service equipment; provide corrective guidance when needed.
- Attend mandatory training and coordinate required courses, orientation, refresher training, and on-the-job instruction; identify training needs and schedule staff.
- Prepare or distribute training materials, demonstrate work methods, assess staff competency, coach employees, and follow up on performance expectations.
- Review workflows and business practices to identify improvement opportunities and reinforce effective management and service strategies.
- Perform other assigned duties, including supporting disaster response or recovery and Continuity of Operations activation, which may require alternate shifts or locations.
- Attend work regularly and 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
