Food Service Manager III

TX-HHSC-DSHS-DFPS•San Antonio, TX

21h•Onsite

About The Position

Would you thrive in an environment where you learn and grow personally and professionally all while helping make a positive impact on people’s lives? Do you appreciate being around others like yourself who are dependable, trustworthy, hard workers who believe in the value of teamwork? HSCS is dedicated to building an atmosphere where employees feel valued and supported while providing specialized care for Texans in need. HSCS is comprised of nine psychiatric hospitals, one youth residential treatment facility, and thirteen state supported living centers. The psychiatric hospitals are a hub of excellence for forensic mental health and complex psychiatric care, with all facilities accredited by The Joint Commission. They provide state-of-the-art treatment that is recovery-oriented and science-based. If providing hope and healing through compassionate, innovative, and individualized care interests you, we welcome your application for the position below. The Food Service Manager III performs highly complex (senior-level) Food service supervisory work for the State Hospitals Food Service Department. The Manager’s III responsibilities include, but are not limited to, food handling and preparation; ensuring prescribed sanitation and safety rules are maintained in compliance with all Federal, State, and Local health regulations; ordering, receiving, and stocking of merchandise; production and distribution of food served; preparing daily and monthly inventories of stock; reconciliation of purchases, daily reports and monthly inventories; and supervision and training of Food Service Department staff. Manager III works with Financial Services staff to establish and/or renew food service contracts, as necessary. Works under limited supervision, with considerable latitude for the use of initiative and independent judgment. 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

Solid understanding of food safety, ordering, inventory and cost management
A hands-on leadership style and commitment to delivering consistent, high- quality food
Knowledge of safe handling/food 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
Skills in operating, cleaning, and sanitizing food service appliances and equipment
Skills in operating a computer and applicable software.
Ability to manage kitchen operations independently and lead a team.
Ability to calculate food requirement.
Ability to maintain accurate records and inventories.
Ability to prepare food service requisitions.
Ability to plan, assign, and supervise the work of others.
Texas Food Protection Managers Certification or equivalent within three (3) months of employment.
Two (2) years’ experience in Food Service Work.
At least one (1) year experience overseeing staff in a food service environment.

Nice To Haves

Healthcare experience preferred
Experience with production systems is preferred.

Responsibilities

Supervises the daily operations of the State Hospital Food Service Department..
Ensures food handling and the preparation of meals are prepared in a sanitary manner. Ensures perishables and frozen foods are stored under correct temperatures and conditions.
Select and develop recipes as well as standardize production recipes to ensure consistent quality.
Ensures the production and distribution of food served , producing the recipes and production orders for staff, and overseeing the quality of food. Consults with cooks on food requirements and recipes to be used. Demonstrates complete understanding of daily menu items and accurately explains them to the team.
Ensures the Food service department and common areas, restrooms, and equipment are cleaned and sanitized to maintain a clean therapeutic environment. Supervises the setup of serving area (trayline)and common areas for service. Inspect food preparation areas, and food conveyors for compliance with sanitation, safety and health regulations.
Prepares daily reports and monthly inventories of stock, submits requisitions for food items, supplies, and equipment. Orders, receives, and stocks merchandise. Inspects items on arrival for quantity, quality, and temperature conditions.
Supervises and manages staff. Responsibilities include, , establishing performance measures, evaluating work performance, providing feedback and guidance, recommending staff development and training, recommending personnel and disciplinary actions, scheduling and approving leave.
Establishes and administers orientation and coordinates staff training. Ensures staff are trained on safety rules and regulations, sanitary procedures, food preparation and portion control, and the operation of food service equipment.
Ensures that the Food Service Department meets all obligations related to patient incentive programs.
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.

Benefits

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.

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