Food Service Manager III

Texas Health & Human Services Commission•Denton, TX

19d•$4,594 - $5,372•Onsite

About The Position

The Food Service Manager III, Production Manager, supervises and oversees the daily operation of the Food Production Team and Meal Monitor/Trainer at the Denton State Supported Living Center. The role plans and supervises food preparation using standardized recipes, forecasts food inventory needs for the menu cycle, and provides quality oversight of production and inventory control. The manager prepares reports using Computrition and works closely with the dietitian, while ensuring compliance with federal, state, and local regulations and maintaining sanitation and safety standards. The role also assists with updating and implementing policies and procedures and completes special projects to meet departmental goals. The position works independently under the minimal supervision of the Director of Food Service, with substantial latitude for initiative and independent judgment. It supervises cooks and the Meal Monitor/Trainer, including assigning work, monitoring performance, and assisting with training. The manager coordinates personnel and disciplinary matters with the Director and Assistant Director, participates in department and facility collaboration, and may attend meetings on behalf of the Assistant Director. Other duties may be assigned, including supporting disaster response, recovery, or Continuity of Operations activation, which may involve alternate shifts or locations.

Requirements

Food Manager Certification and Serve-Safe Certificate are required.
Hazard Analysis and Critical Control Points (HACCP) certification is required.
Must be able to maintain local health jurisdiction training, testing, and permitting requirements for food handling.
Valid Texas driver’s license required.
Associate degree in Culinary Arts is listed in the initial screening criteria; related work experience may substitute for up to three years, including two years in a management or supervisory capacity.
At least two years of experience in an ICF, LTAC, or rehabilitation facility.
Proficient experience in Microsoft Office.
Knowledge of food and nutrition, food systems management, commercial kitchen equipment, food science and technology principles, and program evaluation requirements.
Knowledge of complex food preparation, nutritional and modified diet service, commercial kitchen equipment and systems, vendor requisitions and their uses, and HR/CAPPS.
Knowledge of food-service sanitation rules and codes under the TFER, the National Dysphagia Diet (NDD), and the International Dysphagia Diet Standardization Initiative (IDDSI).
Ability to use computers and software, especially Microsoft Office and Computrition.
Ability to perform basic and complex mathematical computations for data analysis and reasoning and to interpret regulations and policies and procedures to implement and evaluate systems.
Strong written and oral communication skills.
Ability to stand and walk for long periods and to lift and carry up to 50 pounds, bend, stoop, twist, kneel, and push.
Must pass a fingerprint criminal background check, pre-employment drug screen, and applicable registry checks.
Must be willing to work weekends and holidays; flexibility in work hours and overtime or extended hours may be required.
Applicants must be at least 18 years old. Males aged 18–25 must be registered with the Selective Service.

Nice To Haves

Bachelor’s degree in hospitality management, business, or equivalent is preferred.

Responsibilities

Oversee daily operations of the Food Production Team and Meal Monitor/Trainer, including employee performance.
Plan, assign, and supervise the work of cooks and the Meal Monitor/Trainer.
Prepare, season, and cook food according to menus, special dietary or nutritional restrictions, and established standards.
Plan food preparation using standardized recipes and calculate and forecast food inventory needs for the menu cycle.
Maintain quality control over food inventory, production supplies, preparation quantities, and portion sizes.
Monitor daily operations and follow up to ensure efficient and effective procedures.
Inspect food, supplies, and equipment; assist the Director with ordering needed equipment.
Monitor and evaluate food production operations for compliance with federal, state, and local regulations.
Ensure nutritional adequacy and required safety, sanitation, and quality standards.
Coordinate with the Director and Assistant Director regarding disciplinary actions and personnel issues.
Work with teams across the department and facility and attend meetings in place of the Assistant Director when needed.
Assist with employee training, recipe and menu development, and updating or implementing policies and procedures.
Prepare reports using Computrition and work closely with the dietitian.
Complete special projects to meet departmental goals.
Attend work regularly and perform other assigned duties; may support disaster response, recovery, or Continuity of Operations activities, including alternate shift or location assignments.