Assistant Dir FSM IV

TX-HHSC-DSHS-DFPS•Mexia, TX

1d•$5,200 - $6,336•Onsite

About The Position

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. The Food Service Manager IV performs advanced responsible supervisory and skilled technical food service management work at Mexia State Supported Living Center. Work involves supervising employees, planning and supervising food preparation and service, in conformance with departmental policies, procedures and regulations. Responsible for departmental adherence to policies, procedures, and regulations of agency and department and in maintaining prescribed sanitation and safety rules. Maintains records and submits reports as required. Work is performed independently with the framework of established practices and regulations. Work is performed under supervision of the Program Administrator. The Food Service Manager IV has no financial responsibility but is accountable for assigned property.

Requirements

Graduation from an accredited high school or GED, plus 4 years of work experience in food service, two (2) years of which have been in a supervisory or administrative capacity
Computer experience in operation of PC computers and related software, - MS Office, Excel, Word, E-mail, internet, and document work center
Ability to calculate food requirements, to maintain accurate records and inventories, to prepare food service budgets, requisitions, and reports.
Working knowledge of methods used in delivery, receiving, storing and issuing of items peculiar to the state institution.
Knowledge of the kind and grade of food/supply inventory handled at the institution; and the method and procedures used in keeping records and making related reports.
Must be able to drive a vehicle particular to the institution and keep it in good sanitary condition, license is necessary as regulated by the institution.
Must possess physical ability to lift a minimum of forty-five (45) pounds at any given time and to withstand excessive cold temperature (i.e., working in freezer); ability to stand and walk on tile, concrete floors for long periods of time.
Ability to follow schedules and instructions in operating motor vehicles, to obey traffic rules and regulations.
Ability to get along with co-workers and accept directed supervision; to instruct and supervise inexperienced subordinates; to follow oral and written instructions; to keep simple records; to maintain order and discipline; to be able to write understandably for comprehension by others.
Ability to participate in on-the-job training and satisfactorily complete same
Food Safety Manager Certification

Nice To Haves

Current certification through the Dietary Managers Association (DMA) as a Certified Food Professional (CFP) or Certification in Texas Food Safety Managers Certification

Responsibilities

Monitors and comply with facility/departmental policies and procedures.
Provides planning, directing and supervision of the department. Maintains daily records (i.e. vehicle mileage; plate waste; temperature of dishwashers, etc.) Investigate accidents that occur during working shift. Sees that all paperwork is completed in a timely manner.
Monitors meal service in serving kitchens and in-homes for temperatures, portion control, eye appeal, sanitation, quality, quantity, and dietary requirements daily during meal service. Inspects each serving kitchen and in-home for adherence to established standards of sanitation, care and use of equipment, availability of serving/cleaning supplies, appearance of work areas, and supervision of employees. Forwards written inspections report to Chief of Food Service Management on a monthly basis. Efficiently and safely operates all equipment.
Initiates work orders in a timely manner. Initiates ordering/inventory of janitorial/general supplies, adaptive equipment, and dish/utensil ware. Inventories milk in serving kitchens.
Conducts performance evaluations of assigned staff in order to give employees timely feedback on their performance. Meets with employees between regularly scheduled evaluations to discuss and review performance and progress toward attainment of performance standards.
Ensure that assigned staff participate in mandatory training in order to ensure staff competence and development.
Implements and monitors safety program in area of responsibility. Completes all job tasks assigned within working hours and performs other duties as assigned.
Participates in interviewing Food Service personnel.
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.