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 each other, teamwork, and inclusivity? HSCS is dedicated to building a diverse community atmosphere where employees feel valued, supported, and accepted while providing specialized care for Texans in need. If providing hope and healing through compassionate, innovative, and individualized care interest you, we welcome your application for the position below.
The Food Service Manager IV oversees and manages all aspects of food service operations for the facility. Provides leadership and guidance to food service staff, including chefs, cooks, servers, and other personnel. Delegates tasks effectively, ensuring smooth workflow and optimal productivity. Conducts performance evaluations, provides feedback, and identifies training needs for team members. Oversees day-to-day food service operations, including meal preparation, service delivery, and inventory management. Monitors quality control measures to maintain high standards of food quality and presentation. Participates in the preparation of food service budgets, working closely with management to establish financial goals and objectives. Monitors expenses, tracks revenue, and analyzes financial data to identify areas for cost savings. Maintains open and transparent communication with management, staff, and other stakeholders, sharing relevant information and updates as needed. Performs advanced (senior-level) food service supervisory work under minimal supervision, with extensive 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.
Essential Job Functions:
1. Attends work on a regular basis and may be asked 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.
2. Sets clear goals and objectives for the food service team, aligning them with the overall mission and objectives of the department. Provides ongoing guidance, training, and mentorship to food service staff, including chefs, cooks, servers, and other personnel. Ensures that team members are properly trained in food safety practices, sanitation protocols, and customer service standards. Oversees all aspects of food service operations, including meal preparation, service delivery, inventory management, and facility maintenance.
3. Identifies tasks that are urgent, important, or require specific expertise. Prioritize them based on their significance to the operation and allocate resources accordingly. Assigns tasks to individuals whose skills and experience are best suited to the job. Equips staff members with the tools, information, and resources they need to complete their tasks effectively. Establishes realistic deadlines for tasks and communicate them clearly to the staff members involved. Keeps track of the progress of delegated tasks to ensure they are being completed according to plan.
4. Defines clear performance standards and expectations for each position within the food service team. Sets a schedule for conducting formal performance evaluations, such as quarterly or annually, to assess each team member's performance against established standards. Collects relevant performance data and feedback from various sources, including direct observation, customer reviews, peer assessments, and any available performance metrics.
5. Supervises meal preparation activities to ensure adherence to standardized recipes, portion control guidelines, and quality standards. Coordinates with kitchen staff, including chefs and cooks, to organize production schedules, assign tasks, and monitor progress. Conducts regular quality checks to maintain consistency in taste, presentation, and food safety practices. Monitors service areas, such as dining rooms, cafeterias, or food counters, to ensure cleanliness, organization, and compliance with hygiene standards.
6. Gathers relevant data and insights related to food service operations, including historical financial performance, sales trends, cost of goods sold, labor expenses, and overhead costs. Works closely with management, or other relevant stakeholders, to understand their financial goals and objectives for the upcoming budget period. Establishes budget parameters for various components of food service operations, including food costs, labor costs, overhead expenses, and equipment purchases.
7. Schedules regular meetings with management, staff members, and other relevant stakeholders to discuss key topics, provide updates, and address concerns. Holds team meetings to communicate organizational goals, operational updates, and performance expectations.
8. 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.
Knowledge Skills Abilities:
1. Knowledge of safe handling/food preparation procedures in a restaurant environment
2. Knowledge of local laws and regulations related to restaurant operations.
3. Knowledge of methods, materials, equipment, and appliances used in quantity food preparation and service.
4. Knowledge of food storage and preservation.
5. Skills in operating, cleaning, and sanitizing food service appliances and equipment.
6. Skills in cash handling and cash register reconciliations.
7. Skills in operating a computer and applicable software.
8. Ability to calculate food requirement.
9. Ability to maintain accurate records and inventories.
10. Ability to prepare food service requisitions.
11. Ability to plan, assign, and supervise the work of others.
Registration or Licensure Requirements:
1. Must possess a Texas Food Protection Managers Certification or obtain certification within 2 months of hire date.
2. Must possess a valid Texas driver license or obtain it no later than 90 days after hire date to drive a state vehicle. Applicants with an out-of-state driver license must provide an original certified driving record from the state of driving licensure. Eligible driving record required based on HHSC Fleet Management policy.
Initial Selection Criteria:
1. Graduation from a standard senior high school or equivalent is generally preferred; experience and education may be substituted for one another.
2. Three (3) years’ experience in food service work.
Additional Information:
The work shift will be 10:30a-7:30p. Days off are Sunday & Monday.
Applicants must pass a fingerprint criminal background check, pre-employment drug screen, and registry checks including the Client Abuse/Neglect Reporting System (CANRS), Nurse Aid, Medication Aide and Employee Misconduct, and HHS OIG list of Excluded Individuals/Entities. Males between the ages of 18-25 must be registered with the Selective Service.
All applicants must be at least 18 years of age to be considered for employment at a state-operated facility. Waco Center for Youth applicants must be 21 years of age.
Flexibility in work hours may be required for this position. The position may be required to work overtime and/or extended hours.
Compliance with HHSC immunization policy and state hospital operating procedures related to immunizations is required. According to the Centers for Disease Control and Prevention, healthcare workers are at significant risk for acquiring or transmitting hepatitis B, measles, mumps, rubella, varicella (chicken pox), tetanus, diphtheria, pertussis (whooping cough), and influenza. All these diseases are vaccine preventable. Vaccines may be provided. As a result, state hospital policy requires employees be vaccinated according to their level of contact with individuals. In the event you choose to not be immunized for the influenza virus, you may be required to wear a mask and take other protective measures.
If you need assistance completing the online application, contact the HHS Employee Service Center at 1-888-894-4747.
HHS agencies use E-Verify. You must bring your I-9 documentation with you on your first day of work.
In compliance with the Americans with Disabilities Act (ADA), HHS agencies will provide reasonable accommodation during the hiring and selection process for qualified individuals with a disability. If you need assistance completing the on-line application, contact the HHS Employee Service Center at 1-888-894-4747. If you are contacted for an interview and need accommodation to participate in the interview process, please notify the person scheduling the interview.
MOS Code:
92G, CS, FS, 3300, 4D0X1
Note: Military occupation(s) that relate to the initial selection criteria and registration or licensure requirements for this position may include, but not limited to: 92G, CS, FS, 3300, 4D0X1. All active-duty military, reservists, guardsmen, and veterans are encouraged to apply if qualified to fill this position. For more information see the Texas State Auditor’s Military Crosswalk at http://www.hr.sao.state.tx.us/Compensation/JobDescriptions.aspx.
HHS agencies use E-Verify. You must bring your I-9 documentation with you on your first day of work.
In compliance with the Americans with Disabilities Act (ADA), HHS agencies will provide reasonable accommodation during the hiring and selection process for qualified individuals with a disability. If you need assistance completing the on-line application, contact the HHS Employee Service Center at 1-888-894-4747. If you are contacted for an interview and need accommodation to participate in the interview process, please notify the person scheduling the interview.
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