Food Service Manager Ii

Food Service Manager II
Are you ready to be professionally challenged? Are you looking to be part of a dynamic team of engaged and committed professionals? Then the Health and Specialty Care System (HSCS) may be just the place for you! The HSCS is comprised of nine psychiatric hospitals located throughout the state, and one youth residential psychiatric center in Waco. The HSCS is a hub of excellence for forensic mental health and complex psychiatric care, with all facilities accredited by The Joint Commission. The hospitals provide state-of-the-art treatment that is recovery-oriented and science-based. Whether in a direct-care or support role, your contribution will make a difference in the life of a Texan.
Assure competency-based training for the Food & Nutrition Service Department, training for orientation, annual retraining, and in-service programs. Assures all employees within the Department are up to date on continuing educational needs. This position will provide meal monitoring, supervise the preparation and serving of meals to assure proper food handling techniques and sanitation. This position is under the supervision of the Food Service Manager III and requires minimal supervision to allow for initiative and professional judgment.
Completes necessary paperwork to meet the requirements for ordering, production and reporting in the department. Responsible to ensure delivery schedule is arranged and meals are delivered in a timely manner. At times will discuss basic meal alternates with dieticians. Conducts quality assessments on meals and patient satisfaction surveys. Helps dietitian with gathering data for nutritional assessments. Assists in calculating food requirement estimates.
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:
Attends work on a regular basis and may be required 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.
Coordinates Food & Nutrition Services & Canteen staff training on safety rules and regulations, sanitary procedures, food preparation, food textures, portion control, operation of food service equipment using competency-based training. Assures all employees are up to date on annual computer continuing education (I-Learns, Food Handlers and Food Protection Manager Courses, Management Training etc.)
Coordinates training regarding dietary interventions with Home Management/Direct Care Staff; Conducts Pre-Service Training for all new facility employees.
Supervises and observes the setting up of dining rooms for service, supervises the preparation and serving of meals.
Ensure dining, serving and food preparation areas are maintained in a clean manner and equipment is properly cleaned and sanitized; Inspects food items for quantity, quality and temperature in all service areas.
Assist in purchasing of equipment for the department to assure food safety and handling needs are met; assist with timekeeping as needed.
Participates in On-Call Schedule of Management Team.
Ability to stand and walk for long periods of time and the ability.
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:
Knowledge of methods, materials, equipment, and appliances used in quantity food preparation and service; of food storage and preservation; and of sanitation regulation outlined by TFER.
Skill in the operation, cleaning, and sanitizing of food service appliances and equipment.
Knowledge of food procurement, storage and preservation.
Ability to supervise others and provide on-the-job training.
Ability to plan, organize and complete all staff training in a timely manner.
Knowledge of nutrition, food service operations, modified diet service, commercial kitchen, and Food Service Systems.
Strong in oral and written communication.
Skilled in computer usage for Foodservice operations.
Proficient in proper English usage in writing and oral communication.

Registration or Licensure Requirements:
ServSafe Certification, Food Protection Manager or Equivalent or obtain within 90 days of hire.

Initial Selection Criteria:
Minimum two (2) years experience in food service work.
Preferred, but not required of 6 months of training other employees.
Graduation from a standard senior high school or equivalent.

Additional Information:
COVID-19 Precaution(s):
Personal protective equipment required and provided.
Temperature screenings
Social distancing guidelines in place
Sanitizing, disinfecting, or cleaning procedures in place
Vaccines available for employees
All new hire candidates will be required to receive COVID-19 medical screening (nasal test) as part of the due diligence process.
Salary Note: The salary offered will follow HHS HR Policy starting salary guidelines which are typically made at or near the minimum of the salary range. For internal applicants, there can be limitations in consideration of applicant’s current classification and salary and is dependent upon available budget.
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.
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 considered to be at significant risk for acquiring or transmitting hepatitis B, measles, mumps, rubella, varicella (chicken pox), tetanus, diphtheria, pertussis (whooping cough), and influenza. All of these diseases are vaccine-preventable. 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.

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.