Food And Nutrition Services Manager Jobs in Texas

Advise on project, offering solution-design support and best practices for process management.

Minimum 8 years of experience in project management or process improvement management

Experience with Washington D.C. Office of State Superintendent of Education’s Orchard system

Evaluate necessity for system enhancements taking into account regulatory requirements.

Document system functionality, business use, reporting requirements and workflow specifications.

Monitors and manages project quality to ensure that project deliverables fulfill agency expectations.

Bachelor’s degree from an accredited college or university with course work in food service management or related field;

Three (3) years of work experience in school food service, other combinations of applicable education, training, and experience will be considered;

Provide feedback and training to food service managers and staff;

Process meal benefit applications and certify students for free and reduced-price meals;

Possess intermediate skills in using Microsoft Office products;

Ability to obtain within the first year of employment and maintain a ServSafe Certification.

Effective verbal and written communication skills.

An earned bachelor’s degree from an accredited institution.

Registered as dietitian by the Commission on Dietetic Registration or registration pending.

Three to five years of foodservice management experience required

Works with the Chef and management team in creating nutritious and top quality food for the patients

Strong leadership and communication skills

Oversees all P&L and budgeting as it pertains to the account

Maintains excellent relationships with the client

Implements new culinary programs in conjunction with the Company marketing and culinary teams

Minimum Education and Experience Requirements:

Prefer one year of experience in institutional kitchen food services.

Knowledge of various production equipment.

High school diploma or equivalent preferred.

Required to read, speak, write, do simple mathematical calculations, understand and follow written and oral instructions.

On-the-job training also is provided under moderate supervision.

Min to Max Hourly Salary

Min to Max Annual Salary

The union pay ranges can be found on the Seattle Children's website here: WSNA - UFCW

Disclaimer for Out of State Applicants

Seattle Children's is proud to be an Equal Opportunity Workplace and Affirmative Action Employer.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Oversee requirements for all federal, state, and district programs. Maintain state and local health department regulations.

Evaluate Food Service Managers, assist, and approve them with the evaluation of their hourly worker positions.

Monitor, evaluate, review, and report needed improvements in food production, record-keeping, and personnel.

Serve on special committees as needed, e.g. menu planning, training, recipe analysis and development, marketing, etc.

Oversee completion of special activities cost reports for special functions.

Experience in school food service management, quality assurance, menu planning, and/or catering preferred.

Two years’ experience in institutional food service operations, preferred experience in supervision of multi-unit operations

ServSafe certification required upon hire or obtained with two months of hire date (training will be provided by district)

Demonstrate proficiency in essential computer skills (e.g., word processing, spreadsheets, email).

Monitor daily operations and offer necessary training and guidance

Such alternatives to the above qualifications as the administration may find appropriate and acceptable.

PATIENT AND CUSTOMER EXPERIENCE AND ENGAGEMENT

2. Creates a service culture within the department team.

5. Maintains twenty-four-hour responsibility and accountability for operations of department.

6. Integrates functions of the organization, departments, and area operations.

7. Develops and analyzes key metrics to identify opportunities for improvement.

11. Collaborates with others to resolve interdepartmental issues impacting Patient Services operations.

Work with the Chef and management team in creating menus and providing top quality food

Three to five years of foodservice operation experience

High volume production and catering experience is essential

Previous experience managing a budget

Maintain excellent relationships with customers, guests and client as well as other departments

Oversee all P&L and budgeting as it pertains to the account

Experience in food service and hospitality management

3+ years of experience managing services and support

If this position is listed as remote or hybrid, you’ll periodically work from a Booz Allen or client site facility.

Ability to work in a dynamic office environment and collaborate within a team

Ability to communicate with various levels of leadership

Ability to obtain a security clearance

Maintains emergency management and down-time processes and procedures for the department.

Master’s Degree, Business Management, Food/Culinary degree

8-10 years of Food Service Management

8-10 years of Multi-faceted Department - Financial Management

3-5 years of Safety and Workforce Well-Being, Regulatory, and Emergency Management

5-7 years of Human Resource Management