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SalaryCome work in an environment where we truly value and respect those we serve and believe in the mission that all people can achieve a higher level of wellness and independence.
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. Learn About Our State Supported Living Centers
The state of Texas offers many benefits to employees. HHSC is a qualifying organization for the Federal Public Service Loan Forgiveness Program, which forgives the remaining balance on college student Direct Loans after making 120 qualifying monthly payments. We also offer excellent health benefits, a lifetime monthly retirement annuityas well as 401(k) and 457 Programs under the Employees Retirement System of Texas.
If you are looking for a place to work where you can establish a career that is filled with purpose, this is the job for you!
The Food Service Director performs routine managerial and advanced administrative work directing the operations of the facility's Food Service department. The Food Service Director is responsible for the development of program goals, work procedures, program guidelines and performance standards, to ensure compliance with federal and state rules and regulations related to the environment and food prepared/served to persons residing in an Intermediate Care Facility for Individuals with Intellectual Disabilities. (ICF-IID). Work involves planning, coordinating, and scheduling resources, procuring goods and services, and developing specifications for food products and equipment following established rules/procedures for competitive bidding. The Food Service Director is also responsible for developing staffing and evaluating employee and department activities. Maintains financial responsibility for items purchased with state issued procurement cards and is accountable for tools and equipment assigned to Food Service. Prepares reports as required. Works under moderate supervision, with limited latitude for the use of initiative and independent judgement. Flexibility in work hours may be required for this position. This position may be required to drive a state-owned vehicle.
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. Learn About Our State Supported Living Centers
The state of Texas offers many benefits to employees. HHSC is a qualifying organization for the Federal Public Service Loan Forgiveness Program, which forgives the remaining balance on college student Direct Loans after making 120 qualifying monthly payments. We also offer excellent health benefits, a lifetime monthly retirement annuityas well as 401(k) and 457 Programs under the Employees Retirement System of Texas.
If you are looking for a place to work where you can establish a career that is filled with purpose, this is the job for you!
The Food Service Director performs routine managerial and advanced administrative work directing the operations of the facility's Food Service department. The Food Service Director is responsible for the development of program goals, work procedures, program guidelines and performance standards, to ensure compliance with federal and state rules and regulations related to the environment and food prepared/served to persons residing in an Intermediate Care Facility for Individuals with Intellectual Disabilities. (ICF-IID). Work involves planning, coordinating, and scheduling resources, procuring goods and services, and developing specifications for food products and equipment following established rules/procedures for competitive bidding. The Food Service Director is also responsible for developing staffing and evaluating employee and department activities. Maintains financial responsibility for items purchased with state issued procurement cards and is accountable for tools and equipment assigned to Food Service. Prepares reports as required. Works under moderate supervision, with limited latitude for the use of initiative and independent judgement. Flexibility in work hours may be required for this position. This position may be required to drive a state-owned vehicle.
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, supervises, and provides leadership to and maintains a fully staffed and trained Food Service department consisting of Food Service workers, cooks, vehicle drivers, Food Service managers and administrative support staff. Responsible for the scheduling of department staff and resources to maintain operation of the Food Service department. As needed, will directly supervise on-site non-routine projects including applying basic Food Service/food preparation or front-line supervisor skills.
Monitors and evaluates the department in procuring goods and services related to Food Service including adherence to procurement card policies/procedures, developing specifications, and securing appropriate approvals for requisitions and purchase orders and adherence to state menu cycle unless properly amended. Serves as primary contact for all competitive bid processes. Ensures all necessary supplies and equipment for Food Service are ordered and received in a timely manner. Collaborates with Clinical Dietitians to meet nutritional needs of residents on modified diets, including texture modifications.
Develops, implements, monitors, and evaluates the departments goals to maintain a reliable and compliant Food Service program to promote a safe and sanitary environment to prepare, serve and deliver food and goods to persons served. Provides input in the development of department policy and procedures and assesses compliance with state/federal rules/regulations to minimize risks. Ensure food safety practices, guidelines and standards are met for compliance.
Communicates on a regular basis with facility leadership to establish prioritization for non-routine projects and submits status reports as required. Reviews and recommends proposals and bids to management.
Develops statistical reports as required by Central Office or Facility Support Services concerning Food Service operations at the facility. Uses report data in driving improvements, monitoring effective and efficient service delivery, and satisfying compliance with appropriate rules and regulations. Participates in and represents department on state-wide conference calls, meetings, and workgroups related to Food Service at ICF-IID Facilities.
Serves on various internal committees focused on compliance with state or federal rules/regulations and efficient center operation. Serves on facility Quality Assurance/Quality Improvement Committee.
Participates in providing competency-based training for department staff on policies and procedures. May attend and participate in state-level trainings and develop/conduct trainings for local Food Service staff. Ensures that employees within the department are current on all required trainings including agency wide training requirements.
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.
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, supervises, and provides leadership to and maintains a fully staffed and trained Food Service department consisting of Food Service workers, cooks, vehicle drivers, Food Service managers and administrative support staff. Responsible for the scheduling of department staff and resources to maintain operation of the Food Service department. As needed, will directly supervise on-site non-routine projects including applying basic Food Service/food preparation or front-line supervisor skills.
Monitors and evaluates the department in procuring goods and services related to Food Service including adherence to procurement card policies/procedures, developing specifications, and securing appropriate approvals for requisitions and purchase orders and adherence to state menu cycle unless properly amended. Serves as primary contact for all competitive bid processes. Ensures all necessary supplies and equipment for Food Service are ordered and received in a timely manner. Collaborates with Clinical Dietitians to meet nutritional needs of residents on modified diets, including texture modifications.
Develops, implements, monitors, and evaluates the departments goals to maintain a reliable and compliant Food Service program to promote a safe and sanitary environment to prepare, serve and deliver food and goods to persons served. Provides input in the development of department policy and procedures and assesses compliance with state/federal rules/regulations to minimize risks. Ensure food safety practices, guidelines and standards are met for compliance.
Communicates on a regular basis with facility leadership to establish prioritization for non-routine projects and submits status reports as required. Reviews and recommends proposals and bids to management.
Develops statistical reports as required by Central Office or Facility Support Services concerning Food Service operations at the facility. Uses report data in driving improvements, monitoring effective and efficient service delivery, and satisfying compliance with appropriate rules and regulations. Participates in and represents department on state-wide conference calls, meetings, and workgroups related to Food Service at ICF-IID Facilities.
Serves on various internal committees focused on compliance with state or federal rules/regulations and efficient center operation. Serves on facility Quality Assurance/Quality Improvement Committee.
Participates in providing competency-based training for department staff on policies and procedures. May attend and participate in state-level trainings and develop/conduct trainings for local Food Service staff. Ensures that employees within the department are current on all required trainings including agency wide training requirements.
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 local, state, and federal laws related to large Food Service operations; of budget processes; of employee training techniques; and of program management processes and techniques.
Skill in identifying measures or indicators of program performance and in operating computers and Microsoft Office software including Outlook, Word, and Excel.
Ability to gather, assemble, correlate, and analyze facts; to devise solutions to problems, to prepare reports, to develop, evaluate, and interpret policies and procedures; to communicate effectively; supervise and to train others.
Knowledge of local, state, and federal laws related to large Food Service operations; of budget processes; of employee training techniques; and of program management processes and techniques.
Skill in identifying measures or indicators of program performance and in operating computers and Microsoft Office software including Outlook, Word, and Excel.
Ability to gather, assemble, correlate, and analyze facts; to devise solutions to problems, to prepare reports, to develop, evaluate, and interpret policies and procedures; to communicate effectively; supervise and to train others.
Registration or Licensure Requirements:
Valid Texas driver’s license or ability to obtain it no later than 90 days after hire date. Applicants with an out-of-state driver’s license must provide an original certified driving record from the state of driving licensure. Eligible driving record required based on HHSC Fleet Management policy.
Food Service Manager Certification or obtain certification within six (6) months of employment.
Valid Texas driver’s license or ability to obtain it no later than 90 days after hire date. Applicants with an out-of-state driver’s license must provide an original certified driving record from the state of driving licensure. Eligible driving record required based on HHSC Fleet Management policy.
Food Service Manager Certification or obtain certification within six (6) months of employment.
Initial Selection Criteria:
Graduation from an accredited four-year college or university with major course work in one of the following areas Dietary, Food Service, Business Admin/Management, Culinary, Food Science, Nutrition, Hospitality, is preferred.
Minimum of two years continuous large Food Service, dietary/nutrition, hospitality, retail food or business management/administration experience which includes supervising a large number of employees and overseeing daily Food Service operations. Experience in CMS Certified/Licensed Health Care facility is preferred.
Or
Minimum of five years continuous large Food Service, dietary/nutrition, hospitality, retail food or business management/administration experience which includes supervising a large number of employees and overseeing daily Food Service operations. Experience in CMS Certified/Licensed Health Care facility is preferred.
Graduation from an accredited four-year college or university with major course work in one of the following areas Dietary, Food Service, Business Admin/Management, Culinary, Food Science, Nutrition, Hospitality, is preferred.
Minimum of two years continuous large Food Service, dietary/nutrition, hospitality, retail food or business management/administration experience which includes supervising a large number of employees and overseeing daily Food Service operations. Experience in CMS Certified/Licensed Health Care facility is preferred.
Or
Minimum of five years continuous large Food Service, dietary/nutrition, hospitality, retail food or business management/administration experience which includes supervising a large number of employees and overseeing daily Food Service operations. Experience in CMS Certified/Licensed Health Care facility is preferred.
Additional Information:
Applicants must pass a fingerprint criminal background check, pre-employment drug screen, and registry checks including the Client Abuse/Neglect Reporting System (CANRS), Nurse Aide, 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 State Supported Living Center Employees are subject to Random Drug Testing.
Flexibility in work hours may be required for this position. The position may be required to work overtime and/or extended hours. Must be willing to work weekends and holidays.
All applicants must be at least 18 years of age to be considered for employment at a state-operated facility.
Applicants must pass a fingerprint criminal background check, pre-employment drug screen, and registry checks including the Client Abuse/Neglect Reporting System (CANRS), Nurse Aide, 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 State Supported Living Center Employees are subject to Random Drug Testing.
Flexibility in work hours may be required for this position. The position may be required to work overtime and/or extended hours. Must be willing to work weekends and holidays.
All applicants must be at least 18 years of age to be considered for employment at a state-operated facility.
MOS Code:
There are no Military occupations that relate to the initial selection criteria and registration or licensure requirements for this position. 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 https://hr.sao.texas.gov/CompensationSystem/JobDescriptions
There are no Military occupations that relate to the initial selection criteria and registration or licensure requirements for this position. 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 https://hr.sao.texas.gov/CompensationSystem/JobDescriptions
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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.
