What are the responsibilities and job description for the Food Service Manager IV position at Health & Human Services Comm?
Food Service Manager IV
Job Description:Performs advanced responsible supervisory and skilled technical food service management work at Brenham State Supported Living Center. Provides planning, direction, and supervision of the Administrative department; supervises all office staff, control room staff, and fills in for the Department Manager in his/her absence. Compiles all grocery estimates, annual requirements for milk and dairy, bread and pastry, ice milk/sherbet, monthly frozen food orders, and oversees all local purchases. Maintains adequate inventory levels to fill menu requirements. Edits and creates recipes and menu files using the Computrition software system. Participates in physically taking the end-of-the month inventory. Coordinate Computrition software conversion. Responsible for all food purchase orders. Monitors amounts being processed so that invoices can be paid promptly. Responsible and accountable for state-issued credit card purchases on assigned card and complies with all procurement card policies and procedures. Screens, schedules, and conducts interviews of food service applicants monthly. Prepares monthly work schedule for office, control room staff and drivers. Approves, views, posts time, and edits employee timesheets. Conducts performance evaluations of assigned staff. Meets with employees between regularly scheduled evaluations to discuss and review performance and progress toward attainment of performance standards. Implements and monitors safety program in area of responsibility. Ensures that assigned staff participates in mandatory training in order to ensure staff competence and development. Completes assigned job task within working hours. Perform other duties as assigned or per verbal instructions. Responsible for departmental adherence to policies, procedures, and regulations of the HHS agency and Food Service department. Maintains prescribed sanitation and safety rules. Maintains records and submits reports as required. Work is performed independently within the framework of established practices and regulations. Work is performed with little or no supervision with latitude for the use of initiative and independent judgment.
Job Description:Performs advanced responsible supervisory and skilled technical food service management work at Brenham State Supported Living Center. Provides planning, direction, and supervision of the Administrative department; supervises all office staff, control room staff, and fills in for the Department Manager in his/her absence. Compiles all grocery estimates, annual requirements for milk and dairy, bread and pastry, ice milk/sherbet, monthly frozen food orders, and oversees all local purchases. Maintains adequate inventory levels to fill menu requirements. Edits and creates recipes and menu files using the Computrition software system. Participates in physically taking the end-of-the month inventory. Coordinate Computrition software conversion. Responsible for all food purchase orders. Monitors amounts being processed so that invoices can be paid promptly. Responsible and accountable for state-issued credit card purchases on assigned card and complies with all procurement card policies and procedures. Screens, schedules, and conducts interviews of food service applicants monthly. Prepares monthly work schedule for office, control room staff and drivers. Approves, views, posts time, and edits employee timesheets. Conducts performance evaluations of assigned staff. Meets with employees between regularly scheduled evaluations to discuss and review performance and progress toward attainment of performance standards. Implements and monitors safety program in area of responsibility. Ensures that assigned staff participates in mandatory training in order to ensure staff competence and development. Completes assigned job task within working hours. Perform other duties as assigned or per verbal instructions. Responsible for departmental adherence to policies, procedures, and regulations of the HHS agency and Food Service department. Maintains prescribed sanitation and safety rules. Maintains records and submits reports as required. Work is performed independently within the framework of established practices and regulations. Work is performed with little or no supervision with latitude for the use of initiative and independent judgment.
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.
Provides planning, directing, and supervision of the department; supervises all office staff, control room staff, drivers and fills in for the Department Head (Manager) in his/her absence.
Compiles all grocery estimates, annual requirements for milk and dairy, bread and pastry, ice milk/sherbet, monthly frozen food orders, and oversees all local purchases. Maintains adequate inventory levels to fill menu requirements.
Edits and creates recipes and menu files using the Computrition software system.
Coordinates Computrition software conversions.
Participates in physically taking the end-of-the month inventory.
Responsible for all food item purchase orders. Monitors amounts being processed so that invoices can be paid promptly.
Responsible and accountable for state-issued credit card purchases on assigned card and complies with all procurement card policies and procedures.
Screens, schedules, and conducts interviews of applicants monthly.
Prepares monthly work schedule for office and control room staff; approves views and edits employee timesheets.
Conducts performance evaluations of assigned staff. Meets with employees between regularly scheduled evaluations to discuss and review performance and progress toward attainment of performance standards.
Implements and monitors safety program in area of responsibility.
Ensures that assigned staff participates in mandatory training in order to ensure staff competence and development.
Fills in for department head, other managers, and/or for office staff in their absences.
Keeps abreast of all office functions. i.e. Loading charts, dining rosters/list, dining labels, menus, work orders, Mims, Requisitions, F-1 reports, food inventories, office supplies, Webmail, ILearn, and access HR functions.
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.
Provides planning, directing, and supervision of the department; supervises all office staff, control room staff, drivers and fills in for the Department Head (Manager) in his/her absence.
Compiles all grocery estimates, annual requirements for milk and dairy, bread and pastry, ice milk/sherbet, monthly frozen food orders, and oversees all local purchases. Maintains adequate inventory levels to fill menu requirements.
Edits and creates recipes and menu files using the Computrition software system.
Coordinates Computrition software conversions.
Participates in physically taking the end-of-the month inventory.
Responsible for all food item purchase orders. Monitors amounts being processed so that invoices can be paid promptly.
Responsible and accountable for state-issued credit card purchases on assigned card and complies with all procurement card policies and procedures.
Screens, schedules, and conducts interviews of applicants monthly.
Prepares monthly work schedule for office and control room staff; approves views and edits employee timesheets.
Conducts performance evaluations of assigned staff. Meets with employees between regularly scheduled evaluations to discuss and review performance and progress toward attainment of performance standards.
Implements and monitors safety program in area of responsibility.
Ensures that assigned staff participates in mandatory training in order to ensure staff competence and development.
Fills in for department head, other managers, and/or for office staff in their absences.
Keeps abreast of all office functions. i.e. Loading charts, dining rosters/list, dining labels, menus, work orders, Mims, Requisitions, F-1 reports, food inventories, office supplies, Webmail, ILearn, and access HR functions.
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 regulations.
Skill in the operation, cleaning, and sanitizing of food service appliances and equipment.
Ability to calculate food requirements, to maintain accurate records and inventories, to prepare food service budgets and requisitions, and to supervise the work of others.
Knowledge of office practices, and administrative procedures.
Skill in operation of PC computers and related software; MS Office, and Computrition;
Ability to implement new systems and procedures and to evaluate their effectiveness; to communicate effectively; to effectively interpret programs and plans;
Ability to organize workload and work under pressure; set priorities, and meet deadlines;
Ability to understand and carry out complex instructions; ability to supervise the work of others; to understand agency regulations and departmental procedures;
Knowledge of methods, materials, equipment, and appliances used in quantity food preparation and service; of food storage and preservation; and of sanitation regulations.
Skill in the operation, cleaning, and sanitizing of food service appliances and equipment.
Ability to calculate food requirements, to maintain accurate records and inventories, to prepare food service budgets and requisitions, and to supervise the work of others.
Knowledge of office practices, and administrative procedures.
Skill in operation of PC computers and related software; MS Office, and Computrition;
Ability to implement new systems and procedures and to evaluate their effectiveness; to communicate effectively; to effectively interpret programs and plans;
Ability to organize workload and work under pressure; set priorities, and meet deadlines;
Ability to understand and carry out complex instructions; ability to supervise the work of others; to understand agency regulations and departmental procedures;
Registration or Licensure Requirements:
A valid Texas driver’s license. Certification in Texas Food Safety Mgrs. Certification and/or the Dietary Managers Assn. within 6 months of employment.
A valid Texas driver’s license. Certification in Texas Food Safety Mgrs. Certification and/or the Dietary Managers Assn. within 6 months of employment.
Initial Selection Criteria:
Graduation from an accredited high school or GED, plus 4 years of work experience in food service, three (3) years of which have been in a supervisory or managerial capacity (Required)
-Computer experience in operation of PC computers and related software, - MS Office, Excel, Word, E-mail, internet, and document work center (Required)
Experience with/in calculating food requirements, to maintain accurate records and inventories, to prepare food service budgets, requisitions and reports. (Required)
Current certification through the Dietary Managers Association (DMA) as a Certified Food Protection Professional (CFPP) or Certification in Texas Food Safety Managers Certification, (Preferred).
Graduation from an accredited high school or GED, plus 4 years of work experience in food service, three (3) years of which have been in a supervisory or managerial capacity (Required)
-Computer experience in operation of PC computers and related software, - MS Office, Excel, Word, E-mail, internet, and document work center (Required)
Additional Information:
Req 513977
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, 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.
All applicants must be at least 18 years of age to be considered for employment at a state-operated facility.
All new hire candidates will be required to receive COVID-19 medical screening (nasal test) as part of the due diligence process
Req 513977
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, 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.
All applicants must be at least 18 years of age to be considered for employment at a state-operated facility.
All new hire candidates will be required to receive COVID-19 medical screening (nasal test) as part of the due diligence process
MOS Code:
MOS Code: 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.
MOS Code: 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.
I-9 Form - Click here to download the I-9 form.
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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