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.
Performs technical supervisory food service management in a state institution under the general guidance of the Assistant Superintendent and Chief Dietitian. Works under limited supervision, with moderate latitude for the use of initiative and independent judgement.
Work involves supervising and planning food preparation and service; ensuring prescribed sanitation and food safety rules are maintained, calculating food requirements; and preparing reports. Performs advanced (senior-level) food service supervisory work. Plans, assigns, and/or supervises the work of others.
Develops training plans, conducts in-service training, and ensures department training compliance. Plans for hospital menus, acquisition of food products, storage, processing, and production of hospital patient meals as prescribed by physicians and licensed dietitians. Utilizes Computrition foodservice software system.
Meal production for cafeteria-style tray service and line production of individual meal delivered to patient units. Responsible for Food Service Department to include personnel actions, establishing department program goals and objectives, monitoring quality control data, developing and implementing department policies and procedures, ensuring compliance with federal and state regulations, developing and implementing department training program, maintaining current knowledge of The Joint Commission, CMS, and other regulatory standards, adhering to purchasing guidelines, and managing a complex budget. Performs other duties as assigned and participates Continuity of Operations (COOP). Essential Job Functions:
Recruits, interviews, hires, trains, coaches, evaluates, rewards, disciplines, and when necessary, terminates department employees (10%)
Develops department position descriptions and duties for each level of foodservice personnel (5%)
Develops the department work schedule to ensure adequate staff to cover each shift, every day (10%)
Manages Food Service and Canteen department budgets so that forecasts, food waste records, inventory, and equipment records reflect fiscal justification for purchases of food, supplies, and equipment (10%)
Develops, revises, and implements department standards and procedures for preparing food (10%)
Participates in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends (10%)
Inspects meals and assures that standards for appearance, palatability, temperature, and serving times are met (10%)
Assures that meals and snacks are prepared according to production schedules, menus, standardized recipes to include special nourishments and supplemental feedings (10%)
Assures safe receiving, storage, preparation, and service of food in order to protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines (10%)
Prepares cleaning schedules and manages equipment to ensure food safety, ensure proper sanitation, and safety practices of staff (10%)
Works cooperatively with clients, staff, physicians, vendors, and completes other work as assigned (5%
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 including HACCP. Skill in the operation, cleaning, and sanitizing of food service appliances and equipment. Ability to calculate food requirements; to maintain accurate records and inventories; and to plan, assign, and/or supervise the work of others.
Ability to communicate with clarity ideas, changes, policy and procedures to others in a positive and movitional manner. Skill in priortizing and dealing with multiple tasking with assignments, dead lines, employees scheduling and supervising of employees. Ability to problem solve.
Valid State of Texa's Drivers License. Certified Food Manager by the Texas DSHS. Initial Selection Criteria:
Experience working in the food service industry.
Experience managing more than five (5) employees.
Graduation from a standard senior high school or obtained GED.
Maintains Texas Driver's License.
Experience and education may be substituted for one another. Additional Information:
92G, CS, FS, 3300, 4DOX1
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.
Texas Health & Human Services Commission