Food Service Director

Functional Title: Food Service Director Job Title: Mgr II Agency: Health & Human Services Comm Department: Food Service Posting Number: 22372 Closing Date: 10/28/2026 Posting Audience: Internal and External Occupational Category: Food Preparation and Serving Related Salary Range: $5,745.00- $8,304.83 Pay Frequency: Monthly Salary Group: TEXAS-B-23 Shift: Day Additional Shift: Days (First) Telework: Not Eligible for Telework Travel: Up to 5% Regular/Temporary: Regular Full Time/Part Time: Full time FLSA Exempt/Non-Exempt: Exempt Facility Location: El Paso State Supported Living Center Job Location City: EL PASO Job Location Address: 6700 DELTA DR Other Locations: El Paso MOS Codes: 0203,0207,0302,0520,0602,0802,1802,5502,6302,6502,7202,7208,7210,7220,111X,112X,113X,114X,16GX,41AX 611X,612X,631X,632X,641X,648X,86M0,86P0,8U000,9G100,SEI15 Brief Job Description: Come 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 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 Director of Food Services performs moderately complex (journey-level) administrative and supervisory program work directing the operations of the SSLC's food services, nutrition services, canteen and vending operations departments. 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). Plans, implements, and manages program goals and objectives, develops program guidelines, policies and procedures, and evaluates standards for achieving program goals. Monitors and manages program activities, develops and assesses performance improvement activities, develops and is held responsible for program budget. Maintains financial responsibility for items purchased with state issued procurement cards and is accountable for tools and equipment assigned to food service. Procures goods and services and develops specifications for food products and equipment following established rules/procedures for competitive bidding. Coordinates, develops and oversees staff scheduling. Evaluates employees and department activities. 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 (EJFs): 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. Manages day-to-day operations for Food Services, Nutrition, and Vending Services. Ensures that food safety is achieved through adherence to federal and state guidelines and develops and manages training programs as needed. Manages the development and implementation of program guidelines, policies and procedures and ensure adherence to regulations of accreditation authorities. Monitors and evaluates all programs and implements performance improvement as necessary. Financially responsible for budget control of functions under supervision. 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. Identifies areas that require the development, implementation, and evaluation of integrated services that ensure desired goals, objectives, and processes are accomplished. Networks with colleagues and other professionals to apply standards of practice through development and implementation of training modules or presentation to groups both inside the facility as well as the community. Develops and implements staff training and skill development to ensure staff competency and compliance with agency standards, policies and procedures. Provides information, leadership, guidance and development opportunities for assigned staff. 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 an interdisciplinary teams (IDTs) to meet nutritional needs of individuals 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. Participates in brain-storming sessions with other management leadership which result in the development of goals and objectives for the SSLC's Management Plan. Participates in identifying facility goals, coordinates resources, manages projects and tasks in an effective, accountable and responsible manner. 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. As assigned, manages and operates the facility Canteen. Determines product mix, resale prices, and hours of operation of the canteen and vending services. Ensures product mix is conducive to healthy diets, salable based on patient surveys and rotated through stock so as not to go beyond expiration dates. Resale prices are set to a "break even" financial bottom line which requires extensive analysis of costs by quantity purchased, cost of warehousing, costs of salaries, supplies and repairs. Is responsible for developing and implementing processes for compliance with regulations for proper storage and serving of food items. 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 and Abilities (KSAs): 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. 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. Skill in using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems and in operating computers and applicable computer software. Ability to calculate food requirements; to maintain accurate records and inventories; to prepare food service budgets and requisitions. Ability to gather, assemble, correlate, and analyze facts; to devise solutions to problems, to prepare reports, to develop, evaluate, and interpret policies and procedures. Ability to communicate effectively; and to plan, assign, and supervise the work of others. Registrations, Licensure Requirements or Certifications: 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. Preferred: Current Registered Dietitian (RD/RDN) or Licensed Dietitian (LD) by the State of Texas. Preferred: Current Certified Dietary Manager (CDM) Required or obtain certification within two (2) months of employment: - Texas Food Protection Managers Certification (CFM) Initial Screening 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; and Two (2) years of food service, dietary/nutrition, hospitality, retail food or business management/administration experience which includes supervising a large number (more than 10) of employees and overseeing daily food service operations. Experience in CMS Certified/Licensed Health Care facility is preferred. Or Four (4) years of food service, dietary/nutrition, hospitality, retail food or business management/administration experience which includes supervising a large number (more than 10) of employees and overseeing daily food service operations. Experience in CMS Certified/Licensed Health Care facility is preferred. 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. Review our Tips for Success when applying for jobs at DFPS, DSHS and HHSC. Active Duty, Military, Reservists, Guardsmen, and Veterans: Military occupation(s) that relate to the initial selection criteria and registration or licensure requirements for this position may include, but not limited to those listed in this posting. All active-duty military, reservists, guardsmen, and veterans are encouraged to apply if qualified to fill this position. For more information please see the Texas State Auditor's Job Descriptions, Military Crosswalk and Military Crosswalk Guide at Texas State Auditor's Office - Job Descriptions.