Head of Hospitality & Food Services

Join the Texas Health and Human Services Commission (HHSC) and be part of a team committed to creating a positive impact in the lives of fellow Texans. At HHSC, your contributions matter, and we support you at each stage of your life and work journey. Our comprehensive benefits package includes 100% paid employee health insurance for full-time eligible employees, a defined benefit pension plan, generous time off benefits, numerous opportunities for career advancement and more. Functional Title: Food Service Director
Department: Food Service
Occupational Category: Food Preparation and Serving Related
Shift: Day
Additional Shift: Days (First)
Telework: Not Eligible for Telework
Travel: Up to 5%
Regular/Temporary: Full Time/Part Time: Full time
Facility Location: El Paso State Supported Living Center
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 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. (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. Works under moderate supervision, with limited latitude for the use of initiative and independent judgement. 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. 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. 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 of local, state, and federal laws related to large Food Service operations; 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.
to devise solutions to problems, to prepare reports, to develop, evaluate, and interpret policies and procedures.
Registrations, Licensure Requirements or Certifications:
Eligible driving record required based on HHSC Fleet Management policy.
Texas Food Protection Managers Certification (CFM)

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; 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.
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.
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 List of Excluded Individuals/Entities (LEIE).
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.
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.
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.
In compliance with the Americans with Disabilities Act (ADA), HHSC and DSHS 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 View phone number on aiapply.co. Telework Disclaimer:
This position may be eligible for telework. Please note, all HHS positions are subject to state and agency telework policies in addition to the discretion of the direct supervisor and business needs.