Food Service Manager II

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. Explore more details on the Benefits of Working at HHS webpage.

Functional Title: Food Service Manager II
Job Title: Food Service Manager II
Agency: Health & Human Services Comm
Department: Canteen/Vending Mach Opers
Posting Number: 22870
Closing Date: 11/29/2026
Posting Audience: Internal and External
Occupational Category: Food Preparation and Serving Related
Salary Range: $4,094.50 - $4,837.08
Pay Frequency: Monthly
Salary Group: TEXAS-A-15
Shift: Day
Additional Shift:
Telework: Not Eligible for Telework
Travel: Up to 10%
Regular/Temporary: Regular
Full Time/Part Time: Full time
FLSA Exempt/Non-Exempt: Nonexempt
Facility Location: Austin State Hospital
Job Location City: AUSTIN
Job Location Address: 4110 GUADALUPE
Other Locations:
MOS Codes: 3302,30C0,3F1X1,4D0X1,640A,752X,922A,CS,CSS,F&S

Brief Job Description:

Would you thrive in an environment where you learn and grow personally and professionally all while helping make a positive impact on people’s lives? Do you appreciate being around others like yourself who are dependable, trustworthy, hard workers who believe in the value of teamwork? HSCS is dedicated to building an atmosphere where employees feel valued and supported while providing specialized care for Texans in need. HSCS is comprised of ten psychiatric hospitals, two youth residential treatment facilities, and thirteen state supported living centers. Psychiatric hospitals are a hub of excellence for forensic mental health and complex psychiatric care, with all facilities accredited by The Joint Commission. They provide state-of-the-art treatment that is recovery-oriented and science-based. If providing hope and healing through compassionate, innovative, and individualized care interests you, we welcome your application for the position below.

The Food Service Manager II performs moderately complex (journey-level) food service supervisory work for State Hospital and/or State Supported Living Center kitchens. The Manager’s responsibilities include, but are not limited to, confirming food preparation controls and quantities are maintained; conducting periodic reviews of food portions; monitoring food service operations and evaluates processes to ensure staff consistently follow established procedures and standards; consulting and collaborating with cooks and other food service staff regarding food preparation requirements, recipes, menus, and appropriate preparation methods. Works under general supervision, with moderate latitude for the use of initiative and independent judgment.

Performs other duties as assigned. 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.

Essential Job Functions (EJFs):

Attends work on a regular basis and may be asked 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.

Confirms food preparation controls and quantities are maintained with weighing and measuring instruments. Portion sizes are standardized using calibrated measuring methods and pre-portioned packaging. Verifies that appropriate weighing and measuring instruments are available, properly maintained, and used during food preparation. Conducts periodic reviews of food portions to ensure consistency across meal periods and food service staff. Provides instruction and guidance to cooks and food service staff on proper weighing, measuring, and portion-control procedures.

Consults and collaborates with cooks and other food service staff regarding food preparation requirements, recipes, menus, and appropriate preparation methods. Provides guidance on recipe implementation and food production practices to promote consistency, nutritional requirements, food quality, and compliance with established menus and dietary guidelines. Provides direction regarding meal presentation, food quality, and appropriate serving temperatures. Works with cooks to resolve problems involving recipes, food preparation, or production processes.

Supervises the completion of required paperwork and documentation to meet departmental requirements for food ordering, meal production, inventory management, and operational reporting. Assists in calculating food requirement estimates by reviewing anticipated meal counts, established menus, standardized recipes, and available inventory to determine the quantities of ingredients and supplies needed. Supervises the preparation and serving of meals and consults with cooks regarding food requirements, recipes, preparation methods, production schedules, and appropriate ingredient substitutions. Ensures food preparation activities are completed in advance of scheduled meal services and that established production plans, menus, and serving schedules are followed. Procures necessary materials and supplies and maintains accountability and security of food service equipment to support uninterrupted operations. Assists in establishing and implementing food service regulations, procedures, and standards and monitors staff compliance with established requirements to promote consistent, efficient, and safe food service operations.

Supervises the setup of dining rooms for meal service and designates serving lines, food service equipment, utensils, and work areas to support an orderly and efficient distribution of meals. Ensures dining rooms, serving areas, and food preparation spaces are maintained in a clean and sanitary condition before, during, and after meal service. Monitors the cleaning and sanitizing of food preparation equipment, utensils, work surfaces, and food contact areas in accordance with established sanitation procedures and infection control requirements. Oversees housekeeping activities within assigned work areas and verifies that staff complete required cleaning duties, remove waste appropriately, and maintain safe storage and handling practices. Inspects work areas for sanitation deficiencies, unsafe conditions, or potential contamination risks and directs corrective action as necessary to maintain a safe environment for patients and staff.

Conducts safety and environmental surveys to identify potential hazards and ensure kitchen and dining operations maintain a safe environment of care. Conducts meal service observations to evaluate staff compliance with departmental guidelines, established food preparation procedures, serving requirements, and sanitation standards. Ensures appropriate controls are maintained over food preparation quantities and portion sizes by monitoring production records, verifying the use of standardized recipes, and checking weighing and measuring practices. Inspects perishable and frozen food products and storage areas to verify appropriate temperatures, storage conditions, product rotation, and protection against contamination or spoilage. Assists in inspecting food deliveries to verify quantities, product quality, packaging condition, and required temperatures and identifies discrepancies requiring corrective action. Instructs and provides guidance to staff regarding safety rules and regulations, sanitary procedures, food preparation methods, portion control, and the proper operation and cleaning of food service equipment. Monitors staff adherence to established practices and provides additional instruction or corrective guidance when deficiencies are identified.

Attends mandatory departmental training and supports staff competency and professional development by coordinating and facilitating required courses, orientation activities, refresher training, and on-the-job instruction. Identifies training needs and schedules staff for required training. Prepares or distributes training materials. Demonstrates proper work methods and observes staff performance by assessing knowledge and skills through interviews, checklists, demonstrations, or competency reviews and competency results. Provides coaching and corrective instruction; and follow up to confirm that performance expectations are met. Reviews workflow and business practices to identify improvement opportunities and teaches, models, and reinforces effective management and service strategies. Instructs staff on safety rules, sanitation and infection-control procedures, food preparation methods, portion control, prevention of cross-contamination, use of personal protective equipment, emergency procedures, and the safe operation, cleaning, and storage of food service equipment.

Performs other duties as assigned. 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 safe handling/food preparation procedures in a restaurant environment

Knowledge of local laws and regulations related to restaurant operations.

Knowledge of methods, materials, equipment, and appliances used in quantity food preparation and service.

Knowledge of food storage and preservation

Skills in operating, cleaning, and sanitizing food service appliances and equipment

Skills in cash handling and cash register reconciliations

Skills in operating a computer and applicable software.

Ability to calculate food requirement.

Ability to maintain accurate records and inventories.

Ability to prepare food service requisitions.

Ability to plan, assign, and supervise the work of others.

Registrations, Licensure Requirements or Certifications:

Certified Food Service Manager or the ability to obtain certification within 6 months of hire.

Initial Screening Criteria:

Thirty-six (36) months’ experience leading food service workers or meal prep teams.

Two years of experience in food service oversight is required.

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 Aid, Medication Aide and Employee Misconduct, List of Excluded Individuals/Entities (LEIE). Males between the ages of 18-25 must be registered with the Selective Service.

All applicants must be at least 18 years of age to be considered for employment at a state-operated facility. Waco and Terrell Center for Youth applicants must be 21 years of age.

Flexibility in work hours may be required for this position. The position may be required to work overtime and/or extended hours.

Compliance with HHSC immunization policy and state hospital operating procedures related to immunizations is required. According to the Centers for Disease Control and Prevention, healthcare workers are considered to be at significant risk for acquiring or transmitting hepatitis B, measles, mumps, rubella, varicella (chicken pox), tetanus, diphtheria, pertussis (whooping cough), and influenza. All these diseases are vaccine preventable. As a result, state hospital policy requires employees be vaccinated according to their level of contact with individuals. In the event you choose to not be immunized for the influenza virus, you may be required to wear a mask and take other protective measures.

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.

ADA Accommodations:

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 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.

Pre-Employment Checks and Work Eligibility:

Depending on the program area and position requirements, applicants selected for hire may be required to pass background and other due diligence checks.

HHSC uses E-Verify. You must bring your I-9 documentation with you on your first day of work. Download the I-9 Form

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.