Food Service Manager I Job Health amp Human Services Comm Rusk

by admin on more than 30 days

Health & Human Services Comm Careers 2020 - Health & Human Services Comm call a new employee to apply Food Service Manager I that will be placed in Rusk.

Health & Human Services Comm Recruitment 2020

Description :
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.
The Food Service Manager I will work a rotating shift at Rusk State Hospital.
The Food Services Manager I performs routine (journey-level) food service supervisory work. Work involves supervising food preparation and service and ensuring prescribed sanitation and safety rules are maintained. Supervises the work of others. Works under moderate supervision, with limited latitude for the use of initiative and independent judgment. Must understand that duties, location of work and shift pattern are subject to change as determined by Administration to meet department and hospital needs. The Food Service Manager I works under moderate supervision, with limited latitude for use of initiative and independent judgement. Operates food delivery vehicles, delivering food and supplies to various work areas as needed.
Must understand that the duties may include exposure to blood or other potential infectious materials.
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.
Coordinates and conducts Food and Nutritional Services
Supervise Food and Nutrition Services employees in order to assure quality product and service to the patients.
Plans, develops, implements and evaluates food service department.
Ensures dining, service, and food preparation areas are maintained in a clean manner and ensure food preparation equipment is properly cleaned and sanitized.
Demonstrates a cooperative and supportive manner in working with supervisor, support staff, and to facilitate work and information flow.
Supervises the preparation and serving of meals.
Supervises the completion of necessary paperwork in order to meet requirements for ordering, production, and reporting in the department.
Conducts safety and environmental surveys in order to ensure a safe environment of care.
Conducts meal service observations to ensure compliance with all departmental guidelines.
Coordinates communication within the department regarding any inclement weather issues, building utility shutdowns, telephone outages, or similar events in order to maintain a safe and hazardous free environment for patients and staff.
Performs all lifting aspects of job duties as needed.
Checks perishables and frozen foods for proper storage.
Ensures adequate controls are maintained over food preparation quantities and portion sizes.
Consults with cooks on food requirements and recipes to be used.
Assists in calculating food requirement estimates.
Assists in establishing food service regulations, procedures, and standards.
Assists in inspecting food items on arrival for quantity, quality, and temperature conditions.
Supervises the work of others.
Leads and supervises food service worker I and II’s in the Food and Nutritional Department, to include; training, evaluating, and time keeping.
Conducts positive performance as indicated.
Supervises the setting up of dining rooms for service and designating lines and equipment to be used.
Instructs staff on safety rules and regulations, sanitary procedures, food preparation, and the operation of food service equipment.
Participates in assessing workflow and business practices in order to teach, model, and coach effective management strategies with staff.
Ensures Competencies and Training
Attends mandatory departmental training in order to ensure staff competency and development.
Facilitates required departmental trainings for staff.
Ensures Quality Improvement processes are followed.
Participates in audits as assigned.
Attends PIT (Performance Improvement Team) meetings (Food Service PIT activities, Hospital PIT activities etc.) as assigned.
Provides Plan of Correction for deficiencies identified by auditing committees/teams when indicated.
Utilizes the principles of Continuous Quality Improvement.
Compiles documentation for the department’s food safety HACCP (Hazard Analysis Critical Control Point) plan and implements any required corrective action.
Ensures compliance with all health and safety regulations and procedures.
Monitors the performance and activities of food and beverage staff to ensure compliance with set customer service standards.
Achieves Customer Satisfaction (Patient Relations).
Practices in a manner that reflects esteem and respect for the patient and staff members.
Attentive to the needs of other co-workers and their ability to work toward a common goal for the patient.
Oversees the preparation of food services for the patients.
Ensures food preparations are completed in advance, and plans are followed.
Procures material and maintains security of equipment.
Oversees work areas and completion of housekeeping of assigned area in order to maintain infection control.
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 food preparation and service.
Knowledge of food procurement, storage, and preservation.
Knowledge of sanitation regulations.
Knowledge in the operation, cleaning, and sanitizing of food service appliances and equipment.
Knowledge of driving light and/or medium delivery trucks using safe driving practices.
Skill in the operation, cleaning, and sanitizing of food service appliances and equipment.
Ability to calculate food requirements.
Ability to supervise others.
Ability to operate a computer.
Ability to communicate effectively both verbally and in writing.
Ability to physically perform Treatment Intervention and Preventative Strategies (TIPS).
Ability to drives a delivery vehicle to load, unload and transport food, supplies or any item needed for client/departmental use when assigned.
Registration or Licensure Requirements:
Must possess valid Texas driver’s license or 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.
Initial Selection Criteria:
High School diploma or GED.
Two (2) years of Experience in commercial or institutional meal service and food preparation.
One (1) year supervisory experience.
Additional Information:
Requisition #463010
Must obtain Certified Food Service Manager Certification within six (6) months of hire.
Bilingual Preferred
Sign Language 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 Aid, Medication Aide and 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 applicants must be at least 18 years of age to be considered for employment at a state-operated facility.
Salary Note: The salary offered will follow HHS starting salary guidelines which are typically made at or near the posted minimum of the salary range.
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 of these diseases are vaccine-preventable. As a result, state hospital policy requires employees be vaccinated according to their level of contact with patients. 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.
MOS Code:
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 FormClick 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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