Job/Position DescriptionFood Service Manager IIIThe Food Service Manager III works a rotating eight (8) hour shift in the Central Kitchen and satellite areas under the general supervision of the Food Service Manager IV and Director of Food Service. He/she plans, assigns and supervises the food preparation and service of regular, therapeutic and texture modified diets for bulk transport to satellite areas. Supervises the sanitation of central kitchen and satellite areas and ensures federal, state and HACCP procedures are followed. Responsible for sharing responsibility with the other Managers in assuring that the Food Service Department is running smoothly, filling in on other Manager's shifts as needed. Ensures compliance with quality, quantity and timeliness of work standards. Other duties as assigned include but are not limited to actively participating and/or serving in a supporting role to meet the agencyand#146;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 FunctionsAttends work on a regular and predictable schedule in accordance with agency leave policy and performs other duties as assigned.Shows compliance with all HHSC, and all AuSSLC work, training, or regulatory policies.Supervises and monitors daily activities of assigned personnel assuring food service areas are running smoothly. Supervises and inspects the sanitation of central kitchen and the satellite areas to ensure federal, state and HACCP procedures are followed. Completing work orders properly and promptly, compliling data on work orders ot find solutions to recurring problems. Implements changes in the service and production area, recognizing and correcting trends, as needed. Participates in training and instruction of Food Service Personnel. Inspects food and supplies received as necessary to ensure quality and quantity. Follows Training Accountability Policy.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.Registrations, Licensure Requirements or CertificationsFood Manager Certification or the ability to obtain certification within 6 months of hireKnowledge Skills AbilitiesKnowledge of principles and practices of personnel management and supervision of personnel.Knowledge of training of food service personnel. Knowledge of methods, procedures and techniques of preparing, serving and storing regular, therapeutic and modified texture diets in large quanitities.Knowledge of materials, equipment, and appliances used in quantity food preparation and service.Knowledge of sanitation regulations including federal, state and HACCP procedures.Knowledge of safety procedures for kitchen work in institutions. Ability to plan, organize, direct and supervise the daily tasks of a institutional food service production area.Ability to lift and move light to heavy objects (up to 50 lbs.) as appropriate safely.Able to operate all kitchen equipment efficiently and safely.Able to perform arithmetical calculations with speed and accuracy.Ability to identify problems and find solutions to those problems.Ability to work competently under pressure meeting deadlines.Ability to wo https://jobshrportal.hhsc.state.tx.us/ENG/CareerPortal/job_profile.cfm?szOrderID=609010 Copy the URL in the preceding sentence to an Internet Explorer browser to apply to the job directly through the Texas Health and Human Services Career Portal.