Food Service Director Jobs
Food Service Director jobs are open across healthcare systems, school districts, corporate dining, and senior living communities, with specializations in clinical nutrition, multi-unit operations, and institutional catering, from department supervisor to senior director level. Find a role that fits below and apply directly.
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Showing 5 of 414+ Food Service Director jobs
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 Director
Job Title: Mgr II
Agency: Health & Human Services Comm
Department: Food Service
Posting Number: 21632
Closing Date: 10/17/2026
Posting Audience: Internal and External
Occupational Category: Management
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: Denton State Supported Living Center
Job Location City: DENTON
Job Location Address: 3980 STATE SCHOOL RD
Other Locations: Denton
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
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.
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.
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.
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: Registered Dietitian. Licensed Dietitian by the State of Texas.
Required or obtain certification within two (2) months of employment:
- Texas Food Handlers Certification.
- Texas Food Protection Managers Certification
- Food Service Manager Certification.
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 continuous large food service, dietary/nutrition, hospitality, retail food or business management/administration experience which includes supervising a large number of employees and overseeing daily food service operations. Experience in CMS Certified/Licensed Health Care facility is preferred.
Or
Four (4) years of continuous large food service, dietary/nutrition, hospitality, retail food or business management/administration experience which includes supervising a large number of employees and overseeing daily food service operations. Experience in CMS Certified/Licensed Health Care facility is preferred.
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 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.
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.
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.
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 Director
Job Title: Mgr II
Agency: Health & Human Services Comm
Department: Food Service
Posting Number: 21632
Closing Date: 10/17/2026
Posting Audience: Internal and External
Occupational Category: Management
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: Denton State Supported Living Center
Job Location City: DENTON
Job Location Address: 3980 STATE SCHOOL RD
Other Locations: Denton
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
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.
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.
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.
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: Registered Dietitian. Licensed Dietitian by the State of Texas.
Required or obtain certification within two (2) months of employment:
- Texas Food Handlers Certification.
- Texas Food Protection Managers Certification
- Food Service Manager Certification.
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 continuous large food service, dietary/nutrition, hospitality, retail food or business management/administration experience which includes supervising a large number of employees and overseeing daily food service operations. Experience in CMS Certified/Licensed Health Care facility is preferred.
Or
Four (4) years of continuous large food service, dietary/nutrition, hospitality, retail food or business management/administration experience which includes supervising a large number of employees and overseeing daily food service operations. Experience in CMS Certified/Licensed Health Care facility is preferred.
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 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.
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.
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.
Food Service Director Jobs by Experience Level
See All 414+ Food Service Director Jobs
Find roles that match your experience and apply in just a few clicks.
Find Food Service Director JobsFood Service Director Job Market
Who's Hiring
- Aramark59
- Healthcare Services55
- Trinity Services Group27
- ELIOR23
- The Nutrition10
Top Industries Hiring
- Retail
- Sports & Recreation
- Education
- Food & Beverage
What Employers Look For
The qualifications that appear most often in food service director jobs.
- Bachelor's degree in food service management, dietetics, nutrition, or a related field
- Current ServSafe Manager certification or equivalent food safety credential
- Experience managing large-scale food service operations and multi-person teams
- Demonstrated budget management, cost control, and inventory oversight experience
- Familiarity with HACCP principles and local health department compliance standards
- Proficiency with food service management software and point-of-sale or inventory platforms
Tips for Your Food Service Director Job Search
Tailor your resume to the setting
A hospital food service director role emphasizes HACCP compliance and therapeutic diet management, while a K-12 district role weights USDA meal program administration. Reframe the same experience differently for each setting so your resume speaks directly to that hiring team's priorities.
Lead with budget and volume numbers
Food service director postings almost always ask for budget management experience. Quantify the annual operating budget, number of daily covers, and staff headcount you managed. Hiring managers scan for these figures before reading anything else.
Earn your ServSafe Manager certification first
Most listings require or strongly prefer a current ServSafe Manager credential. If yours has lapsed or you don't have one yet, complete it before applying. It's a quick filter that knocks otherwise qualified candidates out of consideration.
Apply early to roles that fit
Migrate Mate lists food service director openings from across the United States in one place, so you can find roles that match your background and apply directly to each listing.
Prepare a case study for the interview
Interviewers for director-level food service roles routinely ask you to walk through a cost reduction or compliance turnaround you led. Have one specific example ready with context, what you changed, and the measurable outcome. Generic answers about teamwork won't close this role.
Negotiate start date around health inspection cycles
If an offer arrives just before a scheduled state or county health inspection, ask to start after it concludes. Taking over a kitchen days before an inspection puts you on the hook for conditions you inherited, which can hurt your standing before you've built credibility.
Food Service Director Jobs: Frequently Asked Questions
Which companies are hiring the most food service directors?
Aramark, Healthcare Services, and Trinity Services Group are hiring the most food service directors right now, with openings concentrated in New York, Pennsylvania, and Texas, based on current listings on Migrate Mate as of September 2026. Healthcare systems and contract food service management companies tend to post the highest volume of director-level openings year-round.
How many food service director jobs are remote?
About 25% of food service director openings are fully remote or hybrid as of September 2026, since most roles require on-site oversight of kitchen operations, staff, and compliance. The sub-areas most likely to allow remote work include regional director roles with travel components and corporate nutrition or menu development positions that don't require daily kitchen presence.
How do you become a food service director?
Start by earning a degree in food service management, nutrition, or dietetics, then build hands-on experience in food production and kitchen supervision roles. Obtain your ServSafe Manager certification and, if you're targeting healthcare settings, a registered dietitian credential strengthens your candidacy. Progress through lead cook, kitchen supervisor, and assistant director roles before moving into a director position, since most employers require several years of progressive leadership experience before hiring at the director level.
Can you get a food service director job with limited experience?
You can move into a food service director role faster by targeting smaller operations, such as assisted living communities, single-unit corporate cafeterias, or small private schools, where the complexity and team size are more manageable for a first director role. Pair any supervisory food service experience with a current ServSafe Manager certification and documented exposure to budget tracking or vendor coordination to strengthen an application that's light on director-level titles.
What does the food service director interview process look like?
Most food service director interviews begin with a phone or video screen focused on your leadership background and familiarity with the employer's setting, such as healthcare versus education. A second round typically involves a panel interview with operations, HR, and sometimes clinical or facilities leadership, and you'll almost always be asked to walk through a specific operational challenge you resolved. Some employers add a brief tour of the kitchen or a scenario-based exercise before extending an offer.
Where can I find and apply to food service director jobs?
You can find and apply to food service director jobs on Migrate Mate, which lists current openings from employers across the United States. Search for roles that match your experience, setting preference, and location, then apply directly to each listing that fits.
See All 414+ Food Service Director Jobs
Find roles that match your experience and apply in just a few clicks.
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