Food Service Director Jobs in Texas
Food Service Director jobs in Texas are concentrated in Houston, Dallas, and San Antonio, where large hospital systems, school districts, and corporate dining operations drive consistent demand at every level from department supervisor to regional director. Major employers with a lasting Texas presence include Aramark, Compass Group, and the University of Texas System, each running substantial food service operations across multiple sites. The most in-demand specialties are healthcare nutrition services, K-12 and higher education dining, and high-volume contract dining management. See the openings below and apply to the ones that match your experience.
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Showing 5 of 23+ 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.
See All 23 Food Service Director Jobs in Texas
Find roles in Texas that match your experience and apply in just a few clicks.
Find Food Service Director JobsFood Service Director Jobs by City in Texas
Where Texas roles are concentrated, by current openings.
Food Service Director Job Market in Texas
A snapshot from current Texas openings, updated as new roles post.
Who's Hiring
What Texas Employers Look For
The qualifications that appear most often in food service director jobs across Texas.
- Registered Dietitian credential or Certified Dietary Manager certification recognized in Texas
- Bachelor's degree in nutrition, dietetics, hospitality management, or a related field
- Five or more years of progressive food service management experience
- Proven ability to manage large teams, budgets, and multi-unit dining operations
- Familiarity with Texas Department of State Health Services food safety regulations
- ServSafe Manager Certification or equivalent food safety credential
Food Service Director Jobs in Texas: Frequently Asked Questions
How do you become a food service director in Texas?
Most Texas employers require a bachelor's degree in nutrition, dietetics, food service management, or hospitality alongside substantial supervisory experience. Healthcare and senior living employers typically prefer candidates who hold a Registered Dietitian credential through the Commission on Dietetic Registration or a Certified Dietary Manager credential through the Association of Nutrition and Foodservice Professionals. Texas does not issue a separate state license for food service directors, but ServSafe Manager Certification is widely required and aligns with Texas Department of State Health Services food safety rules.
Which companies hire food service directors in Texas?
Texas food service director roles are posted by Aramark, Trinity Services Group, and Rapport and others right now, based on current listings on Migrate Mate as of September 2026. Texas's large hospital networks, independent school districts, and university systems also post openings directly and represent a significant share of the state's permanent, full-time food service director positions.
Which Texas cities have the most food service director jobs?
Dallas, San Marcos, and Eden have the most food service director openings in Texas. Houston's concentration of medical center campuses and corporate headquarters drives the largest share of postings, while Dallas-Fort Worth's sprawling school districts and convention-scale hospitality venues account for strong demand there, and San Antonio's military installations and growing healthcare sector keep openings steady in that market.
Are there remote food service director jobs in Texas?
Yes, but they're rare. Food service directors are fundamentally on-site leaders responsible for kitchen operations, staff supervision, and regulatory compliance, so the role rarely translates to remote work. About 0% of food service director openings tied to Texas are remote or hybrid as of September 2026, and those positions tend to involve regional oversight, menu development, or consulting functions that do not require daily kitchen presence.
How can I get hired as a food service director in Texas with little or no experience?
The most realistic entry path is moving up from a food service supervisor or assistant director role within a large Texas institution such as a hospital system, independent school district, or university dining program, then stepping into director-level vacancies internally. Aramark and Compass Group both run management development programs at their Texas accounts that accelerate this transition. Earning a Certified Dietary Manager credential while working in a supervisory capacity signals readiness to hiring managers and is particularly valued by Texas long-term care and healthcare employers.
Where can I find and apply to food service director jobs in Texas?
You can find and apply to food service director jobs in Texas on Migrate Mate, which lists current Texas openings from employers across the state. Search the listings to find roles that match your experience, location preference, and area of specialization, then apply directly to the ones that fit.
See All 23 Food Service Director Jobs in Texas
Find roles in Texas that match your experience and apply in just a few clicks.
Find Food Service Director Jobs