Food Service Manager Jobs in Texas
Food Service Manager jobs in Texas are concentrated in Houston, Dallas-Fort Worth, and San Antonio, where large-scale employers like Aramark, Compass Group, and HEB run high-volume food service operations across corporate campuses, healthcare facilities, and retail locations. Demand is strongest for managers with contract dining, healthcare food service, and multi-unit restaurant operations experience. Texas is one of the most active hiring markets in the country for this role, with openings at every level from single-unit supervisor to regional director. Find a role that fits below and apply directly.
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Showing 5 of 152+ Food Service Manager 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 152+ Food Service Manager Jobs in Texas
Find roles in Texas that match your experience and apply in just a few clicks.
Find Food Service Manager JobsFood Service Manager Jobs by City in Texas
Where Texas roles are concentrated, by current openings.
Food Service Manager Job Market in Texas
A snapshot from current Texas openings, updated as new roles post.
Who's Hiring
- Aramark31
- IDEA Public Schools12
- Labatt Food Service8
- Chartwells Higher Education8
- University of North Texas7
Top Industries Hiring
- Education
- Retail
- Food & Beverage
- Government & Public Sector
- Healthcare & Medical Services
What Texas Employers Look For
The qualifications that appear most often in food service manager jobs across Texas.
- Serve Safe Manager Certification or equivalent ANSI-accredited food handler credential required
- Three or more years managing food service operations in a high-volume environment
- Experience controlling food cost, labor cost, and inventory within budget targets
- Proven ability to hire, train, and supervise kitchen and front-of-house staff
- Familiarity with Texas Department of State Health Services food safety regulations
- Associate or bachelor degree in hospitality management, culinary arts, or a related field
Food Service Manager Jobs in Texas: Frequently Asked Questions
How do you become a food service manager in Texas?
Texas does not require a state-issued license specifically for food service managers, but most employers require a current ServSafe Manager Certification or another credential accredited by the American National Standards Institute. The Texas Department of State Health Services oversees food establishment regulations that managers are expected to know. Most candidates build toward management through an associate or bachelor degree in hospitality or culinary management, combined with progressive kitchen or dining operations experience.
Which companies hire food service managers in Texas?
Companies currently hiring food service managers in Texas include Aramark, IDEA Public Schools, and Labatt Food Service, per current listings on Migrate Mate as of September 2026. Texas's large healthcare systems, university dining programs, and corporate campus accounts make it a particularly strong market for contract food service operators seeking experienced managers.
Which Texas cities have the most food service manager jobs?
Dallas, Houston, and San Antonio have the most food service manager openings in Texas. Houston leads because of its concentration of medical center campuses, energy-sector corporate offices, and convention-scale hospitality venues, while Dallas-Fort Worth draws volume from its headquarters-heavy corporate base and San Antonio from its tourism, military installation dining contracts, and large hospital networks.
Are there remote food service manager jobs in Texas?
Yes, but they're rare. Food service management is a fundamentally hands-on, on-site role, so most positions require a physical presence. About 5% of food service manager openings tied to Texas are remote or hybrid as of September 2026, and those postings typically cover corporate roles in menu development, training program oversight, or regional compliance functions rather than day-to-day operations management.
How can I get hired as a food service manager in Texas with little or no experience?
The most realistic path is moving up from a shift lead or assistant manager role within a high-volume operation, then applying to employers that promote from within. Large Texas-based healthcare food service contractors and university dining programs at institutions like UT Austin or Texas A&M often post associate manager or management trainee roles that do not require prior supervisory experience. Earning a ServSafe Manager Certification before applying gives candidates a concrete credential that offsets a shorter work history.
Where can I find and apply to food service manager jobs in Texas?
You can find and apply to food service manager jobs in Texas on Migrate Mate, which lists current Texas openings across contract dining, healthcare, hospitality, and multi-unit restaurant operations. Find roles that fit your experience level and location and apply directly.
See All 152+ Food Service Manager Jobs in Texas
Find roles in Texas that match your experience and apply in just a few clicks.
Find Food Service Manager Jobs