TDCJ - Food Service Manager II, III, IV - Region I

This is a career-ladder posting for Food Service Manager II, III, and IV roles. Apply once annually; qualified applications remain valid for one year and require yearly renewal if over a year old. Positions are located at various units across Region I.

About the role

These positions involve supervising the preparation and serving of meals, maintaining clean and sanitary dining, service, and food preparation areas and equipment, inspecting food for quantity, quality, and temperature control, ensuring proper storage and use of inventory, calculating food requirements, preparing related documents and reports, and directly supervising inmate work groups in their daily assigned duties.

Responsibilities

• Supervise the preparation and serving of meals.
• Maintain dining, service, and food preparation areas and equipment in a clean and sanitary condition.
• Inspect food for quantity, quality, and temperature control.
• Ensure proper storage and use of inventory.
• Calculate food requirements and prepare related documents and reports.
• Directly supervise inmate work groups in their daily assigned duties.

Qualifications

Food Service Manager II

• Graduated from an accredited senior high school or equivalent (GED).
• One year of full-time wage-earning experience in correctional, commercial, or institutional food preparation or food service management.

Food Service Manager III

• Graduated from an accredited senior high school or equivalent (GED).
• Two years of full-time wage-earning experience in the supervision of employees or inmates.

Food Service Manager IV

• Graduated from an accredited senior high school or equivalent (GED).
• Three years of full-time wage-earning experience in the supervision of employees or inmates.

Preferred Experience

Food Service Manager II

• Up to twenty-four months of experience as a Correctional Officer, Supervisor of Correctional Officers, Correctional Laundry Manager, Law Enforcement, or Jailer.
• Knowledge of the principles and practices of quantity food preparation and service.
• Ability to communicate ideas and instructions clearly and concisely.

Food Service Manager III

• Twenty-five months of experience as a Correctional Officer, Supervisor of Correctional Officers, Correctional Laundry Manager, Law Enforcement, or Jailer.
• Knowledge of the principles and practices of quantity food preparation and service.
• Ability to communicate ideas and instructions clearly and concisely.

Food Service Manager IV

• Seventy-three months of experience as a Correctional Officer, Supervisor of Correctional Officers, Correctional Laundry Manager, Law Enforcement, or Jailer.
• Knowledge of the principles and practices of quantity food preparation and service.
• Ability to communicate ideas and instructions clearly and concisely.

Schedule

Pre-Service Training Academy required. This is a hazardous duty position.

Locations

• Boyd Unit
• Byrd Unit
• Diboll Unit
• Duncan Geriatric Facility
• Ellis Unit
• Estelle Unit
• Ferguson Unit
• Goodman Unit
• Goree Unit
• Hamilton Unit
• Holliday Unit
• Huntsville Unit
• Lewis Unit
• Luther Unit
• Pack Unit
• Polunsky Unit
• Wainwright Unit
• Wynne Unit