Food Service Manager

Oklahoma Ag; Oklahoma; Vor Ort; USD 42.000 - 52.000; Vollzeit

Zusammenfassung

The Oklahoma Military Department in Mayes County is seeking a Food Service Manager to supervise the operation of a food service department within an institutional setting. This role includes planning menus with nutrition considerations, coordinating procurement, and directing staff to ensure safe, hygienic meal preparation.

Candidates should have an associate degree and at least two years of supervisory experience in a food service environment; compensation is around $47,000 annually with

Qualifikationen

• Associate degree in culinary arts or food management; 2 years supervisory experience.
• Institutional food service supervision including inmates or patients.
• Knowledge of safety, sanitation, menu planning and weights/measures.

Aufgaben

• Plan, coordinate and direct purchasing, inventory, and service areas.
• Prepare staff schedules and oversee meal preparation for patients or clients.
• Review and adjust menus per policy and diet plans.
• Analyze food costs and assist with departmental budgeting.

Kenntnisse

Food service management

Supervisory experience

Menu planning

Inventory control

Safety and sanitation

Ausbildung

Associate degree in culinary arts or food management

Jobbeschreibung

## Food Service ManagerApply: Mayes County: Full time: Posted Today: JR66402**Job Posting Title**Food Service Manager**Agency**025 OKLAHOMA MILITARY DEPARTMENT**Supervisory Organization**Oklahoma Military Department**Job Posting End Date**Refer to the date listed at the top of this posting, if available. Continuous if date is blank.Note: Applications will be accepted until 11:59 PM on the day prior to the posting end date above.**Estimated Appointment End Date (Continuous if Blank)****Full/Part-Time**Full time**Job Type**Regular**Compensation****Job Description**Compensation: $47,000 # **Basic Purpose**Positions in this job family are assigned responsibilities involving planning, coordination and direction of the operation of a food service department in a state hospital, school, facility or institution. This involves planning and coordinating the preparation, cooking and serving of food, coordinating and reviewing projected menu plans with nutrition therapists, including nutritional assessments and care plans, and requisitioning food, supplies and equipment. # **Typical Functions**The functions performed in this job family will vary by level, unit and organization, but may include the following:* Plans, coordinates or directs purchasing, food planning, preparation and serving, inventory, cleaning and maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the department.* Prepares work schedules for employees and patients.* Reviews menus and makes changes; plans menus and prepares projected menu plans; and interprets recipes, modified diet plans and proper portion control in accordance with approved policy.* Conducts staff meetings; attends staffing conferences and makes recommendations concerning operations.* Maintains necessary records and prepares required reports.* Analyzes food costs; assists with departmental budget issues. # **Level Descriptor**Levels are distinguished based on the complexity of assigned duties, the level of expertise required for completion of work assignments, and the responsibility assigned for the supervision of others. At this level of this job family employees are assigned overall responsibility for directing and coordinating the operation of a food service department of moderate size and scope, or assisting in the direction of a larger food service department. This will include direction of the work activities of assigned food service staff, including employees, inmates, students, patients or others responsible for the preparation and serving of meals, and the supervision of lower level supervisors who are assigned responsibility for individuals units or activities. Responsibilities may also include preparing or recommending quarterly food requisitions, supervising the receipt, inspection, storage and use of supplies, and ensuring adherence to accreditation standards for food service operations. # **Education and Experience**Education and Experience requirements at this level consist of an associate’s degree in culinary arts, food management or a similar field and two years of experience in a supervisory capacity or supervising inmates in a commercial or institutional food service environment; or an equivalent combination of education and experience, substituting one additional year of qualifying experience for each year of the required education. Note: There is no substitution allowed for the required two years of supervisory experience. # **Knowledge, Skills, Abilities and Competencies**Knowledge, Skills and Abilities required at this level include knowledge of requisition and inventory records; of food service organization and operation; of food preparation and modified diets; of safety hazards and precautions; of proper sanitation methods; of food storage methods; of menu planning and recipe interpretation; of standard cooking weights and measures; of the principles of training; and of managerial principles and practices. Ability is required to interpret and prepare special dietary menus and menu instructions; to establish and maintain effective working relationships with others; to give and follow oral and written instructions; and to organize and supervise the work of others. # **Special Requirements**Some agencies may require completion of the coursework and a passing score on the examination for Certified Dietary Manager. Upon a conditional offer of employment, Department of Mental Health and Substance Abuse Services applicants must submit to a physical examination and shall meet the physical examination requirements of lifting/carrying 50 pounds occasionally, 20 pounds frequently and able to push and pull a maximum force of 50 pounds. Some agencies may have determined positions in this job family to be safety sensitive as defined by 63 O.S. § 427.8.