Food Service Manager I

State of Oklahoma; Boley (OK); On-site; USD 40,000 - 55,000; Full time

Job summary

The State of Oklahoma is seeking a Food Service Manager I to oversee operations at a state correctional facility. This role encompasses planning, directing, and coordinating food services, and requires an associate degree along with supervisory experience. Join a dedicated team committed to providing quality food services while ensuring compliance with safety and operational standards.

Qualifications

• Knowledge of food service organization and operation.
• Ability to manage and supervise staff effectively.
• Understanding of safety hazards and proper sanitation methods.

Responsibilities

• Plans and coordinates food preparation and serving.
• Directs purchasing and inventory management for the food service department.
• Ensures compliance with nutritional guidelines and food safety standards.

Skills

Menu planning

Food safety

Supervision

Sanitation

Inventory management

Education

Associate degree in culinary arts or food management

Job description

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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 correctional facility. 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.

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 correctional facility. 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

• 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 inmates.
• 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

At this level of this job family, employees are assigned overall responsibility for the direction and coordination of the operation of a food service department of limited size and scope or for assisting in the operation of a larger food service department. Responsibilities will include direction and supervision of assigned staff, which may include employees and/or inmates, and also includes requisitioning produce, commodities, equipment and supplies, receiving and checking shipments against invoices, ensuring food items are properly stored, taking inventory and planning and supervising the serving of special meals.

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; and of the principles of training. 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.

Education And Experience

Education and experience requirements at this level consist of an associate degree in culinary arts, food management, or a similar field, and one year 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 one year of supervisory experience.

Additional Job Description

John Lilley Correctional Center

This is not a remote position.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Government Administration

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