Food Service Manager I

State-of-Oklahoma; Oklahoma; On-site; USD 36,000 - 48,000; Full time

Job summary

State of Oklahoma is seeking a Food Service Manager I to oversee the Lexington Assessment and Reception Center food service operation. The role involves planning, coordinating, and directing food preparation and serving, reviewing menu plans with nutrition staff, and ensuring sanitary standards across preparation and dining areas.

The position requires an associate’s degree in culinary arts or food management and at least one year of supervisory experience, including work with inmates if

Qualifications

• Associate’s degree in culinary arts, food management or a related field.
• At least one year of supervisory experience or supervising inmates in a food service setting.

Responsibilities

• Plan, coordinate and direct the operation of a food service department.
• Prepare, cook and serve food; review and adjust menu plans.
• Maintain records and reports; monitor food costs and budgets.
• Ensure sanitation, safety and proper storage of foods and supplies.
• Schedule staff, coordinate with nutrition staff, and supervise employees and inmates if applicable.

Skills

Requisition/inventory records

Food service organization

Food preparation/modified diets

Safety hazards and precautions

Sanitation methods

Food storage

Menu planning/recipe interpretation

Cooking weights and measures

Training methods

Team supervision

Education

Associate’s degree in culinary arts or food management

1 year supervisory experience or supervising inmates

Job description

Job Posting TitleFood Service Manager IAgency131 DEPARTMENT OF CORRECTIONSSupervisory OrganizationDOC LARCJob Posting End DateRefer 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-TimeFull timeJob TypeRegularCompensation$42,160.98Job DescriptionLocation:Lexington Assessment and Reception CenterBasic Purpose :Positions in this job f amily are assigned responsibilities involving planning, coordination and direction o f the operation o f a f ood service department in a state hospital, school, f acility or institution. This involves planning and coordinating the preparation, cooking and serving o f f ood, coordinating and reviewing projected menu plans with nutrition therapists, including nutritional assessments and care plans, and requisitioning f ood, supplies and equipment.Typical F unctions :Plans, coordinates or directs purchasing, f ood planning, preparation and serving, inventory, cleaning and maintenance o f sanitary standards in the preparation areas, kitchen, serving and dining areas o f the department.Prepares work schedules f or employees and patients.Reviews menus and makes changes; plans menus and prepares projected menu plans; and interprets recipes, modi f ied diet plans and proper portion control in accordance with approved policy.Conducts sta f f meetings; attends sta f f ing con f erences and makes recommendations concerning operations.Maintains necessary records and prepares required reports.Analy z es f ood costs; assists with departmental budget issues.Level Descriptor :At this level o f this job f amily employees are assigned overall responsibility f or the direction and coordination o f the operation o f a f ood service department o f limited si z e and scope or f or assisting in the operation o f a larger f ood service department. Responsibilities will include direction and supervision o f assigned sta f f which may include employees, inmates, students, patients and/or others, and also includes requisitioning produce, commodities, equipment and supplies, receiving and checking shipments against invoices, ensuring f ood items are properly stored, taking inventory and planning and supervising the serving o f special meals.Knowledge, Skills, Abilities, and Competencies :Knowledge, Skills and Abilities required at this level include knowledge o f requisition and inventory records; o f f ood service organi z ation and operation; o f f ood preparation and modi f ied diets; o f sa f ety ha z ards and precautions; o f proper sanitation methods; o f f ood storage methods; o f menu planning and recipe interpretation; o f standard cooking weights and measures; and o f the principles o f training. Ability is required to interpret and prepare special dietary menus and menu instructions; to establish and maintain e f f ective working relationships with others; to give and f ollow oral and written instructions; and to organi z e and supervise the work o f others.Education and Experience :Education and Experience requirements at this level consist o f an associate’s degree in culinary arts, f ood management or a similar f ield and one year o f experience in a supervisory capacity or supervising inmates in a commercial or institutional f ood service environment; or an equivalent combination o f education and experience, substituting one additional year o f quali f ying experience f or each year o f the required education.Note: There is no substitution allowed f or the required one year o f supervisory or supervision o f inmate experienceSpecialist Requirement :Some agencies may have determined positions in this job f amily to be sa f ety sensitive as de f ined by 63 O.S. § 427. 8.Equal Opportunity EmploymentThe State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability.Current active State of Oklahoma employees must apply for open positions internally through the Workday Jobs Hub .If you are needing any extra assistance or have any questions relating to a job you have applied for, please click the link below and find the agency for which you applied for additional information:Agency Contact