Food Service Manager I

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

Job summary

State of Oklahoma seeks a Food Service Manager I to oversee operations at Lexington Assessment and Reception Center. You will coordinate cooking, serving, and nutrition-aligned menu planning with staff and patients, ensuring safe, sanitary, and efficient food service delivery.

Responsibilities include supervising staff, preparing schedules, reviewing menus, and monitoring costs. A related associate degree and supervisory experience are required, with safety and regulatory adherence emphasized in

Qualifications

• Associate’s degree and 1 year supervisory experience in food service.
• Knowledge of safety and sanitation standards.
• Ability to interpret recipes and portion control.

Responsibilities

• Plan, coordinate or direct purchasing, food planning and serving.
• Prepare work schedules for staff and patients.
• Review menus and plan projected menus and diet plans.
• Conduct staff meetings and provide operational recommendations.
• Maintain records and prepare reports.
• Analyze food costs and assist with budgeting.

Skills

Food service operations

Staff supervision

Menu planning

Budgeting and cost control

Scheduling

Education

Associate’s degree in culinary arts or related field

Job description

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.

Job Posting Title

Food Service Manager I

Agency

131 DEPARTMENT OF CORRECTIONS

Supervisory Organization

DOC LARC

Full/Part-Time

Full time

Job Type

Regular

Compensation

$42,160.98

Job Description

Location: Lexington Assessment and Reception Center

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

• 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

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, inmates, students, patients and/or others, 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’s 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 or supervision of inmate experience

Specialist Requirement

Some agencies may have determined positions in this job family to be safety sensitive as defined by 63 O.S.

• 427.8.

Equal Opportunity Employment

The 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.