Institutional Food Service Manager

State of Oklahoma; Oklahoma; On-site; USD 40,000 - 54,000; Full time

Job summary

State of Oklahoma is seeking a Food Service Manager to oversee the operation of a food service department in a state facility. You will coordinate preparation, menu planning with nutrition staff, and requisition food and equipment.

The role includes directing staff, scheduling, reviewing menus, maintaining records, and analyzing food costs. Requires an associate degree in culinary arts or similar and two years of supervisory experience; no substitutions.

Qualifications

• Associate degree in culinary arts, food management or related field and two years supervisory experience in a food service setting.
• Substitution of education for experience is not allowed for the required two years of supervisory experience.
• Knowledge of requisition and inventory records, food service organization and operation, modified diets, safety, sanitation, storage, menu planning and recipe interpretation, and training principles.

Responsibilities

• 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.
• Prepares work schedules for employees and patients.
• Reviews menus and plans projected menus and interprets recipes and portion control.
• 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.

Skills

Inventory control

Menu planning

Food safety

Staff supervision

Record keeping

Budgeting

Education

Associate degree in culinary arts

Job description

State of Oklahoma is seeking a Food Service Manager to oversee the operation of a food service department in a state facility. You will coordinate preparation, menu planning with nutrition staff, and requisition food and equipment.

The role includes directing staff, scheduling, reviewing menus, maintaining records, and analyzing food costs. Requires an associate degree in culinary arts or similar and two years of supervisory experience; no substitutions.