Certified Food Service Manager

State of OK JD McCarty Center•Norman, OK

2d•$52,000•Onsite

About The Position

Basic Purpose: Responsibilities involving planning, coordination, and direction of food service operations in a state hospital. This involves planning and coordinating the preparation, cooking, and serving of food; assisting the Assistant Director of Clinical Nutrition with menu development; day-to-day operations of the Food Service Department. About J.D. McCarty Center: J.D. McCarty Center is a pediatric rehabilitation hospital for children with disabilities birth to 21 years of age. We are a unique 36 bed hospital. Patient are admitted for a 30-day evaluation during which they are assigned a treatment team consisting of nursing unit, physical therapy, occupational therapy, speech therapy, ABA therapy, nutritional services, social services, psychological services, behavioral analysis, and recreational therapy. Our 80-acres campus includes an on-site elementary, intermediate, and high school which is staffed by Norman Public School teachers. Patients may continue treatment needs beyond the 30-days as an in-patient in habilitation status based upon progress or placement needs.

Requirements

Must be a Certified Dietary Manager (CDM) through the Board for Dietary Managers
Certified Dietary Manager (CDM) or Certified Food Service Manager
Associate’s degree in culinary arts, food management, or similar field and 2 years of experience in a supervisory capacity. May have a combination of education and 2 years of supervisory experience.
Food Handlers Permit

Nice To Haves

Prior experience with MOSAIC preferred
Experience in an institutional food service environment preferred.
Servsafe preferred

Responsibilities

Assists Director of Clinical Nutrition with menu development for patients and staff. Reviews menus and suggests changes to the Director of Clinical Nutrition. Maintains approved menus in the food service area and communicates to Food Service Staff the upcoming menu plan.
Plans and coordinates the purchasing of food and supplies. Coordinates with Lead Cook(s) to ensure all products and quantities needed are ordered timely. Maintains an approved list of food substitutions when items are not available for purchase. Maintains effective working relationships with vendors.
Oversees, assigns, and directs food preparation, serving, and storage of all food products. Ensures compliance with healthy, safety, and sanitation regulations. Ensures proper portion control is being followed. Updates Lead Cook(s) on the number of servings needed for each hospital unit meals.
Oversee the preparation of patients’ modified meals. Ensures that modified texture diets are prepared in accordance with established standards. Confirms modified meals are delivered to the correct patient(s).
Coordinates the inventory of food and non-consumable items using the first in and out method for proper rotation. Maintains records of inventory and presents reports as scheduled.
Assigns and ensures the cleaning of all food preparation, storage, and serving areas and all equipment is cleaned and sanitized after use. Routinely inspects food service kitchen and dining facilities for any additional follow up or possible maintenance needs. Completes maintenance request for any noted or reported repair. Contact outside vendor(s) for specific equipment repair if under warranty.
Assigns the delivery of all meals, snacks, beverages, and routine food service supplies to the hospital units or school cafeteria. Reviews food service requests made by the hospital units or therapy. Determines if request may be filled or confers with the Nutrition Therapist or requesting department supervisor to determine plan of action.
Responsible for the management of food service staff to include departmental onboarding, schedules, assignments, timekeeping, leave approval, performance evaluations, and disciplines.
Conducts staff meetings. Plans and coordinates staff in-services. Oversees staff development by identifying, assigning, and facilitating training in the areas of safety, sanitation and food trends; ensures staff competency through regular in-services and coaching.
Plans and proposes food service budget on an annual basis. Monitors budget and analyze food and equipment costs on a quarterly basis. Collaborate with the Finance Department on the final steps of acquisition of kitchen equipment.
Plans and coordinates department quality assurance and performance improvement plan including plan development, ongoing data collection, and reporting criteria.
Completes a variety of administrative tasks to include developing, updating, maintaining, and implementing policies, procedures, processes, and reports. Monitors FDA/USDA recall alerts and notify appropriate departments of any concerns. Serves on hospital committees as assigned.
Coordinates with the Events Coordinator on conference food and beverage needs.
Performs other duties as assigned.

Benefits

Health Insurance Benefit allowance including Dental, Life, and Disability insurance
Optional insurance of Vision, Supplemental Life, Dependent Health, and Dependent Life
Insurance options available to customize your health and dental needs
Flexible Spending plans available
Defined Contribution Retirement Plan
3 weeks of Annual Leave and 3 weeks of Sick Leave per year
11 paid holidays per year
Longevity Bonus beginning on your 2nd year of employment
Employee Assistance Program a confidential resource regarding personal and family concerns
Employees can also take advantage of other opportunities such as state employee discounts, continuing education, supplemental insurance plans, credit unions.