Food Service Manager 2

State of Ohio • Columbus, OH

12d • Onsite

About The Position

The Ohio Deaf and Blind Education Services supports the unique instructional and environmental needs of our deaf and blind students while furthering a vision of cohesion and collaboration. The State of Ohio is an Equal Employment Opportunity Employer and does not discriminate on the basis of race, color, religion, gender, gender identity or expression, national origin (ancestry), military status, disability, age (40 years or older), genetic information, sexual orientation, or caregiver status, in making employment-related decisions about an individual. The Ohio Deaf and Blind Education Services is committed to providing access and reasonable accommodation in its services, activities, programs, and employment opportunities in accordance with the Americans with Disabilities Act and other applicable laws. To request an accommodation please email Kimberly Basil ( [email protected] ). The final candidate selected for the position will be required to submit a urinalysis to test for illegal drug use prior to an appointment. The State will decline to extend a final offer of employment to any applicant with a verified positive test result. Also, an applicant with a positive test result will not be considered for a position with the State of Ohio for a period of one year. Purpose: Plans, organizes, directs and coordinates workers and resources for providing well prepared balanced meals for customers. Fulfills dining requests and/or special event food needs by Assigns and schedules staff and follows up on work results: Evaluates overall food preparation; Approves filling of food and food supply orders; Oversees the planning of the menu; Meets with staff to discuss menus and related food preparation planning. Prepares reports for facility management: Completes forms and related reports (e.g., budget, federal school lunch data, central warehouse orders, requisitions for food supplies and equipment, inventory reports, collection of monies and income reports for Fiscal Services). Maintains staff: Plans work schedules; Recruits, selects, orients and trains new staff; Coaches, counsels and disciplines employees; Plans, monitors and rates job performance in a timely manner; Works to promote team effort. Identifies current and future food service requirements for customers: Establishes contact and rapport with customers to understand their needs; Assesses nutritional needs; Determines resources; Verifies food preparation techniques; Checks meals for appearance and palatability. Performs other duties as assigned: Develops operational food service guidelines (e.g., initiates, coordinates and enforces operational procedures and personnel policies); Protects food operation access (e.g., adheres to security policies and procedures such as inventory control and key control); Maintains professional and technical knowledge (e.g., attends educational workshops, reviews publications, participates in in-services and establishes personal networks).

Requirements

• Completion of 2 yr. trg. program in food service preparation or hospitality management technology or 2 yrs. exp. in food service preparation
• 12 mos. trg. or 12 mos. exp. in supervisory principles/techniques.
• Equivalent of the Minimum Class Qualifications for Employment noted above.
• Food Services
• Occupational Safety
• Operations
• Scheduling
• Attention to Detail
• Collaboration
• Customer Focus
• Delegation
• Organizing and Planning

Responsibilities

• Plans, organizes, directs and coordinates workers and resources for providing well prepared balanced meals for customers.
• Fulfills dining requests and/or special event food needs.
• Assigns and schedules staff and follows up on work results.
• Evaluates overall food preparation.
• Approves filling of food and food supply orders.
• Oversees the planning of the menu.
• Meets with staff to discuss menus and related food preparation planning.
• Prepares reports for facility management.
• Completes forms and related reports (e.g., budget, federal school lunch data, central warehouse orders, requisitions for food supplies and equipment, inventory reports, collection of monies and income reports for Fiscal Services).
• Maintains staff.
• Plans work schedules.
• Recruits, selects, orients and trains new staff.
• Coaches, counsels and disciplines employees.
• Plans, monitors and rates job performance in a timely manner.
• Works to promote team effort.
• Identifies current and future food service requirements for customers.
• Establishes contact and rapport with customers to understand their needs.
• Assesses nutritional needs.
• Determines resources.
• Verifies food preparation techniques.
• Checks meals for appearance and palatability.
• Develops operational food service guidelines (e.g., initiates, coordinates and enforces operational procedures and personnel policies).
• Protects food operation access (e.g., adheres to security policies and procedures such as inventory control and key control).
• Maintains professional and technical knowledge (e.g., attends educational workshops, reviews publications, participates in in-services and establishes personal networks).

Benefits

• Medical Coverage
• Free Dental, Vision and Basic Life Insurance premiums after completion of eligibility period
• Paid time off, including vacation, personal, sick leave and 11 paid holidays per year
• Childbirth, Adoption, and Foster Care leave
• Education and Development Opportunities (Employee Development Funds, Public Service Loan Forgiveness, and more)
• Public Retirement Systems ( such as OPERS, STRS, SERS, and HPRS ) & Optional Deferred Compensation ( Ohio Deferred Compensation )

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree