Food Service Manager II

Oklahoma State Government • Claremore, OK

1d • $49,920

About The Position

This position is for an Food Service Manager for the Claremore Veterans Home. Claremore Veterans Home 3001 W Blue Starr Dr Claremore, Ok 74017 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 directing and coordinating the operation of a food service department of moderate size and scope, or assisting in the direction of a larger food service department. This will include direction of the work activities of assigned food service staff, including employees, inmates, students, patients or others responsible for the preparation and serving of meals, and the supervision of lower level supervisors who are assigned responsibility for individuals units or activities. Responsibilities may also include preparing or recommending quarterly food requisitions, supervising the receipt, inspection, storage and use of supplies, and ensuring adherence to accreditation standards for food service operations.

Requirements

• associate’s degree in culinary arts, food management or a similar field and two years 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.
• knowledge of requisition and inventory records
• knowledge of food service organization and operation
• knowledge of food preparation and modified diets
• knowledge of safety hazards and precautions
• knowledge of proper sanitation methods
• knowledge of food storage methods
• knowledge of menu planning and recipe interpretation
• knowledge of standard cooking weights and measures
• knowledge of the principles of training
• knowledge of managerial principles and practices
• Ability to interpret and prepare special dietary menus and menu instructions
• Ability to establish and maintain effective working relationships with others
• Ability to give and follow oral and written instructions
• Ability to organize and supervise the work of others

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 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.
• Directing and coordinating the operation of a food service department of moderate size and scope, or assisting in the direction of a larger food service department.
• Direction of the work activities of assigned food service staff, including employees, inmates, students, patients or others responsible for the preparation and serving of meals, and the supervision of lower level supervisors who are assigned responsibility for individuals units or activities.
• Preparing or recommending quarterly food requisitions, supervising the receipt, inspection, storage and use of supplies, and ensuring adherence to accreditation standards for food service operations.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree
• Number of Employees: 101-250 employees