Food Service Manager III

State of Oklahoma

5d • Onsite

About The Position

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 correctional facility. 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 inmates. · 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, employees are assigned responsibilities involving the direction of a food service department which is large in size and scope. In this role, responsibilities may include determining budget requirements for the department, reviewing and approving expenditures, establishing policies and procedures for the department, observing and analyzing work processes to improve efficiency of operations, checking quality and quantity of supplies received and following up on any discrepancies, and providing direction and supervision to lower-level managers or supervisors who are assigned responsibility for assisting in providing food service support for the facility or institution.

Requirements

• 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
• Knowledge of principles and practices of large-scale food service management
• Knowledge of state purchasing procedures and budget preparation.
• Ability is required 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.
• Associate degree in culinary arts, food management, or a similar field, and three 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.
• No substitution will be allowed for the required three years of supervisory experience.

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 inmates.
• 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.
• Responsibilities may include determining budget requirements for the department, reviewing and approving expenditures, establishing policies and procedures for the department, observing and analyzing work processes to improve efficiency of operations, checking quality and quantity of supplies received and following up on any discrepancies, and providing direction and supervision to lower-level managers or supervisors who are assigned responsibility for assisting in providing food service support for the facility or institution.

What This Job Offers

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