Food Service Manager III

State of Oklahoma

3d•Onsite

About The Position

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. 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. 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, and checking quality and quantity of supplies received and following up on any discrepancies. Direction and supervision will be provided to lower level managers or supervisors who are assigned responsibility for assisting in providing food service support for the facility or institution. Mack Alford Correctional Center This is not a remote position.

Requirements

associate’s 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.
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 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.
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.