Job Posting Title
Food Service Manager I
Agency
131 DEPARTMENT OF CORRECTIONS
Supervisory Organization
DOC LARC
Job Posting End Date
Refer to the date listed at the top of this posting, if available. Continuous if date is blank.
Note: Applications will be accepted until 11:59 PM on the day prior to the posting end date above.
Estimated Appointment End Date (Continuous if Blank)
Full/Part-Time
Full time
Job Type
Regular
Compensation
$42,160.98
Job Description
Lexington Assessment and Reception Center
Positions in this job f amily are assigned responsibilities involving planning, coordination and direction o f the operation o f a f ood service department in a state hospital, school, f acility or institution. This involves planning and coordinating the preparation, cooking and serving o f f ood, coordinating and reviewing projected menu plans with nutrition therapists, including nutritional assessments and care plans, and requisitioning f ood, supplies and equipment.
Plans, coordinates or directs purchasing, f ood planning, preparation and serving, inventory, cleaning and maintenance o f sanitary standards in the preparation areas, kitchen, serving and dining areas o f the department.
At this level o f this job f amily employees are assigned overall responsibility f or the direction and coordination o f the operation o f a f ood service department o f limited si z e and scope or f or assisting in the operation o f a larger f ood service department. Responsibilities will include direction and supervision o f assigned sta f f which may include employees, inmates, students, patients and/or others, and also includes requisitioning produce, commodities, equipment and supplies, receiving and checking shipments against invoices, ensuring f ood items are properly stored, taking inventory and planning and supervising the serving o f special meals.
Knowledge, Skills, Abilities, and Competencies :
Knowledge, Skills and Abilities required at this level include knowledge o f requisition and inventory records; o f f ood service organi z ation and operation; o f f ood preparation and modi f ied diets; o f sa f ety ha z ards and precautions; o f proper sanitation methods; o f f ood storage methods; o f menu planning and recipe interpretation; o f standard cooking weights and measures; and o f the principles o f training. Ability is required to interpret and prepare special dietary menus and menu instructions; to establish and maintain e f f ective working relationships with others; to give and f ollow oral and written instructions; and to organi z e and supervise the work o f others.
Education and Experience :
Education and Experience requirements at this level consist o f an associate’s degree in culinary arts, f ood management or a similar f ield and one year o f experience in a supervisory capacity or supervising inmates in a commercial or institutional f ood service environment; or an equivalent combination o f education and experience, substituting one additional year o f quali f ying experience f or each year o f the required education.
Note: There is no substitution allowed f or the required one year o f supervisory or supervision o f inmate experience
Some agencies may have determined positions in this job f amily to be sa f ety sensitive as de f ined by 63 O.S. § 427. 8.
Equal Opportunity Employment
The State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability.
Current active State of Oklahoma employees must apply for open positions internally through the Workday Jobs Hub .
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