Food Service Manager II

Job Posting Title

Food Service Manager II

Agency

650 DEPARTMENT OF VETERANS AFFAIRS

Supervisory Organization

Job Posting End Date (Continuous if Blank)

August 05, 2025

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

Food Service Manager II (Z21B) $49,920.00 ($24.00 hourly)

Biweekly benefit allowance for 2025 as follow:

Health, Dental, Vision, Disability, Life Insurance, Supplemental Life Insurance, Dependent Life Insurance, Flexible Spending and Daycare Account

Employee only $376.79
Employee & Spouse $687.62
Employee, Spouse & Child $820.98
Employee, Spouse & Children $913.92
Employee & Child $510.15
Employee & Children $603.09

Retirement:

Pathfinder is a 401K with 3 plan choices:

Standard: 4.5% we put in 6%
High: 7% we put in 7%
Customized You have the opportunity to put in any amount over 4.5% or 7%. We put in 6% for anything less than 7% and 7% for anything above 7%.

You vest 20% each year.
1 year 20% vested
2 years 40% vested
3 years 60% vested
4 years 80% vested
5 years 100% vested.

Longevity bonus:

Longevity begins after 2 years. You receive your first longevity payment in the pay period of your 2nd anniversary date.

Longevity will increase every 2 years:$250.00
At least 4 years but less than 6 years$426.00
At least 6 years but less than 8 years$626.00
At least 8 years but less than 10 years$850.00
At least 10 years but less than 12 years$1,062.00
At least 12 years but less than 14 years$1,250.00
At least 14 years but less than 16 years$1,500.00
At least 16 years but less than 18 years$1,688.00
At least 18 years but less than 20 years$1,900.00
At least 20 years$2,000.00
(For each additional 2 years of service after the 20 years, an additional $200 shall be added to the account stated for 20 years of service.)

Paid time off:

Annual leave:
1-5 years 15 days a year possible 4.62 hours biweekly (based on hours worked 0.057692 per minute)
5-10 years 18 days a year possible 5.54 hours biweekly (based on hours worked 0.069231 per minute)
10-20 years 20 days per year possible 6.15 hours biweekly (based on hours worked 0.076923 per minute)
20 years plus 25 days per year possible 7.69 hours biweekly (based on hours worked 0.096154 per minute)

Sick leave: 15 days a year possible 4.62 hours biweekly (based on hours worked 0.057692 per minute)

Maximum accruals and payouts:

0 to 5 years Maximum accruals 360 hours Maximum payout 240 hours
5 to 10 yearsMaximum accruals 784 hours Maximum payout 640 hours
10 to 20 yearsMaximum accruals 800 hours Maximum payout 640 hours
Over 20 yearsMaximum accruals 840 hours Maximum payout 640 hours

Holiday leave:

11 holidays accrued yearly to use within 6 months after accrual date.

Admin Weather leave:

All ODVA employees are considered essential personnel. ODVA employees are required to work during inclement weather. You will accrue up to 8 hours per day or 32 hours total of admin leave if you are working during inclement weather to use within the 6 months from the date of accrual.

Military Leave:

Military leave with pay is limited to thirty (30) days, specifically two hundred forty (240) hours of pay within a federal fiscal year, beginning October 1 and ending September 30. The employee must furnish the Appointing Authority the appropriate military orders which instructs the employee to report for active duty.

Job Description

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

The functions performed in this job family will vary by level, unit and organization, but may include the following:

• 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

Levels are distinguished based on the complexity of assigned duties, the level of expertise required for completion of work assignments, and the responsibility assigned for the supervision of others. 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.

Knowledge, Skills, Abilities and Competencies

Knowledge, Skills and Abilities required at this level include knowledge of requisition and inventory records; of food service organization and operation; of food preparation and modified diets; of safety hazards and precautions; of proper sanitation methods; of food storage methods; of menu planning and recipe interpretation; of standard cooking weights and measures; of the principles of training; and of managerial principles and practices. Ability is required to interpret and prepare special dietary menus and menu instructions; to establish and

maintain effective working relationships with others; to give and follow oral and written instructions; and to organize and supervise the work of others.

Education and Experience

Education and Experience requirements at this level consist of an associates 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. ## Note: There is no substitution

allowed for the required two years of supervisory experience.

Special Requirements

Some agencies may require completion of the coursework and a passing score on the examination for Certified Dietary Manager. ## Upon a conditional offer of employment, Department of Mental Health and Substance Abuse Services applicants must submit to a physical examination and shall meet the physical examination requirements of lifting/carrying 50 pounds occasionally, 20 pounds frequently and able to push and pull a maximum force of 50 pounds.

Some agencies may have determined positions in this job family to be safety sensitive as defined by63 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 .