Food Service Specialist IV PM Shift Supervisor
: Job Details :

Job Posting TitleFood Service Specialist IV PM Shift SupervisorAgency650 DEPARTMENT OF VETERANS AFFAIRSSupervisory OrganizationNorman Veterans CenterJob Posting End Date (Continuous if 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-TimeFull timeJob TypeRegularCompensationEvening shift (10:30AM to 7:00 PM) Food Service Specialist IV Supervisor $40,934.40 ($19.68 hourly)Biweekly benefit allowance for 2025 as follow:Health, Dental, Vision, Disability, Life Insurance, Supplemental Life Insurance, Dependent Life Insurance, Flexible Spending and Daycare AccountEmployee only $376.79Employee & Spouse $687.62Employee, Spouse & Child $820.98Employee, Spouse & Children $913.92Employee & Child $510.15Employee & Children $603.09Retirement: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% vested2 years - 40% vested3 years - 60% vested4 years - 80% vested5 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: $250.00At least 4 years but less than 6 years $426.00At least 6 years but less than 8 years $626.00At least 8 years but less than 10 years $850.00At least 10 years but less than 12 years $1,062.00At least 12 years but less than 14 years $1,250.00At least 14 years but less than 16 years $1,500.00At least 16 years but less than 18 years $1,688.00At least 18 years but less than 20 years $1,900.00At 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 hours5 to 10 years Maximum accruals 784 hours Maximum payout 640 hours10 to 20 years Maximum accruals 800 hours Maximum payout 640 hoursOver 20 years Maximum accruals 840 hours Maximum payout 640 hoursHoliday 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 DescriptionBasic PurposePositions 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 DescriptorAt 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.Education and ExperienceEducation and Experience requirements at this level consist of an 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. ## Note: There is no substitution allowed for the required two years of supervisory experience.Knowledge, Skills, Abilities, and CompetenciesKnowledge, 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.Special RequirementsSome 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 by 63 O.S. § 427.8.Additional Job DescriptionEqual Opportunity EmploymentThe 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.