APPROXIMATE ANNUAL SALARY -
$48,086.64 to
$71,514.00
PAY GRADE: 36
For more information on benefit and retirement programs, please see the sections below.
In order to receive consideration, applicants must indicate their availability for any work type, travel, and location requirements listed.
JOB INFORMATION
Work Type: Permanent, full time vacancies as they may occur
in this geographical location.
Applications accepted
until recruitment needs are satisfied
** Qualified individuals are encouraged to apply immediately. Lists of eligible candidates will be established and hiring may occur early in the recruiting process. Recruitment will close without notice when a sufficient number of applications are received or a hiring decision has been made.
The Position
Food Service Managers plan, organize and supervise the quantity ordering, receiving, storage, preparation, and service of food in a correctional, residential, instructional or similar setting.
The Food Service Manager will establish and maintain perpetual inventory control procedures for receiving, storing and issuing supplies and food items; develop and implement methods to deter theft, spoilage and waste of State purchased products. Will order or supervise the ordering of food, paper and kitchen supplies as necessary; supervise the receipt and inspection of all food stuffs for quality and quantity; review master menu to determine food quantities required for specified recipes and anticipated population; extend and reduce recipes as required; monitor the types and amounts of food used in daily meals; prepare food service reports as required to account for materials used and costs involved; and submit budget estimates as required. Will ensure employees are trained in the safe and proper use of various ovens, stoves and other powered equipment such as industrial mixers, peelers, choppers and slicers; provide for training in sanitary and proper culinary procedures; and ensure compliance with established health and sanitation regulations.
Plan, assign and review the work of assigned staff; adjust work assignments and schedules to maintain adequate staffing levels and respond to fluctuating workloads; participate in food preparation duties as necessary; assess training needs of staff and provide for appropriate training.
Evaluate employee performance; provide orientation to new employees; review applicants' qualifications and participate in the interview process; resolve personnel problems, complaints, and formal grievances at the first level; and recommend appropriate disciplinary action as needed.
In order to be qualified, you must meet the following requirements:
Education and Experience (Minimum Qualifications)
Graduation from high school or equivalent education and four years of progressively responsible experience in a high volume food service operation that involved directing staff; monitoring budgets and controlling costs; determining equipment and supplies needed; monitoring quality standards; and administering food service policies and procedures; OR two years of experience as a Food Service Manager II in Nevada State service; OR an equivalent combination of education and experience.
Special Notes
Some positions in this series require agency specific food handling certification(s) at the time of application or within a set time frame as defined by the hiring agency.
Special Requirements
A pre-employment criminal history check and fingerprinting are required. Persons offered employment in this position will be required to pay for these items.
A State of Nevada/FBI background check will be required of the selected applicant.
The Examination
Application Evaluation Exam
The exam will consist of an application evaluation. It is essential that applications include detailed information with time frames regarding education and experience. The most qualified applicants will be contacted by the hiring agency for interview. The hiring agency may require specific skills related testing as part of the interviewing process.
