Food Service Spec

State of Oklahoma•Pryor, AR

About The Position

This position is responsible for the daily food preparation for cadets attending Thunderbird Challenge Program of three meals per day, seven days per week. This includes maintaining clean and sanitary work, preparation and serving areas. Typical Functions Under direct supervision, prepares foods, salads, and desserts; cooks or bakes as directed by the master menu Cleans and prepares foods using tools such as knives, slicers, and peelers and commercial equipment such as ovens and steamers Follows written orders including recipes and dietary instructions Operates dishwasher and buffers Removes refuse from kitchen area; sweeps, mops, and scrubs kitchen, dining and storage areas Labels, loads, and delivers food products; defrosts and cleans refrigeration units and other equipment as directed Responsible for preparing and serving meals to cadets and cadre using items for cooking and baking, cutting and preparing meat, poultry or fish Responsible for performing highly skilled work involving the operation of an institutional food service unit for up to 225 people per meal Make recommendations for future food needs, receive and store food and assist with serving food. Interprets recipes and follows modified diet plans Maintains necessary records and prepares required reports Attend staff meetings as required and attends training as scheduled This career level includes positions where employees are assigned responsibility for a variety of tasks involved in preparing and serving meals in a state hospital, school, facility or institution. This includes using items for cooking and baking, cutting and preparing meat, poultry or fish, frying, or roasting foods. Positions are also responsible for the direction of others performing simple and routine duties involving the handling and serving of food and maintaining a clean and sanitary work area. In this role they will make recommendations for future food needs, receive and store food, and assist with serving food.

Requirements

Minimum of six (6) months in a commercial or institutional food service operation or an equivalent combination of education and experience
Knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; and of sanitary and health standards.
Ability to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; and to use a variety of tools and knives to cut or slice meat and other foods.
Valid Oklahoma Driver’s license and ability to obtain a Food handler’s permit
Must be able to lift a minimum of 45 pounds
Able to bend, stoop, twist, reach overhead, stretch
Able to be on feet for extended periods of time
Serves a 12 month trial period
Contingent on a favorable NCIC/OSBI background check
Contingent on passing pre-employment drug & alcohol screening
Contingent on continuous federal funding
Employee will be considered essential personnel (required to work during inclement weather)
Available to work if called in due to an emergency
Shift work and working weekends (facility open 24 hours, 7 days a week)
T1, child care check security clearance (eligibility for national security positions shall be granted only to persons who are U.S. citizens)
Valid Oklahoma Driver’s License
Tobacco and Vape free facility
Non-exempt FLSA status

Responsibilities

Prepares foods, salads, and desserts; cooks or bakes as directed by the master menu
Cleans and prepares foods using tools such as knives, slicers, and peelers and commercial equipment such as ovens and steamers
Follows written orders including recipes and dietary instructions
Operates dishwasher and buffers
Removes refuse from kitchen area; sweeps, mops, and scrubs kitchen, dining and storage areas
Labels, loads, and delivers food products; defrosts and cleans refrigeration units and other equipment as directed
Responsible for preparing and serving meals to cadets and cadre using items for cooking and baking, cutting and preparing meat, poultry or fish
Responsible for performing highly skilled work involving the operation of an institutional food service unit for up to 225 people per meal
Make recommendations for future food needs, receive and store food and assist with serving food.
Interprets recipes and follows modified diet plans
Maintains necessary records and prepares required reports
Attend staff meetings as required and attends training as scheduled