Food Service Specialist II

State of Oklahoma

10d • $16

About The Position

Positions in this job family are involved in handling, preparing, cooking and serving food for regular, modified and special diets at a state hospital, school, facility or institution. This includes maintaining clean and sanitary work, preparation and serving areas.

Requirements

• one year of experience in a commercial or institutional food service or an equivalent combination of education and experience, substituting one year of vocational or technical school training in food preparation for the required experience.
• knowledge of basic food preparation techniques
• knowledge of food service operations
• knowledge of proper sanitation practices
• knowledge of basic mathematics
• knowledge of ingredients used in baking and cooking
• knowledge of food storage, preparation and cooking
• knowledge of recipe usage
• knowledge of standard weights and measures used in cooking and calculating and measuring ingredients
• knowledge of operation of kitchen equipment and utensils
• knowledge of practices and problems of meat storage and preparation
• knowledge of modern methods and materials used in large scale baking, cooking, and meat cutting
• knowledge of cutting, mixing and adding ingredients to all types of meat
• knowledge of sanitary and health standards
• Ability is required to carry out routine tasks to completion
• Ability to follow oral and written instructions
• Ability to establish and maintain effective working relationships with others
• Ability to prepare and cook foods, baked goods and meat
• Ability to follow written and oral instructions
• Ability to direct the work of food service personnel
• Ability to use a variety of tools and knives to cut or slice meat and other foods
• Mobility adequate to: be on feet most of 8 hours with two 15 minute and one 30 minute break
• Must be able to walk, squat, kneel, twist, and bend; use hands and fingers to grip and hold; use arms in a full range of motion and repetitive motion; push and pull (maneuver) food carts of up to 500 pounds or 25 lbs. of force as measured by a Chatillon force gauge or similar device.; and lift and carry up to 50 pounds without assistance.

Responsibilities

• Prepares foods, salads, and desserts; cooks or bakes a variety of items.
• Supplies unit with meat, fish or fowl as ordered; cuts and prepares meat, poultry or fish.
• Cleans and prepares foods using tools such as knives, slicers and peelers and equipment such as ovens and steamers; follows written diet orders.
• Operates dishwasher; gathers, cleans, stacks and hand washes or scours pots, pans, dishes, silverware and other cooking and baking utensils.
• Removes refuse from kitchen area; sweeps mops and scrubs kitchen, dining and storage areas.
• Labels, loads and delivers food carts or trays; picks up trays after use.
• Defrosts and cleans refrigerators, walk-in coolers and related equipment.
• Operates state-owned cars, vans, and/or other motorized transportation.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 101-250 employees