Food Service Specialist III

State of Oklahoma•Ardmore, MO

2d•Onsite

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. This is the leadership level of the job family, where employees are assigned responsibility for performing highly skilled work involving the operation of an institutional food service unit and supervising other Food Service Specialists in the requisition, storage, cooking, baking, and serving of food, the preparation of meats, poultry and fish for cooking, and the inspection and maintenance of sanitary kitchen and work areas. Under the direction of a Nutrition Therapist, some positions at this level will do nutritional assessments, ongoing charting in dietary progress notes and communicate with nursing and nutrition departments on patient concerns.

Requirements

Two years 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.
Knowledge of supervisory principles and practices.
Knowledge of basic nutrition.
Ability 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.
Ability to control food stock.
Ability to communicate effectively, both orally and in writing.
Sufficient proficiency in the English language to perform the essential functions of the position.

Nice To Haves

Possession of a valid Oklahoma Driver’s License at time of appointment.
Ability to lift 25 pounds.
Lifting/carrying 50 pounds occasionally, 20 pounds frequently and able to push and pull a maximum force of 50 pounds.

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.
Performs other related duties as assigned consistent with the responsibilities of the position and agency operations.
Supervising other Food Service Specialists in the requisition, storage, cooking, baking, and serving of food, the preparation of meats, poultry and fish for cooking, and the inspection and maintenance of sanitary kitchen and work areas.
Doing nutritional assessments, ongoing charting in dietary progress notes and communicate with nursing and nutrition departments on patient concerns.