Food Service Specialist IV

State of Oklahoma

2d•$20

About The Position

Basic Purpose 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. Typical Functions The functions performed in this job family will vary by level, unit and organization, but may include the following: 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. Level Descriptor Levels are distinguished based on the complexity of assigned duties, the level of expertise required for completion of work assignments, and the responsibility assigned for the supervision of others. At this level employees are assigned responsibility for the administration of a food service unit and activities of assigned staff, which may include employees, inmates, patients, and/or others in the preparation and serving of food in a state facility or institution. In this role they will provide direction to staff members in completing assigned work and ensure completion of required activities. Responsibilities will also be assigned for interpreting menus and menu instructions, ensuring proper hygiene and sanitation methods are followed, inspecting kitchen and dining areas, requisitioning supplies and maintaining a store room.

Requirements

three 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
knowledge of food service organization and operation
knowledge of menu planning
knowledge of recipe interpretation
knowledge of the principles of training
knowledge of administrative principles and practices
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
ability to interpret and prepare special dietary menus and menu instructions
ability to organize and supervise the work of others

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.
Administration of a food service unit and activities of assigned staff, which may include employees, inmates, patients, and/or others in the preparation and serving of food in a state facility or institution.
Provide direction to staff members in completing assigned work and ensure completion of required activities.
Interpreting menus and menu instructions
Ensuring proper hygiene and sanitation methods are followed
Inspecting kitchen and dining areas
Requisitioning supplies and maintaining a store room.