Food Service Specialist - Lead Cook

State of Oklahoma•Norman, OK

9d•$17•Onsite

About The Position

Positions in this job family are assigned responsibilities involving planning, coordination and direction of the operation of a food service department in a state hospital, school, facility or institution. This involves planning and coordinating the preparation, cooking and serving of food, coordinating and reviewing projected menu plans with nutrition therapists, including nutritional assessments and care plans, and requisitioning food, supplies and equipment.

Requirements

Associate’s degree in culinary arts, food management or a similar field and one year of experience in a supervisory capacity or supervising inmates in a commercial or institutional food service environment; or an equivalent combination of education and experience, substituting one additional year of qualifying experience for each year of the required education.
Knowledge of requisition and inventory records.
Knowledge of food service organization and operation.
Knowledge of food preparation and modified diets.
Knowledge of safety hazards and precautions.
Knowledge of proper sanitation methods.
Knowledge of food storage methods.
Knowledge of menu planning and recipe interpretation.
Knowledge of standard cooking weights and measures.
Knowledge of the principles of training.
Ability to interpret and prepare special dietary menus and menu instructions.
Ability to establish and maintain effective working relationships with others.
Ability to give and follow oral and written instructions.
Ability to organize and supervise the work of others.
Sufficient proficiency in the English language to perform the essential functions of the position.

Nice To Haves

Completion of the coursework and a passing score on the examination for Certified Dietary Manager.

Responsibilities

Plans, coordinates or directs purchasing, food planning, preparation and serving, inventory, cleaning and maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the department.
Prepares work schedules for employees and patients.
Reviews menus and makes changes; plans menus and prepares projected menu plans; and interprets recipes, modified diet plans and proper portion control in accordance with approved policy.
Conducts staff meetings; attends staffing conferences and makes recommendations concerning operations.
Maintains necessary records and prepares required reports.
Analyzes food costs; assists with departmental budget issues.
Performs other related duties as assigned consistent with the responsibilities of the position and agency operations.
Requisitioning produce, commodities, equipment and supplies, receiving and checking shipments against invoices, ensuring food items are properly stored, taking inventory and planning and supervising the serving of special meals.