Food Service Specialist

State of Oklahoma•McAlester, OK

13d•$31,603 - $39,722•Onsite

About The Position

Positions in this job family are involved in working with inmates to handle, prepare, cook, and serve food for regular, modified, and special diets at a state correctional facility. This includes maintaining clean and sanitary work, preparation and serving areas. Level I: This is the basic level of this job family where employees are assigned simple and routine duties of handling, preparing and serving food in a state correctional facility. In this role, they will perform tasks such as preparing toast, tea, and coffee, and maintaining the cleanliness of the food service area. Level II: This is the career level of this job family where employees are assigned responsibility for a variety of tasks involved in preparing and serving meals in a state correctional facility. This includes using items for cooking and baking, cutting and preparing meat, poultry or fish, and 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. Level III: 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. Level IV: 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, and/or others in the preparation and serving of food in a state correctional facility. 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 storeroom.

Requirements

Knowledge of basic food preparation techniques.
Knowledge of food service operations.
Knowledge of proper sanitation practices.
Knowledge of basic mathematics.
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.
One year of experience in 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 (Level II).
Two years of experience in 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 (Level III).
Three years of experience in 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 (Level IV).
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 in 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 to prepare and cook foods, baked goods and meat.
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.
Knowledge of supervisory principles and practices.
Knowledge of basic nutrition.
Ability to control food stock.
Ability to communicate effectively, both orally and in writing.
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 interpret and prepare special dietary menus and menu instructions.
Ability to organize and supervise the work of others.

Nice To Haves

Some positions may require possession of a valid driver’s license at time of appointment.

Responsibilities

Monitors and guides inmates working in food service.
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.
Cleans and prepares foods using tools such as knives, slicers and peelers, and equipment such as ovens and steamers.
Follows written diet orders and master menu.
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.
Maintains inventory by properly storing and rotating stock.
Makes recommendations for future food needs, receives and stores food, and assists with serving food (Level II).
Performs highly skilled work involving the operation of an institutional food service unit and supervising other food service specialists (Level III).
Does nutritional assessments, ongoing charting in dietary progress notes, and communicates with nursing and nutrition departments on patient concerns (Level III, some positions).
Administers a food service unit and activities of assigned staff (Level IV).
Provides direction to staff members in completing assigned work and ensures completion of required activities (Level IV).
Interprets menus and menu instructions (Level IV).
Ensures proper hygiene and sanitation methods are followed (Level IV).
Inspects kitchen and dining areas (Level IV).
Requisitions supplies and maintains a storeroom (Level IV).