Food Service Specialist

State of Oklahoma•Oklahoma City, OK

7d•Onsite

About The Position

This position is responsible for the daily food preparation for students attending Sooner Job Challenge Program of three meals per day, seven days per week. This includes maintaining clean and sanitary work, preparation and serving areas. For more program information please visit www.SoonerJobChallenge.org.

Requirements

Minimum of six (6) months in a commercial or institutional food service operation or an equivalent combination of education and experience.
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.
Valid Oklahoma Driver’s license.
Ability to obtain a Food handler’s permit.
Must be able to lift a minimum of 45 pounds.
Able to bend, stoop, twist, reach overhead, and stretch.
Able to be on feet for extended periods of time.
Serves a 12-month trial period.
Contingent on a favorable NCIC/OSBI background check.
Contingent on passing pre-employment drug & alcohol screening.
Must maintain a valid driver’s license.
T1/CNACI security clearance (eligibility for national security positions shall be granted to persons who are U.S. citizens only).
Available to work if called in due to an emergency.
Considered essential personnel (work during inclement weather).
Tobacco and Vape free facility.
Non-exempt FLSA status.

Responsibilities

Prepares foods, salads, and desserts; cooks or bakes as directed by the master menu.
Cleans and prepares foods using tools such as knives, slicers, and peelers and commercial equipment such as ovens and steamers.
Follows written orders including recipes and dietary instructions.
Operates dishwasher and floor buffers as required.
Removes refuse from kitchen area; sweeps, mops, and scrubs kitchen, dining and storage areas.
Labels, loads, and delivers food products; defrosts and cleans refrigeration units and other equipment as directed.
Responsible for preparing and serving meals for students and cadre using items for cooking and baking, cutting and preparing meat, poultry or fish.
Responsible for performing highly skilled work involving the operation of an institutional food service unit for up to 100 people per meal.
Make recommendations for future food needs, receive and store food and assist with serving food.
Interprets recipes and follows modified diet plans.
Maintains necessary records and prepares required reports.
Attend staff meetings as required and attends training as scheduled.