Food Service Specialist

State of Oklahoma•Lawton, OK

1d•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. The role involves monitoring and guiding inmates working in food service, preparing various food items, cutting and preparing meat, and operating kitchen equipment such as ovens and steamers. Responsibilities also include following written diet orders and master menus, operating dishwashers, cleaning kitchen, dining, and storage areas, delivering and picking up food carts or trays, defrosting and cleaning refrigerators, and maintaining inventory by properly storing and rotating stock. The position has four levels, with increasing responsibilities from basic food handling and cleaning (Level I) to preparing and serving meals with direction of others (Level II), supervising an institutional food service unit and other specialists (Level III), and administering a food service unit and staff, interpreting menus, and ensuring hygiene and sanitation (Level IV).

Requirements

Level I: Knowledge of basic food preparation techniques, food service operations, proper sanitation practices, and basic mathematics.
Level I: Ability to carry out routine tasks to completion, follow oral and written instructions, and establish and maintain effective working relationships with others.
Level I: No experience required.
Level II: Knowledge of basic food preparation techniques, food service operations, proper sanitation practices, basic mathematics, ingredients used in baking and cooking, food storage, preparation and cooking, recipe usage, standard weights and measures, operation of kitchen equipment and utensils, practices and problems of meat storage and preparation, modern methods and materials used in large scale baking, cooking, and meat cutting, cutting, mixing and adding ingredients to all types of meat, and sanitary and health standards.
Level II: Ability to carry out routine tasks to completion, follow oral and written instructions, establish and maintain effective working relationships with others, prepare and cook foods, baked goods and meat, direct the work of food service personnel, and use a variety of tools and knives to cut or slice meat and other foods.
Level II: 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 III: All knowledge, skills, and abilities of Level II, plus knowledge of supervisory principles and practices, and basic nutrition.
Level III: All abilities of Level II, plus ability to control food stock and communicate effectively, both orally and in writing.
Level III: 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 IV: All knowledge, skills, and abilities of Level III, plus knowledge of food service organization and operation, menu planning, recipe interpretation, the principles of training, and administrative principles and practices.
Level IV: All abilities of Level III, plus ability to interpret and prepare special dietary menus and menu instructions and organize and supervise the work of others.
Level IV: 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.
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.
Make recommendations for future food needs (Level II and above).
Receive and store food (Level II and above).
Assist with serving food (Level II and above).
Perform nutritional assessments (some Level III positions, under direction of a nutrition therapist).
Ongoing charting in dietary progress notes (some Level III positions).
Communicate with nursing and nutrition departments on patient concerns (some Level III positions).
Supervise other food service specialists in the requisition, storage, cooking, baking, and serving of food (Level III and above).
Supervise the preparation of meats, poultry and fish for cooking (Level III and above).
Inspect and maintain sanitary kitchen and work areas (Level III and above).
Administer a food service unit and activities of assigned staff, which may include employees, inmates, and/or others (Level IV).
Provide direction to staff members in completing assigned work and ensure completion of required activities (Level IV).
Interpret menus and menu instructions (Level IV).
Ensure proper hygiene and sanitation methods are followed (Level IV).
Inspect kitchen and dining areas (Level IV).
Requisition supplies and maintain a storeroom (Level IV).