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. Employees will follow written diet orders and master menus, operate dishwashers, and maintain cleanliness of kitchen, dining, and storage areas. Other duties include labeling, loading, and delivering food carts, picking up trays, defrosting and cleaning refrigerators, and maintaining inventory by properly storing and rotating stock. The position has multiple levels, with increasing responsibilities from basic food handling and preparation (Level I) to supervising other food service specialists and administering a food service unit (Level IV).

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.
Knowledge of ingredients used in baking and cooking (Level II and above).
Knowledge of food storage, preparation and cooking (Level II and above).
Knowledge of recipe usage (Level II and above).
Knowledge of standard weights and measures used in cooking and in calculating and measuring ingredients (Level II and above).
Knowledge of operation of kitchen equipment and utensils (Level II and above).
Knowledge of practices and problems of meat storage and preparation (Level II and above).
Knowledge of modern methods and materials used in large scale baking, cooking, and meat cutting (Level II and above).
Knowledge of cutting, mixing and adding ingredients to all types of meat (Level II and above).
Knowledge of sanitary and health standards (Level II and above).
Ability to prepare and cook foods, baked goods and meat (Level II and above).
Ability to direct the work of food service personnel (Level II and above).
Ability to use a variety of tools and knives to cut or slice meat and other foods (Level II and above).
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).
Knowledge of supervisory principles and practices (Level III and above).
Knowledge of basic nutrition (Level III and above).
Ability to control food stock (Level III and above).
Ability to communicate effectively, both orally and in writing (Level III and above).
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).
Knowledge of food service organization and operation (Level IV).
Knowledge of menu planning (Level IV).
Knowledge of recipe interpretation (Level IV).
Knowledge of the principles of training (Level IV).
Knowledge of administrative principles and practices (Level IV).
Ability to interpret and prepare special dietary menus and menu instructions (Level IV).
Ability to 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 (Level IV).
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.
Directs others performing simple and routine duties involving the handling and serving of food, and maintaining a clean and sanitary work area (Level II and above).
Makes recommendations for future food needs (Level II and above).
Receives and stores food (Level II and above).
Assists with serving food (Level II and above).
Operates an institutional food service unit (Level III and above).
Supervises 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 (Level III and above).
Performs nutritional assessments, ongoing charting in dietary progress notes, and communicates with nursing and nutrition departments on patient concerns (some Level III positions under direction of a nutrition therapist).
Administers a food service unit and activities of assigned staff, which may include employees, inmates, and/or others in the preparation and serving of food (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).