State of Oklahoma
Overview
Food Service Specialist
– State of Oklahoma This role involves 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. 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. Level Descriptions
Level I
– This basic level covers simple and routine duties of handling, preparing and serving food in a state correctional facility. Tasks include preparing toast, tea, and coffee, and maintaining cleanliness of the food service area. Level II
– This career level includes responsibility for a variety of tasks in preparing and serving meals, including cutting and preparing meat, directing others, and maintaining a clean work area. Roles may involve recommending future food needs, receiving and storing food, and assisting with serving. Level III
– Leadership level involving highly skilled work in operating an institutional food service unit and supervising other staff. Tasks include preparation of meats, poultry and fish, inspection and maintenance of sanitary areas, and, under supervision, nutritional assessments and communication with nursing and nutrition departments. Level IV
– Administrative level with responsibility for the operation of a food service unit and supervision of staff, with duties such as interpreting menus, ensuring hygiene, inspecting areas, requisitioning supplies, and organizing storerooms. Includes supervisory responsibilities and potential for dietary menu interpretation. Knowledge, Skills, Abilities, And Competencies
Level I
– Knowledge of basic food preparation techniques, food service operations, sanitation practices, and basic mathematics. Ability to carry out routine tasks, follow instructions, and maintain effective working relationships. Level II
– Knowledge of advanced food preparation and service topics, equipment operation, meat storage and preparation, recipe usage, weights and measures, nutrition basics, and supervisory capabilities. Ability to direct work of food service personnel and to communicate effectively. Level III
– Expanded knowledge including supervision, recipe interpretation, stock control, and effective communication. Ability to direct staff and manage diverse cooking tasks with clear written and verbal communication. Level IV
– Comprehensive knowledge of nutrition, menu planning, training principles, and administrative practices. Ability to lead and supervise, interpret special dietary menus, and organize work of others. Education And Experience
Level I
– None required. Level II
– One year of experience in commercial or institutional food service or an equivalent combination of education and experience; substitution allowed for one year of vocational/technical school training in food preparation. Level III
– Two years of experience in commercial or institutional food service or an equivalent combination of education and experience; substitution allowed for one year of vocational/technical school training in food preparation. Level IV
– Three years of experience in commercial or institutional food service or an equivalent combination of education and experience; substitution allowed for one year of vocational/technical school training in food preparation. Special Requirements
Some positions may require possession of a valid driver’s license at time of appointment. Additional Information
This is not a remote position. Location: Pittsburg, OK. Salary: $31,603.44-$35,498.14. This description reflects the State of Oklahoma job posting and is not a complete list of duties or requirements.
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Food Service Specialist
– State of Oklahoma This role involves 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. 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. Level Descriptions
Level I
– This basic level covers simple and routine duties of handling, preparing and serving food in a state correctional facility. Tasks include preparing toast, tea, and coffee, and maintaining cleanliness of the food service area. Level II
– This career level includes responsibility for a variety of tasks in preparing and serving meals, including cutting and preparing meat, directing others, and maintaining a clean work area. Roles may involve recommending future food needs, receiving and storing food, and assisting with serving. Level III
– Leadership level involving highly skilled work in operating an institutional food service unit and supervising other staff. Tasks include preparation of meats, poultry and fish, inspection and maintenance of sanitary areas, and, under supervision, nutritional assessments and communication with nursing and nutrition departments. Level IV
– Administrative level with responsibility for the operation of a food service unit and supervision of staff, with duties such as interpreting menus, ensuring hygiene, inspecting areas, requisitioning supplies, and organizing storerooms. Includes supervisory responsibilities and potential for dietary menu interpretation. Knowledge, Skills, Abilities, And Competencies
Level I
– Knowledge of basic food preparation techniques, food service operations, sanitation practices, and basic mathematics. Ability to carry out routine tasks, follow instructions, and maintain effective working relationships. Level II
– Knowledge of advanced food preparation and service topics, equipment operation, meat storage and preparation, recipe usage, weights and measures, nutrition basics, and supervisory capabilities. Ability to direct work of food service personnel and to communicate effectively. Level III
– Expanded knowledge including supervision, recipe interpretation, stock control, and effective communication. Ability to direct staff and manage diverse cooking tasks with clear written and verbal communication. Level IV
– Comprehensive knowledge of nutrition, menu planning, training principles, and administrative practices. Ability to lead and supervise, interpret special dietary menus, and organize work of others. Education And Experience
Level I
– None required. Level II
– One year of experience in commercial or institutional food service or an equivalent combination of education and experience; substitution allowed for one year of vocational/technical school training in food preparation. Level III
– Two years of experience in commercial or institutional food service or an equivalent combination of education and experience; substitution allowed for one year of vocational/technical school training in food preparation. Level IV
– Three years of experience in commercial or institutional food service or an equivalent combination of education and experience; substitution allowed for one year of vocational/technical school training in food preparation. Special Requirements
Some positions may require possession of a valid driver’s license at time of appointment. Additional Information
This is not a remote position. Location: Pittsburg, OK. Salary: $31,603.44-$35,498.14. This description reflects the State of Oklahoma job posting and is not a complete list of duties or requirements.
#J-18808-Ljbffr