Food Service Specialist II, III And IV (LARC, Lexington)

Food Service Specialist II, III and IV

Lexington Assessment and Reception Center

Salary:
Level I: $2,221.34 - $2,432.08 monthly
Level II: $2,332.41 - $2,884.25 monthly
Level III: $2,495.42 - $2884.25 monthly
Level IV: $2,683.42 - $3,490.00 monthly

This position may be filled at the alternate hiring level of the JFD depending upon the qualifications of the applicant.

THIS ANNOUNCEMENT IS FOR CURRENT OR FORMER PERMANENT STATE EMPLOYEES ONLY!

Positions in this job family are involved in handling, preparing, cooking and serving food for regular, modified and special diets at a state hospital, school, facility or institution. This includes maintaining clean and sanitary work, preparation and serving areas.

The Food Service Specialist job family has four levels which are distinguished by the complexity of assignments, the level of expertise required to perform the duties assigned, and the responsibility assigned for providing leadership to others.

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 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 career level includes positions where employees are assigned responsibility for a variety of tasks involved in preparing and serving meals in a state hospital, school, facility or institution. This includes using items for cooking and baking, cutting and preparing meat, poultry or fish, 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, patients, and/or others in the preparation and serving of food in a state facility or institution. 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 store room.

Level I:
Education and Experience: None required.

Level II:
Education and Experience requirements at this level consist of one year of experience in a 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:
Education and Experience requirements at this level consist of those identified in Level II plus one additional year of qualifying experience.

Level IV:
Education and Experience requirements at this level are the same as those identified in Level III and one additional year of qualifying experience.

Some positions may require possession of a valid Oklahoma Driver’s License at time of appointment.