food service specialist

State of Louisiana

<div>
 
 About This Job
 
 
 
 
 Join Our Mission to Serve Those Who Served
 
 
 
 At the
 
 Southeast Louisiana Veterans Home
 
 , we take pride in caring for the men and women who have served our nation. Our mission is to provide high-quality food services in an atmosphere of
 
 respect, dignity, and compassion
 
 .
 
 
 As a
 
 Food Service Specialist 2
 
 with the
 
 Louisiana Department of Veterans Affairs
 
 , you&rsquo;ll be part of a dedicated team that ensures our Veterans receive nutritious meals prepared and served with care. This role offers the opportunity to combine your culinary and service skills with a meaningful purpose&mdash;
 
 making a difference every day in the lives of Louisiana&rsquo;s Veterans
 
 .
 
 
 Come join us and be part of something bigger:
 
 serving those who once served us.
 
 
 
 
 Minimum Qualifications
 
 
 
 Six months of food service experience in a food service operation; OR
 
 
 Six months of training in food technology, food service management, or in a food service-related curriculum in a trade school or technical institute; OR
 
 
 Six semester hours in food and nutrition, dietetics, food service preparation, home economics, or hotel, food service, restaurant, or institutional management.
 
 
 Job Specification
 
 
 The official job specifications for this role, as defined by the State Civil Service, can be found here.
 
 
 
 Job Duties:
 
 
 
 Job Duties and Other Information
 
 
 <ul>
 <li>
 Prepares salads, desserts, and beverages; performs extensive cleaning, including washing pots, pans, utensils, and defrosting coolers and refrigerators.
 </li>
 <li>
 Assists with staff performance discussions, disciplinary recommendations, and conflict resolution under the direction of the Food Service Specialist 6.
 </li>
 <li>
 Supports quality assurance through audits, in-services, and adherence to policies and procedures.
 </li>
 <li>
 Reports and helps resolve resident complaints and incidents.
 </li>
 <li>
 Maintains a safe, clean, and efficient work environment for residents and staff.
 
 
 </li>
 </ul>
 
 Position-Specific Details:
 
 
 
 
 Appointment Type:
 
 Probational
 
 
 
 Compensation: Special Entrance Rate:
 
 $856.00 bi/weekly - $10.70/hour
 
 Premium Pay
 
 : $3.00/HR - Worked Hours Only
 
 
 
 Work Schedule:
 
 Hours are from Monday to Friday, 5 a.m. - 2:00 p.m. or 11:00 a.m.-7:30 p.m. to include some weekends and holidays.
 
 
 
 How To Apply:
 
 
 
 
 No Civil Service test scores
 
 required in order to be considered for this vacancy.
 
 
 To apply for this vacancy, click on the &ldquo;Apply&rdquo; link above and complete an electronic application, which can be used for this vacancy as well as future job opportunities. Applicants are responsible for checking the status of their application to determine where they are in the recruitment process. Further status message information is located under the Information section of the Current Job Opportunities page.
 
 
 <ul>
 <li>
 Information to support your eligibility for this job title must be included in the application (i.e., relevant, detailed experience/education).Resumes will not be accepted in lieu of completed education and experience sections on your application. Applications may be rejected if incomplete.
 
 
 </li>
 </ul>
 
 Contact Information:
 
 
 
 
 For further information about this vacancy, contact:
 
 
 
 CATHY W. SULLIVAN
 
 
 HUMAN RESOURCES/SOUTHEAST LA VETERANS HOME
 
 
 4080 WEST AIRLINE Highway, Reserve, LA 70084
 
 
 985-479-4080
 
 
 
 Louisiana is a State As a Model Employer (SAME) that supports the recruitment, hiring, and retention of individuals with disabilities.
 
 
 
 Louisiana State Government represents a wide variety of career options and offers an outstanding opportunity to
 
 make a difference
 
 through public service. With an array of career opportunities in every major metropolitan center and in many rural areas, state employment provides an outstanding option to begin or continue your career.
 
 
 As a State Employee, You Will Earn Competitive Pay, Choose From a Variety Of Benefits, And Have Access To a Great Professional Development Program:
 
 
 
 Insurance Coverage
 
 More information can be found at https://info.groupbenefits.org/
 
 
 
 Parental Leave
 
 &ndash; Up to six weeks paid parental leave
 
 
 More information can be found at https://www.civilservice.louisiana.gov/Parental-Leave/Default.aspx
 
 
 
 Holidays and Leave
 
 &ndash; State employees receive the following paid holidays each year:
 
 
 <ul>
 <li>
 New Year's Day
 </li>
 <li>
 Martin Luther King, Jr. Day,
 </li>
 <li>
 Mardi Gras,
 </li>
 <li>
 Good Friday,
 </li>
 <li>
 Memorial Day,
 </li>
 <li>
 Independence Day,
 </li>
 <li>
 Labor Day,
 </li>
 <li>
 Veteran's Day,
 </li>
 <li>
 Thanksgiving Day and Christmas Day.
 </li>
 <li>
 Additional holidays may be proclaimed by the Governor
 
 
 </li>
 </ul>
 State employees earn sick and annual leave which can be accumulated and saved for future use. Your accrual rate increases as your years of service increase.
 
 
 
 Retirement
 
 &ndash; State Of Louisiana Employees Are Eligible To Participate In Various Retirement Systems (based On The Type Of Appointment And Agency For Which An Employee Works). These Retirement Systems Provide Retirement Allowances And Other Benefits For State Officers And Employees And Their Beneficiaries. State Retirement Systems May Include (but Are Not Limited To):
 
 
 <ul>
 <li>
 Louisiana State Employees Retirement System (www.lasersonline.org). LASERS has provided this video to give you more detailed information about their system
 </li>
 <li>
 Teacher's Retirement System of Louisiana (www.trsl.org),
 </li>
 <li>
 Louisiana School Employees Retirement System (www.lsers.net), among others
 
 
 </li>
 </ul>
 01
 
 
 Have you completed six (6) semester hours in food and nutrition, dietetics, food service preparation, home economics, or hotel, food service, restaurant, or institutional management?
 
 
 <ul>
 <li>
 Yes
 </li>
 <li>
 No
 
 
 </li>
 </ul>
 02
 
 
 If you answered "yes" to the previous question, please type each course name, semester hours earned, and the accredited university. If you answered "no", type N/A. Example: NFS 1110 - Introduction to Nutritional Sciences - 3 hrs - LSU
 
 
 <ul>
 <li>
 Required Question
 </li>
 </ul>
</div>

FOOD SERVICE SPECIALIST 2

Bernalillo Public Schools

<div>Job Title: Program Specialist
Reports To: Student Nutrition Services Director
General Job Description: To assist Director, Food Service Coordinator, Compliance Manager, and District Staff in all aspects of Food Service Accounting, Purchasing, and Procurement related responsibilities and ensure that the Student Nutrition Services Department maintains compliance with District, State, and USDA Federal statutes and regulations.
Essential Duties and Responsibilities:<ul><li>
Assists Director in preparation and maintenance of accurate and complete records and reports as required by law, state directives, district policy, and administrative regulations.</li><li>
Assist in analysis of financial data and annual budget development.</li><li>
Completes required federal, state, and local surveys.</li><li>
Understands and keeps current on all regulations of the Child Nutrition Programs and State Purchasing Laws.</li><li>
Assist the Director with the development and implementation of short and long-range plans for meeting existing and future goals of the department and district as it pertains to budget and financing.</li><li>
Assists in providing information required for internal or external audit purposes.</li><li>
Assists the Director in planning, creating and implementing new processes in the food service bookkeeping/purchasing department including data processing changes and procedures.</li><li>
Works closely with Director, Coordinator, Compliance Manager and Purchasing Specials to ensure compliance with procurement regulations.</li><li>
Ensures environmental permits, business permits are current for all BPS kitchens run by BPS Student Nutrition Food Services Department.</li><li>
Compiles data and generates reports for all monthly claim for reimbursement; NSLP, NSB, SSO, ASSP, FFVP, NM Grown, BATB and other awarded grants.</li><li>
Compiles weekly and monthly claim for consolidation report and non-program consolidation report.</li><li>
Oversees submission of monthly claim for reimbursement for all programs grants and awards in the Student Nutrition Food Services Department.</li><li>
Audits non-program, catering, and other revenue accounts monthly.</li><li>
Notifies department or school of any revenue discrepancies.</li><li>
Works in collaboration with the finance department to ensure all food service revenues are accounted for accurately.</li><li>
Attends and/or conducts meetings and participates on committees within area of specific responsibility, as required.</li><li>
Administers the general purchasing activities of the Food Service Department, gathering product specifications. Including quotation preparation.</li><li>
Assists in the preparation and analysis of bid specifications, RFP&rsquo;s to insure broad vendor participation, posting of legal notices, for bid/RFP&rsquo;s; prepare bid/RFP specifications, items, descriptions, and tabulations for School Board consideration.</li><li>
Works closely with bid/RFP vendors, contract service representatives and cooperative purchasing groups to obtain best pricing.</li><li>
Compiles request for reimbursement for all grant funding.</li><li>
Initiates and submits all department requisitions/purchase orders while maintaining accurate PO balances and closings according to BPS Finance Policy and Procedures.</li><li>
Provides food service staff with weekly PO balance report.</li><li>
Initiates and submits new vendor contact information to the finance department.</li><li>
Reviews all invoices to ensure pricing matches bid/RFP&rsquo;s and price quotation pricing.</li><li>
Analyzes, clarifies and verifies invoices for accuracy and compliance to bid or contract prior to submitting to Accounts Payable for payment.</li><li>
Enters PO revisions, budget adjustment requests, and intra-Bar submittals.</li><li>
Compiles and submits monthly profit and loss statement report and PO balance reports.</li><li>
Reviews monthly expenditure and revenue reports for accuracy and budget balances.</li><li>
Balances daily reports to weekly cumulative reports and initiates weekly updates.</li><li>
Records financial transactions for the Food Service Department and reviews them for accuracy.</li><li>
Assists the Director in the planning and preparation of Budgets.</li><li>
Works cooperatively with all finance departments to insure accurate flow of accounting information and the resolution of problems.</li><li>
Works with internal and external auditors on information pertaining to the Food Service Department.</li><li>
Prepares financial analysis and end of month reports for specific special reporting purposes as directed.</li><li>
Prepares end of month data entries and receipt reconciliation for all funds/accounts.</li><li>
Maintains, binds and files all food service accounting, purchasing, and procurement reports and data.</li><li>
Advises and coordinates the Food Service Programs selection of appropriate supplies, equipment, and services as related to procurement.</li><li>
Initiates and submits all district food service orders; food and non-food supplies into the awarded distributors ordering system.</li><li>
Provides direct contact for customer service both concerns and questions.</li><li>
Maintains and supplies the food service office supply inventory and inventory system.</li><li>
Assists with annual state applications, grants and Student Nutrition Food Services budgets.</li><li>
Invoices school sites for special events, catering venues, and non-program adult meal purchases.</li><li>
Researches and resolves problems with accounts including but not limited to securing revised billing, credit memos, over or under payments, late charges, shipping charges, etc.</li><li>
Assists food service staff with Time Clock Plus; entries, approvals, and leave.</li><li>
Monitors Time Clock Plus for overtime abuse and sends out overage memorandum with weekly log report.</li><li>
Provides weekly log report with documented over-time abuse to kitchen managers.</li><li>
Follows district policies and administrative rules and regulations.</li><li>
Follows local, state, and federal rules and regulations.</li><li>
Work cooperatively with colleagues, supervisors, and administrators.</li><li>
Demonstrate ethical behavior.</li><li>
Complete and forward telephone messages.</li><li>
Answer emails and phone messages as necessary.</li><li>
Provides assistance to food service staff as related to payroll, invoicing, procurement and reimbursement claim reporting.</li><li>
Compose or transcribe from rough draft, correspondence and other material.</li><li>
Complete all filing, typing, word processing, photocopying, and correspondence for the food service department district office on district forms when applicable.</li><li>
Maintains behaviors appropriate to performing and accomplishing assigned duties.</li><li>
Engage in self-development.</li><li>
Know how to successfully complete assigned work.</li><li>
Project an over-all concern for personal appearance as it relates to job performance.</li><li>
Contributes to the welfare and effectiveness of the office by adhering to high ethical standards of performance and interpersonal relationships.</li><li>
Maintains confidentiality.</li><li>
Demonstrates the ability to multitask.</li><li>
Works cooperatively with director, coordinator, compliance manager, kitchen managers, and district bookkeepers too ensure accurate flow of information and the resolution of problems.</li><li>
Must be able to openly communicate with Director, Coordinator, Program Specialist, Food Service Staff, BPS Administrators, Bookkeepers and BPS Employees.</li><li>
Must demonstrate and take the initiative to communicate and handle Food Service related issues per job description.</li><li>
Assist district kitchens as needed during crises.</li><li>
Complete other tasks as deemed appropriate by the immediate supervisor and/or the superintendent.</li></ul>
DUTIES: In addition to the essential functions of this job, the incumbent must perform the following duties:
Complies with state-approved Code of Ethics of the Education Profession, upholds, and enforces rules, administrative directives and regulations, school board policies, and local, state and federal regulations.
Articulates and facilitates the implementation of the mission and values of the Bernalillo Public Schools.
Safeguards confidentiality of privileged information.
Prepares and maintains accurate and complete records and reports as required by law, state directives, District policy and administrative regulations.
Maintains professional relationships and works cooperatively with employees, the community and other professionals.
Maintains professional competence through individual and staff training, in-service educational activities and self-selected professional growth activities.
Attends and/or conducts staff meetings and participates on committees within area of responsibility.
Performs other tasks related to area of responsibilities as requested or assigned by an immediate supervisor.
Supervisory Responsibilities:
None
Qualifications:<ul><li>
Ten-year experience in Bookkeeping/Purchasing/Procurement.</li><li>
Five-years&rsquo; directly related experience in School Food Service bookkeeping preferred.</li><li>
Knowledge of accounting.</li><li>
Proficient with Microsoft Word, Excel, and PowerPoint, Google, iVisions, Time Clock Plus, GoFan, and Talent Ed</li><li>
Ability to meet deadlines.</li><li>
Ability to work on multiple projects.</li><li>
Highly motivated, a self-starter, and excellent people skills.</li><li>
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.</li><li>
Must be able to pass employment verification.</li><li>
Ability to use automated accounting systems, preferably with direct experience in iVisions and Time Clock Plus.</li><li>
Ability to communicate effectively both orally and in writing.</li><li>
Flexibility, organization, decision-making and problem solving skills.</li></ul>
Physical Requirements:
Sitting, standing, lifting, and carrying (up to 50 pounds), reaching, climbing, squatting, kneeling, and moving light furniture may be required.
Equipment/Material Handled:
Must know how to properly operate, or be willing to learn to operate, multi-media equipment including current technology as needed.
Work Environment:
Must be able to work within various degrees of noise, temperature and air quality. Job responsibilities require both inside and outside assignments. Interruptions of work are routine. Flexibility and patience are required. Must be self-motivated and able to complete job assignments without direct supervision. Occasional after hour work may be required. Sitting, standing, lifting and carrying (up to 50 pounds), reaching, squatting, climbing stairs, kneeling, and moving light furniture may be required.
Terms of Employment:
Salary and work year to be established by the Board.</div>

Food Service Specialist

State of Oklahoma

<div>
 
 Job Posting Title
 
 
 
 Food Service Specialist
 
 
 
 Agency
 
 
 
 131 DEPARTMENT OF CORRECTIONS
 
 
 
 Supervisory Organization
 
 
 
 DOC GPCC
 
 
 
 Job Posting End Date
 
 
 
 Refer to the date listed at the top of this posting, if available. Continuous if date is blank.
 
 
 Note: Applications will be accepted until 11:59 PM on the day prior to the posting end date above.
 
 
 
 Estimated Appointment End Date (Continuous if Blank)
 
 
 
 
 Full/Part-Time
 
 
 
 Full time
 
 
 
 Job Type
 
 
 
 Regular
 
 
 
 Compensation
 
 
 
 Level I - $31,603.44
 
 
 Level II - $33,183.67
 
 
 Level III - $35,498.14
 
 
 Level IV - $39,722.34
 
 
 
 Job Description
 
 
 
 Basic Purpose
 
 :
 
 
 
 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.
 
 
 
 Typical Functions
 
 
 
 <ul>
 <li>
 Monitors and guides inmates working in food service.
 </li>
 <li>
 Prepares foods, salads, and desserts; cooks or bakes a variety of items.
 </li>
 <li>
 Supplies unit with meat, fish, or fowl as ordered; cuts and prepares meat.
 </li>
 <li>
 Cleans and prepares foods using tools such as knives, slicers and peelers, and equipment such as ovens and steamers.
 </li>
 <li>
 Follows written diet orders and master menu.
 </li>
 <li>
 Operates dishwasher; gathers, cleans, stacks and hand washes or scours pots, pans, dishes, silverware and other cooking and baking utensils.
 </li>
 <li>
 Removes refuse from kitchen area.
 </li>
 <li>
 Sweeps, mops, and scrubs kitchen, dining, and storage areas.
 </li>
 <li>
 Labels, loads, and delivers food carts or trays; picks up trays after use.
 </li>
 <li>
 Defrosts and cleans refrigerators, walk-in coolers, and related equipment.
 </li>
 <li>
 Maintains inventory by properly storing and rotating stock.
 
 
 </li>
 </ul>
 
 Level Descriptor
 
 
 
 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 a state correctional facility. 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 is the career level of this job family where employees are assigned responsibility for a variety of tasks involved in preparing and serving meals in a state correctional facility.
 
 
 This includes using items for cooking and baking, cutting and preparing meat, poultry or fish, and 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, and/or others in the preparation and serving of food in a state correctional facility. 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 storeroom.
 
 
 
 Knowledge, Skills, Abilities, And Competencies
 
 
 
 Level I
 
 
 Knowledge, skills and abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; and of basic mathematics. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; and to establish and maintain effective working relationships with others.
 
 
 Level II
 
 
 Knowledge, skills and abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and in calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; and of sanitary and health standards. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; and to use a variety of tools and knives to cut or slice meat and other foods.
 
 
 Level III
 
 
 Knowledge, skills and abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and in calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; of sanitary and health standards; of supervisory principles and practices; and of basic nutrition. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; to use a variety of tools and knives to cut or slice meat and other foods; to control food stock; and to communicate effectively, both orally and in writing.
 
 
 Level IV
 
 
 Knowledge, skills and abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and in calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; of sanitary and health standards; of supervisory principles and practices; of basic nutrition; of food service organization and operation; of menu planning; of recipe interpretation; of the principles of training; and of administrative principles and practices. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; to use a variety of tools and knives to cut or slice meat and other foods; to control food stock; to
 
 
 communicate effectively, both orally and in writing; to interpret and prepare special dietary menus and menu instructions; and to organize and supervise the work of others.
 
 
 
 Education And Experience
 
 
 
 Level I
 
 
 None required.
 
 
 Level II
 
 
 Education and experience requirements at this level consist of 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
 
 
 Education and experience requirements at this level consist of 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
 
 
 Education and experience requirements at this level consist of 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.
 
 
 
 Special Requirements
 
 
 
 Some positions may require possession of a valid driver&rsquo;s license at time of appointment.
 
 
 
 Additional Job Description
 
 
 
 Great Plains Correctional Center
 
 
 This is not a remote position.
 
 
 
 Equal Opportunity Employment
 
 
 
 The State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability.
 
 
 Current active State of Oklahoma employees must apply for open positions internally through the Workday Jobs Hub.
 
 
 If You Are Needing Any Extra Assistance Or Have Any Questions Relating To a Job You Have Applied For, Please Click The Link Below And Find The Agency For Which You Applied For Additional Information
 
 
 Agency Contact
</div>

<div>
 
 Job Posting Title
 
 
 
 Food Service Specialist
 
 
 
 Agency
 
 
 
 131 DEPARTMENT OF CORRECTIONS
 
 
 
 Supervisory Organization
 
 
 
 DOC MBCC
 
 
 
 Job Posting End Date
 
 
 
 Refer to the date listed at the top of this posting, if available. Continuous if date is blank.
 
 
 Note: Applications will be accepted until 11:59 PM on the day prior to the posting end date above.
 
 
 
 Estimated Appointment End Date (Continuous if Blank)
 
 
 
 
 Full/Part-Time
 
 
 
 Full time
 
 
 
 Job Type
 
 
 
 Regular
 
 
 
 Compensation
 
 
 
 Level I - $31,603.44
 
 
 Level II - $33,183.67
 
 
 Level III - $35,498.14
 
 
 Level IV - $39,722.34
 
 
 
 Job Description
 
 
 
 
 Basic Purpose
 
 :
 
 
 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.
 
 
 
 Typical Functions
 
 
 
 <ul>
 <li>
 Monitors and guides inmates working in food service.
 </li>
 <li>
 Prepares foods, salads, and desserts; cooks or bakes a variety of items.
 </li>
 <li>
 Supplies unit with meat, fish, or fowl as ordered; cuts and prepares meat.
 </li>
 <li>
 Cleans and prepares foods using tools such as knives, slicers and peelers, and equipment such as ovens and steamers.
 </li>
 <li>
 Follows written diet orders and master menu.
 </li>
 <li>
 Operates dishwasher; gathers, cleans, stacks and hand washes or scours pots, pans, dishes, silverware and other cooking and baking utensils.
 </li>
 <li>
 Removes refuse from kitchen area.
 </li>
 <li>
 Sweeps, mops, and scrubs kitchen, dining, and storage areas.
 </li>
 <li>
 Labels, loads, and delivers food carts or trays; picks up trays after use.
 </li>
 <li>
 Defrosts and cleans refrigerators, walk-in coolers, and related equipment.
 </li>
 <li>
 Maintains inventory by properly storing and rotating stock.
 
 
 </li>
 </ul>
 
 Level Descriptor
 
 
 
 
 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 a state correctional facility. 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 is the career level of this job family where employees are assigned responsibility for a variety of tasks involved in preparing and serving meals in a state correctional facility.
 
 
 This includes using items for cooking and baking, cutting and preparing meat, poultry or fish, and 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, and/or others in the preparation and serving of food in a state correctional facility. 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 storeroom.
 
 
 
 Knowledge, Skills, Abilities, And Competencies
 
 
 
 
 Level I
 
 
 
 Knowledge, skills and abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; and of basic mathematics. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; and to establish and maintain effective working relationships with others.
 
 
 
 Level II
 
 
 
 Knowledge, skills and abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and in calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; and of sanitary and health standards. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; and to use a variety of tools and knives to cut or slice meat and other foods.
 
 
 
 Level III
 
 
 
 Knowledge, skills and abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and in calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; of sanitary and health standards; of supervisory principles and practices; and of basic nutrition. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; to use a variety of tools and knives to cut or slice meat and other foods; to control food stock; and to communicate effectively, both orally and in writing.
 
 
 
 Level IV
 
 
 
 Knowledge, skills and abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and in calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; of sanitary and health standards; of supervisory principles and practices; of basic nutrition; of food service organization and operation; of menu planning; of recipe interpretation; of the principles of training; and of administrative principles and practices. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; to use a variety of tools and knives to cut or slice meat and other foods; to control food stock; to
 
 
 communicate effectively, both orally and in writing; to interpret and prepare special dietary menus and menu instructions; and to organize and supervise the work of others.
 
 
 
 Education And Experience
 
 
 
 
 Level I
 
 
 
 None required.
 
 
 
 Level II
 
 
 
 Education and experience requirements at this level consist of 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
 
 
 
 Education and experience requirements at this level consist of 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
 
 
 
 Education and experience requirements at this level consist of 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.
 
 
 
 Special Requirements
 
 
 
 Some positions may require possession of a valid driver&rsquo;s license at time of appointment.
 
 
 
 Additional Job Description
 
 
 
 Mabel Bassett Correctional Center
 
 
 This is not a remote position.
 
 
 
 Equal Opportunity Employment
 
 
 
 The State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability.
 
 
 Current active State of Oklahoma employees must apply for open positions internally through the Workday Jobs Hub.
 
 
 If You Are Needing Any Extra Assistance Or Have Any Questions Relating To a Job You Have Applied For, Please Click The Link Below And Find The Agency For Which You Applied For Additional Information
 
 
 Agency Contact
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Outback Steakhouse

<div>Text &quot;HIREME&quot; to 30437 to apply now!
By texting HIREME to 30437 you will opt-in to receive hiring messages and account related messages from Outback Steakhouse. Text HELP for help or smshelp@paradox.ai. Msg&amp;data rates may apply. Msg freq varies. Text STOP to cancel. For terms, visit paradox.ai/legal/terms-of-use. Privacy policy can be found at paradox.ai/privacy-policy. 
At Outback Steakhouse, we believe that people want to be part of something they can be proud of, is fun, and values you. Our goal for you as an Outbacker, which is what we affectionately call our team members, is to allow your BOLD personality to shine, make it a great place to work, while exceeding concentrated customer service and serious food standards, bringing our Guests an AUSS-SOME experience. 
 
Come join the Outback Family as a To-Go Specialist! Following our hospitality standards, you will lead the experience for every guest dining outside of our four walls. You will support our commitment to bringing the best of who we are to every guest by delivering a perfectly tailored meal service with consistent hospitality and a smile. 
To-Go Specialist responsibilities also include:<ul><li>
Making memorable experiences for our Guests</li><li>
Using food and beverage menu knowledge to share favorites and provide recommendations</li><li>
Anticipating needs, accurately processing guest orders and payment in a hospitable and timely manner</li><li>
Assembling and delivering orders with hospitality and a smile</li><li>
Being a team player</li></ul> 
Bloomin Brands offers benefits such as medical, dental, vision, and 401k. Further details around eligibility and additional benefit offerings can be found at https://bloominbrandsbenefits.com/ 
 
Compensation Range: Varies by Location - plus tips 
 We value diversity and are proud to be an Equal Opportunity Employer. We are committed to providing all individuals employment consideration regardless of race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law.
Join for the Fun, Stay for the Career! If you are looking for a great place to work, have fun, and make money, click the link below to apply! A new window will open where you can complete your application with the help of our virtual assistant Sydney. We look forward to hearing from you!</div>

To-Go Specialist

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