Food Service Specialist II

Job Posting Title

Food Service Specialist II

Agency

400 OFFICE OF JUVENILE AFFAIRS

Supervisory Organization

400 COJC Food Services

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

Job Description

Basic Purpose

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.

Typical Functions

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Prepares foods, salads, and desserts; cooks or bakes a variety of items.

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Supplies unit with meat, fish or fowl as ordered; cuts and prepares meat, poultry or fish.

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Cleans and prepares foods using tools such as knives, slicers and peelers and equipment such as ovens and steamers; follows written diet orders.

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Operates dishwasher; gathers, cleans, stacks and hand washes or scours pots, pans, dishes, silverware and other cooking and baking utensils.

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Removes refuse from kitchen area; sweeps mops and scrubs kitchen, dining and storage areas.

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Labels, loads and delivers food carts or trays; picks up trays after use.

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Defrosts and cleans refrigerators, walk-in coolers and related equipment.

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Operates state-owned cars, vans, and/or other motorized transportation.

Level Descriptor

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.

Education and Experience

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.

Knowledge, Skills, Abilities and Competencies

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 calculating and measuring ingredients; of...