Food Service Specialist

Job Posting Title

Food Service Specialist

131 DEPARTMENT OF CORRECTIONS

DOC DCCC

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.

Continuous if blank.

Full time

Regular

• Level I - $31,603.44
• Level II - $33,183.67
• Level III - $35,498.14
• Level IV - $39,722.34

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.

• 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.

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.

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 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.

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.

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.

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.

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…