Food Service Specialist II

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

• 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, poultry or fish;
• Cleans and prepares foods using tools such as knives, slicers and peelers and equipment such as ovens and steamers; follows written diet orders;
• 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 CARS OR TRAYS; PICKS UP TRAYS AFTER USE;
• Defrosts and cleans refrigerators, walk-in coolers and related equipment;
• OPERATES STATE-OWNED CARS, VANS, AND/OR OTHER MOTORIZED TRANSPORTATION.

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 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 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.

Special Requirements

• Must be able to pass background check, fingerprints, and drug screening.
• A trial period of 12 months will be required.
• Some positions may require a valid Oklahoma Driver’s license for operating state-owned vehicles.
• Some positions in this job family are safety sensitive as defined by 63 O.S.427.8.