Food Service Specialist - Lead Cook

Agency: Department of Veterans Affairs

Full-time, regular position

Compensation: $17.18 per hour

About the Role

Positions in this job family are responsible for planning, coordinating, and directing the operation of a food service department in a state hospital, school, facility, or institution. This includes overseeing food preparation, cooking, and serving, as well as collaborating with nutrition therapists on menu planning, nutritional assessments, and care plans. Responsibilities also involve requisitioning food, supplies, and equipment.

Responsibilities

• Plan, coordinate, or direct purchasing, food planning, preparation, and serving.
• Oversee inventory, cleaning, and maintenance of sanitary standards in preparation areas, kitchen, serving, and dining areas.
• Prepare work schedules for employees and patients.
• Review and modify menus; plan projected menu plans; interpret recipes, modified diet plans, and proper portion control.
• Conduct staff meetings and attend staffing conferences; make recommendations concerning operations.
• Maintain necessary records and prepare required reports.
• Analyze food costs and assist with departmental budget issues.
• Direct and supervise assigned staff, which may include employees, inmates, students, patients, and/or others.
• Requisition produce, commodities, equipment, and supplies; receive and check shipments against invoices.
• Ensure food items are properly stored, take inventory, and plan and supervise the serving of special meals.
• Perform other related duties as assigned consistent with the responsibilities of the position and agency operations.

Requirements

• Associate’s degree in culinary arts, food management, or a similar field.
• One year of experience in a supervisory capacity or supervising inmates in a commercial or institutional food service environment.
• No substitution allowed for the required one year of supervisory or supervision of inmate experience.

Skills and Competencies

• Knowledge of requisition and inventory records, food service organization and operation, food preparation, and modified diets.
• Knowledge of safety hazards, precautions, proper sanitation methods, food storage methods, menu planning, and recipe interpretation.
• Knowledge of standard cooking weights and measures and principles of training.
• Ability to interpret and prepare special dietary menus and menu instructions.
• Ability to establish and maintain effective working relationships with others.
• Ability to give and follow oral and written instructions.
• Ability to organize and supervise the work of others.
• Proficiency in the English language to perform essential functions.

Special Requirements

• Some agencies may require completion of coursework and a passing score on the examination for Certified Dietary Manager.
• Upon conditional offer of employment, applicants may be required to submit to a physical examination, including lifting/carrying 50 pounds occasionally, 20 pounds frequently, and pushing/pulling a maximum force of 50 pounds.
• Some positions may be designated as safety-sensitive as defined by 63 O.S. § 427.8.