Food Service Specialist

Food Service Specialist

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 include:

• Monitoring and guiding inmates working in food service.
• Preparing foods, salads, and desserts; cooking or baking a variety of items.
• Supplying unit with meat, fish, or fowl as ordered; cutting and preparing meat.
• Cleaning and preparing foods using tools such as knives, slicers and peelers, and equipment such as ovens and steamers.
• Following written diet orders and master menu.
• Operating dishwasher; gathering, cleaning, stacking and hand washing or scouring pots, pans, dishes, silverware and other cooking and baking utensils.
• Removing refuse from kitchen area.
• Sweeping, mopping, and scrubbing kitchen, dining, and storage areas.
• Labeling, loading, and delivering food carts or trays; picking up trays after use.
• Defrosting and cleaning refrigerators, walk-in coolers, and related equipment.
• Maintaining inventory by properly storing and rotating stock.

Knowledge, skills, abilities, and competencies required vary by level:

At Level I, knowledge of basic food preparation techniques, food service operations, proper sanitation practices, and basic mathematics is required. Ability to carry out routine tasks to completion, follow oral and written instructions, and establish and maintain effective working relationships with others is also required.

At Level II, knowledge of ingredients used in baking and cooking, food storage, preparation and cooking, recipe usage, standard weights and measures used in cooking, operation of kitchen equipment and utensils, practices and problems of meat storage and preparation, modern methods and materials used in large scale baking, cooking, and meat cutting, cutting, mixing and adding ingredients to all types of meat, and sanitary and health standards is required. Ability to prepare and cook foods, baked goods and meat, follow written and oral instructions, direct the work of food service personnel, and use a variety of tools and knives to cut or slice meat and other foods is also required.

At Level III, knowledge of supervisory principles and practices and basic nutrition is required. Ability to control food stock and communicate effectively, both orally and in writing is also required.

At Level IV, knowledge of food service organization and operation, menu planning, recipe interpretation, principles of training, and administrative principles and practices is required. Ability to interpret and prepare special dietary menus and menu instructions, and organize and supervise the work of others is also required.

Education and experience requirements vary by level:

At Level I, none is required.

At Level II, one year of experience in commercial or institutional food service or an equivalent combination of education and experience is required.

At Level III, two years of experience in commercial or institutional food service or an equivalent combination of education and experience is required.

At Level IV, three years of experience in commercial or institutional food service or an equivalent combination of education and experience is required.

Some positions may require possession of a valid driver's license at time of appointment.