Food Service Specialist

Job Posting Title Food Service Specialist Agency 131 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. Responsibilities include maintaining clean and sanitary work, preparation, and serving areas. Typical Functions 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 knives, slicers, peelers, ovens, and steamers. Follows written diet orders and master menu. Operates dishwasher; gathers, cleans, stacks, hand washes, or scrubs 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. Compensation Levels Level I – $31,603.44 Level II – $33,183.67 Level III – $35,498.14 Level IV – $39,722.34 Level Descriptors Level I – Basic duties of handling, preparing, and serving food in a state correctional facility, including tasks such as preparing toast, tea, coffee, and maintaining cleanliness. Level II – Responsibility for a variety of tasks, including cooking, baking, cutting, and roasting foods; direction of others and recommendation of future food needs. Level III – Leadership level with responsibility for operating an institutional food service unit and supervising other specialists; involvement in nutritional assessments and communication with health departments. Level IV – Administrative level overseeing a food service unit; directs staff, interprets menus, ensures hygiene, inspects areas, requisitions supplies, and maintains storerooms. Knowledge, Skills, Abilities, and Competencies Basic food preparation techniques, food service operations, sanitation practices, and mathematics. Understanding of ingredients, storage, recipe usage, measurement techniques, and kitchen equipment operation. Knowledge of meat storage and preparation, large‑scale baking, cooking, and cutting methods. Supervisory principles and practices, basic nutrition, menu planning, recipe interpretation, training principles, and administrative concepts. Ability to carry out routine tasks, follow oral and written instructions, maintain effective working relationships, supervise personnel, control food stock, communicate effectively, and prepare special dietary menus. Education and Experience Level I – None required. Level II – One year of commercial or institutional food service experience; or one year of vocational or technical food preparation training. Level III – Two years of commercial or institutional food service experience; or one year of vocational or technical food preparation training. Level IV – Three years of commercial or institutional food service experience; or one year of vocational or technical food preparation training. Special Requirements Some positions may require possession of a valid driver’s license at the time of appointment. Equal Opportunity Employment The State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability. #J-18808-Ljbffr