Food Service Specialist

# Basic Purpose**:
** 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 includes using items for cooking and baking, cutting serving of food, and maintaining a clean and sanitary work area. In this role, they will make recommendations for future food needs, receive and store food, and assist with serving food.  and preparing meat, poultry or fish, and frying or roasting foods. Positions are also responsible for the direction of others, performing simple and routine duties involving the handling and 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.

In this role, they will provide direction to staff members in completing assigned work and ensure completion of required activities. Responsibilities will also be assigned for interpreting menus and menu instructions, ensuring proper hygiene and sanitation methods are followed, inspecting kitchen and dining areas, requisitioning supplies and maintaining a storeroom. # Knowledge, Skills, Abilities, and Competencies**:
** Knowledge, skills and abilities required at this level include 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, skills and abilities required at this level include 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, skills and abilities required at this level include 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 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; to use a variety of tools and knives to cut or slice meat and other foods;

to control food stock; and to communicate effectively, both orally and in writing.

Knowledge, skills and abilities required at this level include 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…