Food Service Specialist 2

"The Louisiana Department of Veterans Affairs is an Equal Opportunity Employer and State as a Model Employer (SAME) to promote diversity and inclusion in the workplace."

The mission of the Louisiana Veterans Homes is to primarily serve the Veterans' population of Louisiana through the provision of medical, restorative, and rehabilitative services in an atmosphere of respect and compassion.  The primary objective of home is to provide quality nursing care to eligible veterans with the ultimate goal of returning the veterans to the highest possible levels of physical and mental capacity.

Note regarding the advertised pay range: The advertised maximum amount listed is the maximum salary a person can make while in this title/level over their career and not the maximum amount we are allowed to pay a new hire.

No Civil Service test score is required in order to be considered for this vacancy.

To apply for this vacancy, click on the "Apply" link above and complete an electronic application, which can be used for this vacancy as well as future job opportunities. Applicants are responsible for checking the status of their application to determine where they are in the recruitment process. Further status message information is located under the Information section of the Current Job Opportunities page.

• Resumes WILL NOT be accepted in lieu of completed education and experience sections on your application. Applications may be rejected if incomplete.*

FOOD SERVICE SPECIALIST 2

SPECIAL ENTRANCE RATE:  $856.00 BI-WEEKLY / $10.70 PER HOUR.

PREMIUM PAY:  + $3.00/HR - Worked Hours Only

MINIMUM QUALIFICATIONS:

Six months of food services experience in a commercial, industrial, military or institutional food service operation which involved the actual preparation of food.

SUBSTITUTIONS:

Training in food technology, food service management or in a food service related curriculum in a trade school or technical institute will substitute for the required experience on a month for month basis.

College credit in food and nutrition; dietetics; food service preparation; home economics; or hotel, food service, restaurant or institutional management will substitute for the required experience on the basis of one semester hour for one month of experience.

NOTE:

Preparation of food includes tasks such as cooking; baking; chopping vegetables or fruits; meat cutting/butcher duties; making salads, sandwiches, toast, or desserts; and short-order or fast food cooking such as frying or deep frying. It will not be necessary for classified employees to provide an official job description (SF-3), or to provide percentages of time spent preparing food.

Describing food preparation tasks on the application will be sufficient. Experience which involved no food service preparation, such as fast food cashiering and serving; or food service experience consisting only of serving, tray preparation, cleaning, washing dishes, and/or bussing tables will not qualify.

NOTE:

Any college hours or degree must be from an accredited college or university.

Function of Work:

To perform the full range of food service preparation duties within a food service operation.

Level of Work:

Experienced.

Supervision Received:

General from a Food Service Specialist 5 or above.

Supervision Exercised:

None.

Location of Work:

All state agencies.

Job Distinctions:

Differs from Food Service Specialist 1 by the presence of independent action and the type of supervision received.

Differs from Food Service Specialist 3 by absence of advanced level cooking tasks.COOKING DUTIES:

Reads recipes and gathers ingredients needed to cook a dish.

Weighs, blends, mixes, and purees ingredients as required by recipes.

Cooks meats, vegetables, soups, and cereals at correct temperatures.

Prepares and arranges salads.

Operates commercial grade peelers, choppers, blenders, mixers, slicers, and other equipment used to prepare foods.

Sets up steam lines and places pans of prepared foods on serving lines.

BAKING DUTIES:

Reads recipe to determine correct ingredients for goods to be baked.

Mixes, weighs, and blends ingredients for dough.

Kneads and molds dough.

Determines time that bread, rolls, cakes, and pastries should remain in oven; sets oven temperature and tests for rise and texture.

Receives bakery supplies and distributes baked products.

Opens packages and containers and places food items in proper sized pans, bowls, trays, pots, or other containers according to instructions from supervisors.

MEAT CUTTER DUTIES:

Cuts meats such as poultry, fowl, beef, and pork, and assures distribution of them to kitchens or units for preparation.

Maintains tools, machines, meat cases, walk-in coolers, and storage areas used in storage and preparation of meats.

Defrosts, cleans, and sanitizes all meat cases, refrigerators, and walk-in coolers.

Reviews menus for meat items needed for meals and pulls items from storage.

Cleans tools and machines such as meat grinders, electric saws, and meat blocks; sharpens knives.

Receives, stores, issues, and takes inventory of meats, frozen foods, and produce.