Food Service Specialist 3

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.

THIS POSITION IS LOCATED IN BOSSIER CITY, LOUISIANA

THE PAY INFORMATION FOR THE POSITION IS AS FOLLOWS:

$14.25/HR PER HOUR WORKED.

SUMMARY OF POSITION INCLUDE:
30%     Plans and directs the preparation of foods, prepares and serves food as assigned on the daily production schedule. Estimates food needs, calculates and adjusts recipes according to production requirements.
30%     Studies and learns standardized recipes which coordinate with the menu and therapeutic diets. Assume complete responsibility for serving correct diet to each patient. Studies and learns patient eating area assignments and serving procedures.
20%     Serves as lead worker to food service specialists 1's & 2's, student workers, patient workers, and community service workers in food preparation, food service and sanitation.
15%     Clean cooking utensils. Clean kitchen, dining room and storage areas.
5%       Assists in the preparation of special luncheons, banquets, etc.

Performs other related duties as required.

The position will be filled by a probational appointment..

A Resume will not be accepted in lieu of work experience. An application may be considered incomplete if the work experience and education sections are not completed.

There is no guarantee that all applicants will be interviewed. The hiring manager has 90 days from the closing date of the announcement to make a hiring decision. Should you be selected for an interview, you will be notified by the contact information listed on your application.

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 by selecting the 'Applications' link after logging into their account.

DISQUALIFICATION:

While we encourage all interested applicants to apply, please be aware that there are various reasons that your application may be disqualified from consideration including, but not limited, to:

Failure to fully complete the education and work experience sections of the application; (Please note for the education section that the semester area refers to the # of credit HOURS and not the # of semesters you completed)

Submission of a resume and/or SF-10 application in lieu of the online application. Information on the resume will not substitute and must also be included on the actual job application in order to be considered.

Failure to list complete license information (if applicable to the job position).

Failure to submit an equivalency evaluation statement for an international degree by the closing of this announcement.

For further information about this posting contact:

Cassandra Bell-Atkins

LDVA/Northwest LA War Veterans Home

3130 Arthur Ray Teague Parkway

Bossier City, LA  71112

Cassandra.Bell-Atkins@vetaffairs.la.gov

MINIMUM QUALIFICATIONS:

One year of food service 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 preparation, such as fast food cashiering and serving; or food service worker 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 advanced level cooking tasks within a food service operation.

Level of Work:

Advanced.

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 2 by presence of advanced-level cooking tasks.

Differs from Food Service Specialist 4-A and 4-B by the absence of complex food service activities involving highly specialized research studies or preparing/serving specialized food products according to the guidelines of a franchise operation.

Differs from Food Service Specialist 5 by the absence of supervisory responsibility.COOKING DUTIES:

Serves as advanced level cook.

Performs the full range of cooking duties within a food service operation.

Estimates food needs and requisitions, receives, and distributes food supplies to subordinate cooks.

Plans and directs the preparation of foods for immediate consumption and preservation of foods for future use.

Performs work involving the use of high heat, open flames, and steam, and is exposed to harsh chemicals, gases, and cleansers.

Reports to supervisors any unsafe working conditions and defective equipment.

BAKING DUTIES:

Serves as baker in a food service section.

Oversees assistants in mixing, kneading, and preparation of bread, rolls, biscuits, cakes, and pastries.

Estimates ingredients and requisitions supplies; receives and distributes supplies to subordinates.

Inspects bakery supplies for conformance to specifications and assesses quality and adherence to quality required.

Assumes complete responsibility for preparation and production of all baked items in accordance with menus prepared by registered dietitians.

Calculates and adjusts recipes according to production requirements and accurately weighs and measures all ingredients to ensure conformity of products.