What are the responsibilities and job description for the Food Service Specialist 2-3 position at State of Louisiana?
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.
This position is located in the Dietary Department of the Northeast LA Veterans Home in Monroe, Louisiana.
**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.
This position participates in a Career Progression Group (CPG) and may be filled as a Food Service Specialist 2-3. The level at which the vacancy is filled will be determined by the qualifications of the candidate selected. This position provides the opportunity to advance within this job series.
Summary of Position
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.
The position will be filled by a probation appointment or promotion of a permanent state employee.
A Resume will not be accepted in lieu of work experience. You must describe your duties as you will not be qualified on job title alone. 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. 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. *
For further information about this vacancy contact:
Jamaile Burton
Human Resources Analyst
Jamaile.Burton@la.govMINIMUM QUALIFICATIONS:
Six months of food service experience in a food service operation; OR
Six months of training in food technology, food service management, or in a food service-related curriculum in a trade school or technical institute; OR
Six semester hours in food and nutrition, dietetics, food service preparation, home economics, or hotel, food service, restaurant, or institutional management.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.
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.
This position is located in the Dietary Department of the Northeast LA Veterans Home in Monroe, Louisiana.
This position includes a premium pay of $1.00 per hour for each hour physically worked.
**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.
This position participates in a Career Progression Group (CPG) and may be filled as a Food Service Specialist 2-3. The level at which the vacancy is filled will be determined by the qualifications of the candidate selected. This position provides the opportunity to advance within this job series.
Summary of Position
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.
The position will be filled by a probation appointment or promotion of a permanent state employee.
A Resume will not be accepted in lieu of work experience. You must describe your duties as you will not be qualified on job title alone. 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. 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. *
For further information about this vacancy contact:
Jamaile Burton
Human Resources Analyst
Jamaile.Burton@la.govMINIMUM QUALIFICATIONS:
Six months of food service experience in a food service operation; OR
Six months of training in food technology, food service management, or in a food service-related curriculum in a trade school or technical institute; OR
Six semester hours in food and nutrition, dietetics, food service preparation, home economics, or hotel, food service, restaurant, or institutional management.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.
Salary : $1,855 - $3,338
