Food Service Specialist

Food Service Specialist responsible for preparing, cooking, and serving food for regular, modified, and special diets at a state hospital, school, facility, or institution. Maintains clean and sanitary work, preparation, and serving areas.

Requirements

• 1 year of experience in commercial or institutional food service or equivalent combination of education and experience
• Basic food preparation techniques, food service operations, proper sanitation practices, basic mathematics, ingredients used in baking and cooking, food storage, preparation, and cooking, recipe usage, standard weights and measures, operation of kitchen equipment and utensils, practices and problems of meat storage and preparation, modern methods and materials used in large scale baking, cooking, and meat cutting, sanitary and health standards, ability to carry out routine tasks to completion, follow oral and written instructions, establish and maintain effective working relationships, prepare and cook foods, baked goods, and meat, follow written and oral instructions, direct the work of food service personnel, use a variety of tools and knives to cut or slice meat and other foods

Benefits

• Generous state paid benefit allowance
• Comprehensive Health Coverage
• Flexible Spending Accounts
• Retirement Savings Plan
• 15 days of vacation and 15 days of sick leave the first year
• 11 paid holidays a year
• Employee Assistance Program
• Longevity Bonuses
• Training Opportunities