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FOOD SERVICE SPECIALIST 3
Job Title: FOOD SERVICE SPECIALIST 3 Agency: DVA-NE LA War Veterans Home Opening Date: Mon. 10/21/13 Closing Date/Time: Sat. 10/26/13 11:59 PM Central Time State Salary Range: $7.56 - $15.47 hourly $604.62 - $1,237.85 biweekly $1,310.00 - $2,682.00 monthly $15,720.00 - $32,184.00 annually Agency Hiring Range: Min: Max: Job Type: Classified Location: Monroe, Louisiana Print Job Information|Apply Qualifications Benefits Supplemental Questions 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 may be substituted for the required experience on a month for month basis. College credits in foods and nutrition; dietetics; food preparation; home economics; or hotel, food service, restaurant or institutional management may be substituted 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: Selective certification may be granted for one area of specialization such as cooking, baking, or meat cutting. Supplemental Information: No Civil Service test scoreis 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. For further information about this vacancy contact: Tina Hill Conley, Human Resources Specialist or Chauncey J. Strange, Human Resources Analyst C Northeast Louisiana War Veterans Home 6700 Highway 165 North Monroe, LA 71203 (318) 362-4206, ext. 111 Job Concepts: 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. Examples of Work: 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.