Food Service Specialist 3 - #337480

State of Louisiana


Date: 07/22/2021 14:00 PM

City: Monroe, Louisiana

Salary: $1,539 - $2,760 / month

Contract type: Full Time

Work schedule: Full Day

Supplemental Information

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.



There is a day shift position available. Day shift is 5:30a – 2:00p.



The Special Entrance Rate for a Food Service Specialist 3 is $10.00 hourly. This position also includes a premium pay of $1.00 per hour for each hour physically worked!



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:



Janesia Raybon

LDVA/Northeast Louisiana Veterans Home

6700 Hwy 165 N Monroe, LA 71203

(318) 362-4206


Qualifications

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 a school accredited by one of the following regional accrediting bodies: the Middle States Commission on Higher Education; the New England Commission of Higher Education; the Higher Learning Commission; the Northwest Commission on Colleges and Universities; the Southern Association of Colleges and Schools; and the Western Association of Schools and Colleges.


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.

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