Veterans Affairs, Veterans Health Administration
Muskogee, Oklahoma
Summary A Recruitment/Retention incentive may be approved for highly qualified candidates The Full Time Food Service Worker position(s) are located within the Nutrition and Food Service at the VA Medical Center in Muskogee. The position(s) contribute to the preparation of meal items, the assembly of meal trays and the delivery of meals to Veterans. Responsibilities This is an open-continuous announcement closing Monday, September 30, 2024. IMPORTANT NOTICE: This announcement will remain open until filled and may be used to fill multiple vacancies. Qualified applicants will be considered and referred once a month or as vacancies become available. This announcement may close without advanced notice. This position is located within the Nutrition & Food Service at the VA Medical Center in Eastern Oklahoma VA Health Care System. Duties and Skills include, but are not limited to: Using proper cleaning solutions to sanitize food preparation surfaces. Cleaning walk-in refrigerators and freezers in a food service or food handling organization. Handling and storing sanitized dishes, glasses and silverware for public use. Making sandwiches using prepared ingredients for cafeteria or buffet lines. Portioning food items into standard serving sizes using the proper utensils and containers. Assembling and tossing fresh fruit or green salads in large quantities for public consumption. Brewing coffee in a restaurant/commercial size coffee maker. Setting up glasses, silverware, dishes, trays, and condiments in communal dining areas. Scouring and scrubbing heavy cooking utensils such as mixing bowls and pots. Performing heavy duty cleaning tasks such as ceilings and/or exhaust hoods. Loading and operating a continuous conveyor belt feeding dishwasher. Setting up cafeteria lines and/or steam-tables with hot and cold food items. Standing/walking to clear tables and carrying trays of heavy dishes for several hours or more at a time. Sweeping and mopping floors repetitively in high traffic areas such as corridors, entry ways, cafeterias and other areas. Moving kitchen equipment such as stand mixers, weight scales and meat slicers to clean spaces behind and under such equipment. Delivering meals, which may include hot foods and liquids, to patients' bedsides or patrons. Emptying trashcans containing food scraps and waste. Reading and understanding written material such as time and duty schedules. Reading and following instructions with regard to safety data sheets for hazardous chemicals. Reading and following instructions on menus, recipes, and/or basic work instructions. Following label directions in using cleaning or disinfecting/sanitizing agents. Applying sanitation principles to safeguard food against spoilage and waste. Adhering to safety policies and procedures when performing manual work involving lifting, carrying, transporting and delivering food or other items. Working quickly without accidents while at the same time being attentive to the quality of your work. Recognizing typical health and safety hazards for yourself and other workers around you. Working rapidly and accurately under the pressure of deadlines. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element, Reliability and Dependability. Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. Recruitment/Retention Incentive: A Recruitment/Retention incentive may be approved for highly qualified candidates Work Schedule: Varies to include Weekends and Holidays Position Description Title/PD#: Food Service Worker/PD99921S Physical Requirements: Wage Grade 2 Food Service Workers perform work requiring light to moderate physical effort. Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. May be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. Subject to continuous standing and walking, frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lifts or moves objects weighing more than 40 pounds with the assistance of others. Requirements Conditions of Employment You must be a U.S. citizen to apply for this job. Subject to a background/suitability investigation. Designated and/or random drug testing may be required. May serve a probationary period. Selective Service Registration is required for males born after 12/31/1959. A complete application package; Resume, supporting documents confirming eligibility status, etc. Selected applicants will be required to complete an online onboarding process. Must be proficient in written and spoken English. Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP). Participation in the Coronavirus Disease 2019 (COVID-19) vaccination program is a requirement for all Veterans Health Administration Health Care Personnel (HCP) - See "Additional Information" below for details. Qualifications To qualify for this position, applicants must meet all requirements by the closing date of this announcement. EXPERIENCE: A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge, skills, and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. SCREEN-OUT ELEMENT: Your qualifications will first be evaluated against the prescribed screen out element, which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements: Reliability and Dependability Work Practices Special Aptitude - Food Service Work Handle Weights and Loads Follow Directions Dexterity and Safety Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religions; spiritual; community; student; social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. Note: A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. Education Additional Information Receiving Service Credit for Earning Annual (Vacation) Leave: Federal Employees earn annual leave at a rate (4, 6 or 8 hours per pay period) which is based on the number of years they have served as a Federal employee. VA may offer newly-appointed Federal employees credit for their job-related non-federal experience or active duty uniformed military service. This credited service can be used in determining the rate at which they earn annual leave. Such credit must be requested and approved prior to the appointment date and is not guaranteed. This job opportunity announcement may be used to fill additional vacancies. If you are unable to apply online or need to fax a document you do not have in electronic form, view the following link for information regarding an Alternate Application.
Summary A Recruitment/Retention incentive may be approved for highly qualified candidates The Full Time Food Service Worker position(s) are located within the Nutrition and Food Service at the VA Medical Center in Muskogee. The position(s) contribute to the preparation of meal items, the assembly of meal trays and the delivery of meals to Veterans. Responsibilities This is an open-continuous announcement closing Monday, September 30, 2024. IMPORTANT NOTICE: This announcement will remain open until filled and may be used to fill multiple vacancies. Qualified applicants will be considered and referred once a month or as vacancies become available. This announcement may close without advanced notice. This position is located within the Nutrition & Food Service at the VA Medical Center in Eastern Oklahoma VA Health Care System. Duties and Skills include, but are not limited to: Using proper cleaning solutions to sanitize food preparation surfaces. Cleaning walk-in refrigerators and freezers in a food service or food handling organization. Handling and storing sanitized dishes, glasses and silverware for public use. Making sandwiches using prepared ingredients for cafeteria or buffet lines. Portioning food items into standard serving sizes using the proper utensils and containers. Assembling and tossing fresh fruit or green salads in large quantities for public consumption. Brewing coffee in a restaurant/commercial size coffee maker. Setting up glasses, silverware, dishes, trays, and condiments in communal dining areas. Scouring and scrubbing heavy cooking utensils such as mixing bowls and pots. Performing heavy duty cleaning tasks such as ceilings and/or exhaust hoods. Loading and operating a continuous conveyor belt feeding dishwasher. Setting up cafeteria lines and/or steam-tables with hot and cold food items. Standing/walking to clear tables and carrying trays of heavy dishes for several hours or more at a time. Sweeping and mopping floors repetitively in high traffic areas such as corridors, entry ways, cafeterias and other areas. Moving kitchen equipment such as stand mixers, weight scales and meat slicers to clean spaces behind and under such equipment. Delivering meals, which may include hot foods and liquids, to patients' bedsides or patrons. Emptying trashcans containing food scraps and waste. Reading and understanding written material such as time and duty schedules. Reading and following instructions with regard to safety data sheets for hazardous chemicals. Reading and following instructions on menus, recipes, and/or basic work instructions. Following label directions in using cleaning or disinfecting/sanitizing agents. Applying sanitation principles to safeguard food against spoilage and waste. Adhering to safety policies and procedures when performing manual work involving lifting, carrying, transporting and delivering food or other items. Working quickly without accidents while at the same time being attentive to the quality of your work. Recognizing typical health and safety hazards for yourself and other workers around you. Working rapidly and accurately under the pressure of deadlines. Applicants will be rated in accordance with the OPM Federal Wage System Qualifications. For this position, the job element method is used to match what you, the applicant, can do against what the work calls for. Your knowledge, skills and abilities will be compared to the knowledge, skills and abilities (called job elements) needed for success. Your qualifications will first be evaluated against the prescribed screen out element, Reliability and Dependability. Applicants who appear to meet the screen out element are considered for further rating; those who do not are rated ineligible and are eliminated from consideration. The potential eligibles are rated against the remainder of the job elements. While a specific length of training and experience is not required, your responses to the questionnaire must be supported by detailed descriptions of your experience on your resume. Recruitment/Retention Incentive: A Recruitment/Retention incentive may be approved for highly qualified candidates Work Schedule: Varies to include Weekends and Holidays Position Description Title/PD#: Food Service Worker/PD99921S Physical Requirements: Wage Grade 2 Food Service Workers perform work requiring light to moderate physical effort. Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. May be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. Subject to continuous standing and walking, frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lifts or moves objects weighing more than 40 pounds with the assistance of others. Requirements Conditions of Employment You must be a U.S. citizen to apply for this job. Subject to a background/suitability investigation. Designated and/or random drug testing may be required. May serve a probationary period. Selective Service Registration is required for males born after 12/31/1959. A complete application package; Resume, supporting documents confirming eligibility status, etc. Selected applicants will be required to complete an online onboarding process. Must be proficient in written and spoken English. Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP). Participation in the Coronavirus Disease 2019 (COVID-19) vaccination program is a requirement for all Veterans Health Administration Health Care Personnel (HCP) - See "Additional Information" below for details. Qualifications To qualify for this position, applicants must meet all requirements by the closing date of this announcement. EXPERIENCE: A specific length of training and experience is not required, but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge, skills, and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. SCREEN-OUT ELEMENT: Your qualifications will first be evaluated against the prescribed screen out element, which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements: Reliability and Dependability Work Practices Special Aptitude - Food Service Work Handle Weights and Loads Follow Directions Dexterity and Safety Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religions; spiritual; community; student; social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. Note: A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment. Education Additional Information Receiving Service Credit for Earning Annual (Vacation) Leave: Federal Employees earn annual leave at a rate (4, 6 or 8 hours per pay period) which is based on the number of years they have served as a Federal employee. VA may offer newly-appointed Federal employees credit for their job-related non-federal experience or active duty uniformed military service. This credited service can be used in determining the rate at which they earn annual leave. Such credit must be requested and approved prior to the appointment date and is not guaranteed. This job opportunity announcement may be used to fill additional vacancies. If you are unable to apply online or need to fax a document you do not have in electronic form, view the following link for information regarding an Alternate Application.
State of Oklahoma
Muskogee, Oklahoma
Job Posting Title Food Service Specialist Agency 131 DEPARTMENT OF CORRECTIONS Supervisory Organization DOC JDCC Job Posting End Date (Continuous if Blank) Note: Applications will be accepted until 11:59 PM on the day prior to the posting end date above. Estimated Appointment End Date (Continuous if Blank) Full/Part-Time Full time Job Type Regular Compensation Level I - $31,603.44 Level II - $33,183.67 Level III - $35,498.14 Level IV - $39,722.34 Job Description Basic Purpose Positions in this job family are involved in handling, preparing, cooking and serving food for regular, modified and special diets at a state hospital, school, facility or institution. This includes maintaining clean and sanitary work, preparation and serving areas. Typical Functions Prepares foods, salads, and desserts; cooks or bakes a variety of items. Supplies unit with meat, fish or fowl as ordered; cuts and prepares meat, poultry or fish. Cleans and prepares foods using tools such as knives, slicers and peelers and equipment such as ovens and steamers; follows written diet orders. Operates dishwasher; gathers, cleans, stacks and hand washes or scours pots, pans, dishes, silverware and other cooking and baking utensils. Removes refuse from kitchen area; sweeps mops and scrubs kitchen, dining and storage areas. Labels, loads and delivers food carts or trays; picks up trays after use. Defrosts and cleans refrigerators, walk-in coolers and related equipment. Operates state-owned cars, vans, and/or other motorized transportation. Level Descriptors Level I: This is the basic level of this job family where employees are assigned simple and routine duties of handling, preparing and serving food. In this role they will perform tasks such as preparing toast, tea, and coffee, and maintaining the cleanliness of the food service area. Level II: This career level includes positions where employees are assigned responsibility for a variety of tasks involved in preparing and serving meals in a state hospital, school, facility or institution. This includes using items for cooking and baking, cutting and preparing meat, poultry or fish, frying, or roasting foods. Positions are also responsible for the direction of others performing simple and routine duties involving the handling and serving of food and maintaining a clean and sanitary work area. In this role they will make recommendations for future food needs, receive and store food, and assist with serving food. Level III: This is the leadership level of the job family, where employees are assigned responsibility for performing highly skilled work involving the operation of an institutional food service unit and supervising other Food Service Specialists in the requisition, storage, cooking, baking, and serving of food, the preparation of meats, poultry and fish for cooking, and the inspection and maintenance of sanitary kitchen and work areas. Under the direction of a Nutrition Therapist, some positions at this level will do nutritional assessments, ongoing charting in dietary progress notes and communicate with nursing and nutrition departments on patient concerns. Level IV: At this level employees are assigned responsibility for the administration of a food service unit and activities of assigned staff, which may include employees, inmates, patients, and/or others in the preparation and serving of food in a state facility or institution. In this role they will provide direction to staff members in completing assigned work and ensure completion of required activities. Responsibilities will also be assigned for interpreting menus and menu instructions, ensuring proper hygiene and sanitation methods are followed, inspecting kitchen and dining areas, requisitioning supplies and maintaining a store room. Education and Experience Level I: None required. Level II: Education and Experience requirements at this level consist of one year of experience in a commercial or institutional food service or an equivalent combination of education and experience, substituting one year of vocational or technical school training in food preparation for the required experience. Level III: Education and Experience requirements at this level consist of two years of experience in a commercial or institutional food service or an equivalent combination of education and experience, substituting one year of vocational or technical school training in food preparation for the required experience. Level IV: Education and Experience requirements at this level consist of three years of experience in a commercial or institutional food service or an equivalent combination of education and experience, substituting one year of vocational or technical school training in food preparation for the required experience. Knowledge, Skills, Abilities and Competencies Level I: Knowledge, Skills and Abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; and of basic mathematics. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; and to establish and maintain effective working relationships with others. Level II: Knowledge, Skills and Abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; and of sanitary and health standards. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; and to use a variety of tools and knives to cut or slice meat and other foods. Level III: Knowledge, Skills and Abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; of sanitary and health standards; of supervisory principles and practices; and of basic nutrition. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; to use a variety of tools and knives to cut or slice meat and other foods; to control food stock; and to communicate effectively, both orally and in writing. Level IV: Knowledge, Skills and Abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; of sanitary and health standards; of supervisory principles and practices; of basic nutrition; of food service organization and operation; of menu planning; of recipe interpretation; of the principles of training; and of administrative principles and practices. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; to use a variety of tools and knives to cut or slice meat and other foods; to control food stock; to communicate effectively, both orally and in writing; to interpret and prepare special dietary menus and menu instructions; and to organize and supervise the work of others. Special Requirements Some positions may require possession of a valid Oklahoma Driver's License at time of appointment. Some agencies may have determined positions in this job family to be safety sensitive as defined by 63 O.S. 427.8. Additional Job Description Jess Dunn Correctional Center Equal Opportunity Employment The State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability. Current State of Oklahoma employees must apply for open positions through their Workday account. Go to Careers app on WD home screen>Click on 'Find Jobs-Internal State of Oklahoma'.
Job Posting Title Food Service Specialist Agency 131 DEPARTMENT OF CORRECTIONS Supervisory Organization DOC JDCC Job Posting End Date (Continuous if Blank) Note: Applications will be accepted until 11:59 PM on the day prior to the posting end date above. Estimated Appointment End Date (Continuous if Blank) Full/Part-Time Full time Job Type Regular Compensation Level I - $31,603.44 Level II - $33,183.67 Level III - $35,498.14 Level IV - $39,722.34 Job Description Basic Purpose Positions in this job family are involved in handling, preparing, cooking and serving food for regular, modified and special diets at a state hospital, school, facility or institution. This includes maintaining clean and sanitary work, preparation and serving areas. Typical Functions Prepares foods, salads, and desserts; cooks or bakes a variety of items. Supplies unit with meat, fish or fowl as ordered; cuts and prepares meat, poultry or fish. Cleans and prepares foods using tools such as knives, slicers and peelers and equipment such as ovens and steamers; follows written diet orders. Operates dishwasher; gathers, cleans, stacks and hand washes or scours pots, pans, dishes, silverware and other cooking and baking utensils. Removes refuse from kitchen area; sweeps mops and scrubs kitchen, dining and storage areas. Labels, loads and delivers food carts or trays; picks up trays after use. Defrosts and cleans refrigerators, walk-in coolers and related equipment. Operates state-owned cars, vans, and/or other motorized transportation. Level Descriptors Level I: This is the basic level of this job family where employees are assigned simple and routine duties of handling, preparing and serving food. In this role they will perform tasks such as preparing toast, tea, and coffee, and maintaining the cleanliness of the food service area. Level II: This career level includes positions where employees are assigned responsibility for a variety of tasks involved in preparing and serving meals in a state hospital, school, facility or institution. This includes using items for cooking and baking, cutting and preparing meat, poultry or fish, frying, or roasting foods. Positions are also responsible for the direction of others performing simple and routine duties involving the handling and serving of food and maintaining a clean and sanitary work area. In this role they will make recommendations for future food needs, receive and store food, and assist with serving food. Level III: This is the leadership level of the job family, where employees are assigned responsibility for performing highly skilled work involving the operation of an institutional food service unit and supervising other Food Service Specialists in the requisition, storage, cooking, baking, and serving of food, the preparation of meats, poultry and fish for cooking, and the inspection and maintenance of sanitary kitchen and work areas. Under the direction of a Nutrition Therapist, some positions at this level will do nutritional assessments, ongoing charting in dietary progress notes and communicate with nursing and nutrition departments on patient concerns. Level IV: At this level employees are assigned responsibility for the administration of a food service unit and activities of assigned staff, which may include employees, inmates, patients, and/or others in the preparation and serving of food in a state facility or institution. In this role they will provide direction to staff members in completing assigned work and ensure completion of required activities. Responsibilities will also be assigned for interpreting menus and menu instructions, ensuring proper hygiene and sanitation methods are followed, inspecting kitchen and dining areas, requisitioning supplies and maintaining a store room. Education and Experience Level I: None required. Level II: Education and Experience requirements at this level consist of one year of experience in a commercial or institutional food service or an equivalent combination of education and experience, substituting one year of vocational or technical school training in food preparation for the required experience. Level III: Education and Experience requirements at this level consist of two years of experience in a commercial or institutional food service or an equivalent combination of education and experience, substituting one year of vocational or technical school training in food preparation for the required experience. Level IV: Education and Experience requirements at this level consist of three years of experience in a commercial or institutional food service or an equivalent combination of education and experience, substituting one year of vocational or technical school training in food preparation for the required experience. Knowledge, Skills, Abilities and Competencies Level I: Knowledge, Skills and Abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; and of basic mathematics. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; and to establish and maintain effective working relationships with others. Level II: Knowledge, Skills and Abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; and of sanitary and health standards. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; and to use a variety of tools and knives to cut or slice meat and other foods. Level III: Knowledge, Skills and Abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; of sanitary and health standards; of supervisory principles and practices; and of basic nutrition. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; to use a variety of tools and knives to cut or slice meat and other foods; to control food stock; and to communicate effectively, both orally and in writing. Level IV: Knowledge, Skills and Abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; of sanitary and health standards; of supervisory principles and practices; of basic nutrition; of food service organization and operation; of menu planning; of recipe interpretation; of the principles of training; and of administrative principles and practices. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; to use a variety of tools and knives to cut or slice meat and other foods; to control food stock; to communicate effectively, both orally and in writing; to interpret and prepare special dietary menus and menu instructions; and to organize and supervise the work of others. Special Requirements Some positions may require possession of a valid Oklahoma Driver's License at time of appointment. Some agencies may have determined positions in this job family to be safety sensitive as defined by 63 O.S. 427.8. Additional Job Description Jess Dunn Correctional Center Equal Opportunity Employment The State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability. Current State of Oklahoma employees must apply for open positions through their Workday account. Go to Careers app on WD home screen>Click on 'Find Jobs-Internal State of Oklahoma'.
