Food Service Specialist

Job Posting Title

Food Service Specialist

Agency

650 DEPARTMENT OF VETERANS AFFAIRS

Supervisory Organization

Norman Veterans Home

Job Posting End Date

Refer to the date listed at the top of this posting, if available. Continuous if date is 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

Food Service Specialist IV Supervisor $40,934.40 ($19.68 hourly)

Biweekly benefit allowance for 2025 as follow:

Health, Dental, Vision, Disability, Life Insurance, Supplemental Life Insurance, Dependent Life Insurance, Flexible Spending and Daycare Account

Employee only $376.79
Employee & Spouse $687.62
Employee, Spouse & Child $820.98
Employee, Spouse & Children $913.92
Employee & Child $510.15
Employee & Children $603.09

Retirement:

Pathfinder is a 401K with 3 plan choices:

Standard: 4.5% we put in 6%
High: 7% we put in 7%
Customized –You have the opportunity to put in any amount over 4.5% or 7%. We put in 6% for anything less than 7% and 7% for anything above 7%.

You vest 20% each year.
1 year – 20% vested
2 years – 40% vested
3 years – 60% vested
4 years – 80% vested
5 years – 100% vested.

Longevity bonus:

Longevity begins after 2 years. You receive your first longevity payment in the pay period of your 2nd anniversary date.

Longevity will increase every 2 years: $250.00
At least 4 years but less than 6 years $426.00
At least 6 years but less than 8 years $626.00
At least 8 years but less than 10 years $850.00
At least 10 years but less than 12 years $1,062.00
At least 12 years but less than 14 years $1,250.00
At least 14 years but less than 16 years $1,500.00
At least 16 years but less than 18 years $1,688.00
At least 18 years but less than 20 years $1,900.00
At least 20 years $2,000.00
(For each additional 2 years of service after the 20 years, an additional $200 shall be added to the account stated for 20 years of service.)

Paid time off:

Annual leave:
• 1-5 years – 15 days a year possible – 4.62 hours biweekly (based on hours worked 0.057692 per minute)
• 5-10 years – 18 days a year possible – 5.54 hours biweekly (based on hours worked 0.069231 per minute)
• 10-20 years – 20 days per year possible – 6.15 hours biweekly (based on hours worked 0.076923 per minute)
• 20 years plus – 25 days per year possible – 7.69 hours biweekly (based on hours worked 0.096154 per minute)

Sick leave: 15 days a year possible – 4.62 hours biweekly (based on hours worked 0.057692 per minute)

Maximum accruals and payouts:

0 to 5 years Maximum accruals 360 hours Maximum payout 240 hours
5 to 10 years Maximum accruals 784 hours Maximum payout 640 hours
10 to 20 years Maximum accruals 800 hours Maximum payout 640 hours
Over 20 years Maximum accruals 840 hours Maximum payout 640 hours

Holiday leave:

11 holidays accrued yearly to use within 6 months after accrual date.

Admin Weather leave:

All ODVA employees are considered essential personnel. ODVA employees are required to work during inclement weather. You will accrue up to 8 hours per day or 32 hours total of admin leave if you are working during inclement weather to use within the 6 months from the date of accrual.

Military Leave:

Military leave with pay is limited to thirty (30) days, specifically two hundred forty (240) hours of pay within a federal fiscal year, beginning October 1 and ending September 30. The employee must furnish the Appointing Authority the appropriate “military orders” which instructs the employee to report for active duty.

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

The functions performed in this job family will vary by level, unit and organization, but may include the following:

• 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 Descriptor

Levels are distinguished based on the complexity of assigned duties, the level of expertise required for completion of work assignments, and the responsibility assigned for the supervision of others.

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.

Knowledge, Skills, Abilities and Competencies

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.

Education and Experience

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.

Special Requirements

Some positions may require possession of a valid Oklahoma Driver’s License at time of appointment. ## Some

 positions within the Office of Juvenile Affairs may require applicants to be able to lift 25 pounds. ## Upon a

conditional offer of employment, Department of Mental Health and Substance Abuse Services applicants must

submit to a physical examination and shall meet the physical examination requirements of lifting/carrying 50

pounds occasionally, 20 pounds frequently and able to push and pull a maximum force of 50 pounds.

This agency has determined positions in this job family to be safety sensitive as

defined by 63 O.S. § 427.8.

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 active State of Oklahoma employees must apply for open positions internally through the Workday Jobs Hub.

If you are needing any extra assistance or have any questions relating to a job you have applied for, please click the link below and find the agency for which you applied for additional information:

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