Job Overview
Employment Type
Full-time
Compensation
Hourly
Exact $19.68
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Life insurance
Disability insurance
Employee assistance program
Job Description
The Department of Veterans Affairs is a state government agency dedicated to serving the needs of veterans. Among its many functions, it manages healthcare facilities such as the Lawton/Ft. Sill Veterans Home, providing comprehensive care and support to aging veterans and their families. This agency is committed to ensuring that veterans receive the respect, care, and services they deserve. As part of this mission, the Department fosters a work environment built on integrity, dedication, and community service, offering meaningful employment opportunities in a variety of healthcare and service roles.
The Food Service Specialist IV position is a vital role within the Lawton/Ft. Sill Veterans Home food service team. This full-time regular position provides an opportunity to contribute directly to the health and well-being of veterans by preparing and serving their meals in accordance with strict dietary guidelines. The role is compensated at $19.68 per hour and involves overseeing food preparation, cooking, and serving in a state institutional setting, with an emphasis on maintaining high standards of hygiene and food safety.
This advanced level specialty role carries the responsibility of administrating the operations of the food service unit and directing the activities of assigned staff members. The Food Service Specialist IV is expected to provide leadership and supervision to food service personnel, including ensuring that all menu instructions, dietary orders, and sanitation protocols are strictly followed. This includes inspecting kitchen and dining areas, requisitioning supplies, and maintaining inventory in the storeroom. The position requires a thorough knowledge of food preparation techniques, food service operations, sanitation standards, nutritional guidelines, and supervisory principles.
Professionals in this role must be proficient in preparing regular, modified, and special diets suitable for the veterans served. They utilize various kitchen tools and equipment including ovens, steamers, slicers, and peelers, and ensure clean and sanitary workspaces. They may also be responsible for operating dishwashers and other kitchen machinery, managing refuse removal, and maintaining refrigeration equipment.
Candidates for this position should have at least three years of experience in commercial or institutional food service, or a combination of education and experience with vocational or technical food preparation training substituting for part of the experience. The Food Service Specialist IV must demonstrate strong skills in kitchen administration, effective communication, problem-solving, and team leadership. They should be capable of training staff, interpreting recipes and special diet menus, and managing supply requisitions efficiently.
Overall, the Food Service Specialist IV plays a key role not only in ensuring the delivery of nutritious and safe meals but also in leading a team that supports the health and comfort of veterans in a state-run care facility. This position offers a meaningful career path for individuals who have a passion for food service operations in a caring, veteran-focused environment.
The Food Service Specialist IV position is a vital role within the Lawton/Ft. Sill Veterans Home food service team. This full-time regular position provides an opportunity to contribute directly to the health and well-being of veterans by preparing and serving their meals in accordance with strict dietary guidelines. The role is compensated at $19.68 per hour and involves overseeing food preparation, cooking, and serving in a state institutional setting, with an emphasis on maintaining high standards of hygiene and food safety.
This advanced level specialty role carries the responsibility of administrating the operations of the food service unit and directing the activities of assigned staff members. The Food Service Specialist IV is expected to provide leadership and supervision to food service personnel, including ensuring that all menu instructions, dietary orders, and sanitation protocols are strictly followed. This includes inspecting kitchen and dining areas, requisitioning supplies, and maintaining inventory in the storeroom. The position requires a thorough knowledge of food preparation techniques, food service operations, sanitation standards, nutritional guidelines, and supervisory principles.
Professionals in this role must be proficient in preparing regular, modified, and special diets suitable for the veterans served. They utilize various kitchen tools and equipment including ovens, steamers, slicers, and peelers, and ensure clean and sanitary workspaces. They may also be responsible for operating dishwashers and other kitchen machinery, managing refuse removal, and maintaining refrigeration equipment.
Candidates for this position should have at least three years of experience in commercial or institutional food service, or a combination of education and experience with vocational or technical food preparation training substituting for part of the experience. The Food Service Specialist IV must demonstrate strong skills in kitchen administration, effective communication, problem-solving, and team leadership. They should be capable of training staff, interpreting recipes and special diet menus, and managing supply requisitions efficiently.
Overall, the Food Service Specialist IV plays a key role not only in ensuring the delivery of nutritious and safe meals but also in leading a team that supports the health and comfort of veterans in a state-run care facility. This position offers a meaningful career path for individuals who have a passion for food service operations in a caring, veteran-focused environment.
Job Requirements
- Three years of experience in commercial or institutional food service or equivalent combination of education and experience
- vocational or technical school training in food preparation may substitute for experience
- ability to carry out routine tasks to completion
- ability to follow oral and written instructions
- ability to establish and maintain effective working relationships
- ability to prepare and cook foods, baked goods and meat
- ability to direct the work of food service personnel
- ability to use a variety of tools and knives
- ability to control food stock
- ability to communicate effectively orally and in writing
- ability to interpret and prepare special dietary menus and menu instructions
- ability to organize and supervise the work of others
- 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
- physical examination and ability to meet lifting/carrying and pushing/pulling requirements as specified for Department of Mental Health and Substance Abuse Services applicants
- some positions may be deemed safety sensitive as defined by applicable state statutes
Job Qualifications
- Three years of experience in commercial or institutional food service or equivalent combination of education and experience
- vocational or technical school training in food preparation may substitute for experience
- knowledge of basic food preparation techniques
- knowledge of food service operations
- knowledge of proper sanitation practices
- knowledge of basic mathematics
- knowledge of ingredients used in baking and cooking
- knowledge of food storage, preparation and cooking
- knowledge of recipe usage
- knowledge of standard weights and measures used in cooking and calculating and measuring ingredients
- knowledge of operation of kitchen equipment and utensils
- knowledge of practices and problems of meat storage and preparation
- knowledge of modern methods and materials used in large scale baking, cooking, and meat cutting
- knowledge of cutting, mixing and adding ingredients to all types of meat
- knowledge of sanitary and health standards
- knowledge of supervisory principles and practices
- knowledge of basic nutrition
- knowledge of food service organization and operation
- knowledge of menu planning
- knowledge of recipe interpretation
- knowledge of the principles of training
- knowledge of administrative principles and practices
- ability to carry out routine tasks to completion
- ability to follow oral and written instructions
- ability to establish and maintain effective working relationships
- ability to prepare and cook foods, baked goods and meat
- ability to direct the work of food service personnel
- ability to use a variety of tools and knives
- ability to control food stock
- ability to communicate effectively orally and in writing
- ability to interpret and prepare special dietary menus and menu instructions
- ability to organize and supervise the work of others
Job Duties
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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