Louisiana Department of Civil Service
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FOOD SERVICE SPECIALIST 2 WAE
at Louisiana Department of Civil Service
- Supplemental Information
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 by selecting the 'Applications' link after logging into their account. Below are the most common status messages and their meanings.
Application received - Your application has been submitted successfully.
Evaluating experience - Your application is being reviewed to ensure you meet the minimum qualifications for the position.
Minimum Qualification Review – See History – Click the History link for the results of your application review. Passing candidates will designate as "Pass". Failing candidates will designate as "Fail".
Eligible for consideration - You are among a group of applicants who MAY be selected for the position.
Eligible Pending Supplemental Qualification Review - Only candidates meeting the supplemental qualification will be eligible for referral.
Referred to hiring manager for review - Your application has been delivered to the hiring manager. You may or may not be called for an interview.
Position filled - Someone has been selected for the position.
Position canceled - The agency has decided not to fill the position.
The State of Louisiana only accepts online applications. Paper applications will not be accepted. Computer access is available at your local library, at local Louisiana Workforce Commission Business Career Solutions Centers, and at the State Civil Service Testing and Recruiting Center at 5825 Florida Boulevard, Room 1070, Baton Rouge, LA 70806. If you require an ADA accommodation, please contact our office at (225) 925-1911 or Toll Free: (866) 783-5462 during business hours for additional assistance.
(Please note: Libraries and LWC centers cannot provide in-depth assistance to applicants with limited computer skills; therefore, we suggest that such applicants have someone with computer proficiency accompany them to these facilities to assist with the computer application process. Also, no State Civil Service employees are housed at the libraries or LWC centers to answer specific questions about the hiring process. Such questions should be directed to the State Civil Service Testing and Recruiting Center at the phone numbers above or by visiting the office on Florida Blvd. where assistance is available. Information is also provided on our job seeker website at https://jobs.civilservice.louisiana.gov/).
For further information about this vacancy contact:
Name of Contact Person - Cathy Sullivan
Agency/Department Name - Southeast La Veterans Home
Mailing Address - 4080 West Airline Highway
Phone Number - 985-479-4080
- MINIMUM QUALIFICATIONS:
Six months of food services experience in a commercial, industrial, military or institutional food service operation which involved the actual preparation of food.
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.
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 service preparation, such as fast food cashiering and serving; or food service experience consisting only of serving, tray preparation, cleaning, washing dishes, and/or bussing tables will not qualify.
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 the full range of food service preparation duties within a food service operation.
Level of Work:
General from a Food Service Specialist 5 or above.
Location of Work:
All state agencies.
Differs from Food Service Specialist 1 by the presence of independent action and the type of supervision received.
Differs from Food Service Specialist 3 by absence of advanced level cooking tasks.
- Examples of Work
Reads recipes and gathers ingredients needed to cook a dish.
Weighs, blends, mixes, and purees ingredients as required by recipes.
Cooks meats, vegetables, soups, and cereals at correct temperatures.
Prepares and arranges salads.
Operates commercial grade peelers, choppers, blenders, mixers, slicers, and other equipment used to prepare foods.
Sets up steam lines and places pans of prepared foods on serving lines.
Reads recipe to determine correct ingredients for goods to be baked.
Mixes, weighs, and blends ingredients for dough.
Kneads and molds dough.
Determines time that bread, rolls, cakes, and pastries should remain in oven; sets oven temperature and tests for rise and texture.
Receives bakery supplies and distributes baked products.
Opens packages and containers and places food items in proper sized pans, bowls, trays, pots, or other containers according to instructions from supervisors.
MEAT CUTTER DUTIES:
Cuts meats such as poultry, fowl, beef, and pork, and assures distribution of them to kitchens or units for preparation.
Maintains tools, machines, meat cases, walk-in coolers, and storage areas used in storage and preparation of meats.
Defrosts, cleans, and sanitizes all meat cases, refrigerators, and walk-in coolers.
Reviews menus for meat items needed for meals and pulls items from storage.
Cleans tools and machines such as meat grinders, electric saws, and meat blocks; sharpens knives.
Receives, stores, issues, and takes inventory of meats, frozen foods, and produce.