Louisiana Department of Civil Service
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Food Service Specialist 3
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.
The Louisiana Special Schools do not unlawfully discriminate on the basis of race, color, national origin, sex, disability, or age in our programs and activities, and we provide equal access to the Boy Scouts and other designated youth groups. Inquiries regarding non-discrimination in employment may be referred to Deana Frederick, Administrator of Human Resources at (318) 487-5026 or email@example.com.
RELEASE OF ASSESSMENT AND EVALUATION INFORMATION: La. R.S. 17:3884(D) requires that any school board wishing to hire a person who has been assessed or evaluated pursuant to the Children First Act, La. R.S. 17:3871, et seq., whether that person is already employed by that school system or not, shall request such person's assessment and evaluation results as part of the application process. Please be advised that, as part of the mandated process, your previous assessment and evaluation results will be requested. You have the opportunity to apply, review the information received, and provide any response or information you deem appropriate.
Physical Activity Level
Some work is performed in physically comfortable positions with little or light physical effort, and some work requires moderate effort. Lifting thirty to forty pounds may be required and brief periods of heavy muscular exertion may be required. Physical requirements are subject to reasonable accommodation in accordance with ADA standards.
There is no guarantee that everyone who applies to this posting will be interviewed. Specific information about this job will be provided to you in the interview process, should you be selected.
For further information about this vacancy contact:
- 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.
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 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.
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 Association of Schools and Colleges; 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:
General from a Food Service Specialist 5 or above.
Location of Work:
All state agencies.
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
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.
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.