---

160920
FOOD SERVICE SPECIALIST 2
WS203     $22,256 - $40,061
Creation Date: 06/20/1996
Change Date: 01/01/2025

FUNCTION OF WORK:
To perform the full range of food service preparation duties within a food service operation.
LEVEL OF WORK:
Experienced
SUPERVISION RECEIVED:
General from a Food Service Specialist 5 or above.
SUPERVISION EXERCISED:
None.
LOCATION OF WORK:
All state agencies.
JOB DISTINCTIONS:
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.
CORE COMPETENCIES:
CORE COMPETENCIES HAVE NOT BEEN IDENTIFIED BY STATE CIVIL SERVICE FOR THIS JOB TITLE. MORE INFORMATION ON THE SCS COMPETENCY MODEL CAN BE FOUND HERE.

EXAMPLES OF WORK:
EXAMPLES BELOW ARE A BRIEF SAMPLE OF COMMON DUTIES ASSOCIATED WITH THIS JOB TITLE. NOT ALL POSSIBLE TASKS ARE INCLUDED.

COOKING DUTIES:
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.

BAKING DUTIES:
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.
QUALIFICATION REQUIREMENTS:
MINIMUM QUALIFICATIONS:
Six months of food service experience in a food service operation; OR

Six months of training in food technology, food service management, or in a food service-related curriculum in a trade school or technical institute; OR

Six semester hours in food and nutrition, dietetics, food service preparation, home economics, or hotel, food service, restaurant, or institutional management.