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169520
FOOD SERVICE SPECIALIST 4-A
WS206     $27,269 - $49,067
Creation Date: 02/13/2006
Change Date: 10/01/2022

FUNCTION OF WORK:
To coordinate complex food service activities in a food service operation that involve highly specialized research programs.
LEVEL OF WORK:
Advanced
SUPERVISION RECEIVED:
General from a Food Service Specialist 5 or higher.
SUPERVISION EXERCISED:
None.
LOCATION OF WORK:
Louisiana State University, Pennington Biomedical Center.
JOB DISTINCTIONS:
Differs from Food Service Specialist 3 by the responsibility for complex food service functions involving highly specialized research programs.

Differs from Food Service Specialist 4-B by the absence of working according to the guidelines of a franchise operation.

Differs from Food Service Specialist 5 by the absence of direct-line supervision.
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.

Checks weight and measurement of all foods prepared to make sure it is exactly what the Dietician requested for a particular study participant. Informs Dietician of the amount of food consumed by each study participant.

Coordinates and monitors work of unit/section employees engaged in providing food services to patients, clients, guests, and students.

Determines availability of commodities; orders and requisitions food items and equipment.

Maintains a variety of records and reports.

Reads and follows the prepared formulated directions for food preparation in quantity.

Monitors quantity and quality of food items; maintains required portion control.

Ensures all forms are completed for each study conducted, initialed, and given to the Dietitian.

Provides orientation and instruction to staff concerning proper serving methods, sanitation, and work safety.

Receives deliveries of food and non-food items and verifies that quantities and quality are appropriate.
QUALIFICATION REQUIREMENTS:
MINIMUM QUALIFICATIONS:
Two years of experience in a commercial, industrial, military, or institutional food service operation which involved the actual preparation of food.

SUBSTITUTIONS:
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.

NOTE:
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.

NOTE:
Any college hours or degree must be from an accredited college or university.