Food Service Specialist II
Core
Preparing, cooking, and serving food for regular, modified, and special diets in state hospitals, schools, or facilities.
Role type
Food Service Specialist II
Builds
Meals and food carts/trays for institutional settings
Domain
Institutional food service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation techniques, meat/poultry/fish cutting and preparation, kitchen equipment operation, sanitation practices, recipe usage, inventory management, basic mathematics, vehicle operation
Preferred skills
Vocational training in food preparation
Technologies
Ovens, steamers, slicers, peelers, dishwashers, refrigerators, walk-in coolers, state-owned vehicles
Responsibilities
Prepare foods, salads, and desserts; cook or bake a variety of items; cut and prepare meat, poultry, or fish; operate kitchen equipment and utensils; clean and sanitize kitchen, dining, and storage areas; operate dishwasher and wash cookware; defrost and clean refrigeration equipment; load and deliver food carts or trays; operate state-owned vehicles
Seniority
Mid-level, hands-on IC