Food Service Specialist 3

Food Service Specialist 3

The University Laboratory School cafeteria caters to the 1400+ students that attend grades Kindergarten through 12th grade on a daily basis. The main function of the Food Service Specialist 3 is to perform advanced level cooking tasks within a food service operation. Safety and security-sensitive positions are defined as those positions where any form of substance abuse may affect University activities through unsafe work behavior/performance or error in judgment; or where substance abuse could jeopardize the safety and well-being of employees, other personnel, or the general public, or cause significant damage to University property. This includes positions requiring firearms, access to controlled substances, handling hazardous material, operating heavy equipment or machinery, etc. These positions are subject to drug screens per PS-67/FASOP HR-04. This position and/or position's responsibilities require work directly with minors. Finger printing and National Sex Offender Registry check required per FASOP HR-04. For additional information, please contact glyles1@lsu.edu.

Job Responsibilities:

• Plans and directs the preparation of foods for immediate consumption and preservation of foods for future use.
• Estimates food needs and requisitions, receives and distributes food supplies to subordinate cooks.
• Oversees assistants in mixing, kneading, and preparation of bread, rolls, biscuits, cakes, and pastries.
• Performs work involving the use of high heat, open flames, and steam and is exposed to harsh chemicals, gases, and cleaners.
• Serves as a baker in a food service section.
• Performs the full range of cooking duties within a food service operation.
• Reports to supervisor any unsafe working conditions and defective equipment. Other duties as assigned.

Minimum Requirements:

• One year of food service experience in a food service operation; OR
• One year of training in food technology, food service management, or in a food service-related curriculum in a trade school or technical institute; OR
• Twelve semester hours in food and nutrition, dietetics, food service preparation, home economics, or hotel, food service, restaurant, or institutional management.

Must be able to lift 50 pounds. This position will require a physical evaluation based on the physical demands required.