JOB NOTICE
LYON COUNTY HUMAN SERVICES
FOOD SPECIALIST II
PART-TIME (30 HOURS PER WEEK)
SILVER SPRINGS SENIOR CENTER
Lyon County is currently accepting applications for the part-time position (30 hours per week/ 6 hours per day/ M-F) of Food Specialist II with the Silver Springs Senior Center. Interested persons may obtain an application and job description at the Lyon County Personnel Office, 27 S. Main Street, Yerington, Nevada. Ph. (775) 463-6510. www.lyon-county.org. E.O.E. and ADA. Closing: 5:00 PM., Friday, November 27, 2009
Step & Grade: 179-1 $15.40 Hrly (Employee/Employer Paid
Retirement)
$13.86 Hrly (Employer Paid Retirement)
LYON COUNTY CLASS SPECIFICATION
Food Specialist I/II
DEFINITION: Under direct supervision, performs a variety of food preparation and service duties and performs other work as assigned.
DISTINGUISHING CHARACTERISTICS: Food Specialist I is the entry level class in the Food Specialist series. Initially under close supervision, incumbents learn food preparation, food service, and County, department, and program procedures. Level I is generally not responsible for over all kitchen output. As experience is gained, incumbents work more independently within established guidelines.
Food Specialist II is the journey level class of this series, fully competent to independently perform a variety of food services responsibilities. Positions are characterized by the presence of fairly clear guidelines from which to make decisions and the availability of supervision in non-routine circumstances. This class is distinguished from Food Specialist III in that the latter performs the most difficult, technical, complex and/or specialized duties, which may include inventory, purchasing, supervisory duties, and responsibility for broad decision-making.
Progression to higher levels of this series is based upon certification by the Department Head and confirmation by the Personnel Manager that the employee meets the qualifications for the next level and is assigned duties requiring use of the qualifications. Employees hired at Level I are expected to qualify for Level II within 12 to18 months.
EXAMPLES OF DUTIES: The duties listed below are examples of the work typically performed by employees in this class. An employee may not be assigned all duties listed and may be assigned duties which are not listed below. Marginal duties (shown in italics) are those which are least likely to be essential functions for any single position in this class.
NOTE: Each of the duties listed below may be either an essential function or a marginal duty depending upon the specific needs of the program
1. Prepare meals for group setting and home delivery.
2. Participate in serving meals and packaging meals for home delivery.
3. Clean kitchen, cooking and serving utensils, serving areas, and food containers.
4. Inspect supplies, utensils, and facilities for compliance with sanitation standards.
5. Ensure compliance with State Service Specifications and other relevant laws, and regulations.
6. Maintain knowledge of and act according to the laws and regulations relating to mandatory reporting.
7. Provide instructions, make assignments and supervise paid and volunteer staff.
8. Order food and supplies for meals within budget constraints; follow approved meal plans.
9. Keep records of food purchased and of food, supplies, and equipment inventory.
QUALIFICATIONS FOR EMPLOYMENT
Knowledge and Ability:
Knowledge of safe food preparation and service; cleaning techniques; safe lifting methods; basic food handling procedures.
Ability to follow oral and written instructions; work effectively under the pressure of deadlines and conflicting demands; establish and maintain effective working relationships with staff and program participants; select alternatives; implement work programs consistent with regulations and with County policies; understand, and apply laws and regulations; keep detailed inventory and activity records.
Special Requirements: None.
Experience and Training: Any combination of training, education and experience that would provide the required knowledge and abilities. A typical way to gain the required knowledge and ability is:
Two years of experience preparing meals for large groups which included responsibility for keeping records and for assisting in planning menus.
PHYSICAL DEMANDS
Strength and stamina to stand for long periods; to repeatedly lift items weighing up to 30 pounds; reach and bend; vision to read instructions, ingredients and regulations; color vision and sense of smell to inspect foods.
WORKING CONDITIONS
Generally clean work environment with some exposure to conditions such as heat, cold, odors, and noise; periodic contact with confused and upset individuals; interruptions of planned work activities by visitors and response to unplanned events.
FLSA Status: Non Exempt
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