Job Posting Title

Food Service Specialist

Agency

452 MENTAL HEALTH AND SUBSTANCE ABUSE SERV.

Supervisory Organization

NW Center for Behavioral Health

Job Posting End Date (Continuous if Blank)

October 14, 2025

Note: Applications will be accepted until 11:59 PM on the day prior to the posting end date above.

Estimated Appointment End Date (Continuous if Blank)

Full/Part-Time

Full time

Job Type

Regular

Compensation

Z20B - $32,500.00 yr $15.625000 hr

Job Description

Basic Purpose

Positions in this job family are assigned responsibilities involving planning, coordination and direction of the operation of a food service department in a state hospital, school, facility or institution. This involves planning and coordinating the preparation, cooking and serving of food, coordinating and reviewing projected menu plans with nutrition therapists, including nutritional assessments and care plans, and requisitioning food, supplies and equipment.

Typical Functions

• Plans, coordinates or directs purchasing, food planning, preparation and serving, inventory, cleaning and maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the department.

• Prepares work schedules for employees and patients.

• Reviews menus and makes changes; plans menus and prepares projected menu plans; and interprets recipes, modified diet plans and proper portion control in accordance with approved policy.

• Conducts staff meetings; attends staffing conferences and makes recommendations concerning operations.

• Maintains necessary records and prepares required reports.

• Analyzes food costs; assists with departmental budget issues.

• Prepares foods, salads, and desserts; cooks or bakes a variety of items.

• Labels, loads and delivers food carts or trays; picks up trays after use.

• Defrosts and cleans refrigerators, walk-in coolers and related equipment.

• Operates dishwasher; gathers, cleans, stacks and hand washes or scours pots, pans, dishes, silverware and other cooking and baking utensils.

Level Descriptor

Z20B - Food Service Specialist II

At this level employees are assigned responsibility for the administration of a food service unit and activities of assigned staff, which may include employees, inmates, patients, and/or others in the preparation and serving of food in a state facility or institution. In this role they will provide direction to staff members in completing assigned work and ensure completion of required activities. Responsibilities will also be assigned for interpreting menus and menu instructions, ensuring proper hygiene and sanitation methods are followed, inspecting kitchen and dining areas, requisitioning supplies and maintaining a storeroom.

Education and Experience

Z20B - Food Service Specialist II

Education and Experience requirements at this level consist of one year of experience in a commercial or institutional food service or an equivalent combination of education and experience, substituting one year of vocational or technical school training in food preparation for the required experience.

Knowledge, Skills, and Abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; of sanitary and health standards; of supervisory principles and practices; of basic nutrition; of food service organization and operation; of menu planning; of recipe interpretation; of the principles of training; and of administrative principles and practices. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; to use a variety of tools and knives to cut or slice meat and other foods; to control food stock; to communicate effectively, both orally and in writing; to interpret and prepare special dietary menus and m