Food Service Specialist I (#Z20A)
$9.99-$14.03 hourly / $1,731.67-$2,432.09 monthly / $20,780.00-$29,185.09 annual

Food Service Specialist II (#Z20B)
$9.99-$16.64 hourly / $1,731.67-$2,884.28 monthly / $20,780.00-$34,611.38 annual

Food Service Specialist III (#Z20C)
$9.99-$16.64 hourly / $1,731.67-$2,884.28 monthly / $20,780.00-$34,611.38 annual

Food Service Specialist IV (#Z20D)
$10.98-$20.13 hourly / $1,903.64-$3,490.01 monthly / $22,843.71-$41,880.14 annual


Positions in this job family are involved in handling, preparing, cooking and serving food for regular, modified and special diets at a state hospital, school, facility or institution.  This includes maintaining clean and sanitary work, preparation and serving areas.


The functions within this job family will vary by level, but may include the following:

  • Prepares foods, salads, and desserts; cooks or bakes a variety of items.
  • Supplies unit with meat, fish or fowl as ordered; cuts and prepares meat, poultry or fish.
  • Cleans and prepares foods using tools such as knives, slicers and peelers and equipment such as ovens and steamers; follows written diet orders.
  • Operates dishwasher; gathers, cleans, stacks and hand washes or scours pots, pans, dishes, silverware and other cooking and baking utensils.
  • Removes refuse from kitchen area; sweeps, mops and scrubs kitchen, dining and storage areas.
  • Labels, loads and delivers food carts or trays; picks up trays after use.
  • Defrosts and cleans refrigerators, walk-in coolers and related equipment.
  • Operates state-owned cars, vans, and/or other motorized transportation.



Level I:  
Knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; and of basic mathematics.  Ability is required to carry out routine tasks to completion; to follow oral and written instructions; and to establish and maintain effective working relationships with others.

Level II:   
Knowledge and skills identified in Level I plus knowledge 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; and of sanitary and health standards.  Ability is required to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; and to use a variety of tools and knives to cut or slice meat and other foods.

Level III:   
Those identified in Level II plus knowledge of supervisory principles and practices and basic nutrition. Ability is required to control food stock and communicate effectively, both orally and in writing.

Level IV:   
Those identified in Level III plus knowledge of food service organization and operation; of menu planning; of recipe interpretation; of the principles of training; and of administrative principles and practices.  Ability to interpret and prepare special dietary menus and menu instructions; and to organize and supervise the work of others.



The Food Service Specialist job family has four levels which are distinguished by the complexity of assignments, the level of expertise required to perform the duties assigned, and the responsibility assigned for providing leadership to others.

Level I:  
This is the basic level of this job family where employees are assigned simple and routine duties of handling, preparing and serving food.  In this role they will perform tasks such as preparing toast, tea, and coffee, and maintaining the cleanliness of the food service area.

Level II:   
This career level includes positions where employees are assigned responsibility for a variety of tasks involved in preparing and serving meals in a state hospital, school, facility or institution.  This includes using items for cooking and baking, cutting and preparing meat, poultry or fish, frying, or roasting foods.  Positions are also responsible for the direction of others performing simple and routine duties involving the handling and serving of food and maintaining a clean and sanitary work area.  In this role they will make recommendations for future food needs, receive and store food, and assist with serving food.

Level III:   
This is the leadership level of the job family, where employees are assigned responsibility for performing highly skilled work involving the operation of an institutional food service unit and supervising other Food Service Specialists in the requisition, storage, cooking, baking, and serving of food, the preparation of meats, poultry and fish for cooking, and the inspection and maintenance of sanitary kitchen and work areas.  Under the direction of a Nutrition Therapist, some positions at this level will do nutritional assessments, ongoing charting in dietary progress notes and communicate with nursing and nutrition departments on patient concerns.

Level IV:   
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 store room.




Level I:   
Education and Experience:  None required.

Level 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.

Level III:   
Education and Experience requirements at this level consist of those identified in Level II plus one additional year of qualifying experience.

Level IV:   
Education and Experience requirements at this level are the same as those identified in Level III and one additional year of qualifying experience.




Some positions may require possession of a valid Oklahoma Driver’s License at time of appointment.

Some positions within the Office of Juvenile Affairs may require applicants to be able to lift 25 pounds.

Upon a conditional offer of employment, Department of Mental Health and Substance Abuse Services applicants must submit to a physical examination and shall meet the physical examination requirements of lifting/carrying 50 pounds occasionally, 20 pounds frequently and able to push and pull a maximum force of 50 pounds.

CLASS: Z20A; EST: 9/7/2007; REV: 7/2/2012 7:45:00 AM;
CLASS: Z20B; EST: 9/7/2007; REV: 7/2/2012 7:45:00 AM;
CLASS: Z20C; EST: 9/7/2007; REV: 7/2/2012 7:45:00 AM;
CLASS: Z20D; EST: 9/7/2007; REV: 7/2/2012 7:45:00 AM;

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