Supplemental InformationThe Louisiana Department of Veterans Affairs is an Equal Opportunity Employer and State as a Model Employer (SAME) to promote diversity and inclusion in the workplace.The mission of the Louisiana Veterans Homes is to primarily serve the Veterans' population of Louisiana through the provision of medical, restorative, and rehabilitative services in an atmosphere of respect and compassion. The primary objective of the home is to provide quality nursing care to eligible veterans with the ultimate goal of returning the veterans to the highest possible levels of physical and mental capacity.PREMIUM PAY (per HOUR physically worked):$2.00 work incentive pay upon hireNote regarding the advertised pay range: The advertised maximum amount listed is the maximum salary a person can make while in this title/level over their career andnot the maximum amount we are allowed to pay a new hire.Failure to list all experience on your application may result in a lower classification and/or disqualification.* Resumes WILL NOT be accepted in lieu of completed education and experience sections on your application. Applications may be rejected if incomplete. *All candidates for hire must undergo a drug screen and background check.No Civil Service test scoreis required in order to be considered for this vacancy.To apply for this vacancy, click on the 'Apply' link above and complete an electronic application, which can be used for this vacancy as well as future job opportunities. Applicants are responsible for checking the status of their application to determine where they are in the recruitment process. Further status message information is located under the Information section of the Current Job Opportunities page.For further information about this vacancy contact:Louisiana Veterans' HomeAttn: Charline HillsCharline.Hills@la.govQualificationsMINIMUM QUALIFICATIONS:Four years of food service experience in a commercial, industrial, military or institutional food service operation which involved the actual preparation of food.SUBSTITUTIONS:Training in food technology, food service management or in a food service related curriculum in a trade school or technical institute will substitute for the required experience on a month for month basis.College credit in food and nutrition; dietetics; food service preparation; home economics; or hotel, food service, restaurant or institutional management will substitute for the required experience on the basis of one semester hour for one month of experience.NOTE:Preparation of food includes tasks such as cooking; baking; chopping vegetables or fruits; meat cutting/butcher duties; making salads, sandwiches, toast, or desserts; and short-order or fast food cooking such as frying or deep frying. It will not be necessary for classified employees to provide an official job description (SF-3), or to provide percentages of time spent preparing food. Describing food preparation tasks on the application will be sufficient. Experience which involved no food preparation, such as fast food cashiering and serving; or food service worker experience consisting only of serving, tray preparation, cleaning, washing dishes, and/or bussing tables will not qualify.NOTE:Any college hours or degree must be from an accredited college or university.Job ConceptsFunction of Work:To direct and manage food preparation for a food service operation on an assigned shift.Level of Work:Manager.Supervision Received:General from Food Service Specialist 7, dietitian, or other high-level administrator.Supervision Exercised:Direct over Food Service Specialist 5's.Location of Work:All state agencies.Job Distinctions:Differs from Food Service Specialist 5 by the presence of administrative responsibility for management of a food service operation on an assigned shift.Differs from Food Service Specialist 7 by the absence of administrative responsibility for overseeing all food preparation and service on all shifts.Examples of WorkOn an assigned shift, independently directs the work of the food service operation in the proper preparation and service of food within established budgetary guidelines.Directs all personnel activities (hiring, interviewing, training, schedules, promotions, performance evaluation) for employees within the food service operation.Oversees expenditures in food and labor to meet profit objectives.Participates in budgetary and policy formulation.Evaluates and recommends changes within food service operation in order to improve the efficiency and cost effectiveness of the operation.Directs the ordering of foods and supplies as needed.Determines and issues the food to be prepared.Promotes the use of available food services by developing and implementing daily and long-range marketing and merchandising strategies.Supervises sanitation and storage activities, including inventory control.Ensures that foods are properly prepared, seasoned, and served at the correct temperature.Supervises the tray and food delivery service operation for customer meal service and catering/vending/snack operations.Manages daily profit/loss of food operations and makes any necessary adjustments to operations when needed.#J-18808-Ljbffr

by Jobble