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Commonwealth of Pennsylvania |
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POSITION DESCRIPTION FOR JOB POSTING |
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Position Number: 50455650 |
Description Activated On: 11/13/2025 9:29:36 AM |
Position Purpose: Describe the primary purpose of this position and how it contributes to the organization’s objectives. Example: Provides clerical and office support within the Division to ensure its operations are conducted efficiently and effectively. This position is responsible and accountable for foodservice work in the performance of specialized production and cooking tasks for the conversion of raw ingredients into finished menu items on a set time schedule. Position frequently functions as a lead worker by assigning and inspecting routine food production tasks performed by food service workers and student workers. This position has responsibility for obtaining cooking ingredients and supplies and assists with updating and maintaining recipe files. This is in support of the overall facility goals of maintaining a safe, clean comfortable environment and providing optimum care and services for our juvenile justice population. This position carries out the following job tasks at Loysville Youth Development Center under the supervision of a Food Service Supervisor. |
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Description of Duties: Describe in detail the duties and responsibilities assigned to this position. Descriptions should include the major end result of the task. Example: Types correspondence, reports, and other various documents from handwritten drafts for review and signature of the supervisor. Receives requisitioned food/supply items from Main Storeroom and incoming perishable food orders from vendors by checking requisition/purchase order amounts/quantity/acceptable brand(s) in order to provide for menu production requirements and filling approved food service and supply requests. Prepares recipe ingredients by measuring ingredients as indicated on standardized recipes in order to provide for quantity/quality requirements of meal service. Cook meats, vegetables, casseroles, soups, which may require more than the simple application of heat. Participates in recipe standardization by completing production calculations, adjusting recipes as required and maintaining recipe file in order to provide quality food in proper quantity that controls costs through food waste reduction and/or leftover control. Prepares special menu items for special meals, meeting, and banquets. Prepares assigned menu items by following standardized recipes, using census data, monitoring food temperatures (HACCP), recycling leftovers, using batch cookery, using proper equipment/process, and following prescribed diet modifications in order to provide safe, appetizing and wholesome food to students and staff. Participates in cleaning of cooking utensils, equipment, floor, work surfaces/areas, and removal of garbage/waste by following posted cleaning schedules and established cleaning procedures in order to meet and maintain high standards of sanitation in the work environment. Operates equipment such as ovens, steamer, fryers, mixers, choppers, slicers, blenders, vertical cutters, dish machine, grinder, steam kettles, etc. and uses utensils/tools such as knives, by following the facility and departmental safety operating procedures in order to protect heath and ensure safety of fellow employees and students. Document and communicates safety hazards/equipment failure. Functions as a lead worker by assigning, coordinating, participating in and reviewing routine food production tasks performed by food service workers and/or student help in order to provide for the development of an effective and efficient dietary service. Instructs food service workers and/or work training students in routine food service/production/sanitation tasks by conducting on-the-job training of food production methods, operating/cleaning and safety procedures learned through attendance at departmental in-service training in order to provide for a quality dietary service and staff skill development. Completes menu production records, temperature charts and maintains and updates recipe files by following established procedures and supervisor’s instructions in order to provide for an efficient and effective dietary service. Assists in loading and unloading food delivery trucks, transporting of food and supplies when necessary and stocking/obtaining food and supplies in freezers/refrigerators and storeroom by ensuring food is wholesome/dated upon receipt/properly rotated utilizing a "first in-first out" inventory procedure and ensuring areas are maintained per established policy/procedure. Provides basic food service leadership instruction and skill demonstration on the job to students/new department employees and assists in providing evaluation feedback of skills performed by these individuals. Assists in maintaining necessary basic records on leftovers, dish machine/food/refrigerator, and other food service monitoring reports and records. Maintains and improves necessary job skills, performance by attending in service, mandatory training, scheduled meetings as assigned/scheduled to perpetually improve the quality of the facility food service operation. Actively participates as a "team member" by making suggestions that improve the dietary department and helping co-workers when needed. Performs all other related duties by following the direction of the immediate supervisor in order to provide an optimal level of food services for students. Routine job duties are usually assigned by job duty sheets, productions forms, etc. Special work assignments are assigned by the food service supervisor. Accuracy of work is checked by the food service supervisor. Reviews of various duties associated with job are achieved by periodic conference, meetings with the food service supervisor. |
Decision Making: Describe the types of decisions made by the incumbent of this position and the types of decisions referred to others. Identify the problems or issues that can be resolved at the level of this position, versus those that must be referred to the supervisor. Example: In response to a customer inquiry, this work involves researching the status of an activity and preparing a formal response for the supervisor’s signature. All duties are completed under the close guidance and supervision of the Food Service Supervisor. |
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Requirements Profile: Identify any specific experience or requirements, such as a licensure, registration, or certification, which may be necessary to perform the functions of the position. Position-specific requirements should be consistent with a Special Requirement or other criteria identified in the classification specification covering this position. Example: Experience using Java; Professional Engineer License Experience: Licenses, registrations, or certifications: 1. N/A 2. N/A 3. N/A 4. N/A 5. N/A 6. N/A |
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Essential Functions: Provide a list of essential functions for this position. Example: Transports boxes weighing up to 60 pounds.
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