Job Posting Title

Food Service Specialist II (Cook)

Agency

650 DEPARTMENT OF VETERANS AFFAIRS

Supervisory Organization

Job Posting End Date

Refer to the date listed at the top of this posting, if available. Continuous if date is blank.

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

Norman, OK (Cleveland County)

Food Service II (Cook) salary $32,614.40 ($15.68 hourly)

Biweekly benefit allowance for 2026 as follow:

Health, Dental, Vision, Disability, Life Insurance, Supplemental Life Insurance, Dependent Life Insurance, Flexible Spending, and Daycare Account

Employee only $377.15
Employee & Spouse $687.98
Employee, Spouse & Child $821.34
Employee, Spouse & Children $914.28
Employee & Child $510.51
Employee & Children $603.45

Retirement:

Pathfinder is a 401K with 3 plan choices:

Standard: 4.5% we put in 6%
High: 7% we put in 7%
Customized –You have the opportunity to put in any amount over 4.5% or 7%. We put in 6% for anything less than 7% and 7% for anything above 7%.

You vest 20% each year.
1 year – 20% vested
2 years – 40% vested
3 years – 60% vested
4 years – 80% vested
5 years – 100% vested.

Longevity bonus:

Longevity begins after 2 years. You receive your first longevity payment in the pay period of your 2nd anniversary date.

Longevity will increase every 2 years: $250.00
At least 4 years but less than 6 years $426.00
At least 6 years but less than 8 years $626.00
At least 8 years but less than 10 years $850.00
At least 10 years but less than 12 years $1,062.00
At least 12 years but less than 14 years $1,250.00
At least 14 years but less than 16 years $1,500.00
At least 16 years but less than 18 years $1,688.00
At least 18 years but less than 20 years $1,900.00
At least 20 years $2,000.00
(For each additional 2 years of service after the 20 years, an additional $200 shall be added to the account stated for 20 years of service.)

Paid time off:

Annual leave:
• 1-5 years – 15 days a year possible – 4.62 hours biweekly (based on hours worked 0.057692 per minute)
• 5-10 years – 18 days a year possible – 5.54 hours biweekly (based on hours worked 0.069231 per minute)
• 10-20 years – 20 days per year possible – 6.15 hours biweekly (based on hours worked 0.076923 per minute)
• 20 years plus – 25 days per year possible – 7.69 hours biweekly (based on hours worked 0.096154 per minute)

Sick leave: 15 days a year possible – 4.62 hours biweekly (based on hours worked 0.057692 per minute)

Maximum accruals and payouts:

0 to 5 years Maximum accruals 360 hours Maximum payout 240 hours
5 to 10 years Maximum accruals 784 hours Maximum payout 640 hours
10 to 20 years Maximum accruals 800 hours Maximum payout 640 hours
Over 20 years Maximum accruals 840 hours Maximum payout 640 hours

Holiday leave:

11 holidays accrued yearly to use within 6 months after accrual date.

Admin Weather leave:

All ODVA employees are considered essential personnel. ODVA employees are required to work during inclement weather. You will accrue up to 8 hours per day or 32 hours total of admin leave if you are working during inclement weather to use within the 6 months from the date of accrual.

Military Leave:

Military leave with pay is limited to thirty (30) days, specifically two hundred forty (240) hours of pay within a federal fiscal year, beginning October 1 and ending September 30. The employee must furnish the Appointing Authority the appropriate “military orders” which instructs the employee to report for active duty.

Job Description

Basic Purpose

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.

Typical Functions

• 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 Descriptor

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.

Education and Experience

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, Abilities and Competencies

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; and of sanitary and health standards. 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; and to use a variety of tools and knives to cut or slice meat and other foods.

Special Requirements

Some facilities determined that some positions in this job family are safety sensitive as defined by 63 O.S. § 427.8.

Additional Job Description

Equal Opportunity Employment

The State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability.

Current active State of Oklahoma employees must apply for open positions internally through the Workday Jobs Hub.

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