Food Service Worker Duties
SUMMARY
This is manual and semi-skilled work in the performance of
advanced food service duties.
Work involves responsibility for limited supervision over
subordinate food service workers engaged in serving foods and
cleaning facilities for limited food preparation tasks and for
related food service duties that are more advanced and
responsible than the duties of Food Service Worker I. Employees
of this class apply limited skills and knowledge that are
acquired through experience. Duties include responsibility for
instructing subordinate food service workers in dining hall
techniques and methods; for maintaining high standards of
cleanliness; and for assuring that patrons are served in a
pleasant and courteous manner. Assignments are received in the
form of specific oral and written instructions and are reviewed
by inspection and observation of results obtained.
DUTIES AND RESPONSIBILITIES
May supervise and participate in the work of Food Service Worker
Is' engaged in serving foods, in cleaning facilities, and in
preparing meals
May wait on customers, take orders, deliver and/or serve food
May operate cash register
May assist cooks, bakers, and others in preparing and cooking
foods.
May do short order cooking
May work at a soda fountain serving ice cream, making sodas and
sundaes, and preparing other fountain confections
May instruct Food Service Worker Is' in proper methods and
techniques of serving food and in cleaning facilities.
Performs related work as required.
EDUCATION AND EXPERIENCE
Completion of the eighth school grade; experience in
institutional or commercial food preparation and service; or any
equivalent combination of training and experience.
KNOWLEDGE, SKILLS AND ABILITIES
Considerable knowledge of the methods and practices of food
preparation and service
Some knowledge of hazards to health in food preparation and
service and of necessary precautionary measures
Some knowledge of the care and uses of food service equipment
and kitchen utensils
Ability to supervise employees in routine food service tasks in
a manner conducive to full performance while maintaining morale
Ability to work long hours while standing.
Ability to establish and maintain effective working
relationships with employees and patrons of the food service
units
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