Under direct supervision, functions as a lead worker, prepares simple
menu items according to specified standard recipes, and performs food
service, sanitation, and kitchen maintenance activities.
1. Provides guidance to food service aides, answers questions and
2. Assists in the preparation of daily menu items; adheres to
standard recipes and general instructions.
3. Measures, weighs and combines ingredients for quantity preparation
of simple menu items.
4. Prepares food items for serving; carves portions of meat, fish
and/or fowl for individual servings to ensure the portion control
5. Maintains safe and sanitary working conditions; cleans specified
work areas, washes, sanitizes and stores pots, pans and kitchen
utensils. Removes refuse.
6. Assists with maintaining inventory, food consumption and other
food service records. Assists in stocking and storing food
7. Operates a variety of kitchen equipment such as ovens, grills,
toasters, fryers, mixers etc.
Note: The intent of this list of primary duties is to provide a
representative summary of the major duties and responsibilities of
this job. Incumbents perform other related duties assigned. Specific
duties and responsibilities may vary based upon departmental needs.
EXPERIENCE: One year in food service.
Working knowledge of food preparation methods; of portion control
standards; of related sanitation regulations and practices. Skill in
operating food service equipment and appliances; in using kitchen
utensils. Ability to assist in preparing and serving food; to provide
guidance to other food service aides; to read and write; to perform
basic arithmetic computations; to operate assigned kitchen equipment;
to keep records on food usage; to prepare simple reports; to work in
irritating environments and adverse temperature conditions; to follow
oral and written instructions; to communicate effectively; to lift,
transport and stock food service supplies, materials and equipment.
OTHER: Except for qualifications established by law, additional
related experience and formal education in which one has gained the
knowledge, skills, and abilities required for full performance of the
work of the job class may be substituted for the education or
experience requirement on a year-for-year basis with 30 college
credits being equivalent to one year of experience.
CONDITIONS OF EMPLOYMENT
Candidates selected for employment may be subject to medical inquiries
and/or medical examinations to determine ability to perform the job.
Safe Food Handling and Sanitation Certification may be required.