Department of Human Resources
Deborah Story, Commissioner
CLASSIFICATION SPECIFICATIONS
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| Class Title: | FOOD SERVICE WORKER |
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| Class Code: | 042210 |
| Salary: |
$8.10 - $12.97 Hourly $607.38 - $972.46 Biweekly $1,316.00 - $2,107.00 Monthly $15,792.00 - $25,284.00 Annually |
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| SUMMARY: Under immediate supervision, performs a variety of preparation service, clean-up and related duties of routine difficulty at a volume food service installation on an assigned shift; and performs related work as required.
DISTINGUISHING FEATURES: This is the entry-working class in the Food Service sub-series. An employee in this class performs a variety of routine duties in preparing and serving food at an institutional kitchen, cafeteria, dining room, ward or other area and in cleaning food service areas, equipment and utensils. Work is initially performed under close supervision but, as knowledge and experience are gained, supervision becomes less close. This class differs from that of Food Service Supervisor 1 in that an incumbent of the latter is responsible for supervising a small number of others in routine food service work. |
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| Examples of Duties and Responsibilities: | ||
| 1. Performs a variety of set-up work in service-dining area such as cleaning and filling showcases with ice, filling and maintaining steam tables with water, placing containers of food in steam tables, displaying plated foods on line, making and filling coffee and tea urns, and filling juice and water urns.
2. Serves food on the line; asks for or gets additional foods to place on the line as needed; may perform simple cashiering in accepting money for food served; may perform routine balancing of registers. 3. Portions, trays, and places food in hot carts, as directed, for delivery to satellite cafeterias; may deliver food on food service tractors and trucks to satellite cafeterias and wards as necessary. 4. Sorts and washes raw vegetables; peels vegetables; washes and chops lettuce, carrots, apples, cucumbers, tomatoes, onions and other items for salads and other purposes; does routine preparation of salads such as macaroni, carrot-raisin, waldorf, cottage cheese, fruit, garden, jello, tuna, and other salads; routinely prepares a variety of dressings for salads; chops, wraps, portions and does a variety of other work to ready food for cooking by cooks. 5. Beats simple toppings with whisk; grates cheese and other items; slices lemons and other fruits; does simple pureeing as directed; prepares trays for patients receiving special diets from clearly written orders specifying weights and amounts of foods; toasts bread; boils or fries eggs; may grill bacon and hamburgers. 6. Routinely assists cooks, bakers, and meat cutters and others in a variety of activities preparatory to their major activities; may routinely assist cooks and bakers in preparation by fetching, lifting, carrying, and performing other unskilled tasks; may routinely assist cooks and bakers in routine cooking for training purposes. 7. Works in pantry by portioning ingredients according to clearly written instructions; bags and places ingredients on carts for pick-up by cooks; assists storekeeping personnel in simple receipt, storing, and rotation of food stores. 8. Cleans serving, dining, kitchen and other food service areas; refills salt, pepper, napkin, utensil and other containers preparatory to next serving; cleans refrigerators, food carts, milk machines, dishwashing machines, storerooms, restrooms, garbage disposals, shelves, grills, ovens, coffee and tea dispensers, walls, floors, tables, chairs, doors, and other items; empties garbage; washes garbage containers. 9. Washes pots and pans; washes dishes and utensils using dishwashing machine; stacks clean dishes; washes items by hand as required; assists in cleaning any food service area as required. 10. Routinely operates a variety of food service related equipment and implements such as slicers, blenders, graters, electric and manual whisks, dishwashing machine, toasters, hot plates, scales, measuring spoons, can openers, mixers, peelers, and other items. |
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| Minimum Qualifications: | ||
| Education and Experience: None. | ||
| Necessary Special Qualifications/Examination Method: | ||
| Necessary Special Qualifications: None.
EXAMINATION METHOD: Non-Competitive Selection for Career Service positions. |
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