GENERAL DESCRIPTION:

Performs food service work involving preparing, portioning, distributing, and serving food and beverages; cleaning equipment and work areas; maintaining inventories; and receiving and issuing supplies. : Performs entry-level food service work. Works under close supervision, with moderate latitude for the use of initiative and independent judgment. Employees at this level may have limited experience or no experience and spend the majority of their time performing simple to routine work following standard procedures. Employees may also be responsible for occasionally assisting others in performing work of greater complexity. The Food Service Worker is primarily responsible for serving food and may occasionally assist with basic and/or routine food preparation duties other than cooking, such as preparing and serving cold foods and beverages.

EXAMPLES OF WORK PERFORMED:

• Provides assistance preparing and portioning meals, including those for prescribed diets.
• Distributes and serves meals, beverages, and snacks. Prepares dining areas for the serving of meals and sets up serving lines.
• Cleans dining, service, and food preparation areas. Cleans and sterilizes dishes, kitchen utensils, and equipment.
• Stores food in designated containers and storage areas to prevent spoilage.
• Receives deliveries of food and supplies from vendors.
• Maintains and refills supplies of condiments and similar items as needed.
• Performs related work as assigned.

GENERAL QUALIFICATION GUIDELINES EXPERIENCE AND EDUCATION:

• Experience in food service work.
• Graduation from a standard senior high school or equivalent is generally preferred. Experience and education may be substituted for one another

KNOWLEDGE, SKILLS, AND ABILITIES:

• Knowledge of food preparation methods, food storage and preservation, and sanitation regulations.
• Food Worker certification required