FOOD SERVICE WORKER II                                                                        Ll032

Definition:

This is food service work as a lead worker in the accomplishment of routine tasks in a food service operation.

An employee in this class is responsible on a regular basis for work assignments in a work unit composed of peer employees, and patient or student help. Work performed in the unit is of limited scope such as the duties in a vegetable preparation area; centralized cafeteria serving line and dining room; decentralized finishing kitchen; or decentralized service area serving line and dining room. Lead work involves interpreting work assignments; providing informal training and advice based on work experience; requisitioning food and supplies for the unit; and the responsibility for completing work assigned to the unit. Major aspects of the are the elements of independence and work coordination. General assignments.

Characteristic Work Assignments:

Employees may be required to perform related duties other than those stated in this section.

Lead Work

Functions as a lead worker by assigning, participating in, and reviewing routine tasks performed by members of a designated work unit. Instructs new employees, patients, or students in work routine; Checks attendance of members in the unit. Prepares requisitions for food and supplies for the unit.

Food Preparation

Performs associated routine tasks in the preparation of vegetables and fruits prior to the cooking of food and assembling of salads.

Food Service

Preheats steam serving counter; prepares toast, coffee, and cold beverages; loads, transports an unloads food carts; sets up serving counter with food, trays, dishes and utensils; and restocks food as necessary. Plates desserts, bowls salads, and fills salt, pepper, and sugar receptacles. Dishes out hot food items; grills simple food items such as eggs and sandwiches; and operates cash register. Sets up tray assembly, checks diet orders; and transports trays to and from ward areas.

Sanitation

Washes pots, pans, and other preparatory utensils; polishes silverware; and cleans dining rooms, serving areas, kitchens, and other food preparation areas. Cleans refrigerators, food carts, toasters, grills, coffee pots, and other equipment; and washes counter tops and dining room furniture. Scrapes dishes and silverware, loads and operates dishwashing machine, and unloads and stacks clean items. Cleans floors, walls, and ceilings which includes dusting, mopping, sweeping, waxing, and stripping.

Required Knowledges, Skills, and Abilities:

Knowledge of the modern methods, materials, practices, and procedures used in food preparation, food service, and sanitation.

Knowledge of food service safety standards necessary to prevent accidents.

Knowledge of the proper care and use of simple serving utensils and equipment.

Ability to assign and coordinate routine tasks in the food service operation.

Ability to instruct new employees, patients, or students in work routines.

Ability to prepare simple attendance records and requisitions.

Ability to work effectively with other people.

Experience in food preparation or service; or any equivalent combination of experience and/or training.

Date Established or Last Revised

Class Specification – 1973

Evaluation Guide - 1986

Commonwealth Equivalent PSG ST03