BAND

GRADE

SUBGRADE

DEPARTMENT:

Food Services

ACCOUNTABLE TO:

Various Kitchen Managers

FLSA STATUS:

Non-Exempt

CLASS SUMMARY:

Incumbents are responsible for performing routine activities in food services, such as serving, cleaning, setting up for meals, cashiering, and preparing food. 

DISTINGUISHING CHARACTERISTICS:

The Food Services Worker is the first level in an eight level food services series.  The Food Services Worker is distinguished from the Senior Food Services Worker, which is responsible for performing entry level cooking activities.

DUTY

NO.

ESSENTIAL DUTIES: (These duties are a representative sample; position assignments may vary.)

FRE-

QUENCY

BAND/

GRADE

1.

Cleans cafeteria and/or kitchen areas, which includes: wiping down tables, placing trays in the proper location, picking up trash, sweeping and mopping floors, loading dishwashers cleaning refrigerators and freezers, cleaning ovens, putting garbage cans in proper locations, sanitizing and cleaning towels, putting up benches, and/or performing other related duties.

Daily

25%

2.

Prepares cafeteria for meals, which includes: placing food in hot carts, rotating foods, preparing and monitoring the availability of utensils and napkins, preparing trays, placing scoops and/or spoons for serving, and performing other related activities.

Daily

25%

3.

Serves and replenishes food supply.

Daily

20%

4.

Assists in preparing foods and drinks.

Daily

15%

5.

Prepares and balances cash register; scans identification cards; collects lunch money; completes, records, and submits cash sheets.

Daily

15%

DUTY

NO.

ESSENTIAL DUTIES: (These duties are a representative sample; position assignments may vary.)

FRE-

QUENCY

BAND/

GRADE

6.

Performs other duties of a similar nature or level.

As Required

Knowledge (position requirements at entry):

Knowledge of:

• Customer service principles;
• Basic mathematical concepts;
• Cleaning and sanitizing methods.

Skills (position requirements at entry):

Skill in:

• Providing customer service;
• Maintaining order among school-aged children;
• Handling and counting money;
• Cleaning and sanitizing kitchen areas;
• Handling food;
• Operating cash registers;
• Communication, interpersonal skills as applied to interaction with coworkers, supervisor, the general public, etc. sufficient to exchange or convey information and to receive work direction.

Training and Experience (position requirements at entry):

Ability to read and write in order to communicate and receive instruction, or an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above.

Licensing Requirements (position requirements at entry):

• Food Service Worker Card within 30 days.

Physical Requirements: 

Positions in this class typically require: stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, talking, hearing, seeing, and repetitive motions.

Incumbents may be subjected to moving mechanical parts, odors, blood and other bodily fluids, chemicals, extreme temperatures, inadequate lighting, workspace restrictions, and intense noises.

Heavy Work: Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of forces constantly to move objects.

NOTE: 

The above job description is intended to represent only the key areas of responsibilities; specific position assignments will vary depending on the business needs of the department.

Classification History:

Draft prepared by Fox Lawson and Associates LLC (LM)

Date:  03/02