GENERAL DESCRIPTION OF CLASS
The FOOD SERVICE WORKER 2 performs a variety of routine and semiroutine
food service activities such as preparing, cooking, and serving simple foods in a volume dining or food service
This is the second level of a four-level series. It is distinguished
from the lower level by having regular responsibility for preparing simple foods such as salads, dressings, sandwiches,
eggs, fruit, and pudding in a volume dining or food service facility. It is distinguished from the higher levels
by the lack of responsibility for nonroutine tasks of a dining or food service facility such as maintaining food
products and supplies, collecting and verifying daily labor and cash report information for the supervisor. This
level has a lack of responsibility for directing lower-level food service workers and/or residents or students
in food preparing, serving, distributing, and cleaning activities.
DUTIES AND RESPONSIBILITIES
- Food Preparation.
Typical tasks: prepares simple foods according to standardized menus, recipes, or verbal instructions given by
supervisor; makes salads, dressings, gelatin, toast, or sandwiches; grills sandwiches, pancakes, eggs, french toast,
and hashbrowns and toast; cleans, cuts, and chops vegetables and fruits; slices meats, cheeses, and breads; cuts
desserts; adjusts recipe quantities to eliminate excessive waste of food products; may assist lower-level staff
members by filling drink machines, mixing beverages, making coffee, and preparing sack lunches or snacks; uses
various types of commercial kitchen equipment such as mixers, slicers, and choppers; prepares simple desserts such
as pudding, cobbler, and loaf cakes; slices and wraps bread and other baked items; checks for proper temperature
of prepared foods with thermometer; observes food to be sure it is visually appealing.
- Food Service Activities.
Typical tasks: may serve food items on the serving line; portions food items for residents' trays according to
each resident's diet card; checks diet change sheets for modifications to resident's diet; some employees may be
assigned the role of checking trays to be sure staff members accurately follow diet cards; pours juice, coffee,
and other drinks; wraps utensils and places on trays; microwaves specified food items; may count all utensils before
and after meals as a security measure; records utensil and tray count and food items not eaten; some employees
may assist lower-level staff members by maintaining adequate supplies of dishes, cups, flatware, and napkins for
the serving line and setting up and refilling condiments, dispensers, and food pans.
- Cleaning Activities.
Typical tasks: cleans sinks, counters, fountains, and serving area; sweeps and mops floors; wipes spills; collects
and removes trash; replaces trash-can liners; washes trays and carts; sorts and stacks dishes, glasses, and utensils;
some employees may assist the lower-level food service workers by washing dishes, pots, and pans; filling and emptying
dishwasher; stacking clean dishware; and cleaning coffee pots, blenders, pop machine dispensers, ice cream maker,
hot chocolate machines, and other commercial equipment; may clean delivery vehicles.
Typical tasks: may instruct and provide assistance to residents or students and/or other food service workers in
food preparing, distributing, and cleaning; ensures that residents or students fill diet trays properly and that
food carts are properly loaded; responds to questions, compliments, or complaints concerning the food or service
from resident or student customers; assists staff members with special meal functions by setting and decorating
tables; may transport food supplies and meals using a variety of carts and vehicles.
RELATIONSHIPS WITH OTHERS
Employees in this class have regular in-person contact with residents,
students, and/or the public while serving food and cleaning food service area.
Employees in this class receive general supervision from a manager
or supervisor who assigns work verbally or through written instructions. Work is reviewed by observation on a daily
basis to ensure work standards and procedures are followed and to ensure conformance with safety and sanitation
procedures. Employees in this class follow State health, safety, and sanitation regulations pertaining to volume
dining or food service facilities. Work schedules and standardized menus/recipes are followed to prepare simple
foods scheduled for that day. Food service policies and procedures are also used as guidelines when performing
Positions are found in central and remote locations throughout
State government (e.g., general government agencies, human or natural resource agencies, correctional, mental health,
or higher education institutions, hospitals, etc.). They require the willingness to work within the environment
associated with the position's location and purpose.
- one year of experience in a
commercial food service utility.