GENERAL DESCRIPTION OF CLASS

The FOOD SERVICE WORKER 1 performs a variety of routine food service activities such as setting up condiments and food pans; preparing food trays; serving on food lines; clearing and cleaning tables, counters, and serving areas; and washing dishes, pots, and pans in a volume dining or food service facility.

DISTINGUISHING FEATURES

This is the first level of a four-level series. It is distinguished from the next higher level by the absence of regular responsibility for preparing simple foods (e.g., salads, dressings, sandwiches, eggs, fruit, and pudding) in a volume dining or food service facility. Employees in this class may assist higher-level staff members by preparing cold foods such as sandwiches and garden salads.

DUTIES AND RESPONSIBILITIES

1. Food Service Activities. Typical tasks: maintains adequate supplies of dishes, cups, flatware, and napkins on the serving line; sets up and refills condiments, dispensers, and food pans; portions food items for residents' trays according to each resident's diet card; checks diet change sheets for modifications to residents' diet; pours juice, coffee, and other drinks; wraps utensils and places on trays; some employees in this class assist staff members by serving food on tray lines; may count and record all utensils before and after meals as a security measure.
2. Cleaning Activities. Typical tasks: clears dirty dishes and trays from tables; cleans tables, chairs, 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; washes dishes, pots, and pans; fills and empties dishwasher and stacks clean dishes, glasses, and cups; cleans coffee pots, blenders, pop machine dispensers, ice cream and hot chocolate machines, and other commercial equipment.
3. Food Preparation. Typical tasks: some employees in this class may assist higher-level staff members by making cold sandwiches, toast, garden salads, and dressing for salads; some employees may clean, cut, and chop vegetables and fruits, fill drink machines, mix beverages, make coffee, and slice desserts; some employees may fill customer coffee and donut orders for conferences and meetings.
4. Miscellaneous. Typical tasks: assists food service staff members with special meal functions by setting and decorating tables; assists staff members by preparing sack lunches, snacks, and other special requests.

RELATIONSHIPS WITH OTHERS

Employees in this class have regular in-person contact with residents, students, and/or the public while serving food, clearing tables, and cleaning the dining/food service area.

SUPERVISION RECEIVED

Employees in this class receive close supervision from a manager or supervisor who assigns work verbally or through written instructions. Work is reviewed by observation periodically throughout the day to ensure work standards and procedures are followed and for 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. Food service policies and procedures are also used as guidelines when performing the work.

GENERAL INFORMATION

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.

MINIMUM QUALIFICATIONS

• Minimum qualifications are not established for this classification. The appointing authority is responsible for recruitment and selection. Refer to Personnel Rule 105-43-005.