DISTINGUISHING FEATURES OF THE CLASS: This is routine manual work performed under the general supervision of a Cook Manager, Assistant Cook or other superior. The duties involve the serving of food, the cleaning of serving areas, food service equipment and utensils. The duties differ from those of a Food Service Helper in that the incumbent functions without direct supervision and is responsible for the reconciliation of monies received, and may also supervise student helpers and Food Service Helpers. Does related work, as required.
TYPICAL WORK ACTIVITIES:
Serves food from steam tables in a food service area;
Washes food service equipment and utensils;
Cleans and mops food service area;
Serves as head cashier and checker;
Schedules work assignments of Food Service Helper and student helpers;
May assist in the preparation and delivery of meals.
The above examples of duties are intended only as illustrations of the various types of work performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.
FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES AND/OR PERSONAL CHARACTERISTICS: Working knowledge of the proper methods of preparing and serving food in quantity; working knowledge of proper methods of cleaning cooking utensils, dishes, silverware and glassware; some knowledge of the operation of kitchen equipment; ability to follow simple oral and written directions; physical condition commensurate with the demands of the job.
MINIMUM QUALIFICATIONS: One year of experience as a Food Service Helper.