Food Service Worker II

Position Summary

This is manual and semi-skilled work in the performance of advanced food service duties in dining hall or cash operations kitchens. Work involves responsibility for limited supervision over subordinate food service workers engaged in serving foods and cleaning facilities for limited food preparation tasks and for related food service duties that are more advanced and responsible than the duties of Food Service Worker I. Employees of this class apply limited skills and knowledge that are acquired through experience. Duties include responsibility for instructing subordinate food service workers in dining hall techniques and methods; for maintaining high standards of cleanliness; and for assuring that patrons are served in a pleasant and courteous manner. Assignments are received in the form of specific oral and written instructions and are reviewed by inspection and observation of results obtained.

Knowledge, Skills, Abilities and/or Competencies

Basic math skills. Ability to lead employees in routine food service tasks in a manner conducive to full performance and good morale. Knowledge of hazards to health in food preparation and service and of necessary precautionary measures.

Physical Demands

Move loads up to 50 lbs, unloading and stocking products; push/pull activity with products weighing up to 30 lbs; repetitive motion of wrists, arm, and shoulder, possess hand and finger coordination; reach, climb, balance, crouch, twist, crawl, and kneel; and work in noisy, hot/cold environments with chemicals, cleaning equipment, dust, fumes, and odors. Work long hours standing.

Minimum Qualifications

Requires are least a high school diploma or equivalent. Please contact your Human Resources office for an evaluation of education/experience in lieu of the required minimum qualifications.

Duties/Responsibilities

• Assisting cooks and other kitchen personnel in such tasks as cleaning and paring vegetables, washing dishes, serving from a serving line, cleaning tables, and sweeping floors. Percentage of time: 30
• Work involves responsibility for limited supervision over subordinate food service workers engaged in serving foods, cleaning facilities, and preparing serving line meals. Percentage of time: 30
• Responsible not only for neatness, and cleanliness in preparing, handling, and serving food, but for serving patrons in a pleasant and courteous manner. Care and use of food service equipment including meat slicer, mixing machine, steam cookers and beverage machines. Percentage of time: 30
• Performs related work as assigned by management. Percentage of time: 10