State of Maryland

A Food Service Worker is the full performance level of work in food service operations in a dietary department of a State facility, hospital or residential institution.  Employees are responsible for the production and serving of meals in accordance with prescribed procedures and applicable health and sanitation regulations and standards.  Employees in this classification do not supervise.  

Employees receive general supervision from a Food Service Supervisor I, Food Service Supervisor II or other higher level position.  Employees may be required to work evenings, weekends and holidays, may be assigned to one of two shifts and may be subject to call-in.  Work performed in central kitchens may require employees to work in areas of extreme heat and cold. The work may require moving and stacking heavy and bulky food commodities.

Positions in this classification are evaluated using the Classification Job Evaluation Methodology.  The use of this method involves comparing the assigned duties and responsibilities of a position to the job criteria found in the Nature of Work and Examples of Work sections of the class specification.

The Food Service Worker is differentiated from Food Service Supervisor I and Food Service Supervisor II on the basis of supervisory responsibility.  Food Service Supervisor I and Food Service Supervisor II have full supervisory responsibility for staff engaged in food preparation and serving while the Food Service Worker performs the full range of duties under general supervision.  

Prepares and sets up food service lines and steam tables and serves food;

Serves measured portions in accordance with portion control instructions;

Takes readings of food temperatures on serving lines;

Cleans and sanitizes utensils, dishes, pots, pans, appliances and work areas such as kitchen and cafeteria areas;

Prepares raw vegetables and fruits, beverages, sandwiches, salads and simple desserts;

Serves food at luncheons, conferences and other special events;

Receives, weighs, stores and inventories commodities and supplies;

Assists cooks with food preparation;

May deliver food carts to wards or other serving areas;

May drive food delivery trucks;

May operate cash registers in a cafeteria;

Performs other related duties.

Ability to learn health and sanitation regulations related to personal hygiene, 

appropriate food temperatures and cleanliness of utensils, dishes, appliances and work areas; 

Ability to learn methods used in preparing and serving large quantities of food;

Ability to serve measured food portions according to portion control instructions;

Ability to safely prepare raw vegetables and fruit;

Ability to safely operate appliances used in the food industry such as slicers, peelers and dishwashers;

Ability to weigh and count commodities;

Ability to follow instructions.

Education: None.

Experience: None.

Employees in this classification may be assigned duties which require the operation of a motor vehicle.  Employees assigned such duties will be required to possess a motor vehicle operator’s license valid in the State of Maryland.