Food Service Worker I (#RF0101)
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$16.93-$20.57 Hourly / $2,933.84-$3,566.10 Monthly / $35,206.08-$42,793.21 Yearly

Under immediate supervision, performs food service work of routine difficulty assisting in the preparation and serving of food and in the cleaning of work areas, utensils and equipment; and does related or other work as required in accordance with Rule 3, Section 3 of the Civil Service Rules.

This is the entry level in the Food Service Worker series. An employee in this class may work in a specific assignment such as cafeteria, canteen, cashier, dishroom, pots and pans, cleanup, meal prep, serving, or may work in generalized assignments. Incumbents of this class independently perform routine food service work or may perform less routine duties under close supervision.

• Cleans and chops vegetables for salads and meals; prepares salad dressings according to standard recipes; combines ingredients and prepares and portions salads, fruits and desserts.
• Loads, delivers and picks up food and supplies from patients and outlying locations; washes, sorts and stores trays, dishes, utensils, pots, pans and carts.
• Prepares, portions and labels special diet items including salt-free, sugar-free, low-fat and pureed items; prepares patient trays, including those for special diets; verifies amounts and types of food, beverage and condiment items; measures and weighs portions according to menu and diet cards.
• Prepares a variety of short-order food items; waits on canteen customers by taking orders, serving food and selling soft drinks, candy magazines, and other items.
• Operates cafeteria and canteen registers; enters sales, accepts payments, makes change and issues receipts; assists in balancing register; secures monies; makes deposits.
• Sets up serving areas; serves food; stocks utensils, dishes, napkins and condiments; maintains proper levels of food and drink in vending machines.
• Operates, cleans and utilizes various items and vegetable choppers, shredders, slicers, dicers, steamers, mixers, blenders, bread cutters, toasters, coffee makers, meat cutting equipment, knives, ladles, steam tables, refrigerators, and food preparation areas.
• Cleans tables, serving and work areas; mops and hoses floors; washes windows; cleans restrooms and offices; collects and disposes of garbage.
• May assist in cooking or baking duties on a relief basis or for training purposes.
• May deliver food to various County facilities.

Experience: Six months in high-volume commercial or institutional food service work.

Basic methods and techniques of volume food service work including simple preparation, serving, cleaning, sanitation and safety practices; basic units of measure; principles and techniques of public relations.

Understand and follow oral and written instructions;  perform routine food preparation, service and cleaning work;  count and perform routine arithmetic calculations including simple notations;  communicate effectively;  establish and maintain effective working relationships with others;  treat customers courteously.

Mobility – Occasional use of a data entry device; frequent sitting, standing or walking for long periods; frequent pushing/pulling, bending, squatting and crawling; Lifting – frequently 5-30 pounds; occasionally 70 pounds or less. Vision – constant use of good overall vision; frequent reading/close-up work; occasional color, depth and peripheral vision. Dexterity – frequent repetitive motion; occasional writing; frequent grasping, holding, reaching. Hearing/Talking – frequent talking/hearing in person and on the telephone. Emotional/Psychological – frequent decision making and concentration; occasional public contact. Special Requirements: occasional overtime and traveling. Environmental – frequent exposure to noise, heat, and cold.