Under general supervision, performs specialized food service when assigned, such as volume cooking work and/or dietary services; provides lead direction to food service staff; and does related or other work as required in accordance with Rule 3, Section 3 of the Civil Service Rules.
CLASS CHARACTERISTICS
This is the specialist level in the Food Service Worker series. Incumbents perform food services related assignments, such as dietary meal preparation, full scope of volume cooking duties including grill, main kitchen, special diet and other areas. This class differs from Food Service Worker II in that incumbents of the latter class do less skilled cooking and food preparation and work less independently. This class differs from Food Service Supervisor in that incumbents of the latter class may perform skilled dietary and/or cooking duties, but their primary responsibility is supervision of a major area of the Dietary division.
TYPICAL DUTIES
(Kitchen)
Prepares a wide variety of menu items including soups, salads, vegetables, sauces, gravies, entrees, desserts and other foods; independently prepares simple meals or assists in preparation of complex or specialized meals.
Grills, cooks, steams, bakes and roasts a variety of foods; cuts meats; prepares and cooks a variety of items including baked goods.
Sets up, operates and cleans equipment and areas used to prepare and serve food.
(Dietary Desk)
Collects, maintains, and communicates information regarding patient allergies and dietary requirements from physicians, nursing staff, and clinical dietitians for meal preparation; ensures dietary records are updated in a timely manner while adhering to dietary restrictions; updates diet orders, menus, and patient profile records in the electronic database.
>Inspects meals on the tray line and ensures meals were assembled according to diet orders prior to delivery; acts as a liaison between medical staff and patients to resolve problems with meal orders.
Performs clerical functions such as processing patient orders, tracking food service orders, and forwarding calls.
Provides alternative foods, substitutions, and adjusts ingredients of recipes based on prescribed diet in accordance with established guidelines such as those provided by International Dysphagia Diet Standardisation Initiative (IDDSI).
(All Assignments)
May deliver food to various County facilities.
Ensures proper safety and food handling procedures are followed.
Maintains records of work performed and other routine records; prepares routine reports.
May act in a higher-level capacity on a relief basis or for training purposes.
MINIMUM QUALIFICATIONS
Experience: One year of institutional or high-volume commercial food service work with primary responsibility for cooking or one year of institutional or high-volume food service work with primary responsibility assisting with the fulfillment of patient diets and overseeing preparation of special diet items.
Special Requirement: Experience required is determined by the nature of the assignment to kitchen or dietary desk.
License: Possession of valid California driver's license.
KNOWLEDGE
Volume food service work including cooking, preparation, serving, cleaning, sanitation and safety practices; basic units of measure; various diets and uses; nutritional value and composition of food; process involved with food preparation and service; relationship between health/medical treatments and patient food intake; standard office practices and procedures; personal computer systems and general office computer software.
ABILITY
Prepare food on a volume basis with minimum waste; understand, follow, and provide oral and written instructions; learn to perform volume preparation of full meals; lead others in the more routine aspects of volume food preparation, service and cleaning work; count and perform routine arithmetic calculations including simple addition, subtraction and multiplication; make simple notations; read various scales of measure and portion items accurately; communicate effectively; establish and maintain effective working relationships with others; treat customers courteously;; use computer applications such as spreadsheets, word-processing, and database software.
PHYSICAL/MENTAL REQUIREMENTS
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.
San Joaquin County complies with the Americans with Disabilities Act (ADA) and, upon request, will consider reasonable accommodations to enable individuals with disabilities to perform essential job functions.
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