Food Service Worker A02

Skill and Knowledge: Must be able to operate kitchen machinery such as slicers, graters, choppers, dishwasher, etc. Must be able to perform tasks involving several procedures. Must have a working knowledge of sanitation standards. Must be able to follow instructions. Must have a current Food Sanitation Training Certificate and a health card. PHYSICAL DEMANDS: The work requires frequent standing, walking, reaching, bending and stooping. Lifting and carrying objects weighing up to 40 pounds is required. WORK ENVIRONMENT: Exposure to extreme temperatures from cooking, dish washing and walk-in refrigerator. Working areas are often uncomfortable, warm and noisy. Exposed to minor cuts, bruises, burns and scalds. Danger of slipping on floors which are wet or where food or beverages have been dropped.

Prepares and refills the condiment containers. Sets up the serving line daily with trays, napkins, utensils, etc. Prepares tossed fruit, or other simple salads and portions into serving dishes. Operates dishwasher. Puts the trays, etc, through the machine as well as all pots and pans washed by cook or baker. Puts clean equipment away when washed. Assists other cafeteria personnel by chopping, slicing, pealing, and/or grating food items as needed. Assists in dishing out food in the serving line. Assists in the cleaning of the kitchen when the dish room is done. If an ice cream machine is present, may clean and sterilize the machine on a rotating basis. Performs other related duties as assigned.