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NASSAU COUNTYTitle:FOOD SERVICE WORKER II
SPECIAL DISTRICTS (NHCC)Code:720030 3LK
CLASS SPECIFICATIONPage:1 of 2

GENERAL STATEMENT OF DUTIES
Plans, supervises, instructs and performs tasks in specified areas of food production and service; supervises, inventories, requisitions and distributes supplies; is responsible for work area; or performs tasks as an assistant to a cook, butcher or baker in an institutional kitchen; performs related duties as required.

COMPLEXITY OF DUTIES
Duties are performed under direct but not constant supervision and require the use of judgment in planning work of area, estimating supply and production requirements and supervision of subordinate employees.

TYPICAL DUTIES
1.Plans, implements and supervises work of area -- salad preparation; fruit, juice and dessert distribution area; special diet kitchen, patient service areas; vegetable preparation area, storage areas.
2.Estimates supply and production requirements.
3.Inventories, stores, and rotates supplies according to accepted standards.
4.Prepares written report of inventories.
5.Follows accurately written standardized recipes.
6.Operates equipment required.
7.Instructs and supervises subordinate personnel in all methods, equipment and techniques required.
8.Receives training in techniques, methods and equipment used in cooking, butchering or baking.
9.Maintains cleanliness of area.

FULL PERFORMANCE KNOWLEDGES, SKILLS, AND ABILITIES
1.Thorough knowledge of all techniques, methods and equipment required in area.
2.Ability to instruct and supervise subordinate personnel in techniques, methods and use of equipment required.
3.Ability to plan, implement and direct work of area.
4.Ability to comprehend and follow oral and written instructions accurately.
5.Ability to inventory supplies, estimate supply and production requirements and accurately distribute foods.
6.Ability to learn the techniques, methods and equipment used in cooking, butchering or baking.
7.Ability to observe and teach safety and sanitation standards and precautions.
8.Ability to count and total moderate sums accurately.





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SPECIAL DISTRICTS (NHCC)Title:FOOD SERVICE WORKER II
Code:720030 3LK
Page:2 of 2


MINIMUM QUALIFICATIONS
Training and Experience
1.Ability to read, write, comprehend and speak English;
2.Two years of experience performing routine tasks in the preparation and serving of food in an institution setting.


7/7/67
Revised 2/16/83
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