Food Services

This is a first-level food service position accountable for preparing simple menu items under direct supervision.  An employee at this level will follow specific dietary needs, standard kitchen procedures, and sanitation guidelines when handling, preparing, and serving food.  Additional duties include washing dishes and kitchen tools, and stocking food in serving lines. 

This second-level food service position will receive general supervision in preparing and cooking more complex menu items.  An employee at this level will requisition basic food and supply items, and maintain point of service counts.  Participate and assists in supervising the cleaning of the kitchen and food serving areas.

This first-level supervisory food service position will be accountable for overseeing the preparation and serving of food. At this level, an employee will follow basic dietetic principles to coordinate and audit meals; conduct and maintain inventories; complete requisitions for food and supply items; and maintain food service records.  Supervisory duties will include training and directing the daily work of food service staff and/or offenders engaged in related duties; and monitoring safety and sanitation standards in kitchens, dining rooms, and food preparation and storage areas. 

This is advanced supervisory/managerial food services work.  An employee at this level is accountable for the oversight of food preparation and service in accordance with dietetic principles, conducting and maintaining inventories, completing requisitions for food and supply items, and maintaining financial records and budget information for food service costs. Additional duties include making hiring recommendations; training staff; planning, assigning, and reviewing work; and providing performance assessments, coaching, and progressive discipline.  An employee may also be responsible for maintaining compliance with United States Department of Agriculture (USDA) regulations.