Food Services

Description

Jobs in this family oversee, coordinate, prepare, and cook large quantities of food, and conduct general clean-up associated with food service for institutions such as hospitals, correctional facilities, or cafeterias.

Typical functions

The functions within this job family will vary by level, but may include the following:

  • Prepare menu items and food trays.
  • Serve in food lines.
  • Clean equipment.
  • Stock food.

The work assigned to positions in this series ranges from basic food preparation to the management of food service operations in the assigned unit. 

Food Service Assistant

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. 

Knowledge, skills & abilities

Knowledge of methods and equipment used in preparing food on a large scale.  Ability to work continuous hours while standing, in an environment with high temperatures. 

Typical qualifications

0-1 year of work experience. (Substitutions may be allowed.)

Pay grade
G1

Food Service Worker

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.

Knowledge, skills & abilities

In addition to those identified in the previous level: Knowledge of standard kitchen procedures and sanitation guidelines. Ability to prepare more complex menu items.

Typical qualifications

1-2 years of work experience. (Substitutions may be allowed.)

Pay grade
G2

Food Service Supervisor

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. 

Knowledge, skills & abilities

In addition to those identified in the previous levels: Knowledge of storekeeping or inventory procedures.  Ability to supervise and instruct employees, offenders, and/or other helpers in food preparation, planning, and coordination of menus.  

Typical qualifications

Associate degree or 4 years of food service experience. (Substitutions may be allowed.)

Pay grade
G3

Food Service Manager

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.

Knowledge, skills & abilities

In addition to those identified in the previous levels: Knowledge of computerized inventory systems. Ability to prepare and maintain records of food usage and per capita costs.

Typical qualifications

Associate degree and 2 years of supervisory experience. (Substitutions may be allowed.)

Pay grade
G6