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Food Service Worker (#MCBD01)
$18,320.00 Yearly Min / $21,696.00 Yearly Mid / $26,035.00 Yearly Max


Senior Food Service Worker (#MCBD02)
$19,875.00 Yearly Min / $24,844.00 Yearly Mid / $29,813.00 Yearly Max


Food Service Supervisor (#MCBD03)
$24,346.00 Yearly Min / $30,433.00 Yearly Mid / $36,520.00 Yearly Max




Description of Occupational Work

This class series uses three levels in the Labor, Trades and Crafts occupational group, Food Services occupational series and describes work assisting with food preparation and the distribution of meal trays in accordance with state and federal laws governing nutritional and sanitary standards.

Essential Functions

Essential functions are fundamental, core functions common to all positions in the class series and are not intended to be an exhaustive list of all job duties for any one position in the class. Since class specifications are descriptive and not restrictive, incumbents can complete job duties of similar kind not specifically listed here.

  • Sets up serving line by gathering utensils, foods and supplies needed for the serving process.
     
  • Prepares meal trays by dipping the correct portion of appropriate foods from the serving pan.
     
  • Loads completed meal trays or food pans into food carts; Delivers loaded carts to proper location; Returns carts and trays to kitchen after individuals have completed meals.
     
  • Assists cooks by opening cans, slicing and chopping food items, making sandwiches, bulk salads, desserts or preparing beverages.
     
  • Cleans carts and trash containers, sweeps and mops floors, wipes tables, steam carts and counters and performs other functions necessary to ensure that food preparation and serving areas are sanitary.
     
  • Performs all phases of dishwashing process.
     
  • Keeps various records.

Levels of Work

Food Service Worker

This is the first level.

  • Receives close supervision of a technical superior.
  • Assists in the preparation and distribution meal trays and in the cleaning of kitchen-areas, dishes and utensils.

Senior Food Service Worker

This is the second level.

  • Reports to a technical superior.
  • Oversees the preparation and distribution of meal trays and the cleaning of kitchen areas, dishes and utensils.
  • Ensures that policies and procedures are followed.
  • Assigns staff to various work assignments and ensures that all job tasks are covered and completed in a timely and proper manner.
  • Takes inventory and assists in ordering.
  • May participate in the preparation of food trays and in the serving line.
  • Contacts are with the nursing department concerning meals and with the maintenance department concerning the repair of equipment.

Food Service Supervisor
 
This is the supervisory level.

  • Reports to an administrative superior.
  • Supervision is exercised over at least two or more merit full time positions per Merit Rule 5.1460. The elements of supervision include planning, assigning, reviewing, evaluating, coaching, training, recommending hire/fire and discipline.
  • Ensures quality control by sampling prepared foods and monitoring portions and placement of food on food trays.
  • Orders supplies.

Knowledge, Skills and Abilities

The intent of the listed knowledge, skills and abilities is to give a general indication of the core requirements for all positions in the class series; therefore, the KSA’s listed are not exhaustive or necessarily inclusive of the requirements of every position in the class.

  • Knowledge of proper methods and procedures of food handling and serving.
  • Knowledge of cleaning methods and procedures applicable to institutional food service.
  • Knowledge of departmental rules, regulations, policies and procedures.
  • Knowledge of the physical layout of assigned facility for the purpose of cart delivery.
  • Ability to follow oral and written instructions.
  • Ability to keep records.

In addition to the above knowledge, skills and abilities, the Senior Food Service Worker requires:

  • Knowledge of health hazards in food service activities and of necessary precautions.
  • Ability to assign, train and oversee the work of food service staff.

In addition to the above knowledge, skills and abilities, the Food Service Supervisor requires:

  • Knowledge of supervisory principles and practices.
  • Knowledge of the use of portion control lists, diets pattern sheets and menus in relation to preparation of patient meal trays.
  • Ability to keep records and prepare reports.

Job Requirements

JOB REQUIREMENTS for Food Service Supervisor
Applicants must have education, training and/or experience demonstrating competence in each of the following areas:

  1. Three years experience in institutional or commercial food service work.
  2. Six months experience in proper safety, storage and sanitation standards for food items.
  3. Knowledge of staff supervision acquired through course work, academic training, training provided through an employer, or performing as a lead worker overseeing the work of others; OR supervising staff which may include planning, assigning, reviewing, and evaluating the work of others; OR supervising through subordinate supervisors a group of professional, technical, and clerical employees.


CLASS:
MCBD01
EST:
7/1/1987
REV:
1/1/1900
FORMERLY JOB CLASS:
42221

CLASS:
MCBD02
EST:
7/1/1987
REV:
1/1/1900
FORMERLY JOB CLASS:
42241

CLASS:
MCBD03
EST:
7/1/1987
REV:
1/1/1900
FORMERLY JOB CLASS:
42242