Developmental level class in the food service and preparation occupation requiring working knowledge of cooking,
baking, and serving food for a large number of people; under general supervision, prepares and serves nutritious meals based on standard menu; cleans work area, equipment and utensils; stores food.
Follows standard menu and recipes substituting left-over foods when possible; operates standard kitchen equipment to cook foods; mixes salads and makes desserts, dressings, and breads; prepares hot and cold beverages; slices meat and cheese; makes sandwiches, soups, and casseroles; assembles fruit plates and relish trays; cleans and cuts vegetables and meats before cooking and mixing; may plan cooking schedules to ensure timely service.
Sets up food lines; portions food on serving lines; sets up trays and carts; packs food for delivery to dining areas and storage.
Cleans and/or directs cleaning of work area, equipment and utensils; prepares food for next days meals; may secure food and storage area.
Performs related duties; may receive, inspect and store supplies; may keep necessary administrative records of inventory and census count; may assist residents, patients.
(Performs Related Duties As Required)
Equivalent to high school diploma plus six (6) months related experience.
Knowledge of 10 (safety practices)*; Skill in 29 (equipment operation-use of kitchen equipment)*; Ability to 30e (carry out instructions in written, oral or picture form), 31c (add, subtract, multiply & divide whole numbers), 32g (read simple sentences with common vocabulary), 34c (cooperate with co-workers on group projects), 35c (demonstrate strength to lift up to 50 lbs.), 35d (demonstrate dexterity (to use hands and/or feet skillfully).
Knowledge of 10*; Ability to 30e, 35c.
Knowledge of 10*; Skill in 29*; Ability to 30e, 35c, 35d.
Knowledge of 10; Ability to 30b (recognize unusual or threatening conditions & take appropriate action), 30e, 31c, 32g, 34h (develop good rapport with patients), 35c, 35d.
(*Developed After Employment)