Classification and Compensation
IOWA STATE BOARD OF REGENTS
REGENTS MERIT SYSTEM
Pay Grade: 203
General Class Description
Under direct supervision, performs a variety of tasks involved in the preparation and serving of food and performs related cleaning jobs.
Characteristic Duties and Responsibilities
- Opens food containers and weighs, measures and/or combines ingredients for menu items as specified.
- Assists in the preparation of foods to include: cutting, slicing, grating or peeling vegetables and fruits; and chopping, grinding, or slicing meats.
- Assembles and prepares salads, including such items as jello salads, coleslaw, salad dressings, etc.
- Performs simple cooking tasks in accordance with specific instructions.
- Sets up food and equipment for cafeteria/tray line service; assembles trays for modified and general diets.
- Transports food, dishes, and supplies to service areas; replenishes food and supplies as necessary during service period.
- Stocks, cleans, and performs minor adjustments for vending machines.
- Dishes up and serves food from serving line, in hospitals units and/or other designated dining areas according to standard procedures and quantities.
- Serves meal trays and nourishments to inpatients, performing final check for accuracy and appearance of tray and reacts to patients' comments on dietary service.
- Returns trays, dishes, utensils, etc., to kitchen for cleaning; and covers, labels and stores food in storage area following service period.
- Performs sanitation duties in serving, dining, and kitchen area.
- Serves as a checker; punches meal tickets and accepts cash or special tickets for meals and reports food consumption or number of persons served after each meal to enable accurate recordkeeping.
- Assists in the on-the-job training of students and other employees in the food service unit.
- Performs related duties as assigned.
Knowledge, Skills, and Abilities
- Knowledge of methods and practices of institutional food preparation and service.
- Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures.
- Knowledge of care and use of food service equipment.
- Ability to perform physical tasks such as lifting (50 pounds), bending, stooping, and standing for prolonged periods.
- Ability to count, add, subtract, multiply, divide and determine percentages.
- Ability to understand and execute oral and written instructions.
- Ability to maintain effective working relationships with others.
- Ability to stand for long periods of time.
- Ability to perform and complete a variety of manual food service tasks.
- Ability to maintain records of quantities of ingredients used, volume of production and numbers of customers served.
- Ability to convert standard unit recipes to desired quantity of product.