FOOD SERVICE SPECIALIST
#2301
General Characteristics:
A Food Service Specialist is responsible for assisting with the operation of a food preparation and service unit by performing a variety of duties such as operating a cash register, serving customers, stocking supplies, cleaning food preparation and serving areas, filling vending machines or washing pots, pans and dishes; assists a Coordinator with the preparation of meals by mixing beverages, chopping and slicing vegetables/meats, preparing salad items and dressings, making and wrapping sandwiches or filling juice containers; sets up the steam table and prepares all grilled items; cooks all items that are prepared to order; does related work as required. Work requires adherence to sanitary standards and substantial lifting and reaching. Working conditions include a very warm environment, standing for extended periods and potential exposure to body fluids. Positions may require the ability to work varied shifts.
Examples of Work:
Provides a variety of customer related duties including greeting customers, posting the daily menu, operation of cash registers, opening cash registers for the day by verifying amount of money in the bank and making change; closes out cash register by counting cash in till.
Prepares sandwiches and salads; cleans and wraps baked potatoes; chops and slices fruits, vegetables and meats for soups, salads or sandwiches; makes salad dressings; bakes cookies; cuts pies and cakes; serves prepared items.
Stocks serving area with juice, cookies, chips, cream, sugar, cups, napkins, straws and lids; cleans machines, work stations and service areas; busses tables; gets ice for ice machines; prepares beverages; makes deliveries to other departments.
Washes pots and pans; operates dishwasher; stores clean items in the proper place and ensures that the pot-and-pan area is clean, neat and sanitized each day prior to closing the kitchen area.
Assists on cafeteria line by serving entrees, vegetables, weighing sandwiches, refilling and restocking items and keeping area clean; sets up and takes down food line.
Cleans and fills vending/soft drink, juice, milk and hot chocolate machines; inventories products in vending/soft drink machines; orders and puts away vending machine products.
Trains hourly employees and student assistants as assigned by the supervisor; guides and instructs assistants in bar service, grill cooking, dessert cutting and portion control.
Takes customer orders and prepares grilled and cooked-to-order items; cleans grill, deep fryers, condiment and steam tables, salad/soup bars and juice/pie cases; keeps work areas orderly and clean; replenishes pastry items; replenishes work area freezer with food items; stocks work area refrigerator with food items necessary for the line; has responsibility for menu planning, cooking soups and chili and preparing entrees during summer term.
Knowledge, Skills and Abilities:
Knowledge of the purpose and safe operation of equipment used in the kitchen; knowledge of safety and sanitary requirements of a food service operation; ability to prepare tasteful, visually appealing foods; ability to follow food service procedures; ability to understand oral and written instructions; ability to work efficiently and adhere to deadlines; ability to set up food in an appealing manner; ability to follow food portioning guidelines; ability to make correct change and count money accurately for the till; ability to remember prices of food items; ability to understand and follow health regulations for safety and sanitation; ability to deal with customers in a pleasant, courteous and helpful manner; ability to operate cash register, coffee urn, juice dispensers, grill, pot washer, slicer, chopper, knives, deep fryer, sandwich wrapper and other kitchen utensils or equipment; ability to lift and carry sacks or boxes weighing up to 50 pounds; ability to work' around hot equipment and in a warm environment; ability to stand for extended periods; ability to work irregular hours, varied shifts and/or occasional weekends; ability to drive as required by the position; ability to work safely.
Supervision:
Reports to and works under the general supervision of the Food Services Manager. Instructions and directions concerning new activities are received in the form of oral or written procedures from the supervisor or a Food Service Coordinator. Work is performed according to established food service procedures and State health and nutritional guidelines, with employees responsible for applying knowledge and experience to tasks performed. Work is reviewed for quality, quantity and/or accuracy. Supervision of others is not a normal responsibility of this position; however, employees may be responsible for guiding and instructing student assistants.
Minimum Qualifications:
High school graduation or equivalent is required. Six months of experience as a cashier and/or food preparer in the food service industry is required. Experience in a large institutional setting is preferred. A current Oregon Approved Food Handlers Card is required.
A current Oregon driver's license is required for some positions. Some positions in this class require that the incumbent be bondable.
Equivalent combination of training and experience will be considered qualifying.
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