LEAD FOOD
SERVICE WORKER 8105
DISTINGUISHING
FEATURES OF THE CLASS
Under general
supervision, an employee in this class supervises routine tasks in food
preparation and services in a satellite kitchen, such as: re- heating prepared
dinners; preparing salads, sandwiches and other extra menu items; serving food;
and cleaning of food service areas and equipment. Does related work as required.
TYPICAL WORK
ACTIVITIES
Supervises the preparation of frozen
meals;
Orders food and eating utensils from
central kitchen;
Keeps records of purchased food and
surplus food from governmental sources;
Counts money received and prepares
it for bank deposit;
Assigns work to and supervises Food
Service Workers in cleaning, dishwashing and related sanitary and maintenance
activities.
FULL PERFORMANCE
KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS
Good knowledge of
the preparation and serving of frozen food; good knowledge of the care and use
of food service equipment and kitchen utensils; ability to keep accurate
records and prepare reports; ability to plan, assign and supervise the work of
others in a manner conducive to full performance and high morale; physical
condition commensurate with the demands of the position.
MINIMUM
QUALIFICATIONS
Either:
a) Completion of six (6) school
grades; or,
b) Six (6) months of paid experience
in the preparation of food; or,
c) An equivalent combination of
education or experience as defined by the limits of a) and b).
Candidates
employed in a school must attend ongoing continuing education/training as
required by the Food and Nutrition Service of the United States Department of
Agriculture.
R07/01/2015
SUFFOLK COUNTY
Non-Competitive