Government of the United States Virgin Islands Department of Education

POSITION: INSTITUTIONAL FOOD SERVICE WORKER

DESCRIPTION

Work in this class involves unskilled miscellaneous tasks in the food service department of a school. It involves the performance of a variety of tasks including some of a custodial or laboring nature, although primary emphasis is on food service activities. Work requires the maintenance of a high standard of cleanliness and sanitation.

Duties may be learned on the job without the need of prior experience. Work does not normally include responsibility for cooking, but for very simple food preparation, such as preparing salads and for caring for the kitchen, pantries, and dining room.  Work follows a set schedule and is performed under close supervision of a dietitian, food service supervisor or cook.

DUTIES AND RESPONSIBILITIES (NOT ALL INCLUSIVE)

• Assists cooks in washing, peeling and preparing fruits and vegetables, cleaning, dressing, and cutting up fish and meats;
• Cuts, slices and butters bread, makes sandwiches, and assists in setting up trays and dishing out food;
• Prepares cereals, toast, coffee, salads and other simple menu items;
• Obtains meats and other refrigerated food items from cold storage, weighs and measures other food items to be used;
• Sweeps and mop pantry, kitchen, dining room, and other floors as required;
• Cleans tables, chairs, and floors in the dining room and kitchen; washes food utensils and dishes; and cleans equipment such as ranges, counters, and meat blocks;
• Serves meals to school children;
• Collects soiled dishes, utensils, and trays, and returns them to the kitchen;
• Performs related work as required.

KNOWLEDGE, SKILL AND ABILITIES

• Some knowledge of the preparation and service of food as well as the use and care of dishes, and kitchen utensils.
• Some knowledge of sanitary methods to be used in food preparation and related food service activities.
• Ability to perform simple mathematical computations, calculations and measurements.
• Some knowledge of the preparation and service of food as well as the use and care of dishes, and kitchen utensils.
• Some knowledge of sanitary methods to be used in food preparation and related food service activities.
• Ability to perform routine custodial duties and to do moderately heavy lifting and moving as required in large scale kitchen operation.
• Ability to work for long hours while standing.
• Ability to read, write, understand and follow simple oral and written instructions.
• Ability to establish and maintain effective working relationships during the course of work.
• Ability to lift 70 (seventy) pounds or more.
• Ability to exercise sound, independent judgment in carrying out functions of the position.