DISTINGUISHING FEATURES OF THE CLASS: This is responsible food service work involving the performance of a variety of routine and manual tasks in a school cafeteria with emphasis placed on assisting the Cook or Cook-Manager in the routine preparation of certain foods such as desserts, soups, salads, sandwiches, etc. Work is performed under general supervision with leeway permitted to exercise independent judgment in carrying out the details of the work. May direct and oversee the work of Food Service Helpers. Does related work as required.
TYPICAL WORK ACTIVITIES: Slices meats, cheese, lettuce and tomatoes for sandwiches, cheeseburgers, salads, etc.; Prepares a variety of sandwiches and salad plates; Makes a variety of salads such as tuna, chicken, egg, coleslaw, macaroni and place them in individual serving cups; Sets up trays for cooking hamburgers, french-fries, chicken and other frozen or prepared foods; Assists the Cook or Cook-Manager in the preparation of main courses such as meatloaf, turkey, pizza, spaghetti, etc.; Serves lunches including type A, a la carte, and bag lunches; Prepares custodial orders to have various food and supplies brought from stockroom to kitchen; Cleans kitchen equipment and machines, cafeteria tables, pots and pans, work areas, steam tables, etc.; May act as cashier during lunch hours; May supervise or train Food Service Helpers; May perform duties of Cook or Cook-Manager when absent; May perform custodial duties on a substitute basis.
Non-competitive among School Districts and BOCES.