FOOD SERVICE WORKER NA-03 RFT (LOCAL COMMUTING AREA ONLY)

Skills and Knowledge:  Skill to organize assignments in logical sequence, perform tasks with several steps and use judgment in the performance of sequential tasks accurately according to deadlines.  Skill to serve uniform individual portions.  Knowledge of weights and measurements, and skill to read and follow recipe cards for items such as spreads and dressings.  Skill to perform simple arithmetic, and ability to read instructions.  Working knowledge of common sanitation procedures to prevent contamination, spoilage and waste.  Skill to assist lower graded food service workers to accomplish work.

Responsibility:  Incumbent knows what steps or sequences of steps are needed to complete the work.  Follows specific oral or written instructions when changes or new assignments are made.  Uses judgment in deciding that the standards of sanitation, attractiveness, timeliness, safety, and service are met (i.e., serving and individual portioning).  The supervisor periodically checks to see that work is done on time and according to instructions.

Physical Effort:  Work involves light to moderate physical effort such as frequently lifting or moving objects, constant standing and walking.  Lifts and carries objects up to 45 lbs independently and objects over 45 lbs with assistance.

Working Conditions:  Work areas are often uncomfortably warm and noisy.  Workers are exposed to minor cuts, bruises, burns, and scalds.  There is danger of slipping on wet floors.  Some workers are exposed to extreme temperatures of hot kitchens and walk-in refrigerators.

Please include MONTH/YEAR and HOURS per week for all previous work experience listed on the resume. If there is no indication of time in position, we will credit the minimum.