Employees at this level perform a variety of repetitive tasks in a food service unit. They work under direct
supervision from a designated supervisor.
A Culinary Worker I typically -
1. assists in arrangement of dining area/food service equipment; sets up tables and trays.
2. assists in preparing salads, prepares cold plate combinations, prepares ingredients and makes
3. assists in preparing food for cooking, including meats, fish, fruits, vegetables, and other food for
4. performs hand dishwashing; responsible for the storage of clean pots and pans.
5. cleans and polishes kitchen items and silver; cleans up spilled food or beverage or broken dishes,
and removes trash.
6. sweeps, dusts, and cleans food service unit; washes, mops, and scrubs floors.
7. scours and/or cleans counters, cabinets, tables, kitchen equipment, and fixtures in a food service
unit; clears tables and carries soiled dishes to kitchen.
8. places food trays over food warmers for immediate service, or stores them in refrigerated storage
9. greets and assists customers, checks ID card, and may accept payments for items and use Point of
Sale (POS) equipment, as needed.
10. performs other related duties as assigned.
High school completion or equivalent.
1. Cleanliness – Knowledge of sanitary procedures and directives; how to use simple cleaning solutions
2. Service Orientation – A strong service orientation, actively looking for ways to help people.
3. Active Listening – Giving full attention to what other people are saying, taking time to understand
the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
4. Reading Comprehension – Understanding written sentences and paragraphs in work related
5. Attention to Detail – Job requires being careful about detail and thorough in completing work tasks
Please reference AcademicKeys.com in your cover letter when
applying for or inquiring about this job announcement.