Culinary Worker III
Employees in these positions perform general tasks related to preparing food and sanitation of kitchen/dining facilities. Specific tasks include, cooking/service, set up lines by arranging food and/or dessert; wash and stack dishes; clean and scrub pots and pans; clean conveyers, rack and set up trays and may serve customers in a cafeteria or restaurant setting. At higher levels, employees may serve as work leaders for groups in the performance of food preparation, serving and/or general maintenance functions.
Employees plan menus; supervise the ordering, receiving, storing and issuing of food items; coordinate the preparation and serving of food; maintain quantity and quality control; supervise the maintenance of sanitary and safety standards for food preparation. All employees are responsible to assist in assuring that work areas conform to federal, state, and regulatory agencies’ food safety standards.
Duties and Responsibilities (generally)
Employees in positions allocated to this level prepare food by various methods with a full variety of menu items from standardized and portion size recipes, dietary manuals, oral or written instructions and cycle menus including preparing modified diets. They may direct lower level kitchen tasks performed by others regarding the serving of food, kitchen cleanup procedures and minor food preparation, such as peeling vegetables, making toast, mixing juice, etc. They work under direct supervision from a designated supervisor.
Minimum Required Qualifications for this position
One (1) year (12 months) of experience in food service cooking in a commercial setting that is comparable to that described in the lower level of this series.
Food Handlers Certificate or Food Service Manager Certification required within 30 days of hire.