Nature of Work:

This class describes the full-operating food handler. Positions operate independently in performing the full range of food service tasks and problem solving. The assignment is clearly defined so the position follows established work procedures. Positions operate within standard guidelines and alternatives that are known and any deviation from such requires prior approval. Many assignments do not move beyond this level.

Some Examples of Work:

This class series in the Labor, Trades, and Crafts Occupational Group describes work in food handling and serving or skilled cooking, baking, or meatcutting.

Food handling positions wash, peel, seed, and cut vegetables, fruits, and garnishes; serve food, weigh and measure portions, or wait tables; arrange tables and decorations; wash dishes and clean and sanitize equipment, work surfaces, and kitchen and dining areas; store food according to safe temperature and handling requirements. Food production positions prepare, season, cook or bake the full range of menu food items; regulate oven and equipment temperatures; measure and mix ingredients; observe and test food quality; plan nutritional menus, determine quantity and order food; cut, trim, bone, tie, and grind meats; and clean and cut fish and poultry.

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