Nature of Work:

This class describes the second level in Dining Services. Positions function as either a production assistant or a workleader over food handling positions. Although positions carry out defined work procedures and processes, judgment is required on an ongoing basis to select the most appropriate technical guidelines and adapt them to accomplish the tasks. Positions continually determine practical solutions to problems by applying specific processes, techniques, and methods. The work leader exercises some control over the continual work product.

Some Examples of Work:

This class 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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