Food II (26-27SY)

ESSENTIAL DUTIES AND RESPONSIBILITIES:  This list is meant to be representative, not exhaustive.  Some incumbents may not perform all the duties listed.  In other cases related duties may also be assigned.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions of the position.

• Assists the baker/cook in measuring and mixing ingredients.
• Cooks, bakes and prepares food items under supervision.
• Operates a variety of food service equipment.
• Assists in setting up the serving line prior to meal service.
• Serves food according to standard serving sizes.
• Alerts cook or manager when food supply on serving line is low.
• Removes food items from serving line at end of service.
• Washes, dries and folds laundry.
• Sweeps and mops; cleans tables and chairs.
• Washes pots, pans, kettles and equipment and cleans areas.
• Performs additional related duties as assigned.

MINIMUM QUALIFICATIONS:  The requirements listed below are representative of the knowledge and abilities required to satisfactorily perform essential duties and responsibilities.

Knowledge of:

• Food service safety and sanitation practices – health and safety codes.
• Basic cooking and baking practices and methods.

Ability to:

• Follow written and verbal directions.
• Communicate effectively verbally and in writing.
• Maintain effective working relationships with others.
• Operate commercial food service equipment.

EDUCATION and/or EXPERIENCE:  Any combination of education and experience that demonstrates possession of the requisite knowledge and abilities is acceptable.

• High School Diploma or equivalent preferred.
• One year work experience preferred.

ADDITIONAL REQUIREMENTS:

• Must secure a Maricopa County Food Handler’s Card within 30 days of hire date.
• Must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds in accordance with risk management guidelines.

Salary : $15 - $19