Download Food Service Worker I

UNIVERSITY OF NORTH TEXAS
CLASSIFICATION DESCRIPTION
LAST REVIEWED: 05/2012
FOOD SERVICE WORKER CAREER BAND
This job description has been designed to indicate the general nature and level of work performed by employees within this
classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and
qualifications required of employees assigned to the job.
8311/831109 FOOD SERVICE WORKER I - NON-EXEMPT
Function of Job: This position is responsible for general food service work in a University cafeteria, dining hall, or
restaurant facility. Duties include some food pre-preparation and service, and washing and cleaning tasks,
including operation of the dish washing machine, glass machine, and/or scrubbing machine. This position may
also perform simple cashier duties. Carries out routine duties that require a sequence of steps usually
performed in a standardized way. Resolves routine questions and problems and refers more complex issues to
higher levels.
Complexity: Applies basic skills within function/specialization.
Supervision Received: Receives clear and specific instructions and/or follows standardized instructions or
procedures without ongoing supervision. Work is checked for accuracy, adequacy and adherence to instructions.
Employee consults with supervisor on matters not covered in the original instructions or by guidelines.
Supervision Given: Has no responsibility for overseeing/supervising staff employees.
Minimum Qualifications: There are no minimum education or experience requirements. The following
knowledge, skills, and abilities are required:
 Ability to follow oral and written instructions
 Ability to maintain records and complete forms accurately.
 Ability to apply mathematical concepts to complete tasks (example: collecting cash and
making change.)
 Knowledge of the care and use of food service equipment and kitchen utensils.
 Knowledge of health hazards in food preparation and service and necessary precautionary
measures.
 Ability to perform work involving standing, stooping, lifting, and use of utensils and equipment
relating to food service operations.
 Knowledge of appropriate safety and security precautions appropriate to work performed
8312/831209 FOOD SERVICE WORKER II - NON-EXEMPT
Function of Job: This position is responsible for food preparation. Duties include preparing food ensuring
proper recipe methods and ingredients are followed, maintaining production schedules, portioning food
according to planned menus, monitoring the quality of products on the serving line (i.e. proper set up and
temperature), making recipe recommendations and training staff. Carries out routine duties that require a
sequence of steps usually performed in a standardized way. Resolves routine questions and problems and
refers more complex issues to higher levels.
Complexity: Applies both basic and some intermediate skills that require general working knowledge of
function/specialization.
FOOD SERVICE WORKER CAREER BAND
Page 2 of 2
Supervision Received: Receives clear and specific instructions and/or follows standardized instructions or
procedures without ongoing supervision. Work is checked for accuracy, adequacy and adherence to instructions.
Employee consults with supervisor on matters not covered in the original instructions or by guidelines.
Supervision Given: May function in a lead capacity over staff employees by assigning, scheduling and
monitoring work.
Minimum Qualifications: One year experience in institutional or commercial food service. The following
knowledge, skills, and abilities are required:
 Ability to follow oral and written instructions
 Ability to maintain records and complete forms accurately.
 Ability to apply mathematical concepts to complete tasks (example: collecting cash and
making change.)
 Strong knowledge of the care and use of food service equipment and kitchen utensils.
 Strong knowledge of health hazards in food preparation and service and necessary
precautionary measures.
 Ability to perform work involving standing, stooping, lifting, and use of utensils and equipment
relating to food service operations.
 Knowledge of appropriate safety and security precautions appropriate to work performed
The University of North Texas is an Equal Opportunity Employer. ADA requires the University to provide adequate
accommodations to qualified persons with disabilities. Prospective and current employees are encouraged to discuss
ADA accommodations with management. Positions in this class may be subject to a background check.