SUBSTITUTE FOOD SERVICE HELPERS

(2025-2026)

DISTINGUISHING FEATURES OF THE CLASS:

This is an entry-level position involving assistance in the preparation and service of food and the cleaning of kitchen equipment. Workers in this class may be required to perform cooking duties involving lesser degrees of skill than regularly required in the classifications of Cook and Assistant Cook. Supervision is received from higher-level employees. Supervision is normally not a function of this class.

FULL PERFORMANCE KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to acquire knowledge of large-scale preparation, cooking and serving of food and the care of tableware, glassware, and kitchen appliances;
• Ability to understand and carry out oral and written directions;
• Cleanliness and neatness;
• Ability to relate well to others; courtesy;
• Tact;
• Physical condition commensurate with the demands of the position.

TYPICAL WORK ACTIVITIES:

1. Assists cooks in phases of food preparation involving lesser degrees of skill than those of Cook or Assistant Cooks;
2. Assists in the preparation of salads and desserts;
3. Cleans, washes, and otherwise prepares vegetables and fruits for cooking;
4. Washes dishes, pots, and pans by hand or machine;
5. Sweeps, mops, and cleans kitchen or dining areas;
6. Cleans work areas and equipment such as counters, trays, tray carts, hot food tables, coffee urns, toasters, etc.;
7. Handles food and equipment in accordance with sanitary practices;
8. Fills sugar bowls and salt and pepper shakers;
9. Attends in-service training sessions;
10. May act as a monitor during breakfast program, escorting students to and from cafeteria, and maintaining order in dining area;
11. May polish silverware and clean closets containing dishes or linens;
12. May place food on trays according to menu and diet requirements and substitutions as required;
13. May deliver trays to patient floors and make nourishments according to directions of recipe and diet;
14. May serve late or "hold" trays;
15. May assemble items for bag lunches;
16. May set tables and clear them after meals;
17. May act as cashier;
18. Does related work as required.

MINIMUM QUALIFICATIONS:

None

FOOD SERVICE HELPER

(2025-2026)

1 Position

DISTINGUISHING FEATURES OF THE CLASS:

This is an entry-level position involving assistance in the preparation and service of food and the cleaning of kitchen equipment. Workers in this class may be required to perform cooking duties involving lesser degrees of skill than regularly required in the classifications of Cook and Assistant Cook. Supervision is received from higher-level employees. Supervision is normally not a function of this class.

FULL PERFORMANCE KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to acquire knowledge of large-scale preparation, cooking and serving of food and the care of tableware, glassware, and kitchen appliances;
• Ability to understand and carry out oral and written directions;
• Cleanliness and neatness;
• Ability to relate well to others; courtesy;
• Tact;
• Physical condition commensurate with the demands of the position.

TYPICAL WORK ACTIVITIES:

1. Assists cooks in phases of food preparation involving lesser degrees of skill than those of Cook or Assistant Cooks;
2. Assists in the preparation of salads and desserts;
3. Cleans, washes, and otherwise prepares vegetables and fruits for cooking;
4. Washes dishes, pots, and pans by hand or machine;
5. Sweeps, mops, and cleans kitchen or dining areas;
6. Cleans work areas and equipment such as counters, trays, tray carts, hot food tables, coffee urns, toasters, etc.;
7. Handles food and equipment in accordance with sanitary practices;
8. Fills sugar bowls and salt and pepper shakers;
9. Attends in-service training sessions;
10. May act as a monitor during breakfast program, escorting students to and from cafeteria, and maintaining order in dining area;
11. May polish silverware and clean closets containing dishes or linens;
12. May place food on trays according to menu and diet requirements and substitutions as required;
13. May deliver trays to patient floors and make nourishments according to directions of recipe and diet;
14. May serve late or "hold" trays;
15. May assemble items for bag lunches;
16. May set tables and clear them after meals;
17. May act as cashier;
18. Does related work as required.

MINIMUM QUALIFICATIONS:

None