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

COOK
(2025-2026)
 

1 Position

DISTINGUISHING FEATURES OF THE CLASS:

This position is responsible for the preparation and cooking of a variety of foods. Work is carried out in accordance with established procedures and involves the preparation of an entire meal or part of a meal. The work is performed under the general supervision of a higher level employee. Supervision may be exercised over subordinate personnel.

FULL PERFORMANCE KNOWLEDGE, SKILLS AND ABILITIES:

• Knowledge of the tools and methods of preparing, cooking and storing food sufficient to prepare large quantities of food in a safe and economical fashion;
• Knowledge of cleaning methods, materials and equipment to maintain food preparation and service areas in a sanitary and safe condition;
• Ability to follow oral and written directions and recipes;
• Ability to direct the work of assistants and food service helpers;
• Ability to coordinate the preparation of meals in a timely fashion;
• Personal characteristics necessary to perform the duties of the position;
• Physical condition commensurate with the demands of the position.

TYPICAL WORK ACTIVITIES:

The following is indicative of the level and types of activities performed by incumbents in this title. It is not meant to be all inclusive and does not preclude a supervisor from assigning activities not listed which could reasonably be expected to be performed by an employee in this title.

1. Prepares and cooks meat, fish, poultry, soups, vegetables, macaroni, desserts, salads and other foods;
2. Bakes cakes, pies, rolls and a variety of other desserts;
3. Supervises and participates in the proper cleaning of serving, storage and dining areas, and in the care of equipment;
4. May oversee the preparation of food for delivery to other sites;
5. May supervise the proper storing of food;
6. May keep simple related records;
7. May assist in the ordering of food and supplies.

MINIMUM QUALIFICATIONS:

NOTES:

1. For the purpose of these minimum qualifications, a typical 10 month, 30+ hour per week position in a school food service program may be considered to be a full year of experience.
2. Training courses in the preparation, cooking and storage of food may be substituted for up to 6 months of the above work experience.
3. An Associate’s degree in Food Service may be substituted for the above work experience.