OFFICE OF HUMAN RESOURCES AND DEVELOPMENT → CLASSIFICATION → CAFETERIA WORKER II

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Cafeteria Worker II

MONTGOMERY COUNTY PUBLIC SCHOOLS
CLASS DESCRIPTION
OFFICIAL TITLE: Cafeteria Worker II 10 mo CODE: 7550 SQ/OQ: Senior Qualified
WORKING TITLE: Cafeteria Worker II GRADE: 09 MONTHS: 10
SUMMARY DESCRIPTION OF CLASSIFICATION: Under general supervision, performs responsible cooking and/or baking duties. May be assigned banking, inventory and/or record keeping/computer input responsibilities. May assume additional duties in the absence of the manager. Positions in this class require specific training and the ability to do quantity cooking and/or baking. After initial orientation, work is performed with a minimum of supervision. Nature of work normally involves the assignment of the more routine duties to one or more helpers. Work of this class requires moderate physical effort, continuous standing and use of commercial food service equipment.
MINIMUM QUALIFICATION STANDARDS
KNOWLEDGE, SKILLS, AND ABILITIES: Working knowledge of the techniques of quantity cooking and/or baking of a variety of foods. Working knowledge of sanitation procedures and care and cleaning of kitchen equipment. Practical knowledge of nutrition. Ability to follow written recipes and other written and verbal directions. Skill in quantity food preparation. Knowledge of and the ability to meet the seven core competencies of the Supporting Services Professional Growth System (SSPGS).
EDUCATION, TRAINING, AND EXPERIENCE: Completion of the ninth grade required. High School or GED diploma preferred. Experience as a paid school or other institutional foodservice worker required. Other combinations of applicable education, training, and experience, which provide the knowledge, abilities, and skills necessary to perform effectively in the position, may be considered.
CERTIFICATE AND LICENSE REQUIREMENTS: Valid Class C noncommercial driver's license. Sanitation certification required or obtains this certification during the first six months of employment.
PHYSICAL DEMANDS: (Special requirements such as lifting heavy objects and frequent climbing.) Sanitation certification desirable.
SPECIAL REQUIREMENTS: (Frequent overtime or night work required, etc.) Ability to work overtime as required.
OVERTIME ELIGIBLE: Yes

EXAMPLES OF DUTIES AND RESPONSIBILITIES:

1. Reviews weekly menus for planning food preparation schedule; operates commercial food service equipment; prepares a variety of menu items for daily service; may check serving line steam tables and consult with manager to determine if preparation of additional is necessary.

2. Reviews weekly menus for planning baking needs and schedule; assembles, measures, and mixes ingredients and bakes a variety of food items.

3. Follows written recipes and other written and verbal directions.

4. Completes advance food preparation for next day serving when necessary.

5. Cleans kitchen equipment and maintains workstation in a clean and orderly condition according to standard sanitization procedures.

6. May fill steam tables and set up counters and serve food.

7. Advises manager on menu changes to utilize leftovers and surplus food.

8. Advises manager on re-ordering necessary food supplies.

9. May be assigned banking, inventory and record keeping duties including computer input.

10. Performs related work as required.

Class Established: 1/70
Date(s) Revised: 4/87, 7/92, 8/93, 7/02, 7/12
Last Reviewed:

This description may be changed at any time.

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