Food Service Sanitation Series

Promotional Line: 180,235,333,347

Employees in this series perform and/or coordinate work involved in the cleaning of dishes and kitchen utensils in a food service unit and may assist with the preparation and serving of food. They also perform and/or coordinate other heavy labor in the food service area and may be involved in the storage of food or kitchen equipment. Maintaining safe and sanitary conditions of all work areas, including kitchens, storerooms and refrigerators, is one of the primary responsibilities for employees in this series.

DESCRIPTIONS OF LEVELS OF WORK

Employees at this level perform routine sanitation duties in a food service area.

A(n) Food Service Sanitation Laborer typically -

1. scrapes dishes;
2. operates machines and/or hand washes pots, pans, dishes, and silverware; responsible for the storage of cleaned pots and pans;
3. cleans and polishes silver;
4. maintains equipment and supplies needed in service area; reports equipment failures to the designated supervisor;
5. scours and/or cleans counters, cabinets, tables, kitchen equipment, and fixtures in a food service unit;
6. cleans garbage cans and disposes of garbage;
7. transports dishes, utensils, equipment, supplies to and from proper storage areas; sets up tables, counters, and trays for service; clears tables and transports soiled dishes to kitchen;
8. assists in arrangement of dining area/food service equipment;
9. assists in production, transporting and serving of food, as necessary;
10. sweeps and dusts food service unit; washes, mops, and scrubs floors and washes walls (as required) in kitchen and serving areas;
11. responsible for maintaining supplies of detergents and other cleaning agents;
12. maintains work areas in accordance with federal, state, and regulatory agencies’ food safety standards;
13. assists in checking incoming orders against proper forms;
14. assists in counting, weighing and marking prices and dates on supplies;
15. performs other related duties as assigned.

Employees at this level perform complex sanitation duties in a food service area.

A(n) Food Service Stores-Laborer typically -

1. coordinates the work of staff engaged in the sanitation of food service areas;
2. maintains records and assists with reports related to food, equipment, and related supplies;
3. Receives, stores, and issues food, equipment, and supplies;
4. checks incoming orders against proper forms;
5. counts, weighs and marks prices and dates on supplies;
6. maintains work areas in accordance with federal, state, and regulatory agencies’ food safety standards;
7. performs duties of the previous lower level of series, as necessary;
8. performs other related duties as assigned.

MINIMUM ACCEPTABLE QUALIFICATIONS

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

1. High school diploma or equivalent.

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

1. Knowledge of use and operation of cleaning solutions and equipment.
2. Basic knowledge of food sanitation methods.
3. Ability to move heavy objects.
4. Ability and willingness to follow instructions.
5. Basic mechanical ability.
6. Basic math and reading skills.

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

1. High school diploma or equivalent.
2. One (1) year (12 months) of work experience in the food service industry (may include sanitation and/or storekeeping duties), such as in a restaurant or cafeteria setting.

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

1. Knowledge of use and operation of cleaning solutions and equipment.
2. Knowledge of food sanitation methods.
3. Ability to move heavy objects.
4. Ability and willingness to follow instructions.
5. Basic mechanical ability.
6. Basic math and reading skills.