Pay Grade:  12



This is work assisting in preparing and serving a variety of foods.

Standard Classification Factors

Supervision Received - LEVEL A: "Under immediate supervision…" "Immediate" means that the employee has little or no authority to select alternative work methods or to render independent judgments of any consequence. Each task is performed according to detailed instructions, written or oral. Assignments are usually for a short duration and when completed are usually checked for accuracy, adherence to instructions and established regulations, as well as the worker’s rate of performance.

Difficulty - LEVEL A: Routine… Where the work is usually repetitive and the employee works from detailed instructions, the difficulty is usually limited to accuracy and speed.

Complexity - LEVEL A: Work is a simple or routine nature requiring very little analytical thought. Tasks are clearly defined, highly organized, closely related and often repetitive. Few if any alternatives exist for methods or procedures to be used. Work is usually in the form of specific assignments and is closely reviewed for accuracy and progress. When guidelines exist at this level, they are usually detailed, easy-to-follow instructions that cover all or most of the important aspects of the work. Workers at this level can readily determine the actions which need to be taken.

Consequence of Actions or Decisions - LEVEL B: Consequences of actions or decisions at this level are minor as the work is normally reviewed regularly and errors are usually detected in following operations. Errors may be disruptive to co-workers or may cause minor inefficiency. Costs due to errors are minimal.

Contacts - LEVEL A: The purpose of the contact is to obtain, clarify, give or screen established factual information, regardless of the type (i.e., easily understood or technical) within a well-defined relationship. Normal communication skills are required.

Physical Demands - LEVEL C: The work requires moderate physical exertion.

Environmental Conditions - LEVEL C: The work environment involves hazards, risks or discomforts typical of working with or around machinery with exposed moving parts, irritant chemicals, heavy equipment or abusive or hostile clientele and patients. Exposure to disagreeable weather conditions and extreme levels of temperature, ventilation, lighting and sound are normal. Protective clothing or gear and specific safety standards or procedures may be required. Serious injury is possible.

Supervision/Leadership - LEVEL A: No supervisory or leadership responsibility; may explain work instructions or assist in training others.

Distinguishing Features

Differs from the Service Assistant class which is direct entry level work requiring only limited skills.

Differs from the Cook class which requires full performance entree meal preparation.

Differs from the Baker class which is full performance bakery work.

Differs from the Meat Cutter class which is full performance meat cutting work.


Operates standard cooking equipment such as mixing machines, steam cookers, scales, toasters, food choppers, and a variety of ovens and stoves; cares for and makes minor adjustments to equipment.

Prepares salads, vegetables and other foodstuffs to assist in full meal preparation.

Assists cooks, bakers and meatcutters in preparing and cooking meats, vegetables and other foodstuffs according to recipe and food service standards.

Serves prepared meals, maintaining proper portion control.

Receives, checks in and inventories foodstuffs and supplies according to requisition. Informs supervisor of inventory levels.

Cleans and sanitizes work area and equipment in order to maintain kitchen and food service areas according to standard.

Serves as a fry cook in a canteen or snack bar.



Knowledge of foods and food preparation.

Knowledge of the operation and care of kitchen equipment.


*Ability to work effectively with fellow workers and others.

*Ability to lift and carry heavy objects.

*Ability to learn the use and care of equipment, materials, utensils, and methods used in food service.

*Ability to understand and follow written and oral instructions.

Ability to work long hours in rooms at high temperatures.

Ability to work in cold storage room when necessary.

*Necessary at Entry


None required

NC:   12/88
REV: 12/95
REV: 10/98
REV: 02/00
REV: 08/05
REV: 06/07
REV: 06/08