Under direction, in a State institution, to lead, instruct, and work with employees and helpers from the resident population engaged in serving meals and cleaning and maintaining work areas, equipment, and utensils; to be in charge of a dining room, central pot-washing room or vegetable room, or clean-up operations in a bake shop or other comparable assignments; may instruct, lead, or supervise inmates, wards, or resident workers; and do other related work.
Supervises the serving and portion control of food in a large dining room in a State institution; assigns posts to dining room employees and helpers from the resident population and trains and instructs them in serving methods and sanitation standards; supervises and assists with table setting, dining room preparation for meal service, cleaning of tables after meals, and maintenance and arrangement of a dining and serving area, equipment, and utensils; maintains uniform food-handling practices and standards of safety and sanitation in an assigned dining room; observes and reports on residents' attitudes toward foods served; keeps food acceptance and plate-wastage records; supervises the cleaning of cooking pots and equipment in a central pot-washing room at a State institution; operates and maintains pot- washing machinery; supervises the preparation of fruits and vegetables for cooking in a central vegetable room at a State institution and operates and maintains machinery used in the preparation of fruits and vegetables; supervises clean-up operations in the bake shop and such other duties as bread slicing, weighing ingredients, and allocation and distribution of bakery items to the wards; evaluates the performance of employees and helpers from the resident population and recommends appropriate action; orders, receives, and supervises storage and inventory of supplies; and keeps records and makes reports.
One year of experience performing the duties of a Food Service Technician I in the California state service.
Two years of experience in the distribution and service of foods in large quantity. This experience must have included the cleaning and maintaining of equipment and work areas.
Knowledge of: Arrangement and operation of dining rooms and food service counters; various types of dining room and service utensils and equipment and their uses; methods of cleaning and maintaining food service areas, utensils, and equipment; dining room sanitation and safety measures; methods of cleaning and preparing foods for cooking and storing food; operation and maintenance of various types of machinery used in pot washing, bake shop, and vegetable preparation; effective personnel practices and general pantry operation.
Ability to: Communicate at a level required for successful job performance; supervise helpers; give on-the-job instructions to helpers; keep records and prepare reports; read and follow serving instructions for therapeutic diets.
Sympathetic understanding of and willingness to work with the resident population of a State institution; personal cleanliness; and freedom from communicable diseases.