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Food Service Technician I (2194)

Food Service Technician I

California State Personnel Board Specification

  • Schematic Code: DK60
  • Class Code: 2194
  • Established: 10/23/1953
  • Revised: 07/11/1979
  • Title Changed: 05/02/2001


Under supervision in a State institution, as assigned, to serve or assist with the preparation of foods and beverages; to clean and maintain food service equipment, utensils, and work areas; as required, to instruct and work with helpers from the resident population; may instruct, lead, or supervise inmates, wards, or resident workers; and do other related work.

Job Characteristics

Employees in the class of Food Service Technician I normally are assigned either (1) to help the cooking staff in the kitchen, or (2) to serve food in a dining area. A Food Service Technician I may be required to do the work of either type of assignment, incidental to his/her main assignment. Food is generally served at tables, cafeteria style, or by trays in hospital wards. In kitchen areas employees perform the routine work of preparing food for cooking and of cleaning and maintaining equipment, utensils, and supplies. A Food Service Technician I may instruct and work with a group of helpers from the resident population.


In addition to the above, employees at the California Maritime Academy are also required to assist in serving and preparing food aboard the Academy's training ship.

Typical Tasks

In the serving of foods and beverages: Arranges dining room furniture; sets tables; receives and serves food from kitchen; clears tables after meals; cares for table linen; and as required, assists in food preparation and related work in the kitchen.


In the preparing of foods and beverages: Washes, pares, and generally prepares fruits and vegetables for cooking; assists in preparing and dispensing food; relieves cooks, bakers, or meat cutters by performing routine operations such as stirring food, greasing bake pans, and grinding meat; and as required, assists in food service and related work in the dining room.


In both the serving and preparing of foods and beverages: Operates dishwashing machines, glasswashers, and other culinary equipment; cleans and maintains utensils, equipment, and work areas; loads, transports, stores, and delivers food, supplies, and equipment; maintains food at correct temperature at cafeteria serving counters; serves orders; performs miscellaneous pantry work; on a ward, may do such unskilled cooking tasks as cutting and toasting bread, preparing eggnog, mixing batter, and frying pancakes; may instruct and work with helpers from the resident population; and keeps records.

Minimum Qualifications

Experience: Six months of experience in an institution, hotel, or restaurant, either serving, cleaning food service areas, or assisting with the preparation and service of foods and beverages. (Completion of the eighth grade may be substituted for the required experience.) (To be considered for appointment at the California Maritime Academy, candidates must be eligible for documentation by the United States Coast Guard.)

Knowledge and Abilities

Knowledge of: Methods of cleaning and preparing foods for cooking and storing food; proper methods of arranging dining room furniture, setting tables, and serving meals; various types of food service utensils and equipment and their uses; methods of cleaning and maintaining food service areas, utensils, and equipment; sanitation and safety measures in food service areas; general pantry work.


Ability to: Portion servings; follow directions and keep simple records; communicate at a level appropriate to the classification.

Special Personal Characteristics

Sympathetic understanding of and willingness to work with the resident population of a State institution; personal cleanliness, good sense of smell and taste; and freedom from communicable disease.

  Updated: 6/3/2012
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