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Under direction, in a large dining area of a State institution, to supervise and instruct employees and helpers from the resident population engaged in serving meals and cleaning and maintaining work areas, equipment, and utensils; 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 area of a State institution; assigns posts to dining room employees and helpers from the resident population and trains and instructs them in serving methods, sanitation standards, and methods of working with and instructing helpers from the resident population; supervises table setting, dining room preparation for meal service, cleaning of tables after meals, and maintenance and arrangement of dining and serving areas, equipment and utensils; maintains uniform food handling practices and standards of safety and sanitation in an assigned area; as directed, may provide advisory assistance to nursing service personnel assigned to ward dining rooms; observes and reports on residents' attitudes toward foods served; keeps food acceptance and plate wastage records; evaluates the performance of employees and helpers from the resident population and takes or recommends appropriate action; orders, receives and supervises storage and inventory of supplies; keeps records and makes reports.
One year of experience performing the duties of a Food Service Worker II in the California state service.
Two years of experience performing the duties of a Food Service Worker I in the California state service.
Experience: Three years of experience in the distribution and service of foods in large quantity including the cleaning and maintaining of equipment and work areas. One year of this experience must have been in a supervisory capacity including responsibility for the training and assignment of food service employees. and Education: Equivalent to completion of the eighth grade.
Knowledge of: Arrangement and operation of dining areas and food service counters; various types of dining room and serving utensils and equipment and their uses; appropriate cleaning and preserving materials and their use in the maintenance of dining room utensils and work areas; dining room sanitation and safety measures; effective personnel practices; and general pantry operation.
Ability to: Plan, organize and direct the work of others; plan and conduct in-service training programs; analyze situations accurately and adopt an effective course of action; keep records and prepare reports; read and follow serving instruction 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.