This is routine food preparation and serving work in a multi-program health facility. Work involves assistance to cooks, dietitians, and other personnel in kitchens or dining rooms in a 200-bed facility. Employees in this classification are required to observe established sanitary standards in the preparing, handling and serving of food, and in their personal hygiene; and are responsible and courteous and have a pleasant demeanor in serving patrons of the dining area. Work is performed under immediate supervision of cooks, dietitians or other personnel who inspect work in progress and results obtained.
Knowledge of principles and practices of sanitation and personal hygiene as they apply to food preparation and service, use and care of food service equipment and kitchen utensils.
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