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You are here: The Job Explorer > Job Description > Food Services > Food Service Worker Responsibilities

Food Service Worker Duties

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This is manual and semi-skilled work in the performance of advanced food service duties.

Work involves responsibility for limited supervision over subordinate food service workers engaged in serving foods and cleaning facilities for limited food preparation tasks and for related food service duties that are more advanced and responsible than the duties of Food Service Worker I. Employees of this class apply limited skills and knowledge that are acquired through experience. Duties include responsibility for instructing subordinate food service workers in dining hall techniques and methods; for maintaining high standards of cleanliness; and for assuring that patrons are served in a pleasant and courteous manner. Assignments are received in the form of specific oral and written instructions and are reviewed by inspection and observation of results obtained.


May supervise and participate in the work of Food Service Worker Is' engaged in serving foods, in cleaning facilities, and in preparing meals

May wait on customers, take orders, deliver and/or serve food

May operate cash register

May assist cooks, bakers, and others in preparing and cooking foods.

May do short order cooking

May work at a soda fountain serving ice cream, making sodas and sundaes, and preparing other fountain confections

May instruct Food Service Worker Is' in proper methods and techniques of serving food and in cleaning facilities.

Performs related work as required.

Completion of the eighth school grade; experience in institutional or commercial food preparation and service; or any equivalent combination of training and experience.

Considerable knowledge of the methods and practices of food preparation and service

Some knowledge of hazards to health in food preparation and service and of necessary precautionary measures

Some knowledge of the care and uses of food service equipment and kitchen utensils

Ability to supervise employees in routine food service tasks in a manner conducive to full performance while maintaining morale

Ability to work long hours while standing.

Ability to establish and maintain effective working relationships with employees and patrons of the food service units



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