Food Service Worker II

Set up food service, kitchen, or salad area facilities, equipment, and utensils in accordance with specific area needs. Check food temperatures, prepare areas for daily operations, and operate cooking or bakery equipment as assigned. Convey food and supplies from the main kitchen, bakery, and/or salad preparation area to the serving site by carrying or utilizing a motorized cart. Follow prescribed procedures in setting up hot and cold food lines, ice cream, yogurt, and/or ice machines, and choose proper utensils. Prepare or assist in the preparation of hot and cold meat and vegetable dishes, beverages, salads, sandwiches, pie fillings, simple bakery items, salad dressings, and/or other similar food items. Serve food items to customers from counters and/or steam tables, ensuring appropriate portions are served and adding relishes and garnishes according to instructions. Replenish foods, silverware, glassware, dishes, and trays at serving stations, and order and replenish condiments. Attend to day-to-day problems and needs concerning equipment and food supplies, detecting and ensuring disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions. Clean, wash, and maintain work areas, including floors, facilities, pots, pans, service ware, utensils, and equipment; collect and place garbage and trash in designated containers.