8/21/80 H

Distinguishing Features of the Work

This class performs any of several varied tasks in the production area of a food service operation under the direction of higher-level authority.

This class is distinguished from the class Food Operations Assistant B by the degree of complexity of the tasks assigned and the level of responsibility. The duties may include, but are not limited to, baking, roasting, stemming, frying, meat cutting, or assembly of food products. Examples of employees in this class are head baker and head salad maker.

The employee may perform in a supervisory capacity over a limited area of a unit or sub-unit; or, may supervise a limited subsection of a production unit working under the direction of designated higher-level authority.

The employee must adhere to all governmental standards and the standards required of a properly operated food service.

Supervision is received from senior production workers or managers.

Ability to follow a recipe and to substitute items where necessary; knowledge of current storekeeping procedures. If incumbents perform as supervisors, they must be able to plan the work of the unit and accomplish the work of the unit through the individuals reporting to them.

Ability to read, write, follow and give directions. Three years' varied experience in food production.