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NEW MEXICO STATE UNIVERSITY
HUMAN RESOURCES SERVICES
POSITION CLASSIFICATION DESCRIPTION

Position Classification Title: Food Service Worker
Position Classification Code: G4018
Job Family: Auxiliary
Pay Level: 02
Exempt Status: Non-exempt
This description is intended to describe the general nature of the work being performed. It is not intended to be a complete list of specific duties of any particular position. Duties, responsibilities and bargaining unit eligibility may vary based on the specific tasks assigned to the position.
Purpose of Classification:
Performs a wide range of duties involved with preparing and/or serving foods and beverages in one or more of a variety of food service environments. May perform such duties as preparing salad items, hot foods, and/or cold foods, and/or assisting in the preparation of bakery items, as appropriate to the position. May serve food to customers and/or perform cashiering duties, as appropriate.
Standard Duties:
Sets up food service, kitchen, or salad area facilities, equipment and utensils, under detailed instruction, in accordance with specific area needs; checks food temperatures and/or prepares areas for daily operations; may operate cooking or bakery equipment as assigned. Conveys food and supplies from the main kitchen, bakery, and/or salad preparation area to the serving site either by carrying or by utilizing a motorized cart. Prepares or assists 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, as appropriate to the position. As appropriate to the position, serves food items to customers from counters and/or steam tables, in accordance with specific instructions, ensuring that appropriate portions are served. As needed, replenishes foods, silverware, glassware, dishes, and trays at serving stations; may order and replenish condiments. Fills ice cream, yogurt, and/or ice machines, if present in area of operation; ensures that machines are cleaned and maintained, as necessary. Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions. May perform cashiering duties, as required. May provide guidance and training to other employees performing related work. Performs miscellaneous job-related duties as assigned.
Knowledge, Skills and Abilities:
Knowledge of supplies, equipment, and/or services ordering and inventory control. Knowledge of food service lines set-up and temperature requirements. Knowledge of food preparation and presentation methods, techniques, and quality standards.
Skill in cooking and preparing a variety of foods.
Ability to follow routine verbal and written instructions. Ability to read and write. Ability to understand and follow safety procedures. Ability to safely use cleaning equipment and supplies. Ability to lead and train staff and/or students. Ability to lift and manipulate heavy objects.
Minimum Qualifications:
   Education- None
   Experience- No previous work experience required.
   Equivalency-
   Certifications/License-
   Departmental Requirements-
   Special Requirements-