Under the immediate supervision of a Kitchen Manager or designee, this employee is
responsible for food preparation, storage, and inventory of foods for a government institution.
The Institutional Food Service Worker is also responsible for the total care of all kitchen
utensils and equipment.
Work in this class involves a variety of unskilled duties, including some custodial or laboring
assignments, although primary emphasis is on food service activities. Work requires the
maintenance of a high standard of cleanliness and sanitation.
Although cooking is not a primary duty, employees in this role are responsible for food
arrangement and service, cafeteria serving, simple food preparation such as making salads,
toast, or coffee, and maintaining the kitchen, cafeteria, pantries, and dining rooms. They may
also assist with cooking as operational needs require and provide food service to other
institutionalized groups during emergencies.