POSITION IDENTIFICATION
TITLE Food Services Attendant-West Plains
CLASSIFICATION NUMBER 9928
GRADE 20
CLASSIFICATION Nonexempt
IMMEDIATE SUPERVISOR Food Services Manager
MAJOR ADMINISTRATOR Dean of Student Services
GENERAL FUNCTION
The Food Services Attendant is responsible for cooking daily meals in the Putnam Student
Center and preparing food items for catering purposes. The Food Services Attendant
prepares baked goods as necessary and daily prepares the kitchen for the following
business day. The Food Services attendant cleans the kitchen and cafeteria while following
established health and safety standards at all times. The Food Services Attendant
assists in supervising student employees.
MINIMUM ACCEPTABLE QUALIFICATIONS
Education: A high school diploma is preferred.
Experience: Food service experience is required; three years of food service experience
is preferred. Formal culinary training can be considered in addition to or as a substitution
for experience.
Skills: Requires baking and cooking skills; ability to follow required health and
safety standards; ability to maintain a clean working environment and facility; ability
to supervise student employees; and the ability to read, write and follow oral and
written instructions. The ability to develop knowledge of, respect for, and skills
to engage with those of other cultures or backgrounds is required.
Effort: This position lifts items weighing up to twenty-five pounds unassisted on
a daily basis; heavier items can be lifted with the help of other employees and carts
are available for transporting heavier items.
ESSENTIAL DUTIES AND RESPONSIBILITIES
1. Cook tasty and nutritious meals on a daily basis according to menu plans developed
by the Food Services Manager.
2. Prepare baked goods for consumption in the cafeteria and for catering.
3. Prepare the kitchen daily for the following day’s work.
4. Ensure proper storage of food items, cleanliness of the entire facility, and maintenance
of food services operation in full compliance with public health codes.
5. Assist the Food Services Manager in supervising student employees.
6. Contributes to a work environment that encourages knowledge of, respect for, and
development of skills to engage with those of other cultures or backgrounds.
SUPERVISION
The Food Services Attendant reports directly to the Food Services Manager and assists
the manager in supervising student employee.
OFFICE OF HUMAN RESOURCES
REVISED JANUARY 2017
JOB FAMILY 2
Factor 1: Educational Requirements of the Job
Level 1.0 - 50 Points: The job requires at least a 10th grade education.
Factor 2: Skill Requirements - Craft and Trade Skills
Level 1.0 - 200 Points: Work involves basic instructions and simple, repetitive tasks. The job requires the ability to follow instructions and may require aptitude with common, basic tools, equipment and/or machinery. Few or no specific skills are required. Thejob will normally require less than one year of experience.
Factor 3: Managerial Responsibility
Level 2.0 - 75 Points: Irregular but occasional responsibility to direct the work of student workers or temporary or part-time workers. The nature of supervision is largely confined to assigning tasks to others and does not include a full range of supervisory responsibilities. Responsibilities at this level may include tracking budgeted spending, limited purchasing authority, and tracking inventory.
Factor 4: Guidelines
Level 2.0 - 50 Points: Specific guidelines and established routines exist, but some judgment in applying guidelines and deviating from standards must be exercised. The number and similarity of guidelines and work situations requires the employee to use judgment in locating and selecting the most appropriate guidelines, references, and procedures for application and in making minor deviations to adapt guidelines in specific cases. At this level, the employee may also determine which of several alternatives to use. Situations to which the existing guidelines cannot be applied or significant proposed deviations from the guidelines are referred to a supervisor.
Factor 5: Contacts
Level 2.0 - 50 Points: The purpose may include obtaining or clarifying facts, or providing factual information to others. Contacts may be with coworkers or structured exchanges with students or the general public, and are generally for the purpose of exchange of information. Contacts at this level might include discussing a work order with individuals in a departmental office to more clearly define the problem, or providing directions or information to students or the general public.
Factor 6: Work Environment
Level 2.0 - 40 Points: The work area involves moderate discomfort and/or risk such as that from moving machinery, occasional work with hazardous substances, or moderate levels of noise. The work may require wearing of protective gear. The work area is generally adequately lighted and ventilated, but may involve uncomfortable temperatures at times.
Factor 7: Physical Demands
Level 2.0 - 60 Points: Work requires some exertion such as standing for long periods of time, considerable walking, frequent bending kneeling, reaching, and stooping. May include occasional lifting of moderately heavy objects. Work may require specific but common physical abilities.
Factor 8: Responsibility for Facilities and Resources
Level 2.0 - 40 Points: Jobs at this level might require frequent but routine responsibility for facility security, public safety, equipment, or money.
Factor 9: Complexity
Level 1.0 - 100 Points: The work consists of tasks that are clear-cut and directly related. There is little or no choice to be made in deciding what needs to be done. The actions to be taken are usually easy to discern and unambiguous, otherwise the employee requests assistance from a supervisor. Work is performed as it arrives or in an order set by someone else. The work can be learned relatively quickly.
