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169530
FOOD SERVICE SPECIALIST 4-B
WS206     $27,269 - $49,067
Creation Date: 02/13/2006
Change Date: 01/01/2025

FUNCTION OF WORK:
To prepare and serve specialized food products according to the guidelines of a franchise operation.
LEVEL OF WORK:
Experienced
SUPERVISION RECEIVED:
General from a Contract Food Service Manager or other higher-level personnel.
SUPERVISION EXERCISED:
None.
LOCATION OF WORK:
Universities.
JOB DISTINCTIONS:
Differs from Food Service Specialist 3 and 4-A by the presence of preparing and serving specialized food products according to the guidelines of a franchise operation.

Differs from Food Service Specialist 5 by the absence of direct-line supervision.
CORE COMPETENCIES:
CORE COMPETENCIES HAVE NOT BEEN IDENTIFIED BY STATE CIVIL SERVICE FOR THIS JOB TITLE. MORE INFORMATION ON THE SCS COMPETENCY MODEL CAN BE FOUND HERE.

EXAMPLES OF WORK:
EXAMPLES BELOW ARE A BRIEF SAMPLE OF COMMON DUTIES ASSOCIATED WITH THIS JOB TITLE. NOT ALL POSSIBLE TASKS ARE INCLUDED.

Prepares fresh produce according to the franchise guidelines.

Thaws, marinates, and portions raw products.

Cooks, fries, sautés, and mixes raw products according to franchise operation recipes.

Properly garnishes food.

Serves food to customers.

Restocks serving line, beverage dispensers, and ice cream machines as needed.

Maintains food temperature and food use records.

Operates cash register and makes change.

Scrapes dishes and utensils, deposits garbage, and scrubs pots and heavy-duty cookware.

Dusts, sweeps, mops floors, and cleans windows.

Collects garbage and trash from work areas as needed and deposits in dumpster for collection and removal.

Cleans and sanitizes garbage containers.

Busses tables in the dining area.
QUALIFICATION REQUIREMENTS:
MINIMUM QUALIFICATIONS:
Two years of food service experience in a food service operation; OR

Two years of training in food technology, food service management, or in a food service-related curriculum in a trade school or technical institute; OR

Twenty-four semester hours in food and nutrition, dietetics, food service preparation, home economics, or hotel, food service, restaurant, or institutional management.