Texas A&M University
Classification Specifications

General Description:  Assist in preparing cold food items prepared in the kitchen of a Board dining operation. Portions and prepares cold food items such as salads, desserts, sandwiches, salad dressings, and cold banquet platters.

Typical:  Assists in the following pantry activities: portions food to proper sizes, quality standard, sanitation and safety standards; prepares fruit and vegetables for salads, salad bars by peeling, paring, coring, washing, sectioning, cutting, or scoring; prepares and garnishes cold food items, plates and platters; prepares mousses, gelatins, puddings as determined by menu according to quality standards; prepare salad dressings, cold sauces and dips; portions and assembles desserts; maintains a safe and sanitary work environment; follows customer service guidelines to insure customer satisfaction; regularly attends in-service training and weekly emphasis classes; performs related duties as required.

Received:  General and special instructions and review from Lead Pantry Cook, Pantry Cook, Food Service Production Manager, Assistant Production Manager and other supervisors.

Given:  Assists in supervision and training Food Service Workers and student workers.

Required:  High school graduation or any equivalent combination of training and experience. One year of institutional or commercial cooking experience.

Preferred:   Experience in the preparation of cold food items such as salads, desserts, sandwiches, salad dressings, and cold banquet platters.

Required:  Will be required to obtain Food Handler’s card for continued employment.

Preferred:  None.

Typical:  Use of standard commercial food service kitchen equipment such as choppers, slicers and mixers.

Typical:  Physical ability to withstand long hours of moderately strenuous work. Capable of lifting moderate weight cases of food items or supplies and carrying them short distances within the kitchen and dining area. Occasional exposure to wet slippery floors, steam, heat, refrigerator and freezer temperatures.