Food Preparation and Serving
Food service operations including cooking, baking, and serving.
Job Series in Food Preparation and Serving
Baking
This standard is to be used to grade nonsupervisory jobs involved in the preparation of regular and special diet bakery products such as bread, rolls, cakes, cookies, pies, doughnuts, pastries, puddings, fillings, and icings.
Cooking
This standard covers nonsupervisory work involved in the preparation of regular or special diet foods and meals. This includes cooking meats, poultry, fish, shellfish, and vegetables and making soups, gravies, sauces, desserts, and other foods. Cooks use standardized recipes and menus and personal knowledge and experience to measure, assemble, and mix ingredients; regulate cooking temperatures; and add seasoning to foods. They use specialized knowledge and skill to design and prepare decorated f
Bartending
This standard is for use in grading nonsupervisory work involving the mixing and serving of beverages and the support services required for operating a bar. The work requires the ability to mix and serve alcoholic and nonalcoholic beverages, meet and converse with the public, and to maintain the bar in a presentable and sanitary condition.
Meatcutting
This standard covers nonsupervisory jobs involved in cutting, trimming, and removing bones from a variety of types of meat, including beef, pork, lamb, and veal. The meat is usually processed from a variety of forms such as boxed beef and pork primals and subprimals, and sides, quarters, primals, and subprimals of lamb and veal. The work includes cutting meat into steaks, roasts, chops, cutlets, ground meat, and other small cuts using powered equipment and handtools such as meat saws, slicers, g
Food Service Working
This standard covers nonsupervisory work involved in serving food and beverages and preparing simple food. It includes setting and waiting on tables where food service is informal; attending food counters; portioning and serving food; assembling trays for hospital patients; recording and retrieving patient diet and other food service information using a computer or manual file system; washing dishes, pots, pans, glasses, and silverware; transporting food, equipment, and supplies by manual or mot