The Food Services Attendant serves as a cafeteria and/or delicatessen/bakery worker helping in the preparation, presentation, and serving of specialty meats, delicacies, preserved foods, cheeses, salads, breads, and sweets to patrons. The incumbent assists in weighing, pricing, and wrapping selected foods on plates, trays, and in bags; prepares food displays in counter cases and other display units; greets customers as they arrive at service counter; takes special orders; and answers basic customer questions about specialty foods. Using prepared ingredients and following routine, repetitive steps, this worker makes hot and/or cold sandwiches, fruit and vegetable trays, salads and rotisserie chicken; may slice and/or mix simple ingredients, as needed; cleans counters and trays; washes dishes and maintains cleanliness of preparation, work, and display areas; and inspects and cleans equipment. This worker may assist in any or all of the following: measuring and mixing ingredients as directed; assisting in preparing, cooking, and decorating breads, rolls, pastries, cakes, and other bakery items; receives and unloads trucks and stores stock; takes special orders or unusual food requests from customers; and takes payment and makes change for customers.

Education:  Successful completion of training on the safe use of chemicals, understanding of manufacturer’s product labels, and information contained on material safety data sheets (MSDSs) IAW Title 29, Code of Federal Regulation Part 1910.1200 is required. Must demonstrate the ability to prepare food that is compliant with DoD 1338.10-M. Must possess the ability to clean food preparation areas IAW MIL-STB-3006C.



Licenses/Certifications:  Food Service Attendants must have successfully completed certification training IAW the TB Med 530–Tri Service Food Code



Experience:  This position must have at least 1 yearof experience performing work in a military environment of similar size and scope.



Other Qualifications:  This position requires skills such as walking, running, climbing, crawling,and  jumping and other similar physical activities. The worker must be able to endure the conditions of and be able to work in a commercial kitchen environment.