This is an entry-level food service position involving the performance of simple, routine, manual work in the preparation and serving of food in a cafeteria or other dining area. Employees of this class are also responsible for cleaning, kitchen equipment, and utensils, and non-disposable eating utensils, glassware, and china. Work is performed under the direct and close supervision of a higher ranking food service employee. Supervision of others is not a responsibility of this class. Does related work as required.