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Hillsborough County Government

$11.21-$17.79 Hourly / $1,943.07-$3,083.60 Monthly / $23,316.80-$37,003.20 Yearly


Performs duties preparing various foods that comply with nutritional and health standards in a residential treatment dining facility.


Completion of formal culinary education/training (ie. vocational school); and

Five years of experience working in a high volume food service facility; and

Two years of supervisory experience.



  • Customer Commitment - Proactively seeks to understand the needs of our customers and provide the highest standards of service.
  • Dedication to Professionalism and Integrity - Demonstrates and promotes fair, honest, professional and ethical behaviors that establishes trust throughout the organization and with the public we serve.
  • Organizational Excellence - Takes ownership for excellence through one's personal effectiveness and dedication to the continuous improvement of our operations.
  • Success through Teamwork - Collaborates and builds partnerships through trust and the open exchange of diverse ideas and perspectives to achieve organizational goals.


  • Working knowledge of the functions, services, procedures, and regulations of the residential dining facility to which assigned.
  • Working knowledge of materials, methods, and equipment used in food preparation.
  • Working knowledge of state and local health and safety regulations and standards.
  • Skill in the use of food preparation, utensils, and equipment.
  • Skill in preparing appealing, nutritional food.
  • Ability to use initiative and sound judgment.
  • Ability to prioritize work.
  • Ability to maintain records and prepare reports.
  • Ability to work effectively with others.
  • Ability to communicate effectively both orally and in writing.
  • Ability to follow oral and written instructions.
  • Ability and willingness to work rotating shifts to include nights, weekends, and holidays.
  • Ability to stand for long periods of time.
  • Ability to work under high temperature conditions.
  • Ability to carry and lift up to 40 pounds of food supplies and equipment.
  • Ability to use a computer and related software.


Note: The following duties are illustrative and not exhaustive. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position. Depending on assigned area of responsibility, incumbents in the position may perform one or more of the activities described below.

  • Prepares and serves breakfast, lunch and dinner at a residential treatment dining facility in accordance with standard operating procedures and USDA guidelines.
  • Sets up dining area in a family dining style to promote good dining manners and associated social skills.
  • Prepares various food dishes, such as meats, fish, poultry, salads, vegetables, gravies, sauces, casseroles, soufflés; and various baked items such as cakes, pies, breads and cookies using standard cooking utensils and equipment, following health and safety guidelines.
  • Prepares special diet foods for the clients residing on campus and meals for special functions or activities.
  • Checks the quality of raw and cooked food products to ensure that standards are met.
  • Checks the quantity and quality of received products.
  • Assists and consults with manager by aiding in the creation of menus, dishes, serving amounts plus supervising the preparation, flavoring and cooking processes, inventory management, ordering supplies, menu changes, staff schedules, etc.
  • Coordinates schedules, orders supplies and food items, schedules maintenance of equipment, directs meal preparation, and conducts data reporting in the absence of manager.
  • Performs other related duties as required.  

This classification description is not intended to be, nor should it be construed as an all inclusive list of the duties associated with a particular position. Management may require incumbents to perform job duties other than those contained in this document at any time.


ServSafe or any other comparable food safety certificate,