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The Waitress/Waiter is responsible for serving customers, cleaning food preparation and service areas, and stocking serving areas. This position is governed by state and

Class Code:


Job Grade:


Special Job Requirements:

Regular early or late shift assignments may be required. Frequent lifting may be required.

Typical Functions:

Greets customers, explains menu items and daily specials, and takes food and beverage orders. Serves food and beverages, clears dishes from table, and totals and presents bill to customer. Collects money and makes change as needed. Cleans kitchen, storage, and dining areas according to instructions, which may include wiping surfaces, sweeping, vacuuming, and mopping. Prepares serving areas by replenishing table items and condiments, arranging and restocking salad, dessert, or buffet items, and making tea and coffee. Washes and irons uniforms, aprons, kitchen towels, and table linens. Dates and rotates food items in serving and storage areas to prevent spoilage. Assists in training new personnel. Performs other duties as assigned.

Knowledge, Abilities, and Skills:

Knowledge of basic arithmetic. Knowledge of sanitation and safety requirements of a food service facility. Ability to read and write. Ability to communicate. Ability to serve food.

Minimum Qualifications:

Ability to read and write; plus three months of experience in a full-service restaurant. Additional requirements determined by the agency for recruiting purposes require review and approval by the Office of Personnel Management. OTHER JOB RELATED EDUCATION AND/OR EXPERIENCE MAY BE SUBSTITUTED FOR ALL OR PART OF THESE BASIC REQUIREMENTS, EXCEPT FOR CERTIFICATION OR LICENSURE REQUIREMENTS, UPON APPROVAL OF THE QUALIFICATIONS REVIEW COMMITTEE.

Required Certificates:



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