ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned.

1. Processes and audits vouchers for payment to vendors and encumbers proper account.
2. Posts to journal or ledger accounts from appropriations, expense invoices, payroll, receipts, voucher records and other original entry media.
3. Prepares summary statements of ledger balances.
4. Receives remittances by mail or in person, verifies amount, computes interest and penalties, and posts to book of original entry.
5. Compiles payroll data and prepares payroll.
6. Verifies and reconciles account balances according to a prescribed procedure.
7. Reviews and checks routine bookkeeping records and reports for arithmetic and clerical accuracy, completeness and proper extensions.
8. Types financial and statistical reports as required.
9. Sorts, indexes and files a variety of records and reports.
10. May act as a receptionist, answer telephone and direct complaints to proper officials.
11. Operates various office machines, including computers.
12. Does related work as required.               

1. Assists cooks in phases of food preparation involving lesser degrees of skill than those of Cook or Assistant Cook.
2. Assists in the preparation of salads and desserts.
3. Cleans, washes, and otherwise prepares vegetables and fruits for cooking.
4. Washes dishes, pots and pans by hand or machine.
5. Cleans kitchen or dining areas.
6. Cleans work areas and equipment such as counters, trays, tray carts, hot food tables, coffee urns, toasters, etc.
7. Handles food and equipment in accordance with sanitary practices.
8. Fills sugar bowls and salt and pepper shakers.
9. Attends inservice training sessions.
10. May assemble items for bag lunches.
11. May set tables and clear them after meals.
12. May act as cashier.
13. Does related work as required.    
     

1.    Prepares and cooks meat, fish, poultry, soups, vegetables, macaroni, desserts, salads and other foods. 
2.    Prepares cakes, pies, rolls and a variety of other desserts. 
3.    Supervises and participates in the cleaning of serving, storage and dining areas, and in the care of equipment. 
4.    May supervise the proper storing of food. 
5.    May keep simple related records. 
6.    Does related work as required.