Food Service Worker 2

Food Service Worker

Primary Duties And Responsibilities:

• Prepares modifications for diets. Responsible for preparation of various food items. Ensures flavor, temperature, texture and appearance are within established standards.

• Ensures the Central Tray Line is set up in the proper manner and assist with serving meals as needed.

• Exhibits good communication skills with supervisors, peers, and staff from other departments. Works closely with the Charge Cook (grade 11), Head Cook, to work out any potential problems.

• Works in vegetable room, preparing fruits, and vegetables for the menu or snack items.

• May function in the Ingredient room, checking in and storing deliveries. Measuring food items based on production counts for the meals, and delivering them at the allotted time to the cooks for meal, snack preparation.

• Maintains high level of cleanliness in food preparation and work areas, following established policy and procedures. Cleans as needed or assigned.

• As assigned will remove requisitioned food from store room and freezer. Will assist in storing these items, ensuring they are dated, and stored properly.

• May be asked to provide services at other locations (RIT and CIT)

• Other duties as assigned.

• Receiving food deliveries, sorting, breaking down food to be distributed to assigned locations.

• Mentor with service recipients as scheduled.

Minimum Qualifications:

Promotion: one year of permanent service as a Food Service Worker 1 and reachable on the current Civil Service list.

Open Competitive: two years of qualifying experience in commercial or institutional food preparation or food service. Examples of qualifying experience: employment in a hospital, nursing home, or school cafeteria; residential dining hall; restaurant; or diner. Experience must have included responsibility for food preparation, food service, and ordering of food and non-food supplies.

Appropriate* formal culinary arts or food service training which resulted in a certificate or degree may be credited towards the above experience as follows:

1. a six-month certificate training program* - up to six months of the required experience; or 2. a one year certificate training program* - up to one year of the required experience; or 3. an associate degree* or higher in culinary arts or food service from a regionally accredited college or university - up to two years of the required experience.

*Appropriate formal food service training programs are programs accredited by one of the following: American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) or non-degree programs recognized by the American Culinary Federation Foundation Educational Assurance program or programs accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT).

Transfer: Candidates must have one year of permanent competitive or 55-b/c status in the posted title and be eligible for lateral transfer; OR be eligible to transfer via Section 70.1, 70.4, or 52.6 of Civil Service Law. The transfer cannot be a second consecutive transfer resulting in an advancement of more than two salary grades.

To determine if your current Civil Service title is eligible for transfer to this title, visit the Career Mobility GOT-IT website: https://careermobilityoffice.cs.ny.gov/cmo/gotit/index.cfm.