Food Service Worker 2 (NY HELPS) - 80215

The Food Service Worker 2 (FSW 2) will supervise the Food Service Worker 1 staff. The incumbent will be responsible for the preparation of food for meals. The FSW 2 will be responsible for documenting and ensuring adherence to HACCP (Hazard Analysis Critical Control Point), and they will also participate in TQM (Total Quality Management) activities in relation to food quality and satisfaction. They must maintain performance plans, monitoring records, and evaluation tools to ensure accountability and continuous improvement among staff.

Minimum Qualifications

Reassignment: Current New York State Department of Health, Helen Hayes Hospital employee with permanent or contingent permanent status as a Food Service Worker

2.

Transfers: Current New York State employee with one or more years of permanent, contingent-permanent, or 55 b/c service in a position eligible for transfer under Section 70.1 of the Civil Service Law to Food Service Worker

2.

Promotion Provisional Appointment: In the absence of an eligible list with three or more candidates willing to accept a position, a temporary provisional appointment may be considered. For provisional appointment, candidates must meet the following minimum qualifications: One year of permanent service as a Food Service Worker

1.

Open Competitive HELPS qualifications: If less than three interested and qualified New York State Department of Health employees serving in the direct-line, lower-level title(s) within the agency apply to this opportunity, the agency may make a non-competitive appointment under the NY HELPS program:

Candidates must have 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.

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

• a six-month certificate training program* - up to six months of the required experience;

OR

• a one year certificate training program* - up to one year of the required experience;

OR

• 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).

Preferred Qualifications: The preferred candidate will have supervisory experience in institutional kitchen/food service operation. The candidate will be competent in Meditech and Computrition and have strong knowledge of HACCP procedures and safe food handling.