Occ. Code 3124300
FOOD SERVICE WORKER 2, GRADE 9
New York State Department of Civil Service
NATURE OF WORK
Food Service Workers 2 function as working supervisors in the performance of relatively unskilled activities in food preparation, portioning and serving food, and cleaning dishes, kitchen equipment, dining and food preparation areas in State facilities.
Most of the positions exist in facilities of the Office of Mental Health and the Office of Mental Retardation and Developmental Disabilities.
CLASSIFICATION CRITERIA AND DISTINGUISHING CHARACTERISTICS
Food Service Worker 2 positions are characterized by supervision of a subordinate staff, (typically 4-9), entry level Food Service Worker 1 positions (or inmate staff in correctional facilities) in the performance of food preparation and food service activities. Such actions generally involve semiskilled work performed in furnishing meals to State facility residents or inmates and typically include handling food in its preparation and service, special diet meals, cleaning related areas and equipment, and simple baking and grill cooking. Food Service Workers 2 may also perform more complicated food preparation duties such as preparing and cooking vegetables, meat, fish, desserts and baked goods.
Other positions engaged full-time in large-scale kitchen operations and responsible for the preparation of entire meals are classified in the Cook series.
TYPICAL ACTIVITIES, TASKS AND ASSIGNMENTS
The activities, tasks and assignments described below are illustrative of the duties performed by positions at this level: they are not meant to restrict incumbents to performing only these duties or to working within these areas.
Supervises a subordinate staff of food service workers in food preparation and food service activities in given areas of a State facility.
§ Plans and schedules appropriate coverage for assigned dining room or kitchen activities. Effects changes as necessary.
§ Provides in-service training for subordinate staff in the procedures and techniques required in the performance of their jobs. Ensures appropriate follow-up on training as appropriate.
§ Periodically reviews the work of subordinates for compliance with established standards and schedules. Inspects for proper procedures including routine food preparation, food portion control, appropriate dish washing and other cleaning actions and the maintenance of pertinent sanitary standards.
§ Evaluates individual work performance of Food Service Workers 1. Initiates corrective action as appropriate.
§ Investigates and resolves routine resident complaints relating to assigned areas.
§ Prepares periodic reports per established agency procedure.
§ Requisitions needed supplies in area of responsibility and oversees proper storage and safekeeping.
May perform any or all of the above tasks outlined in the classification standard for Food Service Worker 1 (Occ. Code 3124200).
As assigned, weighs and measures ingredients; prepares and cooks various meats, fish, hot cereals, vegetables, desserts and simple baked goods. Maintains work area in a clean and sanitary condition.
RELATIONSHIPS WITH OTHERS
Incumbents have frequent oral communication with kitchen staff, dietitians and others in the exchange of information relating to food preparation and food service activities. They frequently provide assistance to other food service staff in order to meet individual resident meal needs and dietary schedules. They may have limited daily contact with residents at meal times.
NATURE OF SUPERVISION
Food Service Workers 2 are usually supervised by a Food Service Worker 3 or Cook, who assigns the work, provides instructions and guidelines and reviews work for compliance with established schedules and standards. Incumbents are also guided by agency and facility procedures for food preparation and service. The majority of the tasks are usually performed independent of direct observation by the supervisor, who frequently is engaged in related activities in various parts of the facility.
Food Service Workers 2 supervise a subordinate staff of Food Service Workers 1. They act as lead workers, provide assignments and instructions, observe and assist in performing assigned tasks and spot-check work to ensure conformance to prescribed standards.
§ Working knowledge of cleaning procedures and properties of commonly used cleaning substances.
§ Working knowledge of basic food preparation procedures.
§ Working knowledge of the basic arithmetic functions of addition, subtraction, multiplication and division.
§ Working knowledge of facility and agency food service procedures.
§ Working knowledge of proper storage procedures for foodstuffs.
§ Basic knowledge of principles and practices of supervision.
§ Ability to perform cleaning requiring medium to heavy effort.
§ Ability to understand and follow oral and written instructions.
§ Ability to communicate and exchange information on food service matters.
§ Ability to supervise a small staff.
§ As assigned, ability to use and manipulate kitchen utensils and equipment.
One year of permanent service as a Food Service Worker 1.
NOTE: Classification Standards illustrate the nature, extent and scope of duties and responsibilities of the classes they describe. Standards cannot and do not include all of the work that might be appropriately performed by a class. The minimum qualifications above are those which were required for appointment at the time the Classification Standard was written. Please contact the Division of Staffing Services for current information on minimum qualification requirements for appointment or examination.