Occ. Code 3125100

 

 

FOOD SERVICE SPECIALIST 1, GRADE 14

3125100

FOOD SERVICE SPECIALIST 2, GRADE 18

3125200

FOOD SERVICE SPECIALIST 3, GRADE 23

3125300

 

New York State Department of Civil Service

 

Classification Standard

 

These positions are responsible for negotiating contracts and reviewing and evaluating private contractors engaged in the provision of food and cafeteria services in State-operated office buildings. Because food service operations are located at many buildings throughout the State, positions in this series frequently travel on overnight trips. These posi­tions are found in the Office of General Services, Bureau of Food Services.

 

FOOD SERVICE SPECIALIST 1, under general supervision of the Food Service Specialist 3, conducts inspections of the operations of food ser­vice operators, including cafeterias, vending areas, and stands, conducting business in State-operated buildings to determine the sanitation and clean­liness of food preparation, service, and dining areas, compliance of operators with terms of contracts, the wholesomeness of foods, and amount of portions for sale: conducts detailed on-site inspections of food preparation and service areas to determine compliance of operator with prescribed standards of sanitation and State and local public health laws; inspects machinery, equipment, and storage areas for cleanliness and proper installation, main­tenance, and operation; observes staff to verify personal hygiene, compliance with accepted standards of food handling, and adherence to public health rules and regulations; checks the adequacy and effectiveness of sanitation and pest control programs; checks food to assure it is properly stored, prepared at correct temperatures, properly handled, and of correct grade and quality; verifies that food items are sold according to prices and portions specified in contracts; assures that food stocks are properly rotated and not used or sold after shelf dates are passed; notes any defects or malfunctions that are the responsibility of the State to repair; prepares inspection reports, noting violations or areas of noncompliance with contracts and, after discussing them with the operator, submits them to the Food Service Specialist 3; verifies the cash on hand in registers against the opening and closing readings; verifies that operation is properly staffed; visually observes how fast the customer lines move and the attitude of staff to customers; checks the frequency of cleaning of public areas during operating hours; surveys customers to ascertain their opinion of the food service and notes problem areas; investigates cus­tomer complaints; reinspects facilities to assure problem areas or areas of noncompliance are corrected; evaluates operators' contracts with cleaning companies to assure they meet contract specifications and reviews service records and work areas to assure cleaning is adequate and performed as speci­fied; authorizes the destruction or impoundment of contaminated foods; inspects operations of bidders to determine their qualifications and ability to meet contract terms; organizes and maintains an inventory of all State owned equipment used by operators; assists higher level staff in developing bid proposals and specifications and evaluating bids received and bidders' proposals for improving services; prepares monthly reports about food ser­vice operations; and scores and rates each operation annually. MINIMUM QUALIFICATIONS: Four years' experience in restaurant or hotel management, including responsibility for restaurant and banquet facilities; at least two years of this experience must include responsibility for reviewing and evalu­ating food operations. A two-year degree in food technology or hotel restau­rant management may be substituted for two years of the general experience.

 

FOOD SERVICE SPECIALIST 2, under general direction from the Food Service Specialist 3, reviews the operations of a variety of food service facilities including cafeterias, restaurants, snack bars, and vending machines in State‑owned and leased space: assists in the prequalification evaluation of food ser­vice contractors and in the evaluation of bids and awarding of contracts to acceptable contractors; assists in establishing quality, quantity, and pricing standards for operators of the various types of food service facilities; in­spects food service facilities to check for compliance with contract terms, recommends changes in operating methods and determines repairs needed to provide appropriate standards and service, and resolves customer complaints; reviews and analyzes contractors' monthly operating statements; takes and maintains an inventory of equipment in the various food service facilities and arranges for repair or replacement of equipment as necessary; inspects vending machine and snack bar services operated by the Commission for the Visually Handicapped and coordinates the installation and operation of additional facilities operated under that Commission; studies new developments in the field of food service and recommends incorporation of new developments into the operation of the various food service facilities; and works with the Bureau of Purchase in the acquisition of equipment for new food service facilities. MINIMUM QUALIFICATIONS: Promotion: one year of permanent competitive service as a Food Service Specialist 1. Open Competitive: four years of generalized experience and two years of specialized experience as described for Food Service Specialist 1.

 

FOOD SERVICE SPECIALIST 3, under general direction, is responsible for the administration of the food service program and services provided by food contractors at office buildings operated by the Office of General Services; represents the Office of General Services in negotiations with commercial food service firms regard­ing problems and complaints, requested changes in menus and prices, and services needed for special events and promotional activities; reviews and modifies internal operations of the unit with respect to standards and scope of inspections, correcting food service operations, reviewing work needs, and establishing program priorities; trains, supervises, and assigns subordinate Food Service Specialists; reviews, evaluates, and revises the prequalification analysis of bidders and bidding procedures including standards used, ratings applied, number and range of firms included and evaluation of their responses, forms, format, procedures, policies, schedules, specifications, contracts, and informational materials; evaluates and proposes long-range planning for food service operations, which includes such things as types of operations, locations, changes in concept to meet changing eating patterns of clientele (i.e., fast food, deli bars, health food snacks), fiscal arrangements, pricing, portions, operations, public interest, and costs coordination; evaluates food service programs offered by the public and private sector to determine applicability to the State program; negotiates with contractors to encourage and develop improved services for clientele; arranges and assists in financial audits of contract operations; and establishes quality, quantity, and pricing standards for food service operations.  MINIMUM QUALIFICATIONS: Promotion: one year of permanent competitive service as a Food Service Specialist 2.  Open Competitive: a two-year degree in food technology or hotel or restaurant management and six years of experience as described above, at least three of which must be in a managerial capacity for review of food service operations.

 

 

 

 

Revised:  5/07

 

 

 

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.