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Minimum Qualifications Transfer Qualifications: Any permanent Food Service Worker 2
Promotional Opportunities: Anyone reachable on the New York State Civil Service list
Provisional Appointment: In the event that there is not a valid eligible list, candidates who meet the qualifications may be qualified for a provisional appointment.
Note: If you are appointed provisionally, you must take the next scheduled Civil Service examination for this title and your score must be reachable on the resulting eligible list before you can be permanently appointed. If you do not pass the examination or achieve a reachable score, you may not be retained.
Minimum Qualifications: One year of permanent competitive or 55-b/55-c service as a Food
Service Worker 1 OR One year of permanent non-competitive service as a Dietitian Technician, Cook, or Institutional Retail Stores Clerk OR Two years of qualifying experience in commercial or institutional food preparation or food service (see examples of Qualifying Experience below)
Substitution: Appropriate formal culinary arts or food service training which resulted in a certificate or degree may be credited towards the above experience as follows:
Either 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’s degree or higher in culinary arts or food service from a regionally accredited college or university – up to two years of qualified 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). You must indicate the training certificate or degree information on the application.
Examples of qualifying experience: Commercial or institutional food service includes but is not limited to employment in a hospital, school cafeteria, residential dining hall, nursing home, or full-service restaurant. Experience must have included responsibility for food preparation, food service, and ordering of food and non-food supplies. You must sufficiently provide the details of the experience on the application. Vagueness or omissions will not be interpreted in favor.
Non-qualifying experience: Non-qualifying food service experience includes but is not limited to experience in fast-food establishments, serving of food (waiter or waitress), street vendor carts and food trucks, sandwich shops, ice cream shops, or short order food establishments.
• Ability to supervise.
• Reliability as evidenced by review of time and attendance records.
• Review of personal history folder.
• Ability to make independent decisions.
• Excellent organizational skills.
• Excellent written and verbal communication skills.
• Ability to understand and follow oral and written instructions.
• Ability to communicate instructions and information effectively.
• Ability to communicate verbally with supervisor.
• Ability to work independently with little or no supervision available.
Duties Description 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, FSWI’s 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.
• Supervises FSWI’s in the performance of food preparation and food service activities.
• Other duties as assigned.
Additional Comments Please note:
• For CSEA positions: Local Bidding Agreements will be honored.
• Preference will be given to OPWDD employees impacted by closures. If you are being impacted by closure, please indicate this on your resume/cover letter.
• All OPWDD employees must be eligible and maintain eligibility for full and unconditional participation in the Medicare and Medicaid programs. Continued employment will depend on maintaining eligibility.
• OPWDD IS AN EQUAL OPPORTUNITY/AFFIRMATIVE ACTION EMPLOYER
• Position may be eligible for Loan Forgiveness via the Public Service Loan Forgiveness program:
• For more information on PSLF, please visit www.studentAid.gov/publicservice
Some positions may require additional credentials or a background check to verify your identity.