Food Preparation Workers -DHS0100029RFQ

Clean, prepare, cook and serve any type of food—including full‑course meals, fruits, vegetables, homemade soups, salads, and desserts—while maintaining a clean and sanitary work area.

Responsibilities

• Prepare, cook, and serve breakfast, lunch, and dinner in a timely, professional, and accommodating manner according to established guidelines.
• Supervise and perform clean‑up of kitchen and dining‑room facilities, ensuring sanitary conditions meet NYS Health Department standards.
• Maintain frequent oral communication with kitchen staff and other personnel to exchange information related to food‑service activities.
• Use a knife and slicer safely and effectively.

Requirements

• Ability to use a knife and a slicer.
• ServSafe food safety training and certification (must have or be willing and able to obtain).
• Effective oral communication skills for coordination with kitchen staff and others.

Schedule

• Two separate academy periods:
  • First Academy: 02/24/2020 – 05/22/2020, 2 workers, each working 37.5 hours per week (total 75 hours/week).
  • Second Academy: 08/03/2020 – 10/30/2020, 2 workers, each working 37.5 hours per week (total 75 hours/week).
• Work week runs Monday – Sunday; each work day is 7.5 hours.
• One worker assigned to the morning shift, the other to the evening shift; specific days determined by meal count with two‑week notice.
• Estimated 5 days per week per worker (37.5 hours), but OFPC may schedule fewer than 5 days in a given week if needed.
• Overtime may be required; overtime applies only after an individual has worked 40 hours in a week and must be approved by the Authorized User.
• OFPC may reduce the length of the assignment with as much notice as reasonably possible (minimum 24 hours, except for force‑majeure events or safety concerns).