Food Service Worker 2 (NY HELPS) - 80215

About the Role

The Food Service Worker 2 (FSW 2) supervises Food Service Worker 1 staff and is responsible for the preparation of food for meals. The incumbent documents and ensures adherence to HACCP (Hazard Analysis Critical Control Point) and participates in TQM (Total Quality Management) activities related to food quality and satisfaction. The role includes maintaining performance plans, monitoring records, and evaluation tools to ensure staff accountability and continuous improvement.

Responsibilities

• Supervise Food Service Worker 1 staff.
• Prepare food for meals.
• Document and ensure adherence to HACCP (Hazard Analysis Critical Control Point) procedures.
• Participate in TQM (Total Quality Management) activities related to food quality and satisfaction.
• Maintain performance plans, monitoring records, and evaluation tools for staff accountability and continuous improvement.

Qualifications

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, a temporary provisional appointment may be considered. Candidates must have one year of permanent service as a Food Service Worker 1.
• Open Competitive (HELPS qualifications): If fewer than three qualified internal candidates apply, 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 include employment in a hospital, nursing home, school cafeteria, residential dining hall, restaurant, or diner. Experience must include responsibility for food preparation, food service, and ordering of food and non-food supplies.

Substitution: Formal culinary arts or food service training may substitute for experience as follows:

• A six-month certificate training program* – up to six months of required experience.
• A one-year certificate training program* – up to one year of required experience.
• An associate degree* or higher in culinary arts or food service from a regionally accredited college or university – up to two years of required experience.

*Appropriate programs are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), recognized by the American Culinary Federation Foundation Educational Assurance program, or accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT).

Preferred Qualifications

• Supervisory experience in an institutional kitchen/food service operation.
• Competency in Meditech and Computrition software.
• Strong knowledge of HACCP procedures and safe food handling.

Pay

The posted salary range is $46,641 to $56,413, including a location adjustment of $4,000.

Benefits

• Holiday & Paid Time Off
• Public Service Loan Forgiveness (PSLF)
• Pension from New York State Employees’ Retirement System
• Shift & Geographic pay differentials
• Affordable Health Care options
• Family dental and vision benefits at no additional cost
• NYS Deferred Compensation plan
• Access to NY 529 and NY ABLE College Savings Programs, and U.S. Savings Bonds

Benefits package is worth 65% of salary.