Food Service Worker 2

Description

Duties Description

Duties and responsibilities will be discussed during interview.

Qualifications

Minimum Qualifications

• This title is part of the New York Hiring for Emergency Limited Placement Statewide Program (NY HELPS). (*Please see below for further information).
  
  

Promotional minimum qualifications: must be a qualified employee of New York State and have had one year of permanent competitive, permanent 55-b/55-c, permanent non-competitive, or permanent labor class service in the following titles: Food Service Worker 1, Dietitian Technician, or Cook. Only the titles listed are qualifying.

Non-Competitive minimum qualifications: must have had two years of qualifying experience in commercial or institutional food preparation or food service. Please see examples of qualifying experience below as you must sufficiently provide the details of the experience as you complete the application/resume.

Examples Of Qualifying Experience: Commercial or institutional food service includes but is not limited to employment in a hospital, nursing home, or school cafeteria; residential dining hall; restaurant; or diner. Experience must have included responsibility for food preparation, food service, and ordering of food and non-food supplies. Vagueness or omissions of the details of the experience on the application will not be interpreted in your favor.

Examples Of Non-Qualifying Experience: Non-qualifying food service experience includes but is not limited to waiting tables (waiter/waitress/server), greeting and seating guests (host/hostess), clearing and cleaning tables (bussing), serving beverages (bartender), cashier, dishwasher, or cleaning staff.

SUBSTITUTION for the Qualifying Experience: 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 degree** or higher in culinary arts or food service from a regionally accredited college or university - up to two years of the required 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.

• For the duration of the NY HELPS Program, this title may be filled via a non-competitive appointment, which means no examination is required but all candidates must meet the minimum qualifications of the title for which they apply.
  
  

At a future date (within one year of permanent appointment), it is expected employees hired under NY HELPS will have their non-competitive employment status converted to competitive status, without having to complete an examination. Employees will then be afforded with all of the same rights and privileges of competitive class employees of New York State. While serving permanently in a NY HELPS title, employees may take part in any promotion examination for which they are qualified.