Job Description

Approximately 20 months left on the contract.

The NYS VETS home in Batavia is looking for a Food Service Worker 2 – Supervisory Role

Job Description:

Food Service Workers perform a variety of activities related to food preparation and service in State facilities. Depending on the size and type of setting, responsibilities may include food preparation, serving food, sanitation and hygiene, and ordering food and supplies in accordance with established purchasing guidelines.

Food Service Worker 2: serves as a working supervisor over a group of Food Service Workers 1; Incumbents may also perform more complicated food preparation duties such as preparing and cooking meat, fish, vegetables, and desserts.

Hours - Swing Shift 5:30AM-2 PM and/or 11:15AM -7:45 PM
*Weekends required - 2 weekends on / 2 weekends off

Day to Day Tasks:

• Supervises subordinate staff in food preparation and service activities.
• Plans and schedules appropriate coverage for assigned dining room or kitchen activities. Effects changes as necessary.
• Provides in-service training for subordinate staff in the procedures and techniques required in the performance of their job
• Ensures appropriate follow­ up on training as appropriate.
• Reviews the work of subordinates for compliance with established standards and schedules. Inspects for proper procedures including routine food preparation, food portion control, appropriate dish washing and other cleaning actions, and the maintenance of pertinent sanitary standards.
• Evaluates individual work performance of subordinate staff. Initiates corrective action as appropriate.
• Investigates and resolves routine complaints relating to assigned areas.
• Prepares reports and other documents of food preparation and service activities per established agency procedure.
• Requisitions needed supplies in area of responsibility and oversees proper storage and safekeeping.
• May weigh and measure ingredients; prepare and cook various meats, fish, hot cereals, vegetables, desserts, and simple baked goods.
• In some smaller settings, Food Service Workers 2 may prepare and cook an entire meal on an assigned shift.

Duties may also include:

• Cleans and sanitizes refrigerators and other equipment, by hand and equipment, using a variety of cleaning substances.
• Cleans and sanitizes loading dock areas, garbage cans, storage areas, food preparation areas and general kitchen area including floors, ceilings, and walls using mops, scrub brushes, and other equipment.
• Cleans and sanitizes pots, pans, and other cooking equipment by hand and machine.
• Assists with delivery trucks and stores deliveries in appropriate storage areas. May be responsible for checking products upon delivery for proper temperatures and storage requirements
• Transports food and other supplies to preparation and serving areas as directed.
• Cleans, weighs, and measures fruits, vegetables, or other ingredients in preparation for cooking as directed.
• Prepares simple foods such as sandwiches, hamburgers, and eggs on the grill.
• Sets and waits on tables, assisting those individuals unable to feed themselves.
• Serves food in the designated portions to individuals.
• Ensures those individuals on special diets receive proper food and portions.
• Makes simple foods such as sandwiches, toast, coffee, tea, and salads as necessary.
• Records number of meals served.
• Cleans dining room and service areas including furniture, woodwork, windows, floors, and steam tables.
• Washes dishes and serving utensils by machine and hand.
• Inventories requisitions and stores supplies.

Requested Qualifications:

Two years of qualifying experience in commercial or institutional food preparation or food service. Examples of qualifying experience: 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.

Appropriate* formal culinary arts or food service training which resulted in a certificate or degree may be credited towards the above experience as follows: 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)


We provide equal employment opportunity for all applicants and employees regardless of race, color, sex, gender identity, gender expression, religion, age, national origin, citizenship, disability, medical condition, family care status, marital status, domestic partner status, sexual orientation, genetic information, military/veteran status, or any other protected basis.