Food Service Worker 2 - 30860

"Promotion: one year of permanent service as a Food Service Worker 1. Open Competitive: 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). "

Duties Description

"May perform all of the same duties and functions as a Food Service Worker 1.
Supervises a 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 jobs. 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.

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• 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."

Additional Comments