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295 Main Street
One year permanent competitive or 55b/c service as a Food Services Management Specialist 1 or in a title eligible for 70.1 transfer;
55b/c Qualifications: Six years of experience working in contemporary food service, restaurant operation, or convenience store with a gross sales volume in excess of $500,000 annually or with a seating capacity of 100 or more or serving 500 or more customers daily. Four years of this experience must have been in the preparation of food and adherence to health and sanitation codes and standards; and two years of this experience must have been in a management capacity responsible for staffing, training personnel, purchasing and pricing of products, inventory control, maintaining vendor accounts and handling receipts.
Substitution: College study in food service management may be substituted for up to four years of non-management experience at a rate of 30 college credits equaling one year of experience; a Master's Degree in food service management may be substituted for one year of general experience.
Duties Description Supervise the activities of legally blind managers of the Business Enterprise Program (BEP) facilities, small retail facilities such as news-stands, snack bars or cafeterias established by the NYS Commission for the Blind (NYSCB), within an assigned region.
Conduct regular on-site visits to identify problems and provide advice on possible solutions;
Consult with Business Service Specialist 2s concerning possible intervention in the small business managers' decisions; review the delivery and disposition of supplies; inventory maintenance procedures to ensure adherence to State and federal guidelines; and analyze financial reports to identify potential problems;
Resolve problems with building managers to ensure the continuation of the business operations; evaluate and procure equipment, and monitor maintenance; prepare annual written evaluations of the business managers' performance; interpret and implement policies and procedures for NYSCB managed vending operations within assigned region;
Ensure compliance with health and sanitation codes; evaluate and conduct training; oversee applications for food service permits; and provide technical support to food service facility personnel in food service management;
Determine potential for new vending operations; conduct negotiations for new locations to obtain approval for the setup of small businesses; and monitor on-site construction and resolve construction problems.
Additional duties will be discussed in detail during the interview.
Some positions may require additional credentials or a background check to verify your identity.
52 Washington Street, 231 North
Notes on ApplyingQualified candidates should send a resume and cover letter giving the Title, Location, and EOA Number of the position being applied for. Please provide your email address and your work, home and cell phone numbers. In order to qualify you for the position when you have current or prior New York State employment, you may be contacted by OCFS Personnel for your social security number to confirm your employment history.