What are the responsibilities and job description for the Correctional Facility Food Administrator 2 position at Corrections and Community Supervision, Department...?
The duties that the incumbent of the vacancy will be expected to perform. Duties Description You would be responsible for the management of a food service operation for a correctional facility with 800 beds or more. This responsibility includes, but is not limited to, the supervision of all subordinate food service staff and incarcerated individuals assigned to work in the food service area, and the assurance that the food service operation is incompliance with the policies and procedures established by the New York State Department of Corrections and Community Supervision Division of Nutritional Services and New York State Department of Health State Sanitary code subpart 14-1. Additionally, you may perform duties normally assigned to subordinate staff as needed.
The minimum qualifications required for this vacancy. Minimum Qualifications An associate's degree in Food Management or Hotel Management, and three years of experience supervising food preparation; OR, 60 college semester credit hours including 30 semester credit hours in courses directly related to food service OR, a bachelor's degree in in Dietetics, Hotel Management, or Nutrition with 15 college semester credit hours in Food Management and two years of experience. Minimum Qualifications for taking the Promotional Examination: must be a qualified employee of the NYS Department of Corrections and Community Supervision and have had three months of permanent competitive or 55-b/55-c service as follows: Either A. Correctional Facility Food Administrator 1 Or B. Vocational Instructor 4 (Culinary Careers). Qualifying Experience for Appointment from the Eligible List: After one year of the service described in the Minimum Qualifications. (E 8/11/2017; 37-950010)Minimum Qualifications for taking the Open Competitive Examination: Must have one of the following: Either 1. an associate’s degree in food management or hotel management with a concentration in food management AND three years of experience supervising food preparation and service in a food service operation offering a full-range menu and serving at least 300 meals daily. Two years of this experience must have included independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations;Or 2. 60 college semester credit hours including 30 semester credit hours in courses directly related to food service or involving direct hands-on cooking courses AND three years of experience supervising food preparation and service in a food service operation offering a full-range menu and serving at least 300 meals daily. Two years of this experience must have included independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations;Or 3. a bachelor’s degree in food management AND two years of experience independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations offering a full-range menu and serving at least 300 meals daily;Or 4. a bachelor’s degree in dietetics, hotel management, or nutrition with 15 college semester credit hours in food management AND two years of experience independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations offering a full-range menu and serving at least 300 meals daily.Definition: A “full-range menu” is a daily, complete, and varied menu of foods.
Some positions may require additional credentials or a background check to verify your identity.
The minimum qualifications required for this vacancy. Minimum Qualifications An associate's degree in Food Management or Hotel Management, and three years of experience supervising food preparation; OR, 60 college semester credit hours including 30 semester credit hours in courses directly related to food service OR, a bachelor's degree in in Dietetics, Hotel Management, or Nutrition with 15 college semester credit hours in Food Management and two years of experience. Minimum Qualifications for taking the Promotional Examination: must be a qualified employee of the NYS Department of Corrections and Community Supervision and have had three months of permanent competitive or 55-b/55-c service as follows: Either A. Correctional Facility Food Administrator 1 Or B. Vocational Instructor 4 (Culinary Careers). Qualifying Experience for Appointment from the Eligible List: After one year of the service described in the Minimum Qualifications. (E 8/11/2017; 37-950010)Minimum Qualifications for taking the Open Competitive Examination: Must have one of the following: Either 1. an associate’s degree in food management or hotel management with a concentration in food management AND three years of experience supervising food preparation and service in a food service operation offering a full-range menu and serving at least 300 meals daily. Two years of this experience must have included independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations;Or 2. 60 college semester credit hours including 30 semester credit hours in courses directly related to food service or involving direct hands-on cooking courses AND three years of experience supervising food preparation and service in a food service operation offering a full-range menu and serving at least 300 meals daily. Two years of this experience must have included independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations;Or 3. a bachelor’s degree in food management AND two years of experience independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations offering a full-range menu and serving at least 300 meals daily;Or 4. a bachelor’s degree in dietetics, hotel management, or nutrition with 15 college semester credit hours in food management AND two years of experience independently overseeing the management of a food service operation on an assigned shift, or regional management of separate operations offering a full-range menu and serving at least 300 meals daily.Definition: A “full-range menu” is a daily, complete, and varied menu of foods.
Some positions may require additional credentials or a background check to verify your identity.
