Department Information

• Strong, secure, yet flexible retirement benefits including a PERA Defined Benefit Plan or PERA Defined Contribution
• Plan plus 401(k) and 457 plans
• Medical and dental health plans
• Employer supplemented Health Savings Account
• Paid life insurance
• Short- and long-term disability coverage
• 11 paid holidays per year plus vacation and sick leave
• BenefitHub state employee discount program
• MotivateMe employee wellness program
• Excellent work-life programs, such as flexible schedules, training and more
• Access to participate in employer-supported employee affinity spaces
• RTD Eco-Pass Commuter Program
• Some positions may qualify for the Public Service Loan Forgiveness Program. For more information go to https://dhr.colorado.gov/dhr-resources/student-loan-forgiveness-programs

Description of Job

Classification: Compliance Specialist III (H6K3XX)
Salary:
$26.94 - $38.41 Hourly
$2,154.92 - $3,073.00 Biweekly
$4,669.00 - $6,658.17 Monthly
$56,028.00 - $79,898.04 Annually
The Division of Vocational Rehabilitation (DVR) helps individuals with disabilities prepare for and secure employment. We help them take their rightful place in the workforce and in the community.
This work unit exists to provide individuals who are blind with remunerative employment, enlarging the economic opportunities and stimulating individuals who are blind to greater efforts in striving to make themselves self-supporting. The Business Enterprise Program (BEP) is housed within the Division of Vocational Rehabilitation, Blind and Low Vision Services unit, which administers the Randolph-Sheppard Vending Facility Program and issues licenses to individuals who are blind to operate business enterprise locations on federal, state or other property.
This position is a technical expert in food service and quality assurance, and provides support to 20-30 Blind Vendors to enhance their career development and maximize their profits by providing technical assistance. This position provides training to the Blind Vendors in food preparation, quality control, merchandising, inventory management, customer and employee relations, and compliance with all applicable laws.This position provides feedback to Blind Vendors, rehabilitation staff, and agency administration in order to develop strategies to make facilities more efficient, compliant, and safe through assessing applicable regulations & customer needs and assuring Blind Vendors are developing new techniques and correcting deficiencies. This position provides strategic input and recommendations to the Business Enterprise Program Manager and BLVS Manager regarding food service and quality assurance; researches and recommends rule/policy updates/changes; and monitors and reports national trends in the provision of Randolph Sheppard programs.
The duties of the position include the following:

• Provides technical assistance and training with the following tasks: menu planning, food safety, quality control, food preparation, serving food, portion control, and catering.
• Coaches on managing customer concerns and complaints.
• Assists Blind Vendors with monitoring stock levels.
• Manages and maintains health inspection reports.
• Assists Blind Vendors with food storage logs.
• Supports Blind Vendors with monitoring and documenting refrigeration and freezer temperatures.
• Responsible for providing training and technical assistance to Blind Vendors and ensuring they are maintaining records, (chemical concentration logs, dish wash temp logs, ice machine cleaning logs weekly and monthly).
• Provides strategic direction and management of FSQA, regulatory compliance.
• Ensures facilities are complying with cleanliness/sanitation standards by conducting checks of facility, food production and storage areas twice annually.
• Ensures facilities are complying with food safety standards by conducting checks twice annually.
• Support Blind Vendors with monitoring the receiving process for all produce received (fresh,frozen, and dry products) and confirming these products are received at required temperature.
• Supports Blind Vendors with setting up schedules for calibration and documenting of calibrated thermometers (IR and digital) and ensuring annual calibration of certified thermometers.
• Provides support and technical assistance to Blind Vendors to ensure areas are properly stocked with necessary inventory prior to service.
• Provides support to Blind Vendors to ensure food safety and quality standards are met by routine monitoring of receiving, production, and food storage activities.
• Helps Blind Vendor’s adhere to established food safety standards.
• Provides assistance to Blind Vendors ensuring they have established sanitation standard operating procedures, pest control, chemical control, product quality assurance.

Minimum Qualifications, Substitutions, Conditions of Employment & Appeal Rights

• Six (6) years of relevant experience in an occupation related to the work assigned to this position
  • Experience MUST include quality assurance in the food service industry

• A combination of related education (business administration, public policy, law, marketing, business management, or food service, nutrition, health science, or in a field of study related to the work assignment) and/or relevant work experience in an occupation related to the work assigned (as stated above) equal to six (6) years

• Food Safety Regulations and Standards:In-depth knowledge of food safety regulations, standards, and guidelines established by regulatory bodies such as the FDA (Food and Drug Administration). Understanding of HACCP (Hazard Analysis and Critical Control Points) principles is essential.
• Quality Control and Assurance: Ability to develop and implement quality control procedures and systems to maintain consistency and meet quality standards throughout the food service operation. This includes conducting inspections and creating plans to address deficiencies.-Understands food allergies and sensitivities and provides training/consultation to Blind Vendors.
• Sanitation and Hygiene Practices: Familiarity with sanitation and hygiene best practices in food handling, storage, preparation, and service to prevent contamination, foodborne illnesses, and cross-contamination. This includes knowledge of cleaning protocols, sanitation chemicals, and personal hygiene standards.

• Risk Assessment and Management: Ability to identify potential food safety hazards and risks in food service operations and develop strategies to mitigate and manage these risks effectively. This involves conducting risk assessments, implementing control measures, and monitoring compliance with safety protocols.

• Documentation and Record Keeping: Proficiency in maintaining accurate and detailed records related to food safety and quality assurance activities, including inspection reports, test results, corrective actions, and compliance documentation. Strong documentation skills are essential for regulatory compliance.

• Problem-Solving and Decision-Making: Strong problem-solving and decision-making skills are required to address food safety issues, quality concerns, and compliance challenges in a timely and effective manner. The ability to analyze data, evaluate risks, and implement appropriate solutions is critical for ensuring consumer safety and satisfaction.

• Attention to Detail and Organizational Skills: Attention to detail is paramount in food service and quality assurance to identify potential hazards, deviations from standards, and areas for improvement. Organizational skills are also necessary for managing multiple tasks, deadlines, and priorities effectively in a fast-paced environment.

• Customer Service:The ability to communicate clearly, empathetically, and professionally with customers, colleagues, and other stakeholders to ensure effective resolution of inquiries, complaints, and requests. This competency encompasses active listening, verbal articulation, and written correspondence skills, enabling the representative to understand customer needs, provide relevant information, and convey solutions in a courteous and comprehensible manner.

Preferred Qualifications:

• Experience working directly with persons with disabilities providing services appropriate to the work assignment
• Food Science and Technology: Understanding of food science principles, including food composition and food preservation methods. This knowledge is critical for assessing the quality, safety, and shelf-life of food products
• Auditing and Compliance: Ability to conduct internal audits and inspections to assess compliance with food safety regulations, contracts/permits/other agreements and industry standards, ie ServSafe.

• Training and Education: Ability to provide training and education to Blind Vendors on food safety principles, hygiene practices, proper handling techniques, and regulatory requirements.
• ServSafe certificate

• Must be a Colorado resident at time of application.
• While this position may be required occasionally to report to one of the business offices listed based on business need; it is required to regularly serve customers on site in various Front Range locations and will necessitate the selected applicant to travel and report to these locations.
• You must pass a thorough background check prior to employment which will include the E-Verify process.

Supplemental Information

For questions regarding this recruitment, please contact: david.stevenson@state.co.us