Food Service Director at Aramark

About the Role

The Food Service Director at Lexington Assessment & Reception Corrections Center oversees daily food production in a secure correctional facility, ensuring safe, efficient, and compliant meal service for the incarcerated population. This role manages large-scale kitchen operations, supervises staff and incarcerated workers, maintains strict food safety and security standards, and controls inventory and costs. The manager ensures menus meet nutritional requirements and that all food service activities follow facility, state, and federal regulations.

Why Aramark?

• Mission-Driven Work: Help individuals build a better future
• Career Growth: Access to training, development, and advancement
• Inclusive Culture: Be part of a diverse and supportive team
• Competitive Benefits: Health, dental, vision, 401(k), and more

Responsibilities

• Lead, mentor, engage, and develop teams to maximize their contributions, including recruiting, assessing, training, coaching, and managing performance
• Ensure food services align with the Executional Framework and coach employees to achieve shared goals
• Reward and recognize employees
• Ensure safety and sanitation standards in all operations
• Identify client needs and effectively communicate operational progress
• Adopt Aramark processes and systems
• Build revenue and manage budget, including cost controls for food, beverage, and labor
• Ensure completion and maintenance of P&L statements
• Achieve food and labor targets
• Manage resources to ensure quality and cost control within budgetary guidelines
• Implement and maintain Aramark’s labor and food initiatives
• Create value through efficient operations, appropriate cost controls, and profit management
• Ensure full compliance with Operational Excellence fundamentals, including food and labor
• Direct and oversee operations related to production, distribution, and food service
• Maintain a safe and healthy environment for clients, customers, and employees
• Comply with all applicable policies, rules, and regulations, including safety, health, wage, and hour
• Establish and maintain systems and procedures for ordering, receiving, storing, preparing, and serving food-related products, as well as menu planning and development
• Develop operational component forecasts and explain variances
• Ensure sanitation and safety levels are met in respective areas
• Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, labor management, and employee training
• Recruit, hire, develop, and retain front-line team
• Conduct periodic inventory
• Maintain records to comply with ARAMARK, government, and accrediting agency standards
• Interact with Client Management and maintain effective client and customer relations
• Participate in the sales process and negotiation of contracts
• Identify opportunities to implement new products and services supporting sales growth and client retention
• Manage the front of the house of the dining operation (Cafeteria/Residential Dining Facility)
• Develop and implement food service plans aligned with the client’s mission and vision, including sustainable practices

Requirements

• At least 4 years of experience
• At least 1-3 years of experience in a management role
• Previous experience in food service
• Bachelor’s degree or equivalent experience
• Strong communication skills
• Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships
• Ability to demonstrate excellent customer service using Aramark’s standard model
• Ability to maintain an effective working relationship with other departments for a unified food service experience
• Occasional lifting, carrying, pushing, and pulling up to 50 lb
• Ability to stand for extended periods of time

Benefits

• Health, dental, and vision coverage
• 401(k) retirement plan