Food Service Director

About the Role

The Food Service Director at Jackie Brannon 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

• Leadership
  • 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
  • Coach employees by creating a shared understanding about what needs to be achieved and how to execute
  • Reward and recognize employees
  • Ensure safety and sanitation standards in all operations
• Client Relationship
  • Identify client needs and effectively communicate operational progress
• Financial Performance
  • Adopt Aramark processes and systems
  • Build revenue and manage budget, including cost controls regarding food, beverage, and labor
  • Ensure the completion and maintenance of P&L statements
  • Achieve food and labor targets
  • Manage resources to ensure quality and cost control within budgetary guidelines
• Productivity
  • Implement and maintain Aramark agenda for both 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
• Compliance
  • Maintain a safe and healthy environment for clients, customers, and employees
  • Comply with all applicable policies, rules, and regulations, including those relating to safety, health, wage, and hour
• Key Responsibilities
  • Establish and maintain systems and procedures for the ordering, receiving, storing, preparing, and serving of food-related products, as well as menu planning and development
  • Develop operational component forecasts and explain variances
  • Responsible for components accounting functions
  • Ensure that requirements for appropriate sanitation and safety levels in respective areas are met
  • 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 at all levels with the client organization
  • May participate in the sales process and negotiation of contracts
  • Look for opportunities to implement new products and services which support 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
• A 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 to provide a unified food service experience for all customers
• Occasional lifting, carrying, pushing, and pulling up to 50 lb
• Must be able to stand for extended periods of time