Food Service Director

About the role

Oversee daily food production in a secure correctional facility, ensuring safe, efficient, and compliant meal service for the incarcerated population. Manage large-scale kitchen operations, supervise staff and incarcerated workers, maintain strict food safety and security standards, and control inventory and costs. Ensure menus meet nutritional requirements and all food service activities follow facility, state, and federal regulations.

Why join 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 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 agenda for labor and food initiatives; create value through efficient operations and cost controls
• 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
• Establish and maintain systems for ordering, receiving, storing, preparing, and serving food; develop and implement menu planning
• Develop operational forecasts and explain variances; perform accounting functions
• Coordinate and supervise unit personnel regarding production, merchandising, quality, cost control, labor management, and 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 sales processes and contract negotiations; identify opportunities for new products and services
• 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 in food service
• At least 1–3 years of experience in a management role
• Bachelor’s degree or equivalent experience
• Strong communication skills
• Ability to develop and maintain effective client and customer rapport
• Demonstrated excellent customer service using Aramark’s standard model
• Ability to maintain effective working relationships with other departments
• Occasional lifting, carrying, pushing, and pulling up to 50 lb
• Ability to stand for extended periods