Reserve Food Service Director - East Region - Multiple

ARAMARK Correctional Services seeks smart leaders at an increasingly rapid rate, as outsourcing catches on among more and more organizations each day.WE'RE ONE OF THE REASONS.  In providing managed services for correctional facilities of all types, ARAMARK has been in the forefront of this growing industry...establishing standards, exceeding client expectations, and building long-term business partnerships.  Why wait?The sooner you start your ARAMARK leadership career, the sooner you can advance!

 

As a Reserve Food Service Director in Correctional Services, you will oversee daily food service operations in a unit after the successful completion of an 8-10 week management training program. You will establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products, as well as menu planning and development. You will assist in unit forecast and unit accounting. The Reserve Food Service Director ensures that requirements for appropriate sanitation and safety levels in respective areas are met and coordinates and supervises unit personnel regarding production, merchandising, quality and cost control; labor scheduling and staffing; employee training. Conducts period inventory; performs other functions such as maintaining records to comply with ARAMARK, government and accrediting agency standards. The ability to establish and maintain effective client relationships is critical to success in this role.

 

Apply now to become one of our "Stars behind Bars"!

 


Job Requirements


Ideal candidates will be open to relocation to a minimum of three states and possess a bachelor's degree in Institutions Management, Foods and Nutrition or other related fields, plus a minimum of two to five years of relevant experience. The ability to manage in a diverse environment with focus on client and customer services, entrepreneurship and building and growing a strong business is essential for success in this role. The ability to identify defects in the preparation and service of food and implement improved quality control procedures as well as to communicate effectively with clients, client customers and support staff is required. Responsible for responding effectively to changing demands. Proficiency in all Microsoft Office applications is required.P&L accountability and/or contract-management service experience is preferred.