Food Service Director II

*Must be available to work some weekends and holidays*

Salary between $60,000.00 and $70,000.00 depending on core experience required for position.

Must have solid experience with:

*Creating budgets

*The ability to read and understand Profit and Loss statements

*To understand what drives bottom line profitability

*How revenue contributes to profitability

*What red flags to look for when reading profit and loss reports

The Food Service Director plans, directs and coordinates the activities associated with running a single site, stand-alone food service operation in a facility with only one kitchen and less than 1,000 inmates/beds. You will oversee the operational and financial responsibilities for the kitchen. You will manage an Assistant Food Service Director and a team of Food Service Workers and Cooks. These staff members involve themselves with the preparation, serve, and clean up food in a secure correctional facility.

You will work onsite inside a jail/correctional facility. You will report to the District Manager.

Essential Functions/Main Responsibilities

• Responsible for the management, training, and management of the facility food service operation.
• You will review payroll on a bi-weekly basis.
• Oversee the appropriate quantities of food are prepared and served according to facility or site plan.
• Train all team members to adequately perform job responsibilities.
• Maintain accuracy of inventory in advance preparation of planned menu schedule.
• Complete ordering and all required reports.
• Plan for special events and functions through participation in meetings with assigned customer facility operations staff.
• Maintain all serving schedules and serve all food items per menu specifications in a safe and appropriate manner according to departmental guidelines.
• Maintain a sanitary environment following food service and Health Department codes and regulations.
• Responsible for any state or other inspection of food service operation.
• May participate in the contract negotiation and renewal process.
• Other responsibilities as determined by our needs.

• High School Diploma or GED and/or equivalent experience. Must be at least 18 years of age.
• Five years of management or supervisory experience in a food service environment.
• ServSafe Certification.
• Experience managing and applying kitchen sanitation and safety standards and methods.
• Knowledge of basic accounting and mathematical abilities to complete necessary reports.
• We prefer prior institutional food service or restaurant experience.

Equal Employment Employer as to all protected groups, including protected veterans and individuals with disabilities.

We maintain a drug-free workplace.

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