Food Service Director - Coffey Co

The Correctional Food Service Director is responsible for overseeing the food service operations within a correctional facility. This role involves managing the planning, preparation, and distribution of meals to inmates, ensuring compliance with safety, sanitation, and nutritional standards. The director leads a team of food service workers, develops budgets, and maintains inventory while adhering to correctional policies and regulatory guidelines.

Key Responsibilities:

Management of Food Service Operations:

Oversee the day-to-day operations of the facility's food service department. Plan, prepare, and execute the menu based on nutritional standards, budget constraints, and inmate dietary requirements. Ensure that all meals are served in a timely, efficient, and safe manner.

Supervision and Training:

Supervise and lead food service staff, including cooks, kitchen aides, and other personnel. Develop and implement training programs to ensure that staff follow safety, sanitation, and food handling procedures. Conduct regular performance reviews and provide guidance to staff to improve efficiency and compliance with facility policies.

Budget and Financial Management:

Develop and manage the annual food service budget, ensuring cost-effective use of resources and staying within allocated funding. Maintain inventory and control purchasing of food, supplies, and equipment in accordance with the budget. Monitor food and supply costs to avoid waste and ensure quality.

Safety and Sanitation Compliance:

Ensure compliance with all health, safety, and sanitation regulations in food preparation and service. Perform routine inspections of kitchen facilities, food storage areas, and staff hygiene practices to maintain standards. Implement and enforce procedures to prevent foodborne illnesses, contamination, and food safety violations.

Nutritional and Dietary Planning:

Plan and modify menus to meet the nutritional needs of the inmate population, including special dietary requirements (e.g., for medical, religious, or cultural needs). Collaborate with medical staff to accommodate inmates with dietary restrictions. Ensure meals meet the appropriate caloric and nutritional standards set by governing bodies.

Inventory and Supply Management:

Oversee inventory control, including ordering, receiving, and stocking food and kitchen supplies. Maintain accurate records of food stock, supplies, and equipment. Ensure proper storage and handling of food products to minimize waste and spoilage.

Regulatory Compliance and Reporting:

Ensure food service operations comply with local, state, and federal regulations, including those relating to food safety, health standards, and inmate welfare. Maintain required documentation and reporting, including meal counts, budget expenditures, and incident reports. Participate in audits or inspections by regulatory authorities and address any findings or recommendations.

Collaboration and Communication:

Work closely with other departments, such as medical, security, and administrative teams, to coordinate food service needs. Communicate effectively with correctional officers and staff regarding meal schedules, special requests, or issues within the food service operation.

Pay:

$40k

• $45k (based on experience)

Disclaimer:

This job description can be revised by management as needed.

Job Type:

Full-time Benefits:

Commuter assistance Dental insurance Health insurance Paid time off Paid training Referral program

Education:

High school diploma or GED required. A degree or certification in food service management, culinary arts, or a related field is preferred. Certification in food safety or sanitation (e.g., ServSafe) is required.

Experience:

Minimum of 1 year of experience in food service management, with at least 2 years in a supervisory or leadership role. Experience in a correctional facility or institutional food service environment is preferred. Able to pass criminal background check.

Skills and Abilities:

Strong leadership and management skills, with the ability to motivate and direct a diverse team. Knowledge of food safety, sanitation, and nutrition standards. Strong budget management and inventory control skills. Ability to work under pressure and meet deadlines in a high-stress environment. Excellent communication and interpersonal skills, with the ability to work effectively with inmates, staff, and management.

Physical Requirements:

Ability to lift up to 50 pounds and perform manual tasks as needed. Ability to stand for extended periods and work in a hot, fast-paced kitchen environment. Be able to pass drug screening (OMMA cards not allowed)

Working Conditions:

Work is primarily conducted within a kitchen and dining area within a correctional facility. Must be able to work in an environment that involves close contact with incarcerated individuals. May require weekend, evening, and holiday shifts based on facility needs. Food Service Director

• Coffey Co 3.0 3.0 out of 5 stars 605 Neosho Street, Burlington, KS 66839 $40,000
• $45,000 a year
• Full-time Benchmark Government Solutions Llc 7 reviews $40,000
• $45,000 a year
• Full-time The Correctional Food Service Director is responsible for overseeing the food service operations within a correctional facility.

This role involves managing the planning, preparation, and distribution of meals to inmates, ensuring compliance with safety, sanitation, and nutritional standards. The director leads a team of food service workers, develops budgets, and maintains inventory while adhering to correctional policies and regulatory guidelines.

Key Responsibilities:

Management of Food Service Operations:

Oversee the day-to-day operations of the facility's food service department. Plan, prepare, and execute the menu based on nutritional standards, budget constraints, and inmate dietary requirements. Ensure that all meals are served in a timely, efficient, and safe manner.

Supervision and Training:

Supervise and lead food service staff, including cooks, kitchen aides, and other personnel. Develop and implement training programs to ensure that staff follow safety, sanitation, and food handling procedures. Conduct regular performance reviews and provide guidance to staff to improve efficiency and compliance with facility policies.

Budget and Financial Management:

Develop and manage the annual food service budget, ensuring cost-effective use of resources and staying within allocated funding. Maintain inventory and control purchasing of food, supplies, and equipment in accordance with the budget. Monitor food and supply costs to avoid waste and ensure quality.

Safety and Sanitation Compliance:

Ensure compliance with all health, safety, and sanitation regulations in food preparation and service. Perform routine inspections of kitchen facilities, food storage areas, and staff hygiene practices to maintain standards. Implement and enforce procedures to prevent foodborne illnesses, contamination, and food safety violations.

Nutritional and Dietary Planning:

Plan and modify menus to meet the nutritional needs of the inmate population, including special dietary requirements (e.g., for medical, religious, or cultural needs). Collaborate with medical staff to accommodate inmates with dietary restrictions. Ensure meals meet the appropriate caloric and nutritional standards set by governing bodies.

Inventory and Supply Management:

Oversee inventory control, including ordering, receiving, and stocking food and kitchen supplies. Maintain accurate records of food stock, supplies, and equipment. Ensure proper storage and handling of food products to minimize waste and spoilage.

Regulatory Compliance and Reporting:

Ensure food service operations comply with local, state, and federal regulations, including those relating to food safety, health standards, and inmate welfare. Maintain required documentation and reporting, including meal counts, budget expenditures, and incident reports. Participate in audits or inspections by regulatory authorities and address any findings or recommendations.

Collaboration and Communication:

Work closely with other departments, such as medical, security, and administrative teams, to coordinate food service needs. Communicate effectively with correctional officers and staff regarding meal schedules, special requests, or issues within the food service operation.

Pay:

$40k

• $45k (based on experience)

Disclaimer:

This job description can be revised by management as needed.

Job Type:

Full-time Benefits:

Commuter assistance Dental insurance Health insurance Paid time off Paid training Referral program

Education:

High school diploma or GED required. A degree or certification in food service management, culinary arts, or a related field is preferred. Certification in food safety or sanitation (e.g., ServSafe) is required.

Experience:

Minimum of 1 year of experience in food service management, with at least 2 years in a supervisory or leadership role. Experience in a correctional facility or institutional food service environment is preferred. Able to pass criminal background check.

Skills and Abilities:

Strong leadership and management skills, with the ability to motivate and direct a diverse team. Knowledge of food safety, sanitation, and nutrition standards. Strong budget management and inventory control skills. Ability to work under pressure and meet deadlines in a high-stress environment. Excellent communication and interpersonal skills, with the ability to work effectively with inmates, staff, and management.

Physical Requirements:

Ability to lift up to 50 pounds and perform manual tasks as needed. Ability to stand for extended periods and work in a hot, fast-paced kitchen environment. Be able to pass drug screening (OMMA cards not allowed)

Working Conditions:

Work is primarily conducted within a kitchen and dining area within a correctional facility. Must be able to work in an environment that involves close contact with incarcerated individuals. May require weekend, evening, and holiday shifts based on facility needs.