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:
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Management of Food Service Operations:
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Oversee the day-to-day operations of the facility's food service department.
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Plan, prepare, and execute the menu based on nutritional standards, budget constraints, and inmate dietary requirements.
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Ensure that all meals are served in a timely, efficient, and safe manner.
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Supervision and Training:
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Supervise and lead food service staff, including cooks, kitchen aides, and other personnel.
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Develop and implement training programs to ensure that staff follow safety, sanitation, and food handling procedures.
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Conduct regular performance reviews and provide guidance to staff to improve efficiency and compliance with facility policies.
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Budget and Financial Management:
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Develop and manage the annual food service budget, ensuring cost-effective use of resources and staying within allocated funding.
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Maintain inventory and control purchasing of food, supplies, and equipment in accordance with the budget.
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Monitor food and supply costs to avoid waste and ensure quality.
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Safety and Sanitation Compliance:
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Ensure compliance with all health, safety, and sanitation regulations in food preparation and service.
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Perform routine inspections of kitchen facilities, food storage areas, and staff hygiene practices to maintain standards.
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Implement and enforce procedures to prevent foodborne illnesses, contamination, and food safety violations.
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Nutritional and Dietary Planning:
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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).
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Collaborate with medical staff to accommodate inmates with dietary restrictions.
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Ensure meals meet the appropriate caloric and nutritional standards set by governing bodies.
- Inventory and Supply Management:
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Oversee inventory control, including ordering, receiving, and stocking food and kitchen supplies.
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Maintain accurate records of food stock, supplies, and equipment.
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Ensure proper storage and handling of food products to minimize waste and spoilage.
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Regulatory Compliance and Reporting:
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Ensure food service operations comply with local, state, and federal regulations, including those relating to food safety, health standards, and inmate welfare.
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Maintain required documentation and reporting, including meal counts, budget expenditures, and incident reports.
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Participate in audits or inspections by regulatory authorities and address any findings or recommendations.
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Collaboration and Communication:
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Work closely with other departments, such as medical, security, and administrative teams, to coordinate food service needs.
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Communicate effectively with correctional officers and staff regarding meal schedules, special requests, or issues within the food service operation.
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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
- Application Question(s):
- Can you pass a criminal background check?
- Experience:
- Supervising experience: 1 year (Preferred)
- Work Location: In person
- Education:
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High school diploma or GED required.
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A degree or certification in food service management, culinary arts, or a related field is preferred.
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Certification in food safety or sanitation (e.g., ServSafe) is required.
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Experience:
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Minimum of 5 years of experience in food service management, with at least 2 years in a supervisory or leadership role.
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Experience in a correctional facility or institutional food service environment is preferred.
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Skills and Abilities:
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Strong leadership and management skills, with the ability to motivate and direct a diverse team.
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Knowledge of food safety, sanitation, and nutrition standards.
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Strong budget management and inventory control skills.
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Ability to work under pressure and meet deadlines in a high-stress environment.
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Excellent communication and interpersonal skills, with the ability to work effectively with inmates, staff, and management.
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Physical Requirements:
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Ability to lift up to 50 pounds and perform manual tasks as needed.
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Ability to stand for extended periods and work in a hot, fast-paced kitchen environment.
- Working Conditions:
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Work is primarily conducted within a kitchen and dining area within a correctional facility.
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Must be able to work in an environment that involves close contact with incarcerated individuals.
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May require weekend, evening, and holiday shifts based on facility needs.
