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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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 1 year 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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Able to pass criminal background check.
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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.
- Be able to pass drug screening (OMMA cards not allowed)
- 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.
