Correctional Food Service Operations Leader

Aramark; Ocala (FL); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Mission-Driven Work

Career Growth

Inclusive Culture

Competitive Benefits

Job summary

Aramark is seeking a Food Service Manager for Lowell Correctional Institution in Florida. You will oversee daily food production in a secure facility, supervise staff and incarcerated workers, and ensure safe, compliant meal service for the inmate population.

Responsibilities include managing large kitchen operations, ensuring nutritional compliance, and controlling inventory and costs while meeting client expectations and state and federal regulations.

Qualifications

• Requires at least 1 year of experience in food service management.
• Requires at least 1 year of experience in a management role.
• Bachelor's degree or equivalent experience preferred.
• Strong interpersonal skills with clients and staff.
• Ability to maintain effective client rapport.
• Ability to deliver excellent customer service using Aramark's service model.
• Ability to lift up to 50 lb and stand for extended periods.

Responsibilities

• Lead and develop a team using Aramark's coaching model.
• Reward and recognize employees and monitor performance.
• Ensure safety, sanitation, and compliance across operations.
• Identify client needs and communicate progress; manage P&L awareness.
• Drive productivity with cost controls and margin awareness.
• Oversee front-of-house dining operations and plan activities.
• Coordinate food service activities to deliver high-quality meals.

Skills

Management experience

Interpersonal skills

Customer service

Client relationships

Team coordination

Standing long periods

Lifting 50 lb

Education

Bachelor's degree or equivalent experience

Job description

Aramark is seeking a Food Service Manager for Lowell Correctional Institution in Florida. You will oversee daily food production in a secure facility, supervise staff and incarcerated workers, and ensure safe, compliant meal service for the inmate population.

Responsibilities include managing large kitchen operations, ensuring nutritional compliance, and controlling inventory and costs while meeting client expectations and state and federal regulations.