Corrections Food Service Director: Operations & Nutrition

Aramark; West Virginia; On-site; USD 65,000 - 90,000; Full time

Job summary

Aramark is seeking a Food Service Director at Tygart Valley Regional Jail to oversee daily cafeteria operations, ensure compliant, nutritious meals, and manage staff and incarcerated workers in a secure setting.

The role emphasizes leadership, cost control, and adherence to safety standards, with responsibilities spanning menu planning, inventory, and regulatory compliance across government facilities.

Qualifications

• Requires at least 4 years of experience.
• 1-3 years of experience in a management role.
• Experience in food service.
• Bachelor's degree or equivalent experience.
• Strong communication skills.
• Ability to develop and maintain effective client and customer rapport per Aramark standards.
• Ability to demonstrate excellent customer service using Aramark's standard model.
• Ability to collaborate with other departments for a unified food service experience.
• Requires lifting up to 50 lb. and ability to stand for extended periods.

Responsibilities

• Lead, mentor, engage and develop teams to maximize contributions, including recruiting, assessing, training, coaching and managing performance.
• Ensure food services align with the Executional Framework and client needs.
• Communicate progress to clients and manage expectations.
• Build revenue and manage budget, including cost controls for food, beverage and labor.
• Oversee production, distribution and overall food service operations.
• Maintain safety, sanitation and regulatory compliance across all operations.

Skills

Strong communication

Customer service

Client rapport

Team leadership

Physical endurance

Interdepartmental collaboration

Education

Bachelor's degree or equivalent

Job description

Aramark is seeking a Food Service Director at Tygart Valley Regional Jail to oversee daily cafeteria operations, ensure compliant, nutritious meals, and manage staff and incarcerated workers in a secure setting.

The role emphasizes leadership, cost control, and adherence to safety standards, with responsibilities spanning menu planning, inventory, and regulatory compliance across government facilities.