Food Service Manager: Secure Facility Kitchen Leader

Aramark; Tucson (AZ); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

None

Job summary

Aramark is seeking a Food Service Manager at Tucson Correctional Facility to oversee daily food production in a secure environment, ensuring safe, efficient, and compliant meal service for the incarcerated population.

You will supervise staff and incarcerated workers, maintain food safety standards, manage inventory and costs, and ensure menus meet nutritional requirements while complying with facility, state, and federal regulations.

Qualifications

• At least 1 year of experience in a management role.
• At least 1 year of experience in food service management preferred.
• Bachelor's degree or equivalent experience preferred.
• Strong interpersonal skills and customer service ability.
• Ability to maintain client/customer rapport and collaborate across departments.
• Ability to follow Aramark service model and uphold standards.
• Ability to lift up to 50 lb. and stand for extended periods.

Responsibilities

• Oversee daily food production in a secure facility.
• Supervise staff and incarcerated workers; ensure performance aligns with client expectations.
• Maintain food safety, sanitation, and compliance with regulations.
• Control inventory and costs; manage P&L targets.
• Ensure menus meet nutritional requirements and dietary standards.
• Lead front-of-house dining operations in conjunction with Food Service Director.

Education

Bachelor's degree or equivalent experience preferred

Strong interpersonal skills

Customer service excellence

Team leadership

Cross-department collaboration

Physical stamina (lift up to 50 lb)

Job description

Aramark is seeking a Food Service Manager at Tucson Correctional Facility to oversee daily food production in a secure environment, ensuring safe, efficient, and compliant meal service for the incarcerated population.

You will supervise staff and incarcerated workers, maintain food safety standards, manage inventory and costs, and ensure menus meet nutritional requirements while complying with facility, state, and federal regulations.