Food Service Supervisor - Corrections

Aramark; Centreville (MD); On-site; USD 25,000 - 26,000; Full time

Benefits offered by this job

Medical, dental, vision

401(k)

Paid time off

Job summary

Aramark is seeking a Corrections Oversight Worker to supervise inmates in food preparation, train workers, and ensure sanitation and safety compliance in accordance with production plans. The role involves coordinating work, maintaining safety, and conforming to all standards and regulations across locations.

Essential duties vary by site and client needs. You will oversee meal production, reinforce recipes, and monitor portions and dietary requirements while supporting efficient service and

Qualifications

• Must be over 18 years of age.
• Minimum of one (1) year of food prep or related work preferred.
• Previous supervisory experience preferred.
• Must be able to obtain a food safety certification.
• Must qualify for and maintain correctional facility security clearance.

Responsibilities

• Adhere to and maintain preparation and production guidelines according to Aramark standards.
• Supervise inmates in food preparation and tray assembly.
• Ensure timely, efficient meal service and all Aramark guidelines are met.
• Participate in preparation and serving of meals.
• Direct inmates in the use of Aramark recipes and train on proper cooking procedures.
• Ensure proper portions and dietary requirements are fulfilled.
• Obtain accurate daily population counts and review with staff.
• Adhere to security policies; ensure storage areas are locked.

Skills

Supervision

Training

Sanitation

Safety compliance

Inmate supervision

Job description

Aramark is seeking a Corrections Oversight Worker to supervise inmates in food preparation, train workers, and ensure sanitation and safety compliance in accordance with production plans. The role involves coordinating work, maintaining safety, and conforming to all standards and regulations across locations.

Essential duties vary by site and client needs. You will oversee meal production, reinforce recipes, and monitor portions and dietary requirements while supporting efficient service and