Mission-Driven Food Service Manager: Lead Large-Scale Kitchen Ops

Aramark Correctional Services; Licking (MO); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Health benefits

Dental benefits

Vision benefits

401(k)

Job summary

Aramark seeks a Food Service Manager at South Central Correctional Facility to oversee daily food production in a secure setting. You will supervise staff and incarcerated workers, ensure food safety, manage inventory, and meet nutritional and regulatory requirements.

You will drive operational excellence, control costs, and lead front-of-house dining activities while maintaining strong client relations and team engagement.

Qualifications

• Requires at least 1 year of experience.
• Requires at least 1 year of experience in a management role
• Bachelor's degree or equivalent experience preferred
• Strong interpersonal skills
• Ability to maintain effective client and customer rapport for mutually beneficial business relationships
• Ability to demonstrate excellent customer service using Aramark's standard service model
• Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
• Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
• Must be able to stand for extended periods of time.

Responsibilities

• Lead and develop team members using Aramark's coaching model.
• Reward and recognize employees; ensure performance meets objectives.
• Identify client needs and communicate operational progress.
• Deliver on P&L statements and financial targets.
• Maintain safety and sanitation standards across operations.
• Coordinate front-of-house dining operations with the Food Service Director.

Skills

Management experience

Interpersonal skills

Customer service

Team leadership

Food safety

Education

Bachelor's degree

Job description

Aramark seeks a Food Service Manager at South Central Correctional Facility to oversee daily food production in a secure setting. You will supervise staff and incarcerated workers, ensure food safety, manage inventory, and meet nutritional and regulatory requirements.

You will drive operational excellence, control costs, and lead front-of-house dining activities while maintaining strong client relations and team engagement.