ACFSA | Association of Correctional Food Service Affiliates

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Available Jobs:
Food Service Director - Ramsey County Law Enforcement
Food Service Director - Allen County Juvenile Probation Center
Food Service Director - Lehigh County Jail
Assistant Food Service Director - Lehigh County Jail
Food Service Director - Marion County Juvenile Division
Supervisor, Food Services
District Manager
Food Service Director
Dietitian
Food Service Director - Mac Sim Butler Detention Center
Correctional Food Services Supervisor
Correctional Cook
Correctional Senior Food Service Worker


Food Service Director - Ramsey County Law Enforcement
CompanyA'viands, LLC.Date Posted08/19/2014
Contact InfoPlease complete an online application through JobApp using the website link. For questions, please contact Andrea Helgeson, Human Resources Coordinator at or 651-203-3559.
Websitehttps://secure.jobappnetwork.com/jobappl/Food-Service-Director--Ramsey-County-Jail-job-St-Paul-MN-US-193705.html
DescriptionA'viands Food & Services Management is seeking an energetic and hands-on Food Service Director to manage the overall food service operation at the Ramsey County Law Enforcement Center located in St. Paul, Minnesota.

About us:
A'viands is based in Roseville, Minnesota and provides services to hospitals, senior living facilities, nursing homes, correctional facilities, colleges and universities, school districts and business dining facilities in the Midwest and Southwest. We offer a competitive salary and benefits including medical, dental, and vision insurance, tuition reimbursement and a generous 401K. If you have the passion to grow with a dynamic organization, we encourage you to apply now!

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer
Responsibilities
  • Supervises food storage, production and service programs.
  • Maintains inventory system for food and supplies.
  • Ensures food preparation for optimal nutrition and economic handling of food as well as efficient usage of time.
  • Plans menus, purchases food and supplies, and assigns duties for special meals or special occasions.
  • Checks food for flavor, temperature, and appearance on a regular basis.
  • Confers with District Manager or other departments regarding the technical and administrative aspects of dining service. Coordinates food service activities with other disciplines.
  • Maintains ongoing communication with Dietitian/Clinical Support staff to keep informed of customer nutritional concerns.
  • Interviews applicants for employment; evaluates employees on a regular basis according to prescribed guidelines; terminates employees according to standard procedures as required.
  • Provides orientation and job specific training to employees.
  • Plans, conducts, and oversees continuous employee training, competencies and reviews.
  • Prepares work schedules, vacation schedules, etc. Maintains records of tardiness and absenteeism.
  • Maintains facility specific staffing patterns to include: appropriate levels, replacement procedures, and assignments appropriate to qualifications.
  • Prepares departmental budget on an annual basis in conjunction with District Manager. Maintains department within facility specific budget.
  • Attends department head, safety, infection control, quality assurance, and other facility or corporate meetings as directed.
  • Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation.
  • Plans and/or conducts and retains records of monthly staff meetings, employee training and/or in services.
  • Keeps administration and District Manger informed of department activities, needs, and problems.
  • Reviews department performance and institutes changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements, and promote more efficient operation of the Foodservice Department.
Requirements
  • Bachelor's degree in culinary arts or related field preferred.
  • Minimum 2 years' experience coordinating food service operations.
  • Demonstrated ability to teach others is required.
  • Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills is required.
  • Excellent work record, superior communication, cooperation, and organizational skills required.
  • Demonstrated experience in supervising large staff required.
Application Deadline09/30/2014

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Food Service Director - Allen County Juvenile Probation Center
CompanyA'viands, LLC.Date Posted08/19/2014
Contact InfoPlease complete an online application through JobApp using the website link. For questions, please contact Andrea Helgeson, Human Resources Coordinator at or 651-203-3559.
Websitehttps://secure.jobappnetwork.com/jobappl/Food-Service-Director--Allen-Cty-Juvenile-Center-job-Ft-Wayne-IN-US-192302.html
DescriptionA'viands, a progressive food and services management company is seeking a highly motivated, confident Food Service Director to manage the food service operation at the Allen County Juvenile Center located in Fort Wayne, IN.

About us:
A'viands, LLC, based in Roseville, Minnesota provides services to senior living facilities, nursing homes, correctional facilities, colleges and universities, school districts and business dining facilities in the Midwest and Southwest. We offer a competitive salary and benefits including medical, dental, and vision insurance, tuition reimbursement and a generous 401K. If you have the passion to grow with a dynamic organization, we encourage you to apply now!

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer
Responsibilities
  • Supervises food storage, production and service programs.
  • Maintains inventory system for food and supplies.
  • Ensures food preparation for optimal nutrition and economic handling of food as well as efficient usage of time.
  • Plans menus, purchases food and supplies, and assigns duties for special meals or special occasions.
  • Plans, conducts, and oversees continuous employee training, competencies and reviews.
  • Maintains facility specific staffing patterns to include: appropriate levels, replacement procedures, and assignments appropriate to qualifications.
  • Prepares departmental budget on an annual basis in conjunction with District Manager. Maintains department within facility specific budget.
  • Attends department head, safety, infection control, quality assurance, and other facility or corporate meetings as directed.
Requirements
  • Minimum 2 years experience coordinating food service operations.
  • Passion for customer relations, client relations and professionalism
  • Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills is required.
  • Excellent work record, superior communication, cooperation, and organizational skills required.
  • Demonstrated experience in supervising staff required.
Application Deadline09/30/2014

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Food Service Director - Lehigh County Jail
CompanyA'viands, LLC.Date Posted08/19/2014
Contact InfoPlease complete an online application through JobApp using the website link. For questions, please contact Andrea Helgeson, Human Resources Coordinator at or 651-203-3559.
Websitehttps://secure.jobappnetwork.com/apply/c_avi/Food-Service-Director--Lehigh-County-Jail-job-Allentown-PA-US-196652.html
DescriptionA'viands Food & Services Management is seeking an energetic and hands-on Food Service Director to manage the overall food service operation at the Lehigh County Jail located in Allentown, PA.

About us:
A'viands is based in Roseville, Minnesota and provides services to hospitals, senior living facilities, nursing homes, correctional facilities, colleges and universities, school districts and business dining facilities in the Midwest and Southwest. We offer a competitive salary and benefits including medical, dental, and vision insurance, tuition reimbursement and a generous 401K. If you have the passion to grow with a dynamic organization, we encourage you to apply now!

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer
Responsibilities
  • Supervises food storage, production and service programs.
  • Maintains inventory system for food and supplies.
  • Ensures food preparation for optimal nutrition and economic handling of food as well as efficient usage of time.
  • Plans menus, purchases food and supplies, and assigns duties for special meals or special occasions.
  • Checks food for flavor, temperature, and appearance on a regular basis.
  • Confers with District Manager or other departments regarding the technical and administrative aspects of dining service. Coordinates food service activities with other disciplines.
  • Maintains ongoing communication with Dietitian/Clinical Support staff to keep informed of customer nutritional concerns.
  • Interviews applicants for employment; evaluates employees on a regular basis according to prescribed guidelines; terminates employees according to standard procedures as required.
  • Provides orientation and job specific training to employees.
  • Plans, conducts, and oversees continuous employee training, competencies and reviews.
  • Prepares work schedules, vacation schedules, etc. Maintains records of tardiness and absenteeism.
  • Maintains facility specific staffing patterns to include: appropriate levels, replacement procedures, and assignments appropriate to qualifications.
  • Prepares departmental budget on an annual basis in conjunction with District Manager. Maintains department within facility specific budget.
  • Attends department head, safety, infection control, quality assurance, and other facility or corporate meetings as directed.
  • Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation.
  • Plans and/or conducts and retains records of monthly staff meetings, employee training and/or in services.
  • Keeps administration and District Manger informed of department activities, needs, and problems.
  • Reviews department performance and institutes changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements, and promote more efficient operation of the Foodservice Department.
Requirements
  • Bachelor's degree in culinary arts or related field preferred.
  • Minimum 2 years' experience coordinating food service operations.
  • Demonstrated ability to teach others is required.
  • Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills is required.
  • Excellent work record, superior communication, cooperation, and organizational skills required.
  • Demonstrated experience in supervising large staff required.
Application Deadline09/30/2014

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Assistant Food Service Director - Lehigh County Jail
CompanyA'viands, LLC.Date Posted08/19/2014
Contact InfoPlease complete an online application through JobApp using the website link. For questions, please contact Andrea Helgeson, Human Resources Coordinator at or 651-203-3559.
Websitehttps://secure.jobappnetwork.com/jobappl/Asst-Food-Service-Director--Lehigh-County-Jail-job-Allentown-PA-US-193861.html
DescriptionA'viands Food & Services Management is seeking an Assistant Food Service Director to help manage the food service operation at the Lehigh County Jail located in Allentown, PA.

About us:
A'viands is based in Roseville, Minnesota and provides services to senior living facilities, nursing homes, correctional facilities, colleges, and universities, school districts and business dining facilities in the Midwest and Southwest. We offer a competitive salary and benefits including medical, dental, and vision insurance, tuition reimbursement and a generous 401K. If you have the passion to grow with a dynamic organization, we encourage you to apply now!

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer
Responsibilities
  • Supervises food storage, production and service programs.
  • Maintains inventory system for food and supplies.
  • Ensures food preparation for optimal nutrition and economic handling of food as well as efficient usage of time.
  • Checks food for flavor, temperature, and appearance on a regular basis.
  • Plans, conducts, and oversees continuous employee training, competencies and reviews.
  • Prepares work schedules, vacation schedules, etc. Maintains records of tardiness and absenteeism.
  • Maintains facility specific staffing patterns to include: appropriate levels, replacement procedures, and assignments appropriate to qualifications.
  • Attends department head, safety, infection control, quality assurance, and other facility or corporate meetings as directed.
  • Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation.
  • Plans and/or conducts and retains records of monthly staff meetings, employee training and/or in services.
  • Responsible for handling all catering invoices, billing and other financial reporting, as well as maintaining all catering files.
  • May be responsible for other administrative duties as identified by the FSD.
  • Acts as the direct client contact in the absence of the FSD.
  • Cash handling responsibilities.
Requirements
  • Minimum 2 years' experience coordinating food service operations.
  • Demonstrated ability to teach others is required.
  • Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills is required.
  • Excellent work record, superior communication, cooperation, and organizational skills required.
  • Demonstrated experience in supervising large staff required.
  • Possess basic math skills to perform cash handling tasks.
Application Deadline09/30/2014

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Food Service Director - Marion County Juvenile Division
CompanyA'viands, LLC.Date Posted08/19/2014
Contact InfoPlease complete an online application through JobApp using the website link. For questions, please contact Andrea Helgeson, Human Resources Coordinator at or 651-203-3559.
Websitehttps://secure.jobappnetwork.com/jobappl/Food-Service-DirectorMarion-Cty-Juvenile-Division-job-Saint-Paul-MN-US-194321.html
DescriptionA'viands Food & Services Management is seeking an energetic and hands-on Food Service Director to manage the overall food service operation at the Marion County Juvenile Center located in Indianapolis, IN.

About us:
A'viands is based in Roseville, Minnesota and provides services to hospitals, senior living facilities, nursing homes, correctional facilities, colleges and universities, school districts and business dining facilities in the Midwest and Southwest. We offer a competitive salary and benefits including medical, dental, and vision insurance, tuition reimbursement and a generous 401K. If you have the passion to grow with a dynamic organization, we encourage you to apply now!

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer
Responsibilities
  • Supervises food storage, production and service programs.
  • Maintains inventory system for food and supplies.
  • Ensures food preparation for optimal nutrition and economic handling of food as well as efficient usage of time.
  • Plans menus, purchases food and supplies, and assigns duties for special meals or special occasions.
  • Checks food for flavor, temperature, and appearance on a regular basis.
  • Confers with District Manager or other departments regarding the technical and administrative aspects of dining service. Coordinates food service activities with other disciplines.
  • Maintains ongoing communication with Dietitian/Clinical Support staff to keep informed of customer nutritional concerns.
  • Interviews applicants for employment; evaluates employees on a regular basis according to prescribed guidelines; terminates employees according to standard procedures as required.
  • Provides orientation and job specific training to employees.
  • Plans, conducts, and oversees continuous employee training, competencies and reviews.
  • Prepares work schedules, vacation schedules, etc. Maintains records of tardiness and absenteeism.
  • Maintains facility specific staffing patterns to include: appropriate levels, replacement procedures, and assignments appropriate to qualifications.
  • Prepares departmental budget on an annual basis in conjunction with District Manager. Maintains department within facility specific budget.
  • Attends department head, safety, infection control, quality assurance, and other facility or corporate meetings as directed.
  • Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation.
  • Plans and/or conducts and retains records of monthly staff meetings, employee training and/or in services.
  • Keeps administration and District Manger informed of department activities, needs, and problems.
  • Reviews department performance and institutes changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements, and promote more efficient operation of the Foodservice Department.
Requirements
  • Bachelor's degree in culinary arts or related field preferred.
  • Minimum 2 years' experience coordinating food service operations.
  • Demonstrated ability to teach others is required.
  • Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills is required.
  • Excellent work record, superior communication, cooperation, and organizational skills required.
  • Demonstrated experience in supervising large staff required.
Application Deadline09/30/2014

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Supervisor, Food Services
CompanyButte CountyDate Posted08/19/2014
Contact Infohttp://www.buttecounty.net/humanresources/Employment.aspx for job info
Websitehttp://www.buttecounty.net/humanresources/Employment.aspx
DescriptionUnder limited supervision, manages, maintains, oversees, and participates in the day-to-day operations of the detention facilities kitchen and related areas.
ResponsibilitiesEssential Job Functions: Essential functions, as defined under the Americans with Disabilities Act, may include any of the following tasks, knowledge, skills and other characteristics. The list that follows is not intended as a comprehensive list; it is intended to provide a representative summary of the major duties and responsibilities. Incumbent(s) may not be required to perform all duties listed, and may be required to perform additional, position-specific tasks.
  • Plans, coordinates and directs employees in meal preparation for inmates; adheres to recipes and nutritional guidelines for menu planning.
  • Supervises purchasing of equipment and supplies; conducts inventory; identifies and validates supply requests; obtains price quotes; contacts and negotiates with vendors; obtains approval and submits purchase orders for processing.
  • Plans, directs, and evaluates the kitchen work force in the preparation, cooking, and serving of regular and modified meals to inmates and employees.
  • Oversees and manages assigned staff and personnel; recommends hiring; identifies and implements staff training programs; assigns, tracks and reviews work assignments and progress; conducts performance evaluations; develops and implements disciplinary actions.
  • Promotes an atmosphere of teamwork and safety.
  • Plans, assigns, and assists food service workers in setting priorities in daily food preparation.
  • Maintains established standards of quality and quantity in food preparation and presentation.
  • Maintains production records and monitors cost control; works with registered dietitian to plan inmate meals and maximize use of food resources; maintains proper storage and rotation of supplies.
  • Directs cleaning and sanitation of kitchen, food preparation and other relevant areas; assures compliance to established and mandated practices and procedures.
  • Reviews food products delivered; determines and assures compliance to quantity and quality of product ordered; oversees and assists with food products and supply storage; updates files and records of products received and products utilized.
  • Reviews and monitors food service lines; observes operations and activities; works with kitchen staff to keep food available, stored at the correct temperature, and served in established portion size.
  • Directs the orientation and training of new kitchen employees regarding policies, procedures, and equipment cleaning and maintenance.
  • Oversees budget development, preparation and presentation; monitors budget allocation; reviews and approves budget expenditures and purchases; identifies staffing and equipment needs.
  • Performs other related duties as assigned.
Requirements
  • High school diploma or equivalent GED certificate.
  • Four (4) years relevant institutional cooking experience, including two (2) years of supervisory experience.
  • A valid State of California driver's license must possess a clear criminal record; required to obtain certification in CPR and First Aid.
  • Must have and maintain a HACCP sanitation certificate for food service workers.
  • Employees hired into this classification must file statements of economic interest with the Butte County Clerk/Recorder.


Environmental Factors and Conditions/Physical Requirements:
  • Work is performed in a smoke-free jail environment and detention facilities, and requires shift work. Work involves intense concentration on activities going on around one's location on a constant basis throughout the entire work shift. Work occasionally involves personal danger, and exposure to hazardous, uncontrollable and life threatening situations can occur.
  • Work is performed in the office, kitchen, cafeteria, food storage areas, and dish room; will be exposed to extremes in temperatures, steam, fumes, and odors from cooking.
  • May be required to lift and carry heavy items weighing up to 50 pounds.
Application Deadline08/29/2014

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District Manager
CompanyValley Services Inc.Date Posted08/05/2014
Contact InfoInterested candidates should apply online by visiting our website at www.valleyinc.com
Websitehttp://valleyinc.com
DescriptionValley Services Inc., a leader in the contract food service industry, is seeking to fill the position of District Manager to be based in Mississippi to help manage clients for the Corrections segment within the state of MS.
ResponsibilitiesPOSITION SUMMARY:
The District Manager responds to account needs in areas of management, client interactions, and maintenance of company systems and policies. The District Manager completes special project assignments and assists the sales department with Valley's growth opportunities. The District Manager monitors the operation of all assigned accounts to ensure that Valley's vision, goals, and objectives are met based on client and contractual obligations.

ESSENTIAL FUNCTIONS / STANDARDS OF PERFORMANCE:
  • Analyzes monthly financial statements and variance reports to ensure compliance meeting the targeted profit objectives (CFO) for account(s) as indicated in the annual budget and follow-up with appropriate action
  • Maintains communication and managerial activity within client base to meet contractual obligations and secure business continuity and longevity
  • Assists Sales and Marketing Department in new contract development and contract retention
  • Provides management direction, develops plans and evaluates employees for personal and professional growth and support
  • Ensures that assigned units meet all applicable regulatory and contractual obligations
  • Serves as a liaison between the corporate office, clients, and unit management staff while pursuing continuous improvement of unit operations

POSITION RELATIONSHIPS:
The District Manager reports directly to the applicable Director of Operations or Executive Vice President and has direct supervision over assigned unit management staff. The District Manager has indirect supervision of hourly employees of assigned units.
RequirementsJOB QUALIFICATIONS
Education/Experience:
A high school diploma or equivalent and three (3) years of experience in a food service environment is required. At least two (2) years of supervisory experience is required. A working knowledge and experience of computers and Microsoft Office Suite systems, including the use of Internet/internet and electronic mail systems is required. Experience with financial reports, budgets, cash handling and statistical analysis is required. ServSafe Certification required. A Bachelor's degree in Food Service Management, Nutrition Science, Dietetics, Business Administration or related field is preferred. Prior experience and knowledge of production management, food presentation, and catering preferred.

Competencies:
  • Must possess excellent written and verbal communications skills to communicate with all educational levels, including employees, vendors, clients and customers
  • Must have the ability to make judgments concerning the interpretation of policies and procedures
  • Must have the ability to assist with sales projects and proposals
  • Must have the ability to handle complaints at numerous levels
  • Must have the ability to direct and control management activities of others to meet goals and objectives
  • Must have the ability to mentor, coach and train employees
  • Must have a strong knowledge of expense management, financial planning, and strategic planning
Application Deadline12/31/2014

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Food Service Director
CompanyAramarkDate Posted08/04/2014
Contact InfoPosition is located in Louisville, KY

Interested applicants may apply at www.aramark.com/careers and apply to job #19099
Websitewww.aramark.com
DescriptionAbout Aramark Correctional Services
Aramark Correctional Services (ACS) is far and away the leader in outsourced food services within the Corrections industry, preparing well over 1,000,000 meals a day for state, county and city facilities. We are perhaps best known for our food, but to be the leader you need to do more. At ACS, we endeavor to Go Beyond for our clients by helping them solve the unique challenges of the corrections environment. We do this through the development of innovative programs that benefit not only the client, but also the officers, the offenders and the surrounding community. We also Go Beyond for our people by providing a foundation for professional growth and advancement through world-class training and development at every level. ACS maintains an environment that encourages innovative thinking and humble confidence by nurturing and retaining the very best, talented, goal-oriented individuals who recognize the unique opportunities ACS offers. Go Beyond. For You. With You.
ResponsibilitiesAbout the Position:
As a Food Service Director (Unit Manager) in Correctional Services, you will oversee daily food service operations in a unit after participating in an ACS specific training program.

Duties of this position include:
  • Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products
  • Coordinate unit forecast and unit accounting process
  • Ensure the requirements for appropriate sanitation and safety levels in respective areas are met
  • Supervise unit personnel regarding production, quality and cost control
  • Oversee labor scheduling, staffing and employee training
  • Conduct inventory and records management audits to comply with Aramark, government and accrediting agency standards
  • This position supervises inmates
  • Other duties as assigned
RequirementsIdeal candidates possess:
  • a bachelor's degree in Business Administration, Institutions Management, Foods and Nutrition, or other related fields, AND/OR a minimum of three to five years of relevant food service and/or operations management experience.
  • Managing and communicating effectively in a diverse environment with focus on client and customer services is a key factor of this job.
  • Ability to take initiative and make decisions based off information provided is an essential capability to be successful in this role.
  • Candidate must implement quality control procedures to enhance efficiency in the preparation, presentation and service of food.
  • Responsible for responding effectively to changing demands.
  • P&L accountability and/or contract-management service experience is preferred.
  • Proficiency in all Microsoft Office applications is required.
Application Deadline09/04/2014

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Dietitian
CompanySan Diego CountyDate Posted07/31/2014
Contact InfoCome be a member of our team and enjoy exciting growth opportunity - Apply Today!
APPLICATIONS MAY BE OBTAINED AND FILED ONLINE AT:
http://www.sdcounty.ca.gov/hr
OR
5530 Overland Ave., Suite 210
San Diego, CA 92123
An Equal Opportunity Employer EXAM #14477003
DIETITIAN - 14477003
VG
Websitehttp://www.sdcounty.ca.gov/hr
DescriptionCounty of San Diego
Department of Human Resources

INVITES APPLICATIONS FOR THE POSITION OF:
Dietitian - 14477003

SALARY
$40,081.60 - $49,254.40 Annually

Serving the Citizens of San Diego with Excellence
OPENING DATE: 07/30/14
CLOSING DATE: 09/30/14 11:59 PM
ResponsibilitiesJOB SUMMARY:

This series recruitment will be suspended on September 30, 2014.

PER COUNTY RULES: THIS POSITION IS ELIGIBLE FOR APPOINTMENT AT STEP 1, $40,081.60 ANNUALLY.
COUNTY EMPLOYEES ARE SUBJECT TO THE COUNTY PROMOTIONAL RULE FOR STEP PLACEMENT IN ACCORDANCE WITH COMP ORD 1.3.5.

As a Dietitian you will be assigned to the Food Services Division for the Women's Detention facility. Under direction, incumbents are responsible for planning and preparing diets for the Sheriff's Detention Facility; and to assist in the assessment, planning, implementation, evaluation, and delivery of nutrition education programs and services; and to perform related work as required.

This journey-level classification is allocated only to the Sheriff's Department. Click here to review the complete job description, including minimum qualifications, essential functions, and working conditions, etc.

The ideal candidate is a knowledge worker that communicates effectively, has strong leadership skills, is a problem solver and innovator, leverages resources, drives to excel, embraces teamwork, demonstrates ethical behavior, and is supportive of change.
RequirementsEducation and/ or Experience:
  1. A Certificate of Registration as a Dietitian by the Commission on Dietetic Registration (CDR) is required at the time of employment; AND,
  2. A bachelor's degree from an accredited U.S. college or university, or a certified foreign studies equivalency in food and nutrition or community nutrition; AND,
  3. Six (6) months of experience in planning, implementing, delivering and evaluating nutritional services for patients or clients.
NOTE: For your education to be considered, you must attach a copy of your degree, transcripts, diploma, or foreign degree equivalency to your application. Required attachments submitted on or after February 29, 2008 do not need to be resubmitted. Please submit only the documents required. Additional documentation, such as awards, letters of recommendation, unsolicited certifications, etc. will not be added to your application file.

Working Conditions:

Applicants must be willing to work with clients who may display hostile, violent, or unpredictable behavior. Some clients may have contagious diseases.

Background Qualifications:
  • Must have a reputation for honesty and trustworthiness.
  • Felony convictions will be disqualifying
  • Misdemeanor convictions may be disqualifying depending on type, number, severity, and frequency.
  • Prior to appointment, candidates will be subject to a thorough background investigation which may include a psychological, truth verification or other examination or test.

Evaluation Process:

Qualified applicants will be placed on a twelve (12) month employment list based on scores received during the evaluation of information contained in the employment and supplemental applications. Please ensure all information is complete and accurate as the responses you provide on the supplemental application form will be reviewed using an automated evaluation system. If you are successful in the initial screening process your application will be reviewed individually to confirm that the information you provided is accurate and qualifying.

Reasonable accommodation may be made to enable an individual with qualified disabilities to perform the essential functions of a job, on a case-by-case basis.
Application Deadline09/30/2014

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Food Service Director - Mac Sim Butler Detention Center
CompanyA'viands, LLC.Date Posted07/29/2014
Contact InfoPlease complete an online application through JobApp using the website link. For questions, please contact Andrea Weidling, Human Resources Coordinator at or 651-203-3559.
Websitehttps://secure.jobappnetwork.com/apply/c_avi/Food-Service-Director--Mac-Sim-Butler-Det-Center-job-Saint-Paul-MN-US-188854.html
DescriptionA'viands, a progressive food and services management company is seeking a highly motivated, confident Food Service Director in establishing and maintaining systems and procedures within the food service operation at the Mac Sim Butler Detention Center located in Montgomery, Alabama.

About us:

A'viands is based in Roseville, Minnesota and provides services to senior living facilities, nursing homes, correctional facilities, colleges and universities, school districts and business dining facilities in the Midwest and Southwest. We offer a competitive salary and benefits including medical, dental, and vision insurance, tuition reimbursement and a generous 401K. If you have the passion to grow with a dynamic organization, we encourage you to apply now!

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer
Responsibilities
  • Supervises food storage, production and service programs.
  • Maintains inventory system for food and supplies.
  • Ensures food preparation for optimal nutrition and economic handling of food as well as efficient usage of time.
  • Checks food for flavor, temperature, and appearance on a regular basis.
  • Plans, conducts, and oversees continuous employee training, competencies and reviews.
  • Prepares work schedules, vacation schedules, etc. Maintains records of tardiness and absenteeism.
  • Maintains facility specific staffing patterns to include: appropriate levels, replacement procedures, and assignments appropriate to qualifications.
  • Attends department head, safety, infection control, quality assurance, and other facility or corporate meetings as directed.
  • Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation.
  • Plans and/or conducts and retains records of monthly staff meetings, employee training and/or in services.
  • Other duties as assigned.
Requirements
  • Bachelor's degree in culinary arts or related field preferred.
  • Minimum 2 years experience coordinating food service operations.
  • Serve Safe Certification Required.
  • Demonstrated ability to teach others is required.
  • Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills is required.
  • Excellent work record, superior communication, cooperation, and organizational skills required.
  • Demonstrated experience in supervising large staff required.
  • CDM Certification preferred but not required.
Application Deadline09/30/2014

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Correctional Food Services Supervisor
CompanySheriff's Department for The County of RiversideDate Posted06/26/2014
Contact InfoWith specific questions regarding this recruitment, contact Cameron Hacker at 951-955-5463 or by email at
Websitehttp://www.joinrsd.org/
DescriptionOur Department is seeking qualified candidates for Correctional Food Services Supervisor positions (Current and future), whom will work in one of our four correctional facilities: Riverside (Robert Presley Detention Center), Banning (Smith Correctional Facility), Temecula's Southwest Detention Center, or in Indio.
In order to be considered for this opening you must meet the following criteria:

Experience:Two years of large quantity cooking experience (please see note below) in an institutional, military, large commercial kitchen, or similar setting which has developed skills in measuring and mixing ingredients according to recipes and number of persons to be served. This experience must have included a minimum of one year of supervising food service personnel.

Please note: Large quantity cooking is defined as: cooking an entire meal (meat, starch, and vegetables) for a minimum of 350 people per event, mixing ingredients from scratch using recipes.

See "Recruiting Guidelines" below for a detailed review of the minimum requirements

For timely consideration, please follow these 4 steps carefully

In your objective, please indicate that you are interested in the Correctional Food Service Supervisor, and any other positions you may qualify for.

Review your resume and ensure that you have included both month and year for the start date and end date of each position you previously held. Please offer explanations for any gap in employment.

Review your resume and make sure that you meet or exceed the experience requirement of both supervisory and cooking experience. Please be detailed when listing AND describing your job duties for each position held.

Submit this information via the "Apply Now" link above this job postings.

Work Environment: Work inside a correctional facility with exposure to inmates; extremes in temperature; heavy machinery, fire, heat, cleaning chemicals, slippery surfaces, noise and vibration, steam and hot water, cramped areas, and electrical appliances. Sometimes, food transportation by truck will be required.

Physical requirements: To perform the essential duties of this position, applicants must be able to perform physical tasks such as frequent lifting over 50 pounds, carrying objects weighing over 25 lbs; frequent bending, stooping, squatting or crawling. The position requires long periods of standing/walking, and the ability to speak and hear well enough to communicate clearly and understandably.

Incumbents of positions in this class are characterized by performing the more responsible and skilled food service worker assignments, by training and overseeing the work of inmates and food service workers assigned to the kitchen, and by ensuring adherence to work standards including safety and sanitation.
Responsibilities
  • Selects, trains, and supervises cooks and food service workers who prepare and serve food; plans, assigns, schedules, and evaluates the work of food service personnel.
  • Directs the food preparation activities at juvenile or adult detention facilities; assists in analyzing needs and preparing and managing the budget; maintains cost accounting records, developing forms and records for food production cost control when necessary.
  • Assists in developing long range and short range plans for a food service operations and facilities; coordinates and supervises the work of food service personnel, inmates, and/or juveniles preparing, cooking, and serving food.
  • Maintains the security of the kitchen area and enforces disciplinary measures when needed; instructs and trains inmates and/or juveniles in the operation of equipment used in semi-skilled kitchen tasks.
  • Plans and prepares menus and food quantity requirements; ensures that ingredients are prepared, cooked, and served correctly for taste and wholesomeness; directs preparation of meals to meet special dietary requirements.
  • Coordinates and schedules work activities in order to have meals prepared and available; develops specifications for purchasing of food supplies; orders, receives, checks, and stores foods and supplies.
  • Participates and directs the cleaning of food preparation areas, kitchen equipment, dining rooms, and storerooms in order to comply with State and County sanitation laws, rules, and regulations.
  • Accounts for and secures all equipment and food supplies; prepares and keeps records and reports on work and food preparation activities.
  • Inspects and insures that kitchen equipment is maintained and operated according to safety procedures.
  • Trains employees in the operation of kitchen equipment, sanitation, food preparation, and security procedures.
  • Participates in design of new kitchen facilities; performs duties of a cook and works rotating shifts as needed.
RequirementsExperience:Two years of large quantity cooking experience (please see note below) in an institutional, military, large commercial kitchen, or similar setting which has developed skills in measuring and mixing ingredients according to recipes and number of persons to be served. This experience must have included a minimum of one year of supervising food service personnel.

Please note: Large quantity cooking is defined as: cooking an entire meal (meat, starch, and vegetables) for a minimum of 350 people per event, mixing ingredients from scratch using recipes.

Knowledge of: The principles of supervision and training; fundamentals of dietetics; practices, methods, and equipment used in preparing, cooking, and serving food in large quantities; behavior of persons in detention facilities; sanitation methods in cleaning and maintaining equipment; practices of ordering, storing, and inventorying large quantities of food; common weights and measures; occupational hazards and safety precautions of kitchen areas and equipment.

Ability to: Direct the food service operations of a detention facility; supervise the work of employees, inmates, and juveniles; prepare cook, and coordinate cooking processes so that nutritional meals are prepared and served on time; instruct and train inmates and juveniles in semi-skilled food preparation, service, and cleaning tasks; estimate food quantity requirements for designated numbers of meals with a minimum of waste; follow oral and written directions; provide concise oral and written instructions; prepare and keep work and food preparation activity records and reports; inventory supplies and equipment; maintain effective working relationships with and between employees, inmates, and juveniles; maintains effective security of kitchen personnel, equipment, and utensils.

Regarding schedules: Employees in this position are expected to work one of two schedules on rotating shifts of 4 months.

- Schedule A: 2:00 am to 11:30 am
- Schedule B: 10:00 am to 7:30 pm
Note: Employees will be expected to work some weekends and holidays
Application Deadline12/31/2014

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Correctional Cook
CompanySheriff's Department for The County of RiversideDate Posted06/26/2014
Contact InfoWith specific questions regarding this recruitment, contact Cameron Hacker at 951-955-5463 or by email at
Websitehttp://www.joinrsd.org/
DescriptionWe are recruiting for current, and future, vacancies in Riverside, Banning, and Indio.

The County of Riverside is looking for a few highly experienced cooks, capable of running a large industrial kitchen and prepare several hundred meals in a fast-paced environment. In this position, you will gain supervisory experience as well as valuable experience maintaining and running an industrial sized kitchen.

Work Environment: Work inside a correctional facility with exposure to inmates; extremes in temperature; heavy machinery, fire, heat, cleaning chemicals, slippery surfaces, noise and vibration, steam and hot water, cramped areas, and electrical appliances. Sometimes, food transportation by truck will be required.

Physical requirements: To perform the essential duties of this position, applicants must be able to perform physical tasks such as frequent lifting over 50 pounds, carrying objects weighing over 25 lbs; frequent bending, stooping, squatting or crawling. The position requires long periods of standing/walking, and the ability to speak and hear well enough to communicate clearly and understandably.

This is the experienced working level class in the Cook-Detention series. Incumbents work without immediate supervision and are required to perform the full range of cooking assignments. Positions are responsible for the preparation of food for assigned shifts, while supervising lower level food service personnel, inmates, or juveniles in semi-skilled kitchen tasks.
Responsibilities
  • Prepares, cooks, and seasons soups, meats, fish, poultry, vegetables, desserts, and other foods; substitutes meals when scheduled food supplies are not available.
  • Assists in ordering, receiving, checking, and storing foods and supplies.
  • Supervises food service workers, inmates, or juveniles assisting in food preparation, serving, and cleaning of kitchen facilities and equipment; maintains the security of the kitchen area and enforces disciplinary measures when needed; instructs and trains food service workers, inmates, or juveniles in the operation of equipment used in semi-skilled kitchen tasks.
  • May perform meat cutting and baking duties.
  • Prepares routine records and reports; will be required to work various shifts when other cooks are not available.
  • May prepare and submit documented incident reports.
RequirementsExperience: One year of large quantity cooking, and baking, experience in an institutional, military, large commercial kitchen, or similar setting which has developed skills in measuring and mixing ingredients according to recipes and number of persons to be served. Please note: For the purposes of this recruitment, "Large quantity cooking experience" is defined as regular experience preparing, from scratch, entire meals (protein, starch, and vegetables) for 350 or more people with little to no assistance.

Or

Experience: One year of experience in food service work within a detention facility that provided the knowledge, skills, and abilities below.

Or

Experience: Two years of experience in food service work in an institutional, military, or large commercial kitchen or similar setting that provided the knowledge, skills, and abilities below.

Knowledge of: The practices, methods, and equipment used in preparing, cooking, baking, and serving food in large quantities; behavior of persons in detention facilities; sanitation methods in cleaning and caring or equipment; storing and inventorying large quantities of food; common weights and measures; occupational hazards and safety precautions of kitchen areas and equipment.

Ability to: Prepare, cook, bake, and coordinate cooking processes so that nutritional meals are prepared and served on time; guide and instruct inmates and juveniles in semi-skilled food preparation, service, and cleaning tasks; read and understand recipes, labels, and instructions for food preparation; perform basic mathematical operations to determine the proportions of ingredients with a minimum of waste; cut, slice, and grind meat and poultry; follow oral and written directions; maintain personal cleanliness and neatness; maintain effective working relationships with inmates and juveniles; maintain effective security of kitchen equipment and utensils; prepare routine records and reports.

Shifts: Selected candidates must be able to work weekends and some holidays, as well as be available for shift rotations as follows: 2:00 A.M. - 11:30 A.M.; 10:00 A.M. - 7:30 P.M.; and 6:00 A.M. - 3:30 P.M.
Application Deadline12/31/2014

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Correctional Senior Food Service Worker
CompanySheriff's Department for The County of RiversideDate Posted06/26/2014
Contact InfoWith specific questions regarding this recruitment, contact Cameron Hacker at 951-955-5463 or by email at
Websitehttp://www.joinrsd.org/
DescriptionAre you looking to start a career in food service? Need the essential industrial kitchen experience, but lack a place to start? Our Senior Food Service Worker classification is a great entry level position that will teach you the ropes of working in, and running, a large scale food service operation.

At the County of Riverside, the Correctional Senior Food Service Workers are the backbone of the kitchen, and work hand in hand with our cooks to ensure thousands of meals are prepared, from scratch, and served on time every day. To round out your industrial kitchen experience, you will be introduced to, and trained on, proper food inventory and storage techniques, as well as gain valuable supervisory experience.

Work Environment: Work inside a correctional facility with exposure to inmates; extremes in temperature; heavy machinery, fire, heat, cleaning chemicals, slippery surfaces, noise and vibration, steam and hot water, cramped areas, and electrical appliances. Sometimes, food transportation by truck will be required.

Physical requirements: To perform the essential duties of this position, applicants must be able to perform physical tasks such as frequent lifting over 50 pounds, carrying objects weighing over 25 lbs; frequent bending, stooping, squatting or crawling. The position requires long periods of standing/walking, and the ability to speak and hear well enough to communicate clearly and understandably.
Responsibilities
  • Instructs and trains inmates in the operation of equipment used in food preparation, serving, cleanup, and other kitchen tasks; follows established rules and regulations to maintain the security of the kitchen area; prepares and oversees the preparation of vegetables, salads and salad dressings, and routine desserts and baked goods.
  • Participates in the cleaning of food preparation areas, kitchen equipment, dining rooms, and storerooms; observes and inspects the work to ensure adherence to safety and sanitation regulations and practices, and to ensure work is accomplished properly and efficiently.
  • Provides technical supervision and guidance to improve the quality and quantity of work performed; checks work in progress and upon completion to ensure assignees are following daily time schedules; fills in job completion charts at end of assigned shift.
  • May unload, lift, and carry foodstuffs from trucks and warehouse, and place them in designated areas.
RequirementsExperience: One year of experience in the preparation and serving of food that would have developed the knowledges and abilities listed below.

Knowledge of: The methods, practices, utensils, and equipment used in serving food and cleanup activities such as food and dish carts and dishwashers; the techniques, utensils, knives, and equipment used for chopping, slicing, mixing, and measuring foodstuff used in preparing food; sanitation methods and practices associated with food handling and maintaining cleanliness of kitchen and food serving areas and equipment; occupational hazards and safety precautions of kitchen and food service areas and equipment; the preparation and serving of food for special diets.

Ability to: Read, understand, and follow oral and written directions; write simple diet menu instructions; perform simple math calculations; be courteous and tactful with staff members; instruct and train inmates and others in the methods and techniques used in serving food and clean up activities; provide clear and concise oral instructions; maintain effective working relationships with others; prepare and keep simple records pertaining to food service quality control; lead and inspect the work of Inmate Workers; coordinate the Inmate Workers.

Shifts: Incumbents are expected to work weekends and holidays on a rotating shift 2:00 am - 11:30 am, 9:30 - 7:00 pm, and 6:00 pm - 3:30 am.
Application Deadline12/31/2014

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