ACFSA | Association of Correctional Food Service Affiliates

Employment Opportunities

Post a Job

Available Jobs:
Food Service Director
Operations Support Manger - Midwest
Food Service Manager
District Manager
Correctional Food Services Supervisor
Correctional Cook
Correctional Senior Food Service Worker


Food Service Director
CompanyHarris County Sheriff's OfficeDate Posted11/25/2014
Contact InfoEMPLOYMENT IS CONTINGENT ON PASSING A CRIMINAL BACKGROUND CHECK UPON RECEIVING A CONDITIONAL OFFER OF EMPLOYMENT, ALL APPLICANTS ARE SCREENED FOR THE PRES-ENCE OF ILLEGAL DRUGS

APPLY AT: www.hcsojobs.com
Websitewww.hcsojobs.com
DescriptionDirector of Food Services for the overall operation of the Food Service Section within the Harris County Sheriff's Office Facilities.
ResponsibilitiesThe Director of Food Services is responsible for the overall operation of the Food Service Section. Primary responsibilities include training and supervising the Food Service Managers and other kitchen personnel; ensuring compliance with applicable criteria of the Texas Commission on Jail Standards; developing and writing specifications for food, equipment and supplies; developing menus; ensuring compliance with budgetary requirements for food, equipment and sup-plies; monitoring operations of each of the jail kitchens by routine physical inspections; reviewing documentation of meal production and health department inspections; and performing other related duties as required.
Requirements***Must be a Licensed Dietician (required***
  • Bachelor's Degree in Management, Hotel and Restaurant Management, or related field.
  • 3 years of experience with volume food service production management or comparable management experience.
  • Experience with formal competitive bidding processes.
  • Ability to work overtime and/or varying duty hours as needed, including being on-call after hours.
  • Experience coordinating food ordering and delivery between multiple facilities.
  • Proficiency with the Microsoft Office Suite, to include Word and Excel.
  • Experience monitoring budgets and other financial information to ensure expenditures are authorized and appropriate.
Application Deadline02/28/2015

^ back tot top ^

Operations Support Manger - Midwest
CompanyA'viands, LLC.Date Posted11/20/2014
Contact InfoPlease complete an online application through JobApp using the following link: https://secure.jobappnetwork.com/jobappl/Operations-Support-Manager--Corrections-Midwest-job-Saint-Paul-MN-US-214030.html
Websitewww.aviands.com/careers
DescriptionA'viands, a progressive Minnesota-based food and services management company, is seeking a hands-on and innovative Operations Support Manager to support and grow correctional food service operations in the Mid-West. Qualified candidates must be willing to reside in the Minneapolis/Saint Paul area and have correctional food service management experience.

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, Southwest and East Coast. We offer a competitive salary and benefits including medical, dental, and vision insurance, tuition reimbursement and 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
  • Plan, organize and supervise daily food service, catering and retail operations in a correctional setting.
  • Assist with overseeing P&L and budgeting as it pertains to each account.
  • Implement institutional food service programs that involve the procurement, culinary and nutrition and wellness departments.
  • Act as the liaison with Home Support Office and Field Food Service Director's, editing and auditing food service software.
  • Implement and support new correctional culinary programs.
  • Train the Food Service Director's to utilize proper operational meal planning and portion control procedures.
  • Assist with new business assessments.
  • Assist with new business openings.
Requirements
  • Bachelor's degree in culinary arts or related field work experience.
  • Minimum 2 years' experience coordinating food service operations in a high volume setting.
  • Correctional Food Service experience is required.
  • Must reside in the Minneapolis/Saint Paul area.
  • Ability to travel frequently, up to seven days per week and multiple weeks at a time.
  • Possess professionalism and passion for customer and client relations.
  • 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 institutional, correctional, hotel, or restaurant culinary skills to include large quantity production.
Application Deadline12/31/2014

^ back tot top ^

Food Service Manager
CompanyAramark Date Posted11/10/2014
Contact InfoJoe Gerrard/1101 Market st, Philadelphia, PA, 19107/215-409-7347/
Websitehttp://www.aramark.com/Careers/
DescriptionAramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World's Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter.

As a Food Service Manager, you will be responsible for managing a significant portion of a unit operation as well as assist the Direct Supervisor in establishing and maintaining systems and procedures.
Responsibilities
  • Coordinate and process the ordering, receiving, storing, preparing and serving of food and related products
  • Execute daily menus for specified location
  • Assist in the unit forecast and accounting process
  • Ensure the requirements for appropriate sanitation and safety levels in respective areas are met
  • Supervise unit personnel regarding production, merchandising, 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 minimum of 1 to 3 years relevant experience (years of experience is greater for larger unit assignments). Candidate must implement quality control procedures to enhance efficiency in the preparation, presentation and service of food. Ability to communicate effectively with clients and support staff as well as respond effectively to changing demands is a key factor of this job. P&L accountability and/or contract-management service experience is preferred. Proficiency in all Microsoft Office applications is required.
Application Deadline12/10/2014

^ back tot top ^

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

^ back tot top ^

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

^ back tot top ^

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

^ back tot top ^

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

^ back tot top ^

Copyright © 2002-2014 ACFSA | Association of Correctional Food Service Affiliates. All rights reserved
ACFSA is on: