ACFSA

Association of Correctional Food Service Affiliates

The International Association of Correctional Food Service Professionals

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Director of University Dining Services
Food Service Correctional Support Trades Supervisor


Director of University Dining Services
CompanyOklahoma State University Dining ServicesDate Posted09/07/2016
Contact InfoFull announcement, qualifications, and application instructions: http://bit.ly/2c5jy12

To nominate an individual and/or discuss this opportunity, contact:

Mark A. Hall, Vice President

Spelman Johnson
413-529-2895
www.spelmanjohnson.com
Websitego.okstate.edu
DescriptionReporting to the Assistant Vice President for Student Affairs, the Director of University Dining Services (UDS) serves as the senior dining representative for a $25 million, 32-unit campus dining operation that includes quick service restaurants, table-service restaurants, convenience stores, catering, and a managed vending contract. The Director provides leadership and management oversight for all UDS operations and staff and is responsible for developing and implementing a comprehensive dining vision for the Oklahoma State University community. The Director of UDS develops and manages the food service budget; analyzes and interprets financial data including forecasting, business plans and regular financial reports; establishes and maintains quality through well-developed culinary and production standards with a focus on healthy dining options; and develops and maintains the appropriate systems and structure for hiring, evaluation, and training of dining personnel.

Oklahoma State University (OSU) strives to provide a safe study, work, and living environment for its faculty, staff, volunteers, and students. To support this environment and comply with applicable laws and regulations, OSU conducts pre-employment background checks on final candidates. Offers of employment are contingent upon the successful completion of a background check. The type of background check conducted varies by position and can include, but is not limited to, criminal (felony and misdemeanor) history, sex offender registry, motor vehicle history, financial history, and/or education verification. Background checks will be conducted when required by law or contract and when, in the discretion of the university, it is reasonable and prudent to do so.

Oklahoma State University is an Affirmative Action/Equal Opportunity/E-verify employer committed to diversity and all qualified applicants will receive consideration for employment and will not be discriminated against based on age, race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, disability, protected veteran status, or other protected category. OSU is a VEVRAA Federal Contractor and desires priority referrals of protected veterans for its openings.
Responsibilities
  • Reports to Mitch Kilcrease, Assistant Vice President for Student Affairs;
  • Oversees a $25 million, 32-unit campus dining operation that includes quick service restaurants, table-service restaurants, convenience stores, catering, and a managed vending contract;
  • Provides leadership and management oversight for all University Dining Services operations and staff;
  • Responsible for developing and implementing a comprehensive dining vision for the Oklahoma State University community.
RequirementsA bachelor's degree in hospitality, food and nutrition, business, or a related discipline and eight years of food service experience are required. A master's degree and four years of experience with multiple dining service units are preferred. Candidates must possess demonstrated successful supervisory and management skills in a significant institutional or commercial food service setting. In addition, the ideal candidate will demonstrate strong managerial, organizational, budget, and fiscal management skills; experience working with food management inventory and point-of-sale systems; and excellent interpersonal skills and oral and written communication skills.
Application Deadline09/30/2016

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Food Service Correctional Support Trades Supervisor
CompanyColorado Department of CorrectionsDate Posted12/01/2015
Contact InfoLisa Harding
719-226-4465

2862 South Circle Drive
Website www.cdoc.jobs
DescriptionThis Correctional Support Trades Supervisor I (CSTS I) is a Food Service (FS) Supervisor in a Colorado Department of Corrections (CDOC) prison facility. Position oversees the production of meal services for an offender population which could range from 600 to 7500 meals daily. POSITIONS are located throughout the State of Colorado.
ResponsibilitiesResponsibilities include but are not limited to: ensuring the safety and security of the public, facility staff and offenders; ensuring efficient meal service during assigned shift and supervising offender work crews in the daily kitchen operations; ensuring sanitation and compliance with all applicable regulations, standards and guidelines and ensuring appropriate use of resources and inventory. The FS Supervisor prepares offenders for community re-entry by promoting the Colorado Department of Corrections Mission and Vision while adhering to a high level of integrity and commitment.
RequirementsFour years of employment experience cooking in the food service industry; at least one of the four years must have included supervisory/work lead duties, making decisions and/or recommendations that affected the pay, status and tenure of subordinate staff or offenders.

The following types of food service experience will be considered:
  • Working as a cook or chef in a commercial, institutional, correctional or military setting, utilizing raw ingredients, following prescribed large scale recipes to create meals from scratch (this does not include fast food restaurant experience or residential group home cooking).
  • Working as a baker in a high volume, batch production bakery, following prescribed large scale recipes, monitoring production schedules and maintaining inventory and supply orders.
  • Working as a cook or chef in a Deli/Catering business, planning meals for catered events, establishing menus, developing recipes/calculating ingredients and maintaining inventory and supply orders.
  • Working as a General Manager, Manager, Assistant Manager, Shift Leader or Team Leader for a national restaurant chain; employment must have included participation in a company endorsed, formal training program for the food production side (back of house) of operations.

OR:
Applicant may meet the four year requirement with a combination of work experience as follows:

A minimum of two years of experience, as described in one of the food service settings listed above may be combined with correctional experience for a total of at least four years.

Correctional experience must be security related duties where primary responsibilities throughout a shift, include monitoring and controlling offender movement throughout their daily schedules, discovering and preventing contraband and responding to emergencies; ensuring proper key/tool/chemical/equipment control, use,storage and accountability; advising offenders in matters concerning work, programs, appropriate behavior and decision making in order to prepare them for successful community re-entry.

Substitutions:Completion of an accredited, non correspondence culinary or hospitality degree may substitute for two of the required years of cooking experience. This does not apply to the supervisory experience. An acceptable substitution for the supervisory experience is either a Certified Dietary Manager or Certified Food Service Manager. Please attach transcripts if you are using any of these substitutions. Transcripts must include the name of institution, your student ID #, a list of the courses completed, the degree earned and the date awarded.
Application Deadline12/31/2016

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