ACFSA

Association of Correctional Food Service Affiliates

The International Association of Correctional Food Service Professionals

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Director of Dining Services
Food Service Correctional Support Trades Supervisor


Director of Dining Services
CompanyDartmouth CollegeDate Posted05/24/2016
Contact InfoReview of applications will begin June 24, 2016 and will continue until the position is filled. A resume with an accompanying cover letter may be submitted via the Spelman Johnson website at www.spelmanandjohnson.com/open-positions. Nominations for this position may be emailed to Mark Hall at mah@spelmanjohnson.com. Applicants needing reasonable accommodation to participate in the application process should contact Spelman Johnson at 413-529-2895.

Spelman Johnson
Dartmouth College - Director of Dining Services
Mark A. Hall, Senior Associate

Visit the Dartmouth College website at www.dartmouth.edu

Dartmouth is committed to the principle of equal opportunity for all its students, faculty, staff, and applicants for admission and employment. For that reason, Dartmouth prohibits any form of discrimination against any person on the basis of race, color, religion, sex, gender identity or expression, pregnancy, age, sexual orientation, marital or parental status, national origin, citizenship, disability, genetic information, military or veteran status, or any other legally protected status in the administration of and access to the College's programs and activities, and in conditions of admission and employment. Dartmouth adheres to all applicable state and federal equal opportunity laws and regulations.
Websitehttp://www.dartmouth.edu
DescriptionFounded in 1769 in Hanover, New Hampshire, Dartmouth College is a member of the Ivy League and consistently ranks among the world's greatest academic institutions. Dartmouth has forged a singular identity for combining its deep commitment to outstanding undergraduate liberal arts and graduate education with distinguished research and scholarship in the Arts & Sciences and its three leading professional schools-the Geisel School of Medicine, Thayer School of Engineering, and the Tuck School of Business. The College currently enrolls approximately 4,300 undergraduate and 2,000 graduate/professional students.
ResponsibilitiesReporting to the Associate Vice President for Hospitality and Business Services, the Director of Dining Services directs and administers the functioning and operations of all Dartmouth Dining Services (DDS) units in a manner that supports the College's campus life goals and community needs. The Director oversees the activities of DDS to ensure high-quality, cost effective dining programs with superb customer service; sets policies and directs the purchase, preparation, and serving of food to ensure effective operations; collaborates with the Vice Provost for Student Affairs, the AVP for Hospitality and Business, and other senior leaders to develop the future direction for DDS; and, determines fiscal requirements, prepares the departmental budget, and monitors financial and operating results on a monthly basis. In addition, the Director oversees the development and marketing of comprehensive, campus-wide meal plans for undergraduate students and promotes a work environment that values and reinforces diversity, integrity, excellent customer service, problem-solving, collaboration, and collegiality. The Director manages a $27 million budget and supervises a full-time staff of 100 and 150 part-time student employees.
RequirementsA bachelor's degree or equivalent professional experience is required. The ideal candidate will have significant experience in the management of a multi-unit, diversified food service organization. Experience in a college or university setting and working with collective bargaining units and union staff is preferred. In addition, candidates must have a demonstrated record of successful leadership, supervision and management; strong communication skills; a service orientation with a demonstrated desire to continually evaluate and improve organizations; solid financial management skills; and a commitment to diversity and to serving the needs of a diverse community.
Application Deadline06/24/2016

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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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