DIR, FOOD SERVICES

Food Service Operations Director

GEO provides complementary, turnkey solutions for numerous government partners worldwide across a spectrum of diversified correctional and community reentry services. From the development of state-of-the-art facilities and the provision of management services and evidence-based rehabilitation to the post-release reintegration and supervision of individuals in the community, GEO offers fully diversified, cost-effective services that deliver enhanced quality and improved outcomes.

The Food Service Operations Director oversees the operational aspects of facility food service for US Secure Services.

Primary Duties and Responsibilities

• The Food Service Operations Director troubleshoots underperforming facilities resolving food service operational issues as necessary.
• Trains, mentors and provides frequent follow-up to new and existing Food Service Managers.
• The Food Service Operations Director conducts periodic facility operational assessments and creates improvement plans as required.
• Oversees food service operations during facility start-ups, expansions and acquisitions.
• The Food Service Operations Director is responsible for audit preparation including American Correctional Association (ACA), client audits, government inspections and internal audits ensuing positive results.
• Ensures facility kitchen equipment is operating efficiently and effectively, considering life cycle and repair history; recommend replacement of equipment as necessary.
• The Food Service Operations Director monitors compliance with health and sanitation regulations regarding food preparation and serving, as well as food service and facility dining room operations.
• Assists in the development of Requests for Proposals (RFPs) for new or continued facility operations, including kitchen/dining halls layout and design.
• The Food Service Operations Director assists in menu creation and evaluation, including medical/clinical diets, as requested.
• Develops and conducts facility level food service training and staff development programs as necessary.
• Performs other duties as assigned.

Minimum Requirements

• Associate's degree in food service operations and seven (7) years of experience in a food service management capacity. (A combination of education and work experience may be taken into consideration at management's discretion.)
• Knowledge of principles and processes for providing food service operations.
• Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Knowledge of food materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of food.
• Knowledge of principles and procedures for personnel recruitment, selection, and training,
• Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
• Ability to listen to and understand information and ideas presented through spoken words and sentences.
• Ability to communicate information and ideas in speaking so others will understand.
• Ability to effectively resolve problems
• Ability to read and understand information and ideas presented in writing.
• Ability to apply general rules to specific problems to produce answers that make sense.
• Ability to communicate information and ideas in writing so others will understand.
• Ability to work with computers and the necessary software typically used by the department.
• Ability to travel frequently with overnight stays.