Food Service District Manager - Indianapolis, United States - Tiger Correctional Services

Description

Position Information

• Location: Indiana/Kentucky/Tennessee Market; Travel Required
• Benefits: 100% Company paid family medical and dental insurance; Paid time off available after 90 days of employment. Option for company car.

**This position does require a very thorough/strict background check**

Position Summary

Managing multiple food service contracts at county correctional facilities to (1) serve as a liaison between the Client account and Company & respond promptly to issues in the Food Service Department (2) monitor overall results in the district and create plans for improvement (3) manage our team members in the facilities and (4) monitor compliance with Company & correctional facility policies and procedures and compliance with federal & state laws.

Responsibilities

Leadership

• Maintains regular contact & strong business relationships with Jail personnel (Sheriff, Warden & Jail Administration) to identify work issues, create a plan for correction and stay abreast of changes in Jail policy or procedures that may affect food service operations
• Evaluates inmate complaints, creates a corrective action & follows up in writing to all complaints. Informs Food Service Director & Human Resources of all complaints and corrective actions
• Conducts interviews, makes hiring recommendations & works closely with Human Resources
• Directly supervises & evaluates the performance and results of the Kitchen Managers & Supervisors. Creates corrective action plans & monitors for improvement when results are below Company standards
• Creates a schedule & visits Jail facilities as necessary
• Responsible for conducting quarterly facility evaluations and creates a corrective action plan for areas identified that are below standard
• Maintains weekly telephone contact with Kitchen Managers & Coordinators. Serves as primary point-of-contact for Kitchen Managers & Kitchen Coordinators for emergencies
• Creates employee schedules & visits account locations regularly
• Fills in for Kitchen Managers & Coordinators in their absence as needed or assigned
• Evaluates & recommends ways to improve cost effectiveness/improvements in the kitchen operation
• Investigates job performance issues, creates corrective action documentation and/or termination in compliance with Company or Jail policy and state & federal laws
• Coordinates with the Food Service Training Manager all training activities for personnel in their assigned Jails

Inventory Control

• Keeps informed of any changes in inmate population that may affect supplies & food orders
• Identifies & provides plans for reducing/controlling plate costs in each facility
• Assists with the development of new menus and implementation of menu/recipe changes
• Evaluates all food, labor, paper, chemical & other supply costs on a weekly basis

Operations

• Assumes overall responsibility for new facility openings including but not limited to staffing, training, kitchen set-up, inventory, etc.
• Must be able to perform all job duties of Kitchen Managers & Training Coordinators
• Updates all recipe books & scales to each Jail's average daily population as needed
• Performs other duties as assigned or required

Skills

• Excellent cooking skills
• Working knowledge of computers including email, Microsoft Word & Excel programs
• Good organizational skills with attention to detail & accuracy
• Excellent written & verbal communications skills
• Good problem solving & conflict resolution skills
• Good time management skills
• Must be able to drive motor vehicle

Preferred Requirements

• High School graduate or GED equivalent.
• ServSafe certification
• Two years of demonstrated experience in an institutional kitchen, including training kitchen staff.
• One year working in a correctional facility.
• Able to convey details or directions with volume & clarity
• Must be able to hear and receive normal conversations and information
• Must have average visual abilities necessary to prepare food, read and follow menu directions, etc., and operate kitchen equipment
• Must be able to stand at least 3 to 4 hours at a time
• Must be able to lift at least 15 to 30 pounds
• Must be able to solve basic math problems including adding, subtracting, multiplication and division
• Must to able to communicate with a passive vocabulary of 5,000 to 6,000 words; to read at a medium rate; write basic sentences and communicate in standard sentences with good vocabulary

Remote work is not allowed.

All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity, religion, national origin, disability, veteran status, age, marital status, pregnancy, genetic information, or other legally protected status. Background check and drug screen is required to ensure applicant meets all eligibility requirements for the assigned customer/location.