ACS Reserve Food Service Directors (Unit Managers) - Seattle, WA
ARAMARK - Seattle, WA

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About ARAMARK Correctional Services
ARAMARK Correctional Services (ACS) is far and away the leader in outsourced food services within the Corrections industry, preparing well over 1,000,000 meals a day for state, county and city facilities. We are perhaps best known for our food, but to be the leader you need to do more. At ACS, we endeavor to Go Beyond for our clients by helping them solve the unique challenges of the corrections environment. We do this through the development of innovative programs that benefit not only the client, but also the officers, the offenders and the surrounding community.

We also Go Beyond for our people by providing a foundation for professional growth and advancement through world-class training and development at every level. ACS maintains an environment that encourages innovative thinking and humble confidence by nurturing and retaining the very best, talented, goal-oriented individuals who recognize the unique opportunities ACS offers.

Go Beyond. For You. With You .

About the Position
As a Reserve Food Service Director (Unit Manager) in Correctional Services, you will oversee daily food service operations in a unit after the successful completion of an 8-10 week management training program. You will establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products, as well as menu planning and development. You will assist in unit forecast and unit accounting. The Food Service Director ensures that requirements for appropriate sanitation and safety levels in respective areas are met and coordinates and supervises unit personnel regarding production, merchandising, quality and cost control; labor scheduling and staffing; employee training. Conducts period inventory; performs other functions such as maintaining records to comply with ARAMARK, government and accrediting agency standards. The ability to establish and maintain effective client relationships is critical to success in this role.

Ideal candidates will be open to relocation and possess a bachelor's degree in Institutions Management, Foods and Nutrition or other related fields, AND/OR a minimum of two to five years of relevant experience . The ability to manage in a diverse environment with focus on client and customer services, entrepreneurship and building and growing a strong business is essential for success in this role. The ability to identify defects in the preparation and service of food and implement improved quality control procedures as well as to communicate effectively with clients, client customers and support staff is required. Responsible for responding effectively to changing demands. Proficiency in all Microsoft Office applications is required.P &L accountability and/or contract-management service experience is preferred.