Food Service Administrator

Management and Training Corporation•Marana, AZ

4d•Onsite

About The Position

The Food Service Administrator manages food services at the Marana Detention Center, including the cafeteria and special food services, in compliance with Management & Training Corporation (MTC) and customer directives. The role directly supervises the assistant food service supervisor and indirectly supervises cooks. The administrator plans and oversees department operations, supports budget development and expenditure control, and ensures food quality, cost control, and compliance with policies and procedures. The position also oversees food service inspections, tool-control procedures, detainee work assignments, and food preparation for special facility functions.

Requirements

High school diploma or GED.
Technical training in food service operations.
Four years of experience in food service operations, including three years in a supervisory capacity.
U.S. citizenship or lawful U.S. permanent resident status.
Valid food handler’s permit, if required by the state of Arizona.
Successful completion of preservice training.
Valid driver’s license with an acceptable driving record, unless waived by management.

Nice To Haves

Knowledge of nutrition and methods of food cost effectiveness.
Experience in correctional or detention food services.

Responsibilities

Plan, coordinate, and supervise administrative and food service activities.
Train staff, evaluate performance, and recommend and implement department or personnel changes as approved by the assistant facility administrator and coordinated with the human resources manager.
Assist the assistant facility administrator with departmental budget preparation and monitor and control expenditures.
Assist in developing and implementing new and revised food service policies and procedures.
Provide appetizing, nutritious, realistically proportioned meals in a clean, comfortable environment.
Ensure production quality and food purchasing requirements; control costs within budget and determine food quantities based on menus and planned meal counts.
Conduct inspections of food service areas.
Establish and follow tool-control procedures for kitchen tools and utensils.
Direct detainees assigned to the food services area.
Supervise preparation of food services for special facility functions.