Food Service Manager 1 (Umatilla)

State of Oregon

About The Position

Food Service Manager 1 (Umatilla) Two Rivers Correctional Institution – Umatilla, Oregon Oregon Department of Corrections About the Job – Your Role Are you seeking a leadership opportunity to expand your skills and advance your career in food service management? Do you bring experience leading teams in a fast-paced, highly regulated environment? The Oregon Department of Corrections (ODOC) invites qualified candidates to apply for a Food Service Manager 1 position at Two Rivers Correctional Institution (TRCI) in Umatilla, Oregon. As a Food Service Manager, you will provide overall leadership and direction for the food service operations at Two Rivers Correctional Institution (TRCI). You will be responsible for planning, organizing, and overseeing daily food service activities to ensure safe, efficient, and compliant meal service for a large institutional population. This includes supervising Food Service Coordinators and overseeing the work of Adults in Custody (AIC) assigned to food service, ensuring work is performed safely, effectively, and in accordance with departmental policies and procedures. You will manage all components of the food service program, including the procurement, receipt, storage, preparation, service, and proper disposal of food products. This role requires ensuring strict compliance with food safety standards, sanitation requirements, and correctional security protocols. You will be accountable for inventory control, equipment maintenance, and adherence to state and departmental regulations while maintaining consistent meal quality and portion control. In addition, you will oversee the food service budget by forecasting needs, monitoring expenditures, and identifying cost-saving opportunities without compromising nutritional or safety standards. You will participate in staff hiring, training, performance evaluations, scheduling, and corrective actions, while fostering a positive, professional, and accountable work environment. Experience working within a unionized workforce and applying labor agreements is essential to maintaining operational continuity. You will work closely with institution leadership, administrative staff, and central office dietitians to plan and implement menus that meet nutritional guidelines and accommodate religious, cultural, and medically prescribed dietary needs. This includes ensuring appropriate documentation, meal preparation practices, and staff training related to specialized diets. This position is management services and may be eligible for Police & Fire (P&F) benefits through Public Employees Retirement System (PERS), as defined by statute.

Requirements

Five years of lead work, supervision, or progressively related experience; OR two years of related experience and a bachelor’s degree in a related field.
Budget planning, tracking, and fiscal management
Employee supervision, coaching, and leadership
Experience working with labor unions and CBA
Food preparation and food safety compliance
Ordering, storing, and inventory management of perishable products
Knowledge of religious, cultural, and dietary food requirements
The successful candidate for this position must pass a Criminal Justice Information Systems (CJIS) fingerprint-based background check and maintain CJIS eligibility.

Nice To Haves

ServeSafe Certification (preferred not required)

Responsibilities

Provide overall leadership and direction for the food service operations
Planning, organizing, and overseeing daily food service activities to ensure safe, efficient, and compliant meal service for a large institutional population
Supervising Food Service Coordinators and overseeing the work of Adults in Custody (AIC) assigned to food service, ensuring work is performed safely, effectively, and in accordance with departmental policies and procedures
Manage all components of the food service program, including the procurement, receipt, storage, preparation, service, and proper disposal of food products
Ensuring strict compliance with food safety standards, sanitation requirements, and correctional security protocols
Accountable for inventory control, equipment maintenance, and adherence to state and departmental regulations while maintaining consistent meal quality and portion control
Oversee the food service budget by forecasting needs, monitoring expenditures, and identifying cost-saving opportunities without compromising nutritional or safety standards
Participate in staff hiring, training, performance evaluations, scheduling, and corrective actions, while fostering a positive, professional, and accountable work environment
Work closely with institution leadership, administrative staff, and central office dietitians to plan and implement menus that meet nutritional guidelines and accommodate religious, cultural, and medically prescribed dietary needs