2026 MAP- Food Service Manager- Tucson Corrections

Aramark•Tucson, AZ

1d•Onsite

About The Position

Aramark’s Management Accelerator Program (MAP) is designed for recent graduates to fast-track their careers and make an impact from day one. It is an immersive experience that blends operations and people management with professional development, mentorship, and community building. Most MAP roles offer the opportunity to lead a team in your first job out of school, allowing participants to gain the skills, confidence, and experience to thrive in a fast-paced, people-first environment. MAP participants chart their own course to leadership, whether they stay in their current account after the program, explore a new line of business, relocate to a different city, or pivot between operations and functional roles.

Requirements

Ideal applicants will graduate between December 2025 and August 2026
All degree requirements must be completed prior to the start of the program
Candidates with excellent verbal, written, and professional communication skills
Candidates willing to work flexible hours, which may include nights, weekends or holidays
Must be eligible to work in the U.S. without sponsorship

Nice To Haves

Students with a degree or background in hospitality, business, culinary, food service, or facilities management preferred

Responsibilities

Plan and lead daily team briefings
Ensure safety and sanitation standards in all operations
Identify client needs and communicate operational progress
Ensure the completion and maintenance of P&L statements
Deliver client and company financial targets
Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins
Bring value through efficient operations, appropriate cost controls, and profit management
Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives
Ensure entire team is trained and able to implement
Supervise team regarding production, quality and control
Maintain a safe and healthy environment for clients, customers and employees
Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director
Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer