Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Job Description
Aramark is a global leader in food services, facilities, and uniform services, proudly serving millions of guests daily across 15 countries. Known for its commitment to excellence, innovation, and community engagement, Aramark offers diverse career opportunities for individuals seeking to grow professionally while contributing to a greater mission. Aramark operates within multiple industries, including healthcare, education, sports, and corrections, where it delivers high-quality dining and facility services tailored to meet the specific needs of each client and customer. The company is driven by a strong purpose rooted in service, sustainability, and inclusion, emphasizing equal employment opportunities and fostering a positive workplace culture that respects diversity and encourages development.
The position of Food Service Director at Chillicothe Correctional Center under Aramark’s management is a senior management role focused on leading dining operations within a correctional facility setting. This role is responsible for crafting and executing dining solutions that satisfy the needs and preferences of the facility’s clientele while ensuring adherence to safety, sanitation, and operational standards. The Food Service Director pioneers menu planning, resource management, and client relationship building, playing a critical part in maintaining smooth, efficient food service within stringent regulatory frameworks. This role aligns with Aramark’s broader Executional Framework and Operational Excellence initiatives, seeking continual improvement in financial, productivity, and customer service metrics.
In this capacity, the Food Service Director oversees all phases of food preparation and service, including ordering, receiving, storing, cooking, and distributing meals, ensuring quality control and cost-effectiveness in line with budgetary guidelines. Key leadership responsibilities include recruiting, mentoring, coaching, and evaluating front-line team members, thereby fostering a productive and motivated workforce. The Food Service Director also manages financial performance through budget monitoring, cost control, and profit management including the preparation of P&L statements and meeting food and labor cost targets.
In addition to operational leadership, this role demands active communication with client management to identify evolving needs, report on progress, and contribute to contract negotiations and sales efforts. The Food Service Director is instrumental in promoting sustainable food service practices and enhancing client satisfaction by implementing new products and services that support business growth and retention. The ability to maintain a safe, healthy environment that complies with all applicable policies, rules, and health regulations is paramount.
Aramark’s Food Service Director position blends hands-on operational management with strategic leadership, requiring a candidate who is experienced in food service and management, skilled in client relations, and committed to Aramark’s values and mission. This role offers the opportunity to make a tangible impact on the quality and efficiency of food services within a correctional facility context, contributing to overall institutional success and customer satisfaction. Candidates can expect to work in a dynamic environment where adaptability and excellence are valued, with access to professional development and a company culture dedicated to sustainability and employee well-being.
The position of Food Service Director at Chillicothe Correctional Center under Aramark’s management is a senior management role focused on leading dining operations within a correctional facility setting. This role is responsible for crafting and executing dining solutions that satisfy the needs and preferences of the facility’s clientele while ensuring adherence to safety, sanitation, and operational standards. The Food Service Director pioneers menu planning, resource management, and client relationship building, playing a critical part in maintaining smooth, efficient food service within stringent regulatory frameworks. This role aligns with Aramark’s broader Executional Framework and Operational Excellence initiatives, seeking continual improvement in financial, productivity, and customer service metrics.
In this capacity, the Food Service Director oversees all phases of food preparation and service, including ordering, receiving, storing, cooking, and distributing meals, ensuring quality control and cost-effectiveness in line with budgetary guidelines. Key leadership responsibilities include recruiting, mentoring, coaching, and evaluating front-line team members, thereby fostering a productive and motivated workforce. The Food Service Director also manages financial performance through budget monitoring, cost control, and profit management including the preparation of P&L statements and meeting food and labor cost targets.
In addition to operational leadership, this role demands active communication with client management to identify evolving needs, report on progress, and contribute to contract negotiations and sales efforts. The Food Service Director is instrumental in promoting sustainable food service practices and enhancing client satisfaction by implementing new products and services that support business growth and retention. The ability to maintain a safe, healthy environment that complies with all applicable policies, rules, and health regulations is paramount.
Aramark’s Food Service Director position blends hands-on operational management with strategic leadership, requiring a candidate who is experienced in food service and management, skilled in client relations, and committed to Aramark’s values and mission. This role offers the opportunity to make a tangible impact on the quality and efficiency of food services within a correctional facility context, contributing to overall institutional success and customer satisfaction. Candidates can expect to work in a dynamic environment where adaptability and excellence are valued, with access to professional development and a company culture dedicated to sustainability and employee well-being.
Job Requirements
- Bachelor's degree or equivalent experience
- Minimum 4 years of food service experience
- At least 1-3 years in a management role
- Strong communication skills
- Ability to build and maintain effective client relationships
- Demonstrated customer service skills
- Ability to collaborate effectively across departments
- Physical ability to lift, carry, push, and pull up to 50 pounds
- Ability to stand for extended periods
Job Qualifications
- Requires at least 4 years of experience
- Requires at least 1-3 years of experience in a management role
- Requires previous experience in food service
- Requires a bachelor's degree or equivalent experience
- Strong communication skills
- Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships
- Ability to demonstrate excellent customer service using Aramark's standard model
- Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
- Requires occasional lifting, carrying, pushing, and pulling up to 50 lb
- Must be able to stand for extended periods of time
Job Duties
- Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
- Ensure food services appropriately connect to the Executional Framework
- Coach employees by creating a shared understanding about what needs to be achieved and how to execute
- Reward and recognize employees
- Ensure safety and sanitation standards in all operations
- Identify client needs and effectively communicate operational progress
- Adopt Aramark process and systems
- Build revenue and manage budget, including cost controls regarding food, beverage and labor
- Ensure the completion and maintenance of P&L statements
- Achieve food and labor targets
- Manage resources to ensure quality and cost control within budgetary guidelines
- Implement and maintain Aramark agenda for both labor and food initiatives
- Create value through efficient operations, appropriate cost controls and profit management
- Full compliance with Operational Excellence fundamentals, including food and labor
- Direct and oversee operations related to production, distribution and food service
- Maintain a safe and healthy environment for clients, customers and employees
- Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
- Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development
- Develop operational component forecasts and can explain variances
- Responsible for components accounting functions
- Ensure that requirements for appropriate sanitation and safety levels in respective areas are met
- Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
- Recruit, hire, develop and retain front line team
- Conduct period inventory
- Maintain records to comply with ARAMARK, government and accrediting agency standards
- Interact with Client Management and maintains effective client and customer relations at all levels with client organization
- May participate in sales process and negotiation of contracts
- Look for opportunities to implement new products and services which support sales growth and client retention
- Manage the front of the house of the dining operation (Cafeteria/Residential Dining Facility)
- Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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