Job Title: Food Service Director

Position Level: Director

Job Classification: Administrator

FLSA Status: Exempt

SUMMARY:

The Food Service Director oversees and directs all Corrections Center and Transitional Work Program (TWP) food service operations, including kitchen staff management, procurement, production, and food/beverage services. This position ensures that the organization's goals, policies, and objectives are met while maintaining compliance with the Louisiana Department of Public Health. The director is responsible for delivering quality, nutritious meals to offenders, staff, and guests and sets a high standard of professionalism in all aspects of food service operations.

REPORTING: Captain of Support

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Oversee and direct procurement, production, and food service operations to meet financial and non-financial objectives.
• Meet targeted profit objective(s) and maximize cost savings by controlling food, supply, and labor costs while maximizing staff workload to maintain and enhance productivity.
• Analyze financial data and operational statistics to ensure all required financial reports are prepared efficiently and in alignment with established guidelines and reporting deadlines.
• Manage all food service personnel, including workflow coordination and training of offenders in food preparation and service.
• Monitor inventory, place orders, and develop menus based on Registered Dietitian Correctional Dietary Services nutritional guidelines.
• Ensure compliance with health, safety, and sanitation guidelines set by state policies and CPSO policy guidelines.
• Analyze financial data and ensure timely completion of financial reports.
• Maintain high standards on state health department inspections and implement corrective actions as needed.
• Respond to offender grievances (per Administrative Remedy Procedures (ARP)) related to food service and provide corrective action as required in alignment with state and CPSO policies.
• Ensure effective communication with all levels of employees, vendors, clients, and customers.
• Provide support for special projects, catering services, and organizational events.
• Maintain SERV Safe certification and ensure staff training in food safety and sanitation.
• Enforce all security guidelines and policies for both employees and offenders.

This list is not intended to be all-inclusive, and the Caddo Parish Sheriff's Office (CPSO) reserves the right to assign additional functions and responsibilities as necessary. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The Food Service Director works within a correctional facility, requiring daily interaction with staff, offenders, and kitchen personnel in a controlled, secure environment. The role involves managing operations in a busy kitchen, where the environment can be noisy, hot, and fast-paced, particularly during peak meal preparation times. Exposure to kitchen equipment, cleaning chemicals, and food products is common. The director must strictly adhere to safety, sanitation, and security protocols to ensure the safety of both staff and offenders.

Working hours may vary, including weekends and holidays, to meet the demands of the facility. Additionally, the director must be prepared to handle the challenges of managing personnel within a correctional setting while maintaining high standards for food service operations.

SUPERVISES OTHERS: Yes

EDUCATION AND/OR EXPERIENCE:

• Bachelor's degree in a related field (preferred) or equivalent work experience.
• 5+ years of experience in food service management, preferably in a correctional environment.
• SERV Safe certification required.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The following are the minimum qualifications required for this position:

• Must be able to lead a team in a high-volume food production environment.
• Must possess strong financial management skills, including cost control and inventory management.
• Must demonstrate strong written and verbal communication skills.
• Must possess excellent problem-solving abilities and attention to detail.
• Must pass a background check and maintain security clearance for access to restricted areas within the correctional facility.

KNOWLEDGE, SKILLS & ABILITIES:

The following are the core knowledge, skills, and/or abilities required to successfully perform this job.

• Extensive knowledge of institutional food service operations, including safety and sanitation regulations.
• Strong leadership and team management skills, with the ability to mentor, coach, and train staff.
• Financial acumen with experience in budgeting, cost control, and inventory management.
• Proficient in menu planning, dietary standards, and nutrition guidelines in a correctional setting.
• Excellent communication and interpersonal skills, both written and verbal.
• Ability to interpret and enforce policies, procedures, and security guidelines.
• Problem-solving abilities, with experience in addressing operational challenges in food service.
• Skilled in analyzing operational and financial reports to make informed decisions.
• Ability to manage multiple priorities efficiently and effectively.
• Proficient in Microsoft Office Suite and inventory management systems.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The physical activities listed below are representative of a typical workday:

• Occasionally lift up to 50 lbs.
• Stand, walk, and manage kitchen duties for extended periods.