Correctional Region Food Service Manager

State of North Carolina

2d

About The Position

The primary purpose of this position is to provide comprehensive assistance and guidance to prison food service departments in all aspects of operating a correctional food service program. Responsibilities include conducting audits and inspections of food service areas within assigned regions, ensuring compliance with standards and best practices. The Correctional Regional Food Service Manager will provide operational support in the absence of a lead food service manager at a facility, review food items and recipes for menu development, and assist in evaluating facility food service equipment needs. This position also guides food service departments in submitting required information for equipment procurement and operational improvements. Field / Regional (Based on position assignment)

Requirements

• Bachelor's degree in dietetics, home economics, or related degree from an appropriately accredited institution and completion of a twelve-month student dietician internship; or
• One year of food service management experience; or an equivalent combination education and experience.
• Thorough knowledge of institutional food service systems and equipment.
• Strong understanding of food safety and sanitation standards.
• Demonstrated experience and skills to synthesize technical information and provide clear guidance.
• Effective communication skills (oral and written) across diverse educational backgrounds.
• Proficiency in Food Management Software (FMS).
• Demonstrated skills and experience to conduct audits, evaluations, and research effectively.
• Public speaking and training skills.

Nice To Haves

• 7 years’ experience in correctional food service management.

Responsibilities

• Provide comprehensive assistance and guidance to prison food service departments.
• Conduct audits and inspections of food service areas within assigned regions.
• Ensure compliance with standards and best practices.
• Provide operational support in the absence of a lead food service manager at a facility.
• Review food items and recipes for menu development.
• Assist in evaluating facility food service equipment needs.
• Guide food service departments in submitting required information for equipment procurement and operational improvements.

Benefits

• Eligible state employees are entitled to comprehensive benefits, including a variety of leave options, professional development opportunities, insurance, and more.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager