• Oversee and manage the food service operations across multiple correctional facilities within a designated district or region. • Ensure consistent delivery of high-quality, safe, and nutritious meals while adhering to regulatory requirements and operational standards. • Assist the Food Service Directors in the day-to-day operation of kitchen facilities by traveling to kitchens and working with their food service directors. • Opening new accounts by joining the opening team and working at new openings to direct and train new Food Service Directors and employees. • Coordinate with Traveling Managers in coverage of vacancies, PTO coverage, and new openings. • Coordinate with the Accounting team with weekly transmittal of reports from the kitchens. • Supervise and coordinate food service operations in multiple correctional facilities within the district. • Ensure adherence to standardized procedures, policies, and regulatory guidelines across all facilities. • Monitor food production processes to maintain quality, portion control, and consistency. • Ensure compliance with health, safety, and sanitation regulations, including regular inspections and audits. • Develop and manage budgets for food costs, labor, and supplies within the district. • Implement cost-saving measures while maintaining high standards of food service. • Train, and mentor facility food service managers and staff. • Conduct performance evaluations, provide feedback, and facilitate training programs to enhance skills and knowledge. • Manage relationships with food vendors and suppliers to ensure quality, cost-effective purchasing, and timely delivery.