Food Service Director

Overview

Are you looking for a career with premium benefitsand the potential for growth? At Trinity Services Group, we have created somethingspecial, a better place to work and grow. Manyemployees start just expecting a paycheck but end upwith a rewarding career. We provide exceptionaltraining and a clear career path.

We are proud to be a military and veteran friendly employer.

Work Location: On-site

BENEFITS:

We invest in our employees by offering comprehensive benefits that support your health, finances, and career growth.

Medical, Dental & Vision Insurance

DailyPay® - Work Today, Get Paid Today

401(k) Retirement Plan with Company Match

Paid Time Off (PTO)

Tuition Reimbursement

Paid Training

Career Advancement Opportunities

Life Insurance & AD&D Coverage

Voluntary Benefits including Short-Term Disability, Long-Term Disability, Critical Illness, Accident Coverage, and more.

Responsibilities

Must be available to work some weekends and holidays

Monday through Friday 7am to 4pm (weekends and holidays when needed)

The Food Service Director plans, directs and coordinates the activities associated with running a single site, stand-alone food service operation in a facility with only one kitchen and less than 1,000 inmates/beds. You will oversee the operational and financial responsibilities for the kitchen. You will manage an Assistant Food Service Director and/or a team of Food Service Workers and/or Cooks. These staff members involve themselves with the preparation, serve, and clean up food in a secure correctional facility.

You will work onsite within a correctional facility and report to the District Manager.

Our ideal Food Service Director excels at the following:

• Passionate about food and service
• Experience with food handling regulations
• Desire to always learn more
• Work as a team member
• Adapt to changes quickly
• A strong leader and coach

Essential Functions/Main Responsibilities

• Oversee the appropriate quantities of food are prepared and served according to facility or site plan.
• Hire, orient, train, and issue corrective action (when applicable) to team members.
• Review payroll on a bi-weekly basis.
• Oversee the appropriate quantities of food are prepared and served according to facility or site plan.
• Ensure all team members are adequately trained to perform job responsibilities safely.
• Maintain accuracy of inventory in advance preparation of planned menu schedule.
• Ensure food items are stored properly.
• Maintain product service quality standards.
• Maintain a sanitary environment in compliance with food service and Health Department codes and regulations.
• Maintain accurate onsite reports of daily and monthly financial, production, and activity
• Responsible for any state or other inspection of food service operation.
• Maintain current ServSafe Manager certification.
• Other responsibilities as determined by our needs.

Qualifications

• High School Diploma or GED and/or equivalent experience. Must be at least 18 years of age.
• Minimum five years of management or supervisory experience in a food service environment.
• ServSafe Certification.
• Experience managing and applying kitchen sanitation and safety standards and methods.
• Knowledge of basic accounting and mathematical abilities to complete necessary reports.
• Prior institutional food service or restaurant experience is preferred.