Assistant Food Service Director: Jail Kitchen Lead

TKC Holdings, Inc.; Cushing (OK); On-site; USD 57,000 - 69,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

DailyPay - Work Today, Get Paid Today

401(k) Retirement Plan with Company Mx

Paid Time Off (PTO)

Tuition Reimbursement

Paid Training

Career Advancement Opportunities

Life Insurance & AD&D Coverage

Voluntary Benefits including Short/RTD

Job summary

Trinity Services Group is seeking an Assistant Food Service Director to oversee a large jail facility’s food service operations and supervise a team of kitchen staff. The role reports to the Food Service Director and emphasizes leadership, compliance with health codes, and strong client communication.

Ideal candidates have a background in institutional food service, two years in management, and the ability to mentor staff while ensuring safe, efficient meal preparation and service on-site.

Qualifications

• Two years of management or supervisory experience in a food service position.
• Three years of experience working in food service.
• ServSafe Certification required.
• Experience with purchasing, inventory, ordering and receiving.

Responsibilities

• Responsible for the guidance, training, and management of the facility food service operation.
• Hire, orient, train and issue corrective action to team members.
• Develop positive connections with clients through effective communication.
• Oversee quantities of food prepared and served according to the menu and site plan.
• Maintain inventory accuracy and advance preparation of planned menus.

Skills

Leadership

Food safety

Teamwork

Management experience

ServSafe Certification

Education

High School Diploma or GED

Tools

Microsoft Office

Food service management systems

Job description

Trinity Services Group is seeking an Assistant Food Service Director to oversee a large jail facility’s food service operations and supervise a team of kitchen staff. The role reports to the Food Service Director and emphasizes leadership, compliance with health codes, and strong client communication.

Ideal candidates have a background in institutional food service, two years in management, and the ability to mentor staff while ensuring safe, efficient meal preparation and service on-site.