Assistant Food Service Director — Lead Kitchen Operations

TKC Holdings, Inc.; West Valley City (UT); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

DailyPay® - Work Today, Get Paid Today

401(k) Retirement Plan with Company M​

Paid Time Off (PTO)

Tuition Reimbursement

Paid Training

Career Advancement Opportunities

Life Insurance & AD&D Coverage

Voluntary Benefits including Short- &‑

Job summary

Trinity Services Group is seeking an Assistant Food Service Director to oversee a large jail/ correctional kitchen operation on-site. You will supervise food service staff, ensure compliance with safety standards, and coordinate with the Food Service Director to deliver quality meals within schedule and budget.

The role requires strong leadership, experience in menu planning, purchasing, inventory control, and adherence to Health Department codes.

Qualifications

• High School Diploma or GED required.
• 2 years of supervisory/management experience in food service.
• 3 years of experience in food service.
• ServSafe Certification required.
• Experience with purchasing, inventory, ordering and receiving.

Responsibilities

• Guide, train, and manage the facility food service operation.
• Hire, orient, train and issue corrective action to team members.
• Develop positive connections with clients through clear communication.
• Oversee food quantities prepared and served per plan.
• Maintain inventory and planned menu schedules.

Skills

Leadership

Management experience

Communication

Food service knowledge

Education

High School Diploma or GED

ServSafe Certification

Tools

Microsoft Office

Food service management systems

Job description

Trinity Services Group is seeking an Assistant Food Service Director to oversee a large jail/ correctional kitchen operation on-site. You will supervise food service staff, ensure compliance with safety standards, and coordinate with the Food Service Director to deliver quality meals within schedule and budget.

The role requires strong leadership, experience in menu planning, purchasing, inventory control, and adherence to Health Department codes.