Correctional Food Service Director — Budget & Ops Leader

Trinity Services Group Inc.; Clayton (MO); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Health Insurance

DailyPay

401(k) Match

Paid Time Off

Tuition Reimbursement

Paid Training

Career Advancement

Life Insurance & AD&D

Job summary

Trinity Services Group Inc. is seeking a Food Service Director to lead a single-site operation inside a correctional facility. You will oversee the kitchen staff, budgeting, and daily service in line with facility plans.

The role demands strong management in food service, ServSafe certification, and the ability to read P&L statements. On-site work includes weekends/holidays; benefits include medical, 401(k), PTO, and tuition reimbursement.

Qualifications

• Must have High School Diploma or GED.
• 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.
• Institutional food service or restaurant experience preferred.

Responsibilities

• Manage the facility food service operation and staff.
• Review payroll on a bi-weekly basis.
• Ensure quantities of food prepared and served meet plans.
• Train team members to perform job responsibilities.
• Maintain inventory accuracy for planned menus.
• Complete ordering and required reports.
• Plan events and coordinate with customer facility staff.
• Maintain sanitary environment following health codes and regulations.
• Coordinate inspections and assist in contract renewal processes.
• Other duties as assigned by management.

Skills

Budgeting & Forecasting

P&L understanding

Team leadership

Profitability drivers

Payroll review

Education

High School Diploma or GED

ServSafe Certification

Job description

Trinity Services Group Inc. is seeking a Food Service Director to lead a single-site operation inside a correctional facility. You will oversee the kitchen staff, budgeting, and daily service in line with facility plans.

The role demands strong management in food service, ServSafe certification, and the ability to read P&L statements. On-site work includes weekends/holidays; benefits include medical, 401(k), PTO, and tuition reimbursement.