Correctional Food Service Director: Lead & Train Team

TKC Holdings, Inc.; Delaware (OH); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Medical Insurance

DailyPay

401(k) with company match

Paid Time Off

Tuition Reimbursement

Paid Training

Career Advancement Opportunities

Life Insurance & AD&D

Job summary

Trinity Services Group is seeking a Food Service Director for a single-site operation inside a correctional facility. You will lead kitchen staff, manage food production, inventories, and payroll while ensuring compliance with health codes and safety standards.

The role requires 5+ years of management in food service, ServSafe certification, and a strong focus on quality, training, and leadership. Weekend/holiday availability is required for a scheduled shift pattern.

Qualifications

• High School Diploma or GED required.
• Five years of management or supervisory experience in a food service environment.
• ServSafe Certification required.
• Experience applying kitchen sanitation and safety standards.
• Knowledge of basic accounting and ability to complete reports.
• Institutional food service or restaurant experience preferred.

Responsibilities

• Oversee quantities of food prepared and served per plan.
• Hire, orient, train, and issue corrective action to team members.
• Review payroll bi-weekly.
• Ensure staff are trained to perform duties safely.
• Maintain inventory accuracy for menus and prep.
• Ensure proper food storage and quality standards.
• Maintain sanitary environment per health codes.
• Provide daily/monthly financial, production, and activity reports.
• Prepare for state inspections and audits.
• Maintain ServSafe certification and compliance.
• Other duties as needed.

Skills

Management experience

Sanitation knowledge

Accounting basics

Institutional food service

Leadership

Education

High School Diploma or GED

Tools

ServSafe Certification

Job description

Trinity Services Group is seeking a Food Service Director for a single-site operation inside a correctional facility. You will lead kitchen staff, manage food production, inventories, and payroll while ensuring compliance with health codes and safety standards.

The role requires 5+ years of management in food service, ServSafe certification, and a strong focus on quality, training, and leadership. Weekend/holiday availability is required for a scheduled shift pattern.