Food Service Director: Correctional Facility Leader

Trinity Services Group; Wahoo (NE); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

DailyPay

401(k) Retirement Plan with Company 匹t

Paid Time Off (PTO)

Tuition Reimbursement

Paid Training

Career Advancement Opportunities

Life Insurance & AD&D Coverage

Voluntary Benefits: STD, LTD, Critical

Job summary

Trinity Services Group is seeking a Food Service Director to oversee a stand-alone kitchen in a correctional facility. The role requires leadership of a team, payroll oversight, and ensuring sanitary, compliant food service operations on-site, with a strong focus on cost control and menu planning.

The position emphasizes growth and training opportunities, with a schedule requiring open availability and weekend/holiday coverage.

Qualifications

• High School Diploma or GED is required, at least 19 years old.
• Five years of management or supervisory experience in a food service environment.
• ServSafe Certification.
• Experience applying kitchen sanitation and safety standards.
• Knowledge of basic accounting and math to complete reports.
• Prior institutional food service or restaurant experience preferred.

Responsibilities

• Oversee quantities of food prepared and served according to plan.
• Hire, orient, train and issue corrective actions to team members.
• Review payroll bi-weekly.
• Ensure staff are trained for safe job responsibilities.
• Maintain inventory accuracy and prepare planned menu schedules.
• Ensure proper storage of food items and sanitation standards.
• Maintain service quality and health department codes.
• Maintain onsite reports of daily and monthly financial and production activity.
• Responsible for any state inspections of the operation.
• Maintain ServSafe Manager certification.
• Other duties as assigned.

Job description

Trinity Services Group is seeking a Food Service Director to oversee a stand-alone kitchen in a correctional facility. The role requires leadership of a team, payroll oversight, and ensuring sanitary, compliant food service operations on-site, with a strong focus on cost control and menu planning.

The position emphasizes growth and training opportunities, with a schedule requiring open availability and weekend/holiday coverage.