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Assistant Food Service Director Jobs in Indiana (NOW HIRING)

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Assistant Food Service Director information

See Indiana salary details

$27.1K

$48.3K

$69K

How much do assistant food service director jobs pay per year?

As of Sep 6, 2026, the average yearly pay for assistant food service director in Indiana is $48,312.00, according to ZipRecruiter salary data. Most workers in this role earn between $38,500.00 and $47,600.00 per year, depending on experience, location, and employer.

What does an assistant food service director do?

An Assistant Food Service Director supports the Food Service Director in managing the daily operations of a food service department, such as in schools, hospitals, or corporate cafeterias. Their responsibilities often include supervising staff, ensuring food safety and sanitation standards are met, helping plan menus, ordering supplies, and assisting with budgeting and record-keeping. They play a key role in maintaining high-quality food service and customer satisfaction while adhering to regulations and organizational policies.

What are the key skills and qualifications needed to thrive as an assistant food service director, and why are they important?

To thrive as an Assistant Food Service Director, you need strong organizational abilities, knowledge of food safety regulations, and experience in food service operations, often supported by a degree in hospitality or related certification. Familiarity with inventory management systems, point-of-sale software, and compliance tools is typically required. Leadership, problem-solving, and effective communication are vital soft skills for managing teams and addressing customer needs. These competencies ensure efficient operations, regulatory compliance, and high-quality service in a dynamic food service environment.

What are some common challenges faced by assistant food service directors, and how are they typically addressed?

Assistant Food Service Directors often encounter challenges such as managing staff schedules, maintaining food safety standards, and balancing budget constraints while ensuring high-quality service. These challenges are typically addressed by implementing efficient scheduling systems, providing ongoing staff training, and closely monitoring inventory and costs. Collaboration with the Food Service Director and other department heads is key to finding solutions and maintaining smooth operations. Open communication and adaptability are essential for success in this role.

What is the difference between Assistant Food Service Director vs Food Service Supervisor?

AspectAssistant Food Service DirectorFood Service Supervisor
CredentialsFood service management experience, possibly certifications like ServSafeFood safety certification, experience in food prep and service
Work EnvironmentAdministrative tasks, staff management, menu planningOverseeing daily food prep, supervising staff on the floor
Employer & Industry UsageHospitals, schools, large cafeteriasRestaurants, catering, institutional food services

The Assistant Food Service Director typically handles administrative duties, staff management, and planning, while the Food Service Supervisor focuses on daily food preparation and supervising staff during service. Both roles require food safety knowledge, but the Assistant Director often has broader responsibilities in operations and planning.

How do you become an assistant food service director?

To become an assistant food service director, candidates typically need a high school diploma or equivalent, with many employers preferring a bachelor's degree in hospitality, nutrition, or a related field. Relevant experience in food service management, strong organizational skills, and knowledge of food safety regulations are also important; some roles may require certification such as ServSafe. Advancement often involves gaining experience in food service operations and demonstrating leadership abilities.

What are popular job titles related to Assistant Food Service Director jobs in Indiana?

For Assistant Food Service Director jobs in Indiana, the most frequently searched job titles are:

What job categories do people searching Assistant Food Service Director jobs in Indiana look for?

The top searched job categories for Assistant Food Service Director jobs in Indiana are:

What are popular job titles related to Assistant Food Service Director jobs in IN?

For Assistant Food Service Director jobs in IN, the most frequently searched job titles are:

Assistant Food Service Director jobs near you
Infographic showing various Assistant Food Service Director job openings in Indiana as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $48,312 per year, or $23.2 per hour.

Regional Food Service Director of Operations

The Waters of Fort Wayne

Fort Wayne, IN • On-site

Full-time

Re-posted 11 days ago

Job description

Regional Food Service Director Position Summary:

To oversee all assigned facilities, ensuring leadership and guidance in operations, finances, human resources and client relationships, while providing direct supervision to the facility Food Service Directors.

Regional Food Service Director Key Accountabilities:

  • Actively support and apply all company and facility policies and procedures to ensure the highest quality of service is being provided to our customers at the lowest possible cost.
  • Work with Corporate and/or onsite dietitians to ensure that all federal and state requirements are being achieved.
  • Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients’ and their customers’ needs and expectations, including:
  • Establish and maintain internal Quality Assurance and Assessment processes in each assigned facility, including inspections, annual client satisfaction surveys, keep the company and its facilities on the cutting edge of our industry.
  • Actively participate in food service-related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility, to demonstrate the company’s team approach and commitment to the clients
  • Plan and develop each unit’s operational budgets and demonstrate an understanding of the company’s financial objectives for each unit. Financial responsibilities include:
  • Review financial results weekly and monthly and make necessary adjustments to improve operational performance.
  • Develop a weekly financial plan to include sales, menu and production records, food purchases, inventory, and labor productivity to assist each unit in achieving its budget targets.
  • Educate Food Service Directors for each facility in P&L process (where applicable) and review month-end results for each facility with its Food Service Director.
  • Ensure all established Accounting practices and timelines are consistently adhered to.
  • Provides assistance as needed, with new business bids, rebids for current clients/customers, and the development of new programs, including:
  • Renegotiate contract terms and/or fee/pricing increases with client, when necessary.
  • Participate in assessment and Performa development, proposal writing and presentations, when necessary.
  • Manage transition of new business accounts.
  • Conduct audits and evaluate each facility’s performance in the areas of food production, menu and recipe standards, sanitation, uniforms, purchasing, inventories, safety, payroll, human resources compliance and record keeping.
  • Demonstrate working knowledge of operational, accounting and human resources policies and procedures (i.e. new hire process, payroll, etc.).
  • Ensure all human resources and safety practices and policies are intact and adhered to.
  • Hold Food Service Directors and employees accountable for behavior and performance, following Corrective Action guidelines when necessary.
  • Conduct training and development needs assessment of Food Service Directors and arrange necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc.
  • Communicate with and assist in developing goals and objectives for each Food Service Director. Meet with Food Service Directors on an individual basis to assess goals and areas of opportunity.
  • Support Food Service Directors in conducting training and development needs assessment of employees and assist in arranging appropriate training sessions/tools.
  • Ensure companies systems are followed and in compliance daily

Regional Food Service Director Minimum Requirements:

  • High School diploma required.
  • Bachelor’s degree in culinary arts or related field preferred.
  • Minimum 2-5 years’ experience coordinating food service operations.
  • Demonstrated ability to lead and guide teams.
  • Strong initiative.
  • Strong ability to communicate effectively, both verbally and in writing.
  • Ability to maintain confidentiality of records and information.
  • Skill in the use of operating basic office equipment.
  • Ability to travel frequently.

****COMPETITIVE SALARY****