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Institutional Food Service Jobs (NOW HIRING)

Trinity Services Group

Food Service Worker

Lexington, SC · On-site

$15/hr

Prior institutional food service or restaurant experience is a plus Benefits Trinity Services Group (TSG) offers comprehensive benefits to all regular-full time employees: * Medical w/prescription ...

Trinity Services Group

Food Service Worker

Bath, NY · On-site

$18/hr

Prior institutional food service or restaurant experience is preferred. Benefits Trinity Services Group (TSG) offers comprehensive benefits to all regular-full time employees: * Medical w ...

Trinity Services Group

Food Service Worker

Akron, CO · On-site

$15.16/hr

Prior institutional food service or restaurant experience is preferred. Benefits Trinity Services Group (TSG) offers comprehensive benefits to all regular-full time employees: * Medical w ...

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Institutional Food Service information

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How much do institutional food service jobs pay per hour?

As of Aug 16, 2026, the average hourly pay for institutional food service in the United States is $16.22, according to ZipRecruiter salary data. Most workers in this role earn between $14.42 and $17.55 per hour, depending on experience, location, and employer.

What is institutional food service?

Institutional food service refers to the planning, preparation, and delivery of meals in large-scale settings such as schools, hospitals, prisons, corporate cafeterias, and other institutions. These services focus on providing nutritious, cost-effective, and safe meals to large groups of people, often following strict dietary guidelines and regulations. Institutional food service professionals manage menu planning, food purchasing, staff supervision, and quality control to ensure high standards are maintained. Their work is crucial for supporting the health and well-being of various populations who rely on these institutions for daily meals.

What are the key skills and qualifications needed to thrive in institutional food service, and why are they important?

Success in Institutional Food Service requires knowledge of large-scale food preparation, food safety protocols, and basic nutrition, often supported by a high school diploma and food handler certification. Familiarity with commercial kitchen equipment, inventory management systems, and compliance with health regulations is essential. Strong teamwork, communication, and organizational skills help ensure smooth operations and customer satisfaction. These competencies are crucial for delivering safe, nutritious meals efficiently while adhering to institutional standards and regulations.

What are some typical challenges faced in an institutional food service role, and how can they be managed effectively?

Working in institutional food service often involves balancing high-volume meal production with strict nutritional and safety standards. Common challenges include managing tight schedules, accommodating special dietary needs, and maintaining consistent quality across large batches. Effective communication with team members and close coordination with dietitians or healthcare professionals are essential for success. Staying organized and adaptable helps ensure smooth operations, especially during peak service times or when dealing with unexpected changes.

What is the difference between Institutional Food Service vs Food Service Worker?

AspectInstitutional Food ServiceFood Service Worker
CredentialsFood handler permits, food safety certificationsFood handler permits, basic food safety knowledge
Work EnvironmentHospitals, schools, correctional facilitiesRestaurants, cafeterias, catering events
Employer & Industry UsageInstitutions, government contractsPrivate restaurants, catering companies
Job FocusPreparing and serving large-scale meals in institutional settingsAssisting in food prep, serving, cleaning in various food service venues

Institutional Food Service roles focus on preparing and serving meals in large-scale settings like hospitals and schools, often requiring specific certifications. Food Service Workers operate in diverse environments such as restaurants and catering, with a broader scope of duties. While both roles involve food safety knowledge, institutional food service emphasizes large-scale meal management within institutions.

What states have the most Institutional Food Service jobs?

States with the most job openings for Institutional Food Service jobs include:

What job categories do people searching Institutional Food Service jobs look for?

The top searched job categories for Institutional Food Service jobs are:

Institutional Food Service jobs near you
Infographic showing various Institutional Food Service job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 77% Full Time, 19% Part Time, and 3% Contract. Highlights an 96% Physical, 1% Hybrid, and 3% Remote job distribution, with an average salary of $33,746 per year, or $16.2 per hour.

Assistant Food Service Manager-Lake Shore CSD

Personal Touch Food Service

Angola, NY • On-site

$20/hr

Full-time

Posted 22 days ago

Job description

Description:


Employer: Personal Touch Food Service, Inc.

Pay Rate: $20.00

Hours: 6:00-2:30 pm variable

Schedule: Full-Time | Monday–Friday | Follows School Calendar

About the Role

The Assistant Food Service Manager supports the Cafeteria Manager in the daily operation of the school's food service program, ensuring students and staff are served safe, nutritious, and appealing meals in a clean, well-organized environment. This role helps supervise kitchen staff, manage inventory, and ensure compliance with food safety and nutrition program regulations for the USDA National School Breakfast/Lunch Program.

Key Responsibilities

• Assist the Cafeteria Manager in supervising day-to-day kitchen and serving line operations in all school locations.

• Help train, schedule, and oversee cafeteria staff; step into a lead role in the manager's absence

• Ensure meals meet USDA/state nutritional guidelines and portion requirements

• Monitor food preparation, holding temperatures, and presentation for quality and safety

• Maintain accurate records for meal counts, inventory, and point-of-sale transactions

• Assist with ordering, receiving, and rotating food and supply inventory (FIFO)

• Enforce food safety and sanitation standards (HACCP principles, local health codes)

• Support cash handling procedures and reconciliation of daily sales

• Help resolve day-to-day issues with staff, students, or parents professionally

• Ensure kitchen equipment is maintained, and report repair needs promptly

• Assist with special events, catering requests, and seasonal menu changes

• Maintain a safe, clean, and organized cafeteria and kitchen environment

• Substitute for the Cafeteria Manager during absences as needed

• Receiving the weekly food and produce trucks, divide delivered items by all 6 locations

• Various office duties including menu planning, WIR/WOR and end of month inventory counting with site manager




Requirements:Qualifications — Required

• High school diploma or equivalent

• 1–2 years of experience in food service, with some supervisory experience preferred

• ServSafe Manager Certificate (or ability to obtain within 30/60 days of hire)

• Basic math skills for inventory, cash handling, and portion control

• Ability to stand, walk, and lift up to 40–50 lbs. for extended periods

• Ability to work in a fast-paced kitchen environment with varying temperatures

• Experience with school nutrition programs (NSLP/NSBP) or institutional food service

• Familiarity with point-of-sales (POS) and inventory management systems

Work Environment & Physical Requirements

• Kitchen environment with exposure to heat, steam, and cleaning chemicals

• Frequent standing, bending, and lifting of food and supply items 40-50 lbs.

• Must be able to work efficiently during peak meal service times

• Background check and fingerprinting required per district policy



Education/Experience Requirements of the Asst. Manager:

Bachelor’s or Associates degree in food service management, food & nutrition, business management, or in lieu of degree a minimum of 5 years experience in institutional/commercial food operation in a capacity with increasing food service supervisory positions/responsibilities.