Job Description

The Food Service Field Trainer is responsible for delivering comprehensive training programs to new and existing food service leaders and team members, ensuring consistent execution of food quality, safety, and service standards across all locations. This role focuses on hands-on training, coaching, and development in operational food service environments, including kitchens, prep areas, and service lines.

Reporting to the Training & Compliance Department Manager, the Food Service Field Trainer supports the successful onboarding of food service managers, reinforces company food safety and culinary standards, and drives consistent guest experience. This position plays a critical role in building high-performing food service teams, maintaining regulatory compliance, and elevating product quality and execution across all sites.

Key Responsibilities

1. New Food Service Manager Training

• Conduct structured onboarding and training for newly hired or promoted Food Service Managers and Assistant Managers.
• Deliver hands-on, in-field training covering food preparation, recipe execution, kitchen workflows, labor deployment, ordering, and waste management.
• Train managers on food safety, sanitation, allergen awareness, and regulatory compliance (local, state, and federal).
• Assess trainee performance and provide real-time feedback to ensure readiness and alignment with company standards.

1. Ongoing Food Service Team Training

• Deliver training to food service teams on new menu items, recipes, equipment, promotions, and operational rollouts.
• Reinforce standards related to food quality, presentation, speed of service, cleanliness, and guest interaction.
• Support locations with retraining or corrective training when performance gaps are identified.
• Serve as a subject-matter resource for food service operations, addressing questions and reinforcing best practices.

1. Program Development & Continuous Improvement

• Collaborate with Food Service leadership to review and enhance food service training materials, job aids, and curriculum.
• Provide field feedback on recipe clarity, prep procedures, equipment usage, and training effectiveness.
• Assist in developing new training initiatives related to menu innovation, equipment upgrades, or food safety improvements.
• Ensure training content remains current, practical, and aligned with operational realities.

1. Performance Evaluation & Coaching

• Conduct follow-up visits and evaluations to ensure training retention, execution consistency, and compliance.
• Coach food service leaders and teams on technique, efficiency, and quality improvement.
• Identify operational or skill gaps and provide targeted coaching plans and recommendations.
• Support corrective action training when food safety, quality, or operational standards are not met.

1. Communication & Cross-Functional Coordination

• Maintain regular communication with the Training Department Manager, food service leadership, and field operations teams.
• Coordinate training schedules with location leadership to minimize operational disruption.
• Act as a liaison between food service operations, training, and compliance teams to ensure alignment on expectations and standards.

1. Compliance, Food Safety & Standards Enforcement

• Emphasize and enforce compliance with all food safety regulations, sanitation standards, and company policies.
• Ensure training consistently supports HACCP principles, safe food handling, temperature control, and cleanliness.
• Promote a culture of food safety, quality, accountability, and continuous improvement.
• Escalate critical food safety or compliance issues as appropriate.

Qualifications

Experience

• Minimum of 2 years in food service, restaurant, or culinary operations, with experience in training, coaching, or leadership roles preferred.
• Multi-unit or field-based experience is a plus.

Education

• High school diploma or equivalent required.
• Culinary education, food safety certification (ServSafe or equivalent), or training-related certifications preferred.

Skills & Competencies

• Strong communication and presentation skills, with the ability to train diverse audiences in fast-paced environments.
• Proven ability to coach, motivate, and develop food service teams.
• In-depth knowledge of food service operations, kitchen workflows, food safety, and quality control.
• Ability to manage multiple priorities and travel frequently between locations, which may include overnight travel.
• Proficiency in Microsoft Office and familiarity with e-learning platforms or training systems.