Dining Services Director

Essential Responsibilities Leadership & Staff Management Recruit, train, supervise, and schedule dining services staff. Provide leadership and direction for daily kitchen and dining operations. Delegate responsibilities and establish work priorities to ensure efficient operations. Conduct orientation and ongoing coaching for team members. Evaluate employee performance and provide corrective action or recognition as appropriate. Promote a positive, team-oriented work environment. Ensure proper maintenance and cleanliness of kitchen equipment and work areas. Maintain compliance with sanitation, infection control, workplace safety, and food handling standards. Dining Operations & Planning Develop and oversee menu planning while considering resident preferences and dietary needs. Coordinate with wellness or care staff regarding specialized meal requirements. Plan and support special meals, celebrations, and community events. Monitor food inventory and ordering to maintain appropriate supply levels and cost control. Manage department expenses and maintain operations within budget guidelines. Food Preparation & Quality Assurance Ensure meals are prepared according to approved menus, recipes, and portion standards. Maintain high standards for food quality, presentation, taste, and nutritional value. Oversee safe food storage, labeling, and rotation procedures. Ensure proper cleaning and sanitation of kitchen equipment, utensils, and dining areas. Monitor kitchen operations to ensure timely meal service and resident satisfaction. Training & Compliance Participate in all required training and continuing education programs. Provide ongoing education and skills training for culinary staff. Ensure compliance with all applicable federal, state, and local regulations. Maintain knowledge of current food safety and sanitation practices. Experience Foster a hospitality-focused dining environment Respond promptly and professionally to concerns related to dining services Qualifications Training or experience in food service management, culinary arts, hospitality, or a related field preferred. Previous supervisory or management experience in dining services, healthcare, hospitality, or senior living preferred. Knowledge of food safety regulations and kitchen sanitation practices. Strong leadership, communication, and organizational skills. Ability to work collaboratively with residents, staff, and vendors. Ability to maintain reliable attendance and flexibility with scheduling, including weekends or holidays as needed. Must meet all applicable health and background screening requirements. Working Conditions Full-time position requiring occasional evening, weekend, or holiday availability based on operational needs. Physical Requirements Ability to stand, walk, bend, lift, push, and carry items throughout the workday. Ability to safely lift and move up to 50 pounds occasionally and lighter items frequently. Ability to work in a fast-paced kitchen environment with exposure to heat, steam, and cleaning chemicals.

Work Location:

In person