Dining Services Director

Oxford Management Group•Derby, KS

About The Position

The Dining Services Director oversees dining services for residents, creating menus that incorporate residents’ preferences, family recipes, and cultural backgrounds. The role combines culinary expertise with front-of-house service and relationship-building. It manages kitchen operations and a small dining services team, coordinating with other departments to ensure food quality, service, and dietary needs are met. The director plans meals, coordinates menus with a dietician as needed, manages food and supply inventory, maintains kitchen cleanliness and regulatory standards, and ensures equipment and food storage are properly managed. The position also oversees staffing, recruitment, training, and day-to-day kitchen operations, and partners with the Executive Director to improve residents’ dining experience.

Requirements

High school diploma or GED.
Food Handler’s certification.
Five years of successful leadership experience in a food service setting.
Three or more years preparing meals for large groups.
Working knowledge of dietary requirements for seniors.
Formal accredited culinary certification; significant culinary experience may be substituted for formal education.
Ability to travel using a personal vehicle, including at night.
Ability to stand for prolonged periods while preparing meals and serving residents.
Ability to occasionally lift up to 50 pounds.
Ability to work a flexible schedule, including evenings and/or weekends.
Demonstrates humility, a positive attitude, initiative, and emotional intelligence.

Nice To Haves

Nutrition certification and/or training.
Prior experience as an executive chef in an upscale assisted living community.

Responsibilities

Develop menus according to a scheduled cycle and coordinate with a dietician as needed.
Track menu changes and food substitutions.
Observe and communicate with residents about preferences and adjust menus accordingly.
Manage food inventory, including snacks in memory care houses, and coordinate with food and supply providers to maintain adequate supplies.
Communicate with community team members to ensure meals are appropriately presented and served.
Follow the community’s budgetary expectations.
Keep the kitchen and food preparation areas clean and above regulatory standards.
Monitor kitchen equipment to ensure it is in good working order and temperatures meet regulatory standards.
Ensure food and supplies are labeled and stored appropriately.
Maintain meal service records as required.
Oversee day-to-day kitchen operations, including assigning tasks and responsibilities to kitchen staff.
Partner with the Executive Director to recommend ways to improve the residents’ dining experience.
Staff the dining room and kitchen.
Recruit, train, and set expectations for dining services team members.