Director of Dining Services

MBK Senior Living•Seattle, WA

1d•Onsite

About The Position

The Director of Dining Services leads the dining program to provide outstanding hospitality and a high-quality experience for residents, families, and guests. The role oversees food production, menu development, safety compliance, and departmental budgets, while developing and mentoring a high-performing team aligned with MBK Senior Living’s mission and values. The schedule is Sunday through Thursday, and the stated salary is $100,000–$105,000 per year. The Director supervises dining staff and makes employment decisions, manages food, supply, and labor budgets, oversees purchasing and inventory, and works with the Chef on menus and recipes. The role monitors food preparation and presentation, investigates resident feedback, manages deliveries, and adapts operations to occupancy and economic conditions. It also participates in leadership activities as Manager on Duty and collaborates with the leadership team. The position requires a high school diploma or GED, at least five years of dining or hospitality leadership experience, and ServSafe and Food Handler’s certificates. College coursework or a degree and senior living experience are preferred. The job includes physical activity throughout the community, lifting and carrying up to 50 pounds, pushing up to 250 pounds as needed, and working at a computer for prolonged periods.

Requirements

High school diploma or equivalent (GED).
At least 5 years of dining or hospitality leadership experience.
ServSafe certification and Food Handler’s Certificate.
Proficiency with Microsoft Office Suite, including Word, Excel, and Outlook, and standard office equipment.
Complete required background clearances and health screening and provide negative TB test results within 7 days of employment; the TB test must be from within the prior 6 months.
Excellent written and verbal English communication skills, including speaking, writing, and reading English; comfort speaking publicly and presenting to small groups.
Ability to deal tactfully and professionally with personnel, residents, family members, and guests.
Strong organizational, problem-solving, and time-management skills.
Ability to make sound independent decisions, remain calm, and manage conflicts, stressful situations, or emergencies effectively.
Ability to perform the physical requirements of the job, including walking, bending, kneeling, squatting, pulling, reaching overhead, and repetitive motion, with or without accommodation.
Ability to lift and carry up to 50 pounds and push up to 250 pounds as needed, with or without accommodation.
Ability to work at a computer for prolonged periods and move intermittently throughout the workday and community.
Ability to physically assist residents during routine transfers or emergencies.

Nice To Haves

College coursework or a college degree.
Senior living experience.

Responsibilities

Prepare high-quality meals consistently and in a timely manner, taking local customs and tastes into account.
Maintain inventory control over kitchen equipment and conduct monthly inventory of china, glass, and silver.
Manage the department budget for food, supplies, and labor, and purchase from approved vendors.
Establish menus and supporting recipes in collaboration with the Chef; keep informed about new ideas, cooking techniques, and products.
Ensure compliance with food preparation, storage, service, equipment, and workplace health and safety requirements.
Monitor preparation methods, portion sizes, garnishing, and food presentation to maintain consistent quality.
Investigate and resolve resident comments and suggestions about food selection, quality, or service.
Schedule and receive food and beverage deliveries and verify product quality and quantity.
Conduct departmental planning and forecasting and adjust operations to occupancy and economic conditions.
Model standards of personal appearance and grooming, including wearing a name tag while working.
Maintain a safe and secure environment for team members, residents, and guests in accordance with established standards and procedures.
Comply with applicable federal, state, and local regulations and company policies and procedures.
Promote engagement and continuous improvement through teamwork, open communication, mentoring, coaching, and recognition.
Interview, hire, train, coach, supervise, and retain dining staff.
Set performance goals and timelines and monitor the performance of Executive Chefs, Cooks, Dishwashers, Dining Managers, Dining Supervisors, and Servers.
Make employment decisions in MBK’s interest, including transfer, suspension, promotion, discharge, assignment, rewards, and counseling.
Participate as Manager on Duty and collaborate as a member of the leadership team.
Perform other duties or special projects as assigned or requested by the Executive Director.

Benefits

Competitive salaries.
Leadership development, live in-person training, virtual training, and individual and group training.
401(k) retirement plan with company match up to 4%.
Employee Assistance Program for employees and household members.
Financial and legal services.
Educational loan assistance and scholarships.
Team member discount programs.
Resources supporting physical, emotional, and financial wellness.
Free meal per shift.
For full-time team members: comprehensive medical, dental, and vision coverage.
For full-time team members: multiple medical plan options, including an HSA-eligible plan with company contributions.
For full-time team members: healthcare and dependent care flexible spending accounts.
For full-time team members: commuter benefits.
For full-time team members: company-paid life insurance and accidental death and dismemberment coverage.
For full-time team members: disability benefits where applicable and subject to state-specific programs and eligibility requirements.
For full-time team members: voluntary accident, critical illness, and hospital indemnity insurance.
Supportive community team encouraging personal and professional growth and celebrating success.
Fun-filled, energetic environment centered on hospitality and high-quality service.