Director of Dining Services

MBK Senior Living•Seattle, WA

2d•$100,000 - $105,000

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 building and mentoring a high-performing team aligned with MBK Senior Living’s mission and values. This position supervises dining staff, including Executive Chefs, Cooks, Dishwashers, Dining Managers, Dining Supervisors, and Servers. It manages department operations, budgets, purchasing, food quality, inventory, deliveries, and regulatory compliance. The Director also serves as Manager on Duty and collaborates with the leadership team. The schedule is Sunday through Thursday, with a stated annual salary of $100,000–$105,000.

Requirements

High school diploma or GED required.
At least 5 years of dining or hospitality leadership experience required.
ServSafe certification and Food Handler’s Certificate required.
Proficiency with Microsoft Office Suite, including Word, Excel, and Outlook, and ability to operate standard office equipment.
Complete required background clearances and health screening and provide negative TB test results within 7 days of employment; the test must be from within the preceding 6 months.
Excellent written and verbal English communication skills, including the ability to speak, write, and read English, speak in public, and present 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.
Mobility to perform job tasks 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.
Ability to move intermittently throughout the workday and community and physically assist residents during routine transfers or emergencies.

Nice To Haves

College coursework or a college degree.
Senior living experience.

Responsibilities

Interview, hire, train, coach, supervise, and retain dining staff.
Set performance goals and timelines and monitor the performance of dining team members, including Executive Chefs, Cooks, Dishwashers, Dining Managers, Dining Supervisors, and Servers.
Make employment decisions, including transferring, suspending, promoting, discharging, assigning, rewarding, or counseling team members.
Participate as Manager on Duty and collaborate as a member of the leadership team.
Prepare high-quality meals in a timely and consistent manner that reflects local customs and tastes.
Control inventory quantity and condition for kitchen equipment and conduct monthly inventory of china, glass, and silver.
Manage the department budget for food, supplies, and labor, and oversee purchasing from approved vendors.
Establish menus and supporting recipes in collaboration with the Chef.
Monitor the market for new ideas, cooking techniques, and products.
Ensure compliance with health and safety regulations for food preparation, storage, service, and food-service equipment.
Monitor food preparation methods, portion sizes, garnishing, and presentation to maintain consistent quality standards.
Investigate and resolve resident comments and suggestions about food selection, quality, or service.
Schedule and receive food and beverage deliveries and verify their contents for quality and quantity.
Conduct departmental planning and forecasting and adjust operations according to occupancy and economic conditions.
Model high standards of personal appearance and grooming, including wearing a name tag while working.
Maintain a safe and secure environment for staff, residents, and guests in accordance with established standards, policies, and procedures.
Follow applicable federal, state, and local regulations and company policies and procedures across dining operations.
Promote engagement and continuous improvement through teamwork, open communication, mentoring, coaching, and recognition in alignment with MBK principles and core values.
Perform other duties or special projects assigned or requested by the Executive Director.

Benefits

Competitive salaries.
Leadership development and live in-person, virtual, 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 & 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.