Director of Dining Services

MBK Senior Living•Mountlake Terrace, WA

13d

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, departmental budgets, purchasing, and daily operations, while building and mentoring a high-performing team aligned with MBK Senior Living’s mission and values. The Director supervises dining staff and makes employment decisions, manages the department’s food, supply, and labor budgets, and works with the Chef on menus and recipes. The role ensures food quality and presentation, regulatory compliance, safe working conditions, inventory control, and responsive resolution of resident feedback. The Director also participates as Manager on Duty and as a member of the leadership team, and performs other duties or projects assigned by the Executive Director. The position requires a high school diploma or equivalent and at least five years of dining or hospitality leadership experience. College coursework or a degree and senior living experience are preferred. ServSafe and Food Handler’s Certificate are required. Candidates must complete background clearances and a health screening and provide a negative TB test within seven days of employment; the test must be from within the previous six months. The role includes physical activity such as walking, bending, kneeling, squatting, pulling, overhead reaching, repetitive motion, lifting and carrying up to 50 pounds, pushing up to 250 pounds, and potentially assisting residents with transfers. It also involves prolonged computer use.

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 a negative TB test within 7 days of employment; the TB test must be within the last 6 months.
Excellent written and verbal communication skills, including the ability to speak, write, and read English and present to small groups or speak in public settings.
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 effectively manage conflict, stress, and emergencies.
Ability to perform job-related physical tasks, with or without accommodation, including walking, bending, kneeling, squatting, pulling, reaching overhead, and repetitive motion.
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 emergency situations.

Nice To Haves

College coursework or degree.
Senior living experience.

Responsibilities

Prepare high-quality meals in a timely and consistent manner, accounting for local customs and tastes.
Control kitchen equipment inventory and ensure monthly inventory of china, glass, and silver.
Manage departmental food, supply, and labor budgets and purchase from approved vendors.
Establish menus and supporting recipes in collaboration with the Chef.
Research new dining ideas, cooking techniques, and products.
Ensure compliance with food preparation, storage, service, equipment, and workplace health and safety regulations.
Monitor food preparation methods, portion sizes, garnishing, and presentation to maintain consistent quality.
Investigate and resolve resident comments and suggestions about food selection, quality, and service.
Schedule and receive food and beverage deliveries and verify their contents, quality, and quantity.
Plan and forecast departmental operations and adjust operations based on occupancy and economic conditions.
Maintain 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 by following established standards, policies, 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, 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 assigned or requested by the Executive Director.

Benefits

Competitive salaries.
Leadership development, live in-person training, virtual training, and individual and group trainings.
401(k) retirement plan with company match up to 4%.
Employee Assistance Program (EAP) 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.