Dining Services Director

Job Description and Responsibilities

Reports to: Executive Director

About Us

We are dedicated to providing a safe, welcoming, and enriching environment for residents. Our focus is on supporting overall well-being, fostering independence where possible, and ensuring the highest standards of care, comfort, and nutrition.

We also believe our team members deserve the same level of respect, care, and support we give our residents by fostering a positive workplace, encouraging professional growth, and providing the tools and training needed to succeed.

Position Summary

The Dining Services Director (Working Chef Director) oversees the day-to-day operations of the dietary department. This includes planning, preparing, and serving meals; managing staff, training; ensuring compliance with dietary medical orders; and maintaining a safe, clean, and efficient kitchen. The role also involves training team members on dietary requirements, food modifications, and safe food handling.

Key Responsibilities

Food Service & Menu Management

• Plan and direct all food      preparation and culinary activities.
• Prepare meals for residents and      catered events as needed.
• Modify menus to meet quality      standards and accommodate dietary restrictions or physician-ordered      modifications.
• Ensure all meals are prepared in      accordance with MD orders, special diets, and resident preferences.
• Estimate food requirements and      manage food budget as well as labor costs and overtime.

Staff Leadership & Training

• Recruit, interview, train, coach,      and supervise kitchen staff.
• Provide ongoing training to      ensure compliance with all dietary medical orders, texture modifications,      and therapeutic diets.
• Ensure staff understand and      follow safe food handling practices, sanitation standards, and      state/federal regulations.

Compliance & Documentation

• Maintain compliance with federal,      state, RCFE, and local health regulations.
• Keep accurate records of menus,      staffing schedules, food and water temperatures, ensure food is dated, and      equipment maintenance.
• Monitor and document compliance      with dietary MD orders and food texture modifications.
• Participate in quality assurance      studies and report results.

Budget & Resource Management

• Work with the Executive Director      to prepare the annual dietary budget and monitor expenses.
• Maintain inventory and ensure      proper storage of food and supplies.
• Oversee the safe and appropriate      use of all kitchen equipment, arranging repairs or replacements as needed.

Resident & Community Engagement

• Post legible weekly and daily      menus for residents and visitors.
• Attend resident meetings, respond      to feedback, and implement approved changes.
• Represent the community at      external meetings and participate in community activities as requested.

Qualifications

• Two or more years of dining      services management or food service delivery experience (supervisory      experience preferred).
• Knowledge of food handling, menu      planning for special diets, and relevant health regulations.
• Ability to read, write, and      follow instructions in English.
• Familiarity with personnel      management and budget oversight.
• Ability to interpret financial      statements.

Certifications & Requirements

• First Aid and CPR certification.
• Criminal record clearance as      required by law as well as local RCFE requirements.
• Health clearance including      tuberculosis screening.

Physical Requirements

• Able to lift up to 60 lbs.
• Frequent standing, walking, and      bending.
• Occasional kneeling, climbing, or      stair use.

Working Conditions

• Work in a kitchen environment      with exposure to heat, humidity, chemicals, hot water, and sharp tools.
• Interaction with residents,      families, staff, and visitors under varying circumstances.
• Occasional work outside the      facility (as needed).