Dining Services Director

Position Summary

Residents enjoy three meals a day from a menu you create with influences new and old.  This rare opportunity allows you to cook what you know, but also interact with the guests, gather old family recipes, learn their ethnicities, and create relationships.  The dining service director is someone with an extensive culinary background, but also the desire and ability to flex your "Front of house" skills.  Communication is a large part of this role as you will be managing not only the kitchen, but a small team that works with other departments to ensure the food, service, and dietary needs are being met.

Essential Functions

Meal Planning and Coordination

• Develop menu according to a scheduled cycle and in coordination with the dietician as needed
• Track menu changes and food substitutions
• Observe and communicate with residents for specific preferences and adjust menu accordingly
• Manage food inventory, including available snacks within each memory care house, and work with food/supply provider to ensure adequate supply
• Communicate with community team members to ensure meals are presented and served appropriately
• Follows the budgetary expectations of the community

General Kitchen Management

• Ensure kitchen and food preparation areas are clean and exceed regulatory standards
• Continually monitor kitchen equipment to ensure they are in good working order and temperatures meet regulatory standards
• Ensure food and supplies are labeled and stored appropriately
• Maintain meal service records as required

Community Leadership

• Oversee the day to day kitchen operations, including responsibility for assigning tasks and responsibilities for additional kitchen staff
• Partner with the Executive Director to recommend ways to enhance the dining experience for residents
• Responsible for the staffing of the dining room and the kitchen
• Responsible for the recruitment, training and setting expectations for all dining services team members

Successful Behavioral Attributes at Oxford Senior Living

• Humility: Share credit, emphasize team, and define success collectively rather than individually
• Positive Attitude: Display a “can-do” attitude focused on providing solutions
• Initiative: Action-oriented commitment to continuous improvement in all aspects of the business
• Emotional Intelligence: Serve the community by placing the needs of the community team members and residents ahead of your own

Minimum Qualifications

• High School Diploma or G.E.D.
• Food Handler’s certification
• Five (5) years of successful experience providing leadership in a food service setting
• Three (3) 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

Preferred Qualifications

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

Physical Working Requirements

• Ability to travel using personal vehicle, including at night
• Able to stand for prolonged periods of time while preparing meals and serving residents
• Able to do occasional lifting of up to 50 pounds
• Able to work flexible schedule, including evenings and/or weekends
• Team Member is subject to outside environment conditions occasionally, inside conditions frequently, with protection from weather conditions but not necessarily from temperature change