Assistant Director of Dining Services

Threeoaks Llc; Doylestown (Bucks County); Sur place; USD 55 000 - 70 000; Plein temps

Résumé du poste

Three Oaks Senior Dining, LLC in the United States is seeking an Assistant Director of Dining Services to lead with integrity and deliver exceptional dining experiences in a senior living setting.

The role requires strong operations background, staff development, and cross‑department collaboration to maintain high food quality, safety, and resident satisfaction while managing multiple priorities in a fast-paced environment.

Qualifications

• A high school diploma or equivalent; bachelor’s degree preferred.
• Specialized training in dining services management and nutrition desirable.
• Experience in Senior Living or Healthcare dining preferred.
• Two years of quantity food production/service and one year supervision desired.
• ServSafe certification required or obtain within 30 days of hire.
• Basic computer skills required.
• Knowledge of food safety/sanitation and adherence procedures.
• Ability to manage department equipment and staff.
• Strong communication and leadership skills.

Responsabilités

• In the absence of the Director of Dining Services, the Assistant Director assumes responsibility by managing and supervising the dining services staff at a single site according to policies and procedures and state/federal requirements.
• The Assistant Director leads small groups of staff in dining services activities on varying shifts as needed.
• Provides leadership and guidance to ensure food quality, inventory, safety guidelines and customer service expectations are met.
• Assists in training, quality control and staff in-servicing.
• Performs job assignments of dietary aide, cook, and dishwasher if necessary and operates dining services equipment.
• Supports compliance with regulatory, HACCP, and sanitation practices.
• Maintains professional conduct and expects the same from subordinates.
• Attends Resident Focus Group as the Dining Director’s designee.
• Performs other duties as assigned.

Connaissances

Operations leadership

Team development

Customer focus

Food safety

Communication

Formation

High school diploma

Bachelor’s degree preferred

Outils

MS Office

Description du poste

Description

About Three Oaks Senior Dining, LLC

Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve.

Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do.

At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life.

About the Role

Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential?

We’re looking for an Assistant Director who will lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting.

This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike.

Responsibilities

• In the absence of the Director of Dining Services, the Assistant Director assumes the responsibility of the department by managing and supervising the dining services staff at a single site according to policies and procedures, and federal/state requirements;
• The Assistant Director performs and leads small groups of staff in dining services activities on varying shifts as needed;
• Provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met;
• Assists in training, quality control and in-servicing of staff;
• The Assistant Director is able to perform the job assignments of the dietary aide, cook, and dishwasher (see related job descriptions) if necessary and, as such, is able to operate a variety of dining services equipment;
• This position assists the management and supervisory staff to ensure regulatory, HACCP, and sanitation guidelines and practices are adhered to;
• The Assistant Director must conduct themselves in a professional manner and ensure their subordinates do the same;
• This position attends Resident Focus Group as the Dining Director’s designee;
• May perform other duties and responsibilities as assigned.

Requirements

• A high school diploma or equivalent is required – Bachelor’s degree is preferred;
• Specialized training in dining services management and nutrition is desirable;
• Experience in Senior Living or Healthcare dining preferred;
• Two years experience in quantity food production/service (or equivalent experience) and one year personnel supervision is desired;
• Current ServSafe certification is required in accordance with state/county law, or must become ServSafe certified within 30 calendar days of hire;
• Basic computer skills is a must;
• Ability to understand and place into action basic food safety/sanitation requirements and procedures and manage adherence to those requirements and procedures;
• Knowledge of, and ability to use, all department equipment;
• Ability to give full attention to what other people are saying, to actively look for ways to help people, and to be aware of others' reactions and understanding why they react as they do;
• Knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills;
• Ability to motivate, develop, and direct people as they work, identify the best people for the job;
• Must comply with any dress code requirements;
• Must be able to work nights, weekends and some holidays.