Assistant Director of Dining Services

Threeoaks Llc; Lancaster (Lancaster County); Hybrid; USD 42,000 - 62,000; Full time

Job summary

Three Oaks Senior Dining, LLC is seeking an Assistant Manager of Dining Services to lead a dining team in a senior living community. You will supervise staff, ensure high standards of food quality, safety and guest satisfaction, and collaborate across departments in a fast-paced environment.

The role requires FOH/BOH experience, ServSafe certification, and strong leadership with excellent communication. Night, weekend and some holiday availability are expected.

Qualifications

• High school diploma or equivalent required; a Bachelor’s degree is preferred.
• Experience in healthcare or senior living is advantageous.
• Experience in both FOH and BOH operations is required.
• Specialized training in dining services, culinary management and nutrition is desirable.
• Two years experience in quantity food production/service and one year supervision is desired.
• Current ServSafe certification is required or must be obtained within 30 days of hire.
• Strong computer skills and basic technical literacy are required.
• Knowledge of food safety/sanitation and ability to train staff on these standards.
• Excellent communication skills, both spoken and written, are essential.
• Ability to motivate and direct staff and manage multiple priorities.

Responsibilities

• Assume department leadership in the absence of the Director of Dining Services and supervise staff at a single site.
• Lead small groups in dining services activities across varying shifts.
• Ensure food quality, inventory, safety guidelines and customer service expectations are met.
• Assist in staff training, quality control and in-servicing.
• Perform duties of dietary aide, cook and dishwasher when needed and operate dining equipment.
• Enforce regulatory, HACCP and sanitation guidelines; maintain professional conduct and standards.
• Participate in Resident Focus Groups and engage with stakeholders.
• Performs other duties as assigned.

Skills

FOH & BOH operations

Food safety

Leadership & people management

Oral & written communication

Basic computer skills

Equipment operation

Team development

Education

High school diploma

Bachelor’s degree preferred

ServSafe certification

Job description

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 team members who 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 Manager 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 Manager 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 Manager 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 Manager must conduct themselves in a professional manner and ensure their subordinates do the same;
• This position attends Resident Focus Groups;
• May perform other duties and responsibilities as assigned.

Requirements

• A high school diploma or equivalent is required – Bachelor’s degree is preferred;
• Healthcare or Senior Living experience preferred;
• Experience in both FOH (Front of House) operations and BOH (Back of House) operations required;
• Specialized training in dining services and culinary management and nutrition is desirable;
• 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.