Assistant Director of Dining Services

Kids for the Future; New Jersey; On-site; USD 75,000 - 105,000; Full time

Job summary

Twin Lakes Community seeks an Assistant Director of Dining Services to lead day-to-day dining operations, ensuring high service standards and regulatory compliance. You will partner with culinary and service teams, manage staff development and payroll, and maintain food quality, safety, and hospitality across all dining venues.

The role emphasizes budget discipline, inventory control, and resident-focused dining initiatives, with leadership coverage during the Senior Director's absence.

Qualifications

• Minimum 3–5 years progressive food service management experience, preferably in healthcare or senior living.
• Culinary experience or formal culinary training required.
• ServSafe Manager Certification or ability to obtain within 90 days.

Responsibilities

• Oversee daily dining operations across assigned venues to ensure service standards.
• Ensure compliance with health, safety, and regulatory requirements and maintain ServSafe standards.
• Lead staff development, scheduling, and payroll administration for dining teams.
• Monitor food quality, portion control, and inventory to meet budget goals.
• Support resident-centered dining initiatives and participate in committees and events.

Skills

Leadership

Operations management

Payroll

Food safety

Budgeting

Education

Associate degree or higher in Culinary Arts or related field

Tools

Scheduling software

Food service management systems

MDS processes (care planning)

Job description

• Location 3701 WADE COBLE DR,Burlington, NC, 27215-9743,United States
• Employee Type FT Exempt
• Required Degree 2 Year Degree
• Manage Others Yes

About Twin Lakes

Twin Lakes Community is a leader in senior services, offering Independent Living, Assisted Living, Memory Care, and Skilled Nursing on one campus. We also provide a primary care clinic, on-site therapy, EMT responders, home care, and adult day services. Serving 850 residents and supported by 450 employees, TLC is recognized among the nation’s most successful nonprofit Continuing Care Retirement Communities (CCRC).

Our team delivers person-centered care in a supportive, engaging environment where connection, dignity, and wellness matter. Every role contributes to vibrant living, engaging experiences for residents across campus. TLC offers continuing education, career growth, and flexible scheduling to support work-life balance. Full time employees are eligible for a comprehensive benefits package. Be a part of something meaningful - join our team.

POSITION SUMMARY

The Assistant Director of Dining Services supports the Senior Director of Dining Services in the day-to-day management, leadership, and operational execution of assigned dining programs venues at Twin Lakes. This role plays a critical hands‑on leadership function, ensuring operational excellence, regulatory compliance, fiscal responsibility, and exceptional resident service.

The Assistant Director of Dining Services serves as a key operational partner to culinary and service teams, assists with staff development and scheduling, supports budget and payroll management, and ensures consistent food quality, safety, and hospitality standards. This position acts as the Senior Director’s designee in their absence and helps translate strategic initiatives into effective daily operations.

Essential Duties and Responsibilities

Operational Leadership & Support

• Assist in overseeing daily dining operations across assigned dining venues.
• Ensure consistent execution of standardized operating procedures, service standards, and culinary programs.
• Monitor food quality, presentation, portion control, sanitation, and service delivery.
• Provide floor presence and hands‑on leadership during peak meal periods and special events.
• Serve as acting department leader in the absence of the Senior Director of Dining Services.
• Assist with food, labor, and supply cost control to meet budgetary goals.
• Support inventory management, purchasing controls, and waste reduction initiatives.
• Administer and manage payroll for dining services staff, ensuring accuracy, timeliness, and compliance with labor laws and organizational policies.
• Maintain accurate records of hours worked, overtime, leave, and schedule adjustments.
• Review labor reports and assist with corrective actions to ensure productivity and fiscal accountability.

Regulatory Compliance & Food Safety

• Ensure compliance with all federal, state, and local regulations including health department standards, infection control protocols, and long‑term care dining requirements.
• Maintain ServSafe standards and ensure team member certifications remain current.
• Monitor sanitation programs, temperature logs, cleaning schedules, and kitchen safety procedures.
• Support survey readiness and corrective action planning.

Team Development & Staffing

• Assist with recruiting, onboarding, training, coaching, and evaluating dining team members.
• Support staff scheduling, coverage planning, and cross‑training initiatives.
• Promote a culture of professionalism, accountability, teamwork, and hospitality.
• Provide ongoing education related to food safety, customer service, and operational best practices.

Resident Experience & Satisfaction

• Support resident‑centered dining initiatives and ensure responsiveness to resident needs and preferences.
• Assist with addressing and resolving resident concerns in a timely, professional manner.
• Participate in Dining Committees, Resident Councils, and feedback forums as assigned.
• Support special events, catering, holidays, and community‑wide dining programs across all levels of care.
• Support execution of approved menu cycles and ensure consistency across service areas.
• Collaborate with the Registered Dietitian and clinical teams to support therapeutic diets and special nutritional needs.
• Ensure accurate production, plating, and service of modified diets.
• Work collaboratively with Nursing, Wellness, Environmental Services, Activities, and Administration to support resident care and operational goals.
• Participate in leadership meetings and operational planning as assigned.

Education and/or Experience

• Associate degree or higher in Culinary Arts, Hospitality, Nutrition, or related field preferred.
• Minimum of 3–5 years of progressive food service management experience, preferably in healthcare, senior living, CCRC, or hospitality environments.
• Culinary experience or formal culinary training required.
• Experience with MDS processes and care planning preferred.

Certificates/Licenses Required

• ServSafe Manager Certification (required or must be obtained within 90 days of hire).
• Strong leadership and team development abilities.
• Working knowledge of healthcare dining regulations and senior living service standards.
• Experience with payroll processing, labor management, and scheduling systems.
• Solid organizational, problem‑solving, and time‑management skills.
• Excellent communication and customer service skills.
• Ability to manage multiple priorities in a fast‑paced environment.
• Proficiency with food service management systems and scheduling software.

Twin Lakes Community is an Equal Opportunity Employer committed to administering all employment activities without discrimination and to considering qualified applicants without regard to race, color, religion (including pregnancy and related conditions), sex, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, protected veteran or military status, political affiliation, or any other status protected by applicable federal, state, or local law; we provide reasonable accommodations for religious practices and for individuals with disabilities and foster a collaborative, inclusive environment where diverse perspectives are respected and all individuals feel secure, welcome, and heard.