Dining Services Leader: Culinary Ops & Patient Experience

Healthcare Nursing Center; Wayne (NJ); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Competitive salary

Dynamic and growing company

Collaborative work environment

Professional development opportunities

Job summary

Healthcare Nursing Center is seeking a Director of Dining Services to oversee all aspects of dining operations for residents and patients. The role includes menu planning, food preparation oversight, and ensuring service excellence in a healthcare environment.

You will lead a team of cooks, servers, and dining staff, drive menu development that meets dietary needs, and ensure compliance with regulatory standards.

Qualifications

• Requires leadership and management experience in dining operations.
• Strong communication and customer service skills are essential.
• Ability to motivate and manage a team in a healthcare setting.
• Familiarity with food safety and sanitation protocols is expected.

Responsibilities

• Oversee daily dining operations including menu planning and service delivery.
• Manage cooks, servers, and dining staff to ensure high-quality service.
• Develop menus meeting dietary needs of residents and patients.
• Ensure compliance with regulatory requirements and company policies.
• Collaborate with other departments to ensure seamless service.
• Conduct performance evaluations and coach team members.
• Monitor and control food, labor costs, and inventory levels.
• Develop policies to improve efficiency and effectiveness.

Skills

Leadership

Management

Communication

Customer service

Team motivation

Prioritization

Education

High school diploma

Degree in hospitality or culinary arts

Job description

Healthcare Nursing Center is seeking a Director of Dining Services to oversee all aspects of dining operations for residents and patients. The role includes menu planning, food preparation oversight, and ensuring service excellence in a healthcare environment.

You will lead a team of cooks, servers, and dining staff, drive menu development that meets dietary needs, and ensure compliance with regulatory standards.