Dining Services Manager: Lead Kitchen & Nutrition Teams

Brookdale; Valparaiso (IN); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k)

Employee discounts

Referral program

Early wage access

Job summary

Brookdale seeks a dining services supervisor to oversee the dining operations for residents, ensuring quality meals within budget and compliant with safety standards.

You will manage menu planning, food preparation, and staff scheduling while training new team members and maintaining inventory. This role requires ServSafe and state food service knowledge, with opportunities for growth within a nationwide senior living organization.

Qualifications

• High school diploma or GED required.
• Two to four years experience in commercial kitchen, operation and line cooking, and/or training.

Responsibilities

• Develops standards for organization and supervision of dining services.
• Maintains quality dining services within the prescribed budget.
• Plans menus and controls food costs; may be scheduled to prepare meals.
• Oversees food preparation and cooking to ensure meals are prepared per procedures.
• Performs inspections to ensure food safety and sanitation regulations are followed.
• Prepares cleaning schedule, production worksheet and staff schedules.
• Maintains inventory of food and nonfood items.
• Trains new employees in department and delegates authority.
• Directs cost control system; submits department budget to director.
• Provides nutrition education and counseling for residents; presents dining services education program.

Skills

Food safety

Supervisory

Budgeting

Training staff

Nutrition knowledge

Microsoft Office

Education

High school diploma / GED

Two to four years kitchen experience

Tools

Microsoft Office

Job description

Brookdale seeks a dining services supervisor to oversee the dining operations for residents, ensuring quality meals within budget and compliant with safety standards.

You will manage menu planning, food preparation, and staff scheduling while training new team members and maintaining inventory. This role requires ServSafe and state food service knowledge, with opportunities for growth within a nationwide senior living organization.