Dining Services Manager - Lead Kitchen & Team Growth

Brookdale; Lake Charles (LA); On-site; USD 48,000 - 64,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k)

Employee discounts

Early wage access

Job summary

Brookdale is seeking a Dining Services Manager in Louisiana to plan, manage, and coordinate dining operations for residents and staff. You will develop standards, supervise staff, and ensure high-quality, cost-controlled food service while maintaining safety and sanitation compliance.

The role emphasizes budget oversight, nutrition education, and ongoing quality improvement in a senior living environment, with opportunities for professional development and career growth.

Qualifications

• High school diploma or GED required; 2–4 years in commercial kitchen, operation and line cooking, and/or training.
• Current ServSafe Certification required; state certification if applicable; CSC preferred.
• Experience in budgeting, cost control, and staff supervision is a plus.

Responsibilities

• Plans, manages, and coordinates dining services across locations; provides food services for residents and staff.
• Develops standards for organization and supervision of dining services; maintains budget.
• Plans menus, controls food costs, and may supervise meal preparation; ensures food safety regulations are followed.
• Trains and supervises dining staff; directs cost control systems and department budgeting.
• Provides nutrition education and counseling; supports quality improvement initiatives.

Skills

Leadership

Budget management

Food safety

Staff training

Quality control

Education

High school diploma or GED

Tools

Microsoft Office

Job description

Brookdale is seeking a Dining Services Manager in Louisiana to plan, manage, and coordinate dining operations for residents and staff. You will develop standards, supervise staff, and ensure high-quality, cost-controlled food service while maintaining safety and sanitation compliance.

The role emphasizes budget oversight, nutrition education, and ongoing quality improvement in a senior living environment, with opportunities for professional development and career growth.