Director of Dining & Resident Experience

Oxford Management Group LLC; Norfolk (NE); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

401k with employer match

PTO

Certification cost assistance

Yearly tenure bonus

Job summary

Oxford Senior Living seeks a Dining Services Director in Norfolk, NE to lead the dining operation for residents, planning menus with the dietician and directing a small front-of-house team. This role blends culinary excellence with compassionate service in a senior living setting.

The ideal candidate has a strong culinary background, leadership experience, and the ability to coordinate across departments to meet dietary and service standards.

Qualifications

• High School Diploma or GED.
• Food Handler’s certification.
• Five (5) years of leadership in a food service setting.
• Three (3) or more years preparing meals for large groups.
• Working knowledge of dietary requirements for seniors.
• Formal accredited culinary certification.
• Significant culinary experience may substitute for formal education.

Responsibilities

• Oversee day-to-day kitchen operations and assign tasks to dining staff.
• Recruit, train, and supervise dining services team members.
• Develop menus in cycle with the dietician and track changes.
• Ensure kitchen and service areas meet regulatory standards and cleanliness.
• Manage dining budget and inventory with food suppliers.
• Coordinate with the Executive Director to enhance resident dining experiences.
• Maintain meal service records and compliance.

Education

Culinary certification

Job description

Oxford Senior Living seeks a Dining Services Director in Norfolk, NE to lead the dining operation for residents, planning menus with the dietician and directing a small front-of-house team. This role blends culinary excellence with compassionate service in a senior living setting.

The ideal candidate has a strong culinary background, leadership experience, and the ability to coordinate across departments to meet dietary and service standards.