Director of Dining Services - FT

Bluestem Communities; North Newton (KS); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

FSA

AFLAC

401(k) match

Student loan payment program

Payactiv

Group life & AD&D

Short-term disability

EAP

PTO + 6 holidays

Wellness center membership

Meal discounts

Job summary

Bluestem Communities in North Newton, KS is seeking a full-time Director of Dining Services to lead our dining operations. You will manage the culinary team, oversee menus, procurement, sanitation, and resident nutrition while ensuring high-quality service.

The role requires CDM/CFPP certification or completion within the first year, weekend and holiday availability, and strong leadership to drive budgeting, HACCP compliance, and staff development.

Qualifications

• CDM/CFPP certification or complete the CDM designation within the first year of employment.
• Prefer supervisory experience in an institutional setting with industrial kitchen equipment knowledge.
• Ability to work some weekends and holidays.

Responsibilities

• Lead and develop the dining services team, hiring, coaching and scheduling.
• Oversee menus, procurement, and food preparation following resident dietary needs.
• Manage departmental budget, policies, sanitation, and HACCP compliance.
• Ensure accurate billing, documentation and quality assurance.
• Assist in implementing a continuing quality program for the department.

Skills

Staff management

Budgeting

HACCP compliance

Diet planning

Communication

Education

CDM/CFPP

Tools

Kitchen equipment

Job description

Kidron Bethel Village is looking for a full-time Director of Dining Services to join our team!Join our team and enjoy outstanding benefits!At Bluestem Communities, we value our full-time team members and offer a benefits package designed to support both your personal and professional well-being. As a full-time employee you can enjoy the following benefits:Health and insuranceHealth, dental and vision insuranceFlexible Spending Accounts (medical & childcare available)AFLAC productsVoluntary life insuranceFinancial wellness401(k) plan with company matchGradifi student loan payment programPayactiv: Early access to earned wagesCompany-paid benefitsGroup term life and AD&D insuranceShort-term disability insuranceEmployee Assistance Program (EAP)Time off and perksPaid Time Off (PTO) and six (6) paid holidaysBluestem Wellness Center membershipMeal discounts at our dining locationsOur benefits are designed to help you thrive both personally and professionally. Explore the full range of benefits and learn more about how Bluestem Communities can be the right fit for you—visit our Careers page today!Position Overview:The Dining Services Director will manage dining services staff, hiring, training, scheduling, and performance while ensuring timely, high‑quality departmental operations. The DSD oversees budgeting, policies, sanitation, equipment maintenance, billing, and quality assurance. Responsibilities include menu planning, food procurement, safe preparation, HACCP compliance, and meeting residents’ nutritional needs through assessments, diet plans, and documentation. It also supports residents and families through clear communication, responds to feedback, and performs culinary duties when required.Essential Job Functions:Management of StaffInterview, hire, supervise, and develop culinary team members.Ensure that staff is adequately oriented and trained.Determine departmental staffing needs and oversees work schedules and assignments to meet those needsHold staff accountable to all assigned duties and actions. Use coaching methods to address concerns in a respectful manner. Collaborate with staff to find a solution.Ensure staff have access to resources needed to meet professional and organizational goals.Oversee the completion of payroll in an accurate and timely manner.Ensure that work in the department is completed according to agreed timeline and quality standards.Management of DepartmentPlan department budget and manage within annual approved amounts.Develop and maintain written policies and procedures as necessary.Monitor and follow up on cleanliness and sanitation.Ensure that kitchen and equipment is well-maintained and cleaned properly.Perform audit on all cleaning logs on a regular basis.Oversee and code billing records on a consistent basis.Represent department’s interests at regular or special meetings.Attend department dead and other meetings as needed and gives input regarding area of expertise.Assist in implementing and maintaining an ongoing quality assurance program for the department.Accomplish specific departmental objectives as agreed upon with supervisor.Food Preparation and oversightDevelop menus following each venue’s needs, requirements and requests.Actively work with Food Vendor on procurement and production of foods.Ensure that adequate supplies are maintained to perform daily tasks.Follow ordering procedures and place orders in a timely fashion.Ensure food is cooked according to menus, recipes, diet cards and ensure it is ready at the proper time.Ensure HACCP standards for preparing, handling, serving, and storing food are followed.Prepare food and perform other kitchen duties, as necessary.Assess and implement residents’ special nutritional requirements and requests.Assist in developing residents’ nutritional Plan of Care.Review therapeutic and regular diet plans and menus and ensure they are following physicians’ orders.Complete necessary paperwork, such as diet assessments, diet histories, and MDS assessments.Ensure that staff understand and adhere to residents’ nutritional needs as specified on their diet cards.Chart residents’ nutritional information as required and remains alert to residents’ changing nutritional and health concerns.Customer ServiceUnderstand residents’ nutritional needs and explain to family.Answer questions and offer information to meet residents’ needs.Listen to and act appropriately on suggestions given by staff and co-workers.May be required to perform any and all culinary duties as needed.Qualifications and Experience:Must be at least 18 years of age.Must be a Certified Dietary Manager (CDM)/(CFPP) or complete the CDM designation within first year of employment.Prefer one-year supervisory experience in an institutional setting with an understanding of how to use industrial kitchen equipment.Prefer Dietary Managers Association membership.Must be able to work weekends and some holidays.Physical Requirements:Light Work – Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently. Requires walking or standing to a significant degree; or requires sitting most of the time but entails pushing and/or pulling of arm or leg controls.