Director of World-Class Senior Dining

The Blake at Lafayette; Lafayette (LA); On-site; USD 70,000 - 95,000; Full time

Job summary

The Blake at Lafayette is seeking a Director of Dining Services to oversee daily operations of the dietary department and ensure a world-class dining experience for residents. This role combines culinary leadership with staff scheduling, menu implementation, and regulatory compliance.

Qualified candidates will have 2+ years in a lead culinary role, a culinary/hospitality degree, and proven staff management experience; ServSafe and Food Manager certifications are preferred.

Qualifications

• 2 years of related culinary experience in a lead cook or higher role.
• Associate or bachelor's degree in culinary/hospitality.
• 2 years of staff management in the hospitality/restaurant industry or a long-term care facility (preferred). ServSafe Certification; Food Manager Certification.
• Self-motivation and creativity in culinary experience a plus.
• Experience in handling regulatory agencies and state requirements. Knowledge of a POS system preferred.
• Must be flexible to work a variety of shifts including holidays and weekends.

Responsibilities

• Provides organizational structure and ensures effective and efficient daily operations for the dietary department to include menu implementation, staff scheduling, ordering supplies to ensure world class dining experience to residents
• Demonstrates a commitment to excellence in food quality and service quality
• Maintains a kitchen and dining environment that promotes teamwork, safety, proper hygiene and cleanliness.
• Maintains compliance with regulatory agencies and state requirements
• Will be required to cook and prepare meals.

Skills

Culinary experience

Staff management

Food safety knowledge

Regulatory compliance

Education

Associate/Bachelor's degree in culinary/hospitality

Job description

The Blake at Lafayette is seeking a Director of Dining Services to oversee daily operations of the dietary department and ensure a world-class dining experience for residents. This role combines culinary leadership with staff scheduling, menu implementation, and regulatory compliance.

Qualified candidates will have 2+ years in a lead culinary role, a culinary/hospitality degree, and proven staff management experience; ServSafe and Food Manager certifications are preferred.