Hands-On Dining Services Director — Senior Living Kitchen Leader

Benchmark Senior Living; Rye (NH); Hybrid; USD 76,000 - 86,000; Full time

Benefits offered by this job

8 holidays

3 floating holidays

Health & Wellness PTO

Discounted Meal Program

Referral Bonus up to $1,500

Medical, Vision & Dental Benefits

401k with company match

Life Insurance & Long-Term Disability

Job summary

Benchmark Senior Living's Benchmark at Rye in New Hampshire is seeking a Dining Services Director to lead a hands-on kitchen team in a hospitality-model dining environment for residents of an assisted living facility.

The role requires working on site, Monday–Friday with Manager on Duty rotation, and a strong emphasis on resident interaction, food quality, and regulatory compliance. Expect hands-on leadership with weekend coverage and budget oversight.

Qualifications

• Experience leading a food service team in a senior living or healthcare setting.
• Strong knowledge of dietary procedures and health department regulations.
• Ability to manage budgets and cost reports for a dining department.
• Excellent communication with residents and families to address concerns.

Responsibilities

• Lead a team of dining services professionals to provide quality meals.
• Ensure compliance with state, federal, and local regulations and Benchmark policies.
• Report accidents and incidents to the Executive Director.
• Adhere to prescribed menus and dietary guidelines; maintain records.
• Maintain cleanliness of all work areas and equipment.
• Inspect storage, janitorial areas for upkeep and infection control.
• Review temperature logs for freezers and refrigerators.
• Address resident concerns regarding service promptly.
• Manage department budget and financial records.

Skills

Team management

Budget management

Regulatory compliance

Resident interaction

Food service operations

Food safety

Job description

Benchmark Senior Living's Benchmark at Rye in New Hampshire is seeking a Dining Services Director to lead a hands-on kitchen team in a hospitality-model dining environment for residents of an assisted living facility.

The role requires working on site, Monday–Friday with Manager on Duty rotation, and a strong emphasis on resident interaction, food quality, and regulatory compliance. Expect hands-on leadership with weekend coverage and budget oversight.