Senior Dining Services Director - Assisted Living

Meadow Falls of Finneytown; Cincinnati (OH); On-site; USD 55,000 - 75,000; Full time

Job summary

Meadow Falls of Finneytown is seeking a Dining Service Director to plan, organize, and supervise all food service operations within our assisted living community. You will ensure residents receive nutritious, appealing meals that meet dietary needs and regulatory requirements, while maintaining high standards of food safety and service.

The role involves menu development, staff training, scheduling, purchasing, and budget management, with collaboration from a consulting Registered Dietitian and

Qualifications

• High school diploma or GED required; associate degree preferred.
• Minimum 2 years of food service management experience; healthcare setting preferred.
• Knowledge of Ohio food safety regulations and therapeutic diets.

Responsibilities

• Plan, coordinate, and oversee daily meal preparation and service.
• Ensure three nutritious meals daily per facility policy.
• Develop menus meeting residents' nutritional needs.
• Provide substitutions with similar nutrition values when needed.
• Supervise staff, conduct training, and manage scheduling.
• Monitor budget, purchasing, and inventory controls.
• Collaborate with a consulting Registered Dietitian for menu reviews.
• Address resident and family concerns about dining services.

Skills

Food safety knowledge

Staff supervision

Communication skills

Menu planning

Nutrition awareness

Computer proficiency

Quality control

Education

High school diploma or GED

Associate degree in Food Service Management, Nutrition, Culinary Arts, or related field

Experience in healthcare/long-term care setting

Tools

Food service software

Microsoft Office / ordering systems

Job description

Meadow Falls of Finneytown is seeking a Dining Service Director to plan, organize, and supervise all food service operations within our assisted living community. You will ensure residents receive nutritious, appealing meals that meet dietary needs and regulatory requirements, while maintaining high standards of food safety and service.

The role involves menu development, staff training, scheduling, purchasing, and budget management, with collaboration from a consulting Registered Dietitian and