Senior Living Dining Director

Frontida Management; Green Bay (AL); On-site; USD 40,000 - 60,000; Full time

Job summary

Frontida Management is seeking a Dining Director to lead culinary operations for residents. The role emphasizes nutrition, sanitation, and customer service to residents and guests.

Responsibilities include preparing meals per dietary needs, following approved menus, documenting substitutions, managing inventory, ensuring proper storage, and maintaining a clean kitchen. Candidates should have ServSafe and CBRF dietary training, plus a high school diploma or equivalent.

Qualifications

• Must complete probationary period successfully.
• Must have CBRF Dietary and ServSafe training.
• Attention to detail and the ability to follow instructions for reading recipes, dietary needs and meal orders are part of the cook’s day.
• Ability to prepare food, cook, serve meals and assist the residents in eating, as well as be able to operate kitchen equipment and maintain clean, safe and orderly food preparation and storage areas.
• Desired: High School Diploma or equivalent.

Responsibilities

• Prepare, cook, serve meals and assist residents in eating according to dietary needs.
• Maintain a clean and orderly kitchen and ensure sanitation and safety.
• Follow approved menus, document substitutions, and manage inventory and budgets.
• Monitor meal service and ensure resident satisfaction with meals.
• Ensure proper storage, labeling, and rotation of food items.

Skills

Attention to detail

Reading recipes

Cooking skills

Education

High School Diploma or equivalent

Tools

ServSafe training

CBRF Dietary training

Job description

Frontida Management is seeking a Dining Director to lead culinary operations for residents. The role emphasizes nutrition, sanitation, and customer service to residents and guests.

Responsibilities include preparing meals per dietary needs, following approved menus, documenting substitutions, managing inventory, ensuring proper storage, and maintaining a clean kitchen. Candidates should have ServSafe and CBRF dietary training, plus a high school diploma or equivalent.