Senior Living Dining Director — Culinary Leadership

Cedarhurst of Springfield; Springfield (IL); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Life insurance

Long-term disability coverage

401(k) with company match

Skechers shoe discounts

Early paycheck access

Job summary

Cedarhurst of Springfield is seeking a Dining Services Director to lead the community's dining program, ensuring nutritious meals and exceptional hospitality. You will develop the dining team, oversee kitchen and dining operations, manage budgets, and collaborate with vendors, leadership, and regional dining leadership to maintain safety and quality.

The role requires an associate degree with culinary training or 3–5 years of culinary experience, licensure, and food service certifications.

Qualifications

• Associate’s degree with culinary training or 3–5 years of culinary experience is required.
• State/county licensure is required.
• Food Manager Certification or willingness to obtain it is required.
• CPR or BLS certification preferred.
• Previous staff management/mentoring experience preferred.
• Experience in a senior living community is preferred.
• Proficiency with Microsoft Office, EHR systems, and HR-related systems is expected.

Responsibilities

• Supervises 10-15 dining staff in daily operations.
• Schedules staff and covers when needed.
• Maintains communication with vendors and leadership; manages budgets.
• Oversees catering, room service, and marketing support as needed.
• Ensures food safety, infection control, and proper food handling.

Skills

Microsoft Office

EHR systems

HR systems

Education

Associate’s degree with culinary training

3-5 years of culinary experience

Job description

Cedarhurst of Springfield is seeking a Dining Services Director to lead the community's dining program, ensuring nutritious meals and exceptional hospitality. You will develop the dining team, oversee kitchen and dining operations, manage budgets, and collaborate with vendors, leadership, and regional dining leadership to maintain safety and quality.

The role requires an associate degree with culinary training or 3–5 years of culinary experience, licensure, and food service certifications.