Senior Living Dining Director: Culinary Leadership & Impact

Cedarhurst Senior Living; Oakwood (GA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Life insurance

Long-term disability

401(k) with company match

GROW Points rewards

Skechers shoe discounts

Early paycheck access

Job summary

Cedarhurst Senior Living is seeking a Dining Services Director to lead all aspects of the community's dining program, ensuring nutritious, high-quality meals and exceptional hospitality for residents, families, and guests.

The role oversees daily kitchen and dining operations, drives menu planning, staff development, and collaboration with vendors and leadership to maintain food safety, infection control, and budget standards.

Qualifications

• Associates degree with culinary training or 3–5 years culinary experience.
• State/county licensure required.
• Food Manager Certification or ability to obtain is required.
• CPR or BLS certification preferred.
• Experience supervising staff in dining services is preferred.
• Experience in a senior living community is preferred.
• Proficiency with Microsoft Office, web-based platforms, and HR-related systems.

Responsibilities

• Lead and develop the dining services team of 10–15 employees.
• Schedule staff and ensure appropriate coverage.
• Maintain communication with vendors and regional dining leadership.
• Support catering, room service, and marketing events.
• Manage inventories and control food costs within budget.

Skills

Leadership

Staff management

Budgeting

Scheduling

Food safety

Inventory control

Vendor coordination

Hospitality

Education

Associate’s degree with culinary training

Food Manager Certification

CPR/BLS certification

Tools

Microsoft Office

EHR systems

HR-related systems

Job description

Cedarhurst Senior Living is seeking a Dining Services Director to lead all aspects of the community's dining program, ensuring nutritious, high-quality meals and exceptional hospitality for residents, families, and guests.

The role oversees daily kitchen and dining operations, drives menu planning, staff development, and collaboration with vendors and leadership to maintain food safety, infection control, and budget standards.