Senior Living Dining Director: Elevate Resident Dining

Cedarhurst of Fort Wayne; Fort Wayne (IN); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

401(k) with company match

Skechers shoe discounts

Job summary

Cedarhurst of Fort Wayne is seeking a Dining Services Director to lead the community’s dining program, ensuring residents receive nutritious meals and exceptional hospitality. You will supervise the dining team, manage daily kitchen and dining operations, and collaborate with vendors, leadership, and regional dining leadership to maintain safety and budget standards.

The role blends leadership with hands-on cooking and serving responsibilities.

Qualifications

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

Responsibilities

• Supervise 10-15 employees in the day-to-day presentation of dining services developed specifically for seniors.
• Schedule staff on an ongoing basis and provide coverage when unable to find necessary staff coverage.
• Maintain good communication with all vendors, community leadership, and regional dining services team.
• Support all catering, room service, special party needs, marketing functions, etc.
• Responsible for maintaining, ordering, and accounting for food inventories necessary to complete duties and keeping food and supply costs within budget.
• Instruct all employees on the operation, maintenance, and cleaning of all kitchen equipment.
• Exhibit thorough knowledge of all food service positions and provide hands-on training to staff.
• Demonstrate a working knowledge of all dining services shifts and be familiar with individual assignments and resident dining needs.
• Create recipes that are easy for dietary staff to follow.
• Handle food in a safe and appropriate manner.
• Recruit, orientate, and hire new dining service staff.
• Assist Executive Director with monthly staff in-service meetings as requested and on committees as appointed.
• Assist with Sales/Marketing procedures to develop and enhance satisfaction levels, as well as participate in resident sales, tours and community needs when required.
• Securely manage company credit card and file receipts in a timely manner.
• Maintain appropriate food temperatures by ensuring proper cooling/heating procedures are followed and equipment is working properly.
• Utilize basic mathematical concepts such as addition, subtraction, multiplication, division, fractions, percentages, ratios, and proportions to practical situations.
• Maintain safety standards as outlined by Cedarhurst guidelines for infection control.
• Remains current and up to date with all food safety licensing requirements for FDA, state, county, and local authorities along with ensuring all guidelines are adhered to.
• Work well with others and take direction from management, as well as taking initiative with the capability to engage in conflict intervention and resolution for residents, families, employees, and others as needed.
• Create and manage the department schedule through the Attendance on Demand platform to ensure adequate coverage according to the labor budget and ensure all key AOD expectations and guidelines are consistently met.
• Other duties as assigned.

Skills

Staff management

Senior living

Microsoft Office

EHR systems

Education

Culinary degree or 3-5 years culinary experience

Food Manager Certification

CPR/BLS certification

Job description

Cedarhurst of Fort Wayne is seeking a Dining Services Director to lead the community’s dining program, ensuring residents receive nutritious meals and exceptional hospitality. You will supervise the dining team, manage daily kitchen and dining operations, and collaborate with vendors, leadership, and regional dining leadership to maintain safety and budget standards.

The role blends leadership with hands-on cooking and serving responsibilities.