Senior Living Dining Director — Lead Culinary Team

Allegro Senior Living, LLC; Northern (KY); Hybrid; USD 55,000 - 75,000; Full time

Job summary

Alto Boynton Ridge is seeking an experienced Dining Services Director to lead our culinary team and create exceptional dining experiences for our residents. The role oversees staffing, food ordering, menu planning, preparation, delivery, and sanitation to ensure dining is the highlight of residents' day.

The position requires ServSafe certification and at least four years of hands-on cooking and menu planning, preferably in senior living or hotel settings.

Qualifications

• Minimum of four years hands-on cooking and menu planning experience in senior living or hotel settings.
• Must have state Food Manager Certification or be able to certify within 30 days of hire.
• Familiar with kitchen equipment and sanitation practices.
• Positive criminal background screening required.
• If driving duties are assigned, valid license and acceptable MVR are required.

Responsibilities

• Schedule, supervise, and train Dining Services staff in day-to-day operations.
• Monitor hours worked and payroll submissions; coordinate with Business Office Manager.
• Maintain equipment and ensure clean, safe, and orderly work areas; enforce infection control and sanitation standards.
• Delight residents and the community with inspired dining experiences to drive referrals and occupancy.
• Follow approved menus and recipes; nutrition-focused presentation; dietician sign-off when applicable.
• Perform other duties as assigned.

Skills

ServSafe certification

Senior living experience

Leadership

Education

Technical school degree

Food Manager Certification

Job description

Alto Boynton Ridge is seeking an experienced Dining Services Director to lead our culinary team and create exceptional dining experiences for our residents. The role oversees staffing, food ordering, menu planning, preparation, delivery, and sanitation to ensure dining is the highlight of residents' day.

The position requires ServSafe certification and at least four years of hands-on cooking and menu planning, preferably in senior living or hotel settings.