Senior Living Dining Director — Menu & Team Leader

GEMSTONE LEWISVILLE BUSINESS LLC; Lewisville (TX); Presencial; USD 70 000 - 95 000; Tempo integral

Resumo da oferta

Gemstone Lewisville Business LLC is seeking a Dining Director to lead the dietary department across our assisted living and memory care neighborhoods. This hands-on leader will oversee menu planning, food quality, budget management, regulatory compliance, and the dining experience for residents, reporting to the Executive Director and supervising Kitchen staff.

The role requires at least two years of dietary/culinary management, a ServSafe certification (or ability to obtain within 90 days),

Qualificações

• Minimum of two years of dietary/culinary management experience.
• ServSafe Food Protection Manager certification required or ability to obtain within 90 days.
• Strong budgeting, cost-control, and vendor-management skills.
• Working knowledge of therapeutic diets and health department requirements for senior living dietary services.
• Ability to organize multiple priorities with minimal supervision.
• Must be able to lift, carry, push, and pull up to 50 pounds.

Responsabilidades

• Oversee overall operation of the dietary department across assisted living and memory care neighborhoods.
• Plan menus, ensure food quality, and maintain regulatory compliance.
• Manage budgets and dining program to reflect Residents First philosophy.
• Lead and develop dietary/dining staff through training and coaching.
• Ensure safe, nutritious, and appealing meals and a positive dining experience for residents.

Conhecimentos

Leadership

Staff supervision

Team building

Budgeting

Vendor management

Communication

Multitasking

Read/write

Formação académica

High school diploma or GED

Culinary or dietary management coursework preferred

Descrição da oferta de emprego

Gemstone Lewisville Business LLC is seeking a Dining Director to lead the dietary department across our assisted living and memory care neighborhoods. This hands-on leader will oversee menu planning, food quality, budget management, regulatory compliance, and the dining experience for residents, reporting to the Executive Director and supervising Kitchen staff.

The role requires at least two years of dietary/culinary management, a ServSafe certification (or ability to obtain within 90 days),