Senior Living Dining Director: Nutritious, Delightful Meals

Socket.dev; Las Vegas (NV); On-site; USD 70,000 - 110,000; Full time

Job summary

HAND Senior Assisted Living in Las Vegas seeks a Food Service Director to oversee kitchen and dining operations across 92 apartments and 96 beds. You will manage staffing, schedules, and ensure meals meet dietary and safety standards while maintaining cost controls.

Collaborate with the dietitian and care teams to plan menus, nutrition, and resident satisfaction, while leading training, inspections, and regulatory compliance. Strong leadership and budget skills are essential.

Qualifications

• High school diploma or equivalent required.
• Certified Dietary Manager credential or degree in Culinary Arts, Hospitality Management, Food Service Management, or related field preferred.
• Minimum of three years in progressive food-service management.
• Two years supervisory experience in mid- to large-scale kitchen.
• Experience in residential care or senior living environment preferred.
• Experience with therapeutic diets, food-cost management, purchasing, and regulatory inspections preferred.

Responsibilities

• Direct and continually improve daily operations of kitchen and dining room.
• Maintain appropriate staffing levels and schedules based on occupancy and needs.
• Ensure meals follow schedules, recipes, menus, portions, and dietary requirements.
• Collaborate with Administrator, dietitian, and care team on menus and nutrition.
• Oversee budgeting, purchasing, inventory, and cost controls.
• Lead recruitment, onboarding, training, supervision, and performance evaluations.
• Ensure sanitation, safety, and compliance with Nevada HAND policies and health regulations.

Skills

Food-service mgmt

Staff leadership

Budgeting

Regulatory compliance

Food safety

Education

High school diploma or equivalent

CDM or Culinary/Hospitality degree

Job description

HAND Senior Assisted Living in Las Vegas seeks a Food Service Director to oversee kitchen and dining operations across 92 apartments and 96 beds. You will manage staffing, schedules, and ensure meals meet dietary and safety standards while maintaining cost controls.

Collaborate with the dietitian and care teams to plan menus, nutrition, and resident satisfaction, while leading training, inspections, and regulatory compliance. Strong leadership and budget skills are essential.