Dining Service Director

Job Description

Job Description

Position Summary

The Dining Service Director is responsible for planning, organizing, directing, and supervising all food service operations within the assisted living community. The Dietary Manager ensures residents receive nutritious, appealing meals that meet individual dietary needs while maintaining compliance with Ohio Residential Care Facility regulations, local health department requirements, and food safety standards. Ohio assisted living facilities that provide meals must offer nourishing meals, accommodate resident preferences, and follow dietary service requirements established by the Ohio Administrative Codes.

Essential Duties and Responsibilities

Food Service Operations

• Plan, coordinate, and oversee daily meal preparation and service.

• Ensure three nutritious meals daily are available as required by facility policy.

• Develop and maintain menus that meet residents' nutritional needs.

• Provide food substitutions of similar nutritional value when requested.

• Ensure snacks and beverages are available according to facility standards.

• Monitor food quality, taste, appearance, and portion control.

Dietary Compliance

• Implement dietary programs in accordance with Ohio Residential Care Facility regulations.

• Work with the consulting Registered Dietitian to develop and review menus.

• Ensure therapeutic diets are followed when ordered and authorized.

• Accommodate religious, cultural, ethnic, and personal food preferences of residents.

Food Safety and Sanitation

• Ensure compliance with Ohio Department of Health and local health department regulations.

• Maintain kitchen sanitation and food storage standards.

• Conduct routine inspections of kitchen equipment and food preparation areas.

• Monitor temperatures of food, refrigerators, freezers, and dishwashing equipment.

• Ensure proper food handling procedures are followed by all staff.

Staff Management

• Recruit, schedule, train, supervise, and evaluate dietary department personnel.

• Conduct staff meetings and in-service education.

• Ensure adequate staffing levels are maintained.

• Monitor employee performance and adherence to policies.

Purchasing and Budget Management

• Order food, supplies, and equipment.

• Maintain inventory controls and reduce waste.

• Monitor dietary department expenses and remain within budget.

• Establish relationships with approved vendors.

Resident Services

• Participate in resident care meetings as requested.

• Address resident and family concerns regarding food service.

• Complete nutritional screenings as assigned.

• Promote resident satisfaction with dining services.

Qualifications

Education

• High school diploma or GED required.

• Associate degree in Food Service Management, Nutrition, Culinary Arts, or related field preferred.

Experience

• Minimum 2 years of food service management experience preferred.

• Experience in assisted living, long-term care, healthcare, or senior living preferred.

Knowledge and Skills

• Knowledge of food safety and sanitation regulations.

• Understanding of special and therapeutic diets.

• Ability to supervise and train staff.

• Strong communication and organizational skills.

• Computer proficiency for menu planning, purchasing, and documentation.

Certifications

• ServSafe Manager Certification (preferred or required according to local jurisdiction).

• Food Protection Certification as required by local health department.

• Ability to work with a consulting Registered Dietitian.

Physical Requirements

• Ability to stand and walk for extended periods.

• Ability to lift up to 50 pounds.

• Ability to work in varying kitchen temperatures.

• Ability to bend, stoop, and reach frequently.

Working Conditions

• Commercial kitchen environment.

• Exposure to heat, steam, cleaning chemicals, and food preparation equipment.

• Occasional weekend and holiday work required.