Dining Services Director

Charter Senior Living of Winder | Winder, GA Dining Services Director / Executive Chef – New Senior Living Community Charter Senior Living of Winder | Winder, GA Salary: $55,000-62,000/year Full-Time | Monday–Friday | Manager-on-Duty Rotation ServSafe Certification Required | Previous Management Experience Required Build the Team. Create the Menu. Set the Standard. Are you an experienced Dining Services Director, Executive Chef, Culinary Director, or Food Service Manager who is ready to build a dining program from the ground up? Do you have a passion for exceptional food, hospitality, team leadership, and creating memorable dining experiences? Charter Senior Living of Winder is looking for a hands-on Dining Services Director to help launch our brand-new senior living community! This is more than a traditional culinary management position. We're looking for an experienced leader who can build and develop a culinary team, establish dining operations, manage budgets, coordinate staffing, and create an outstanding resident dining experience from day one . As a new-build community, Winder offers an exciting opportunity to help shape the dining culture, establish standards, and create an environment where residents look forward to every meal. If you're an organized, experienced culinary leader who enjoys developing teams and taking ownership of operations, we'd love to meet you! Why This Opportunity Is Different New Community Leadership Ownership Culinary Creativity Career Growth At Charter Senior Living of Winder, you'll have the opportunity to help establish the dining department from the very beginning. You’ll play an important role in: Building and developing a strong culinary and dining services team. Establishing kitchen and dining room operations. Creating menus and dining experiences residents will enjoy. Implementing food quality, presentation, sanitation, and service standards. Developing staffing schedules and managing labor expenses. Establishing inventory, purchasing, and budget-management processes. Preparing the dining department for resident move-ins. Building a culture of hospitality, teamwork, and accountability. This is an opportunity to create a dining program—not simply inherit one. The Three Things We're Looking For Proven Culinary Management Experience Budget Management & Financial Accountability You understand the financial side of food service operations. You can manage food costs, monitor purchasing, control waste, maintain inventory, and make sound decisions that balance quality with budget expectations. Staffing, Scheduling & Team Development You know how to build and manage a dependable team. You're comfortable recruiting, training, scheduling, coaching, and holding employees accountable while maintaining appropriate staffing levels and consistent service. What You'll Be Responsible For New Community Dining Setup & Opening Preparation Help establish the community's Dining Services department before opening. Support kitchen setup, equipment readiness, supplies, and operational preparation. Develop dining workflows, service standards, and department procedures. Recruit, onboard, train, and develop culinary and dining associates. Create staffing plans and schedules based on operational needs. Establish inventory, ordering, purchasing, and food storage procedures. Develop menus and dining service processes in preparation for resident move-ins. Partner with community leadership to ensure the dining department is ready to welcome residents. Adjust staffing, purchasing, and dining operations as occupancy grows. Culinary Operations & Resident Dining Experience Oversee daily kitchen and dining room operations. Plan and execute high‑quality, nutritious, and appealing meals. Develop menus that balance resident preferences, variety, nutrition, and food cost. Maintain consistent standards for food quality, presentation, temperature, and service. Ensure meals are prepared and served safely and efficiently. Accommodate resident dietary needs in coordination with appropriate clinical and dietary guidance. Build positive relationships with residents and respond to dining feedback. Create special dining experiences, holiday meals, and community events. Promote a welcoming, hospitality‑focused dining environment. Leadership & Staffing Lead, supervise, coach, and develop culinary and dining services associates. Establish clear performance expectations and department accountability. Manage employee scheduling and staffing coverage. Train employees on food safety, sanitation, hospitality, and service standards. Monitor team performance and provide ongoing coaching. Address staffing and performance concerns promptly and professionally. Foster a positive, team‑oriented work environment. Lead by example and assist with hands‑on kitchen operations when needed. Budget Management & Operational Efficiency Develop and manage department budgets. Monitor food costs, labor expenses, purchasing, and inventory. Control waste while maintaining food quality and resident satisfaction. Coordinate food and supply orders. Maintain organized inventory and purchasing records. Identify opportunities to improve efficiency and manage expenses. Partner with community leadership to meet financial and operational expectations. Food Safety, Sanitation & Compliance Maintain compliance with applicable food safety and sanitation requirements. Ensure proper food storage, handling, preparation, and temperature controls. Maintain a clean, organized, and safe kitchen and dining environment. Train employees on food safety procedures and sanitation practices. Maintain required food safety documentation and inspection readiness. Monitor equipment conditions and coordinate maintenance needs. Support safe dining practices and appropriate dietary accommodations. Qualifications Required Previous management or supervisory experience in culinary, dining services, hospitality, or food service operations. ServSafe certification. Experience managing food service budgets, purchasing, inventory, or food costs. Experience managing employee staffing, scheduling, and daily operations. Strong culinary and food service knowledge. Understanding of food safety, sanitation, and kitchen operations. Excellent leadership, organizational, and communication skills. Ability to train, coach, and develop employees. Strong problem‑solving skills and attention to detail. Ability to work independently and take ownership of department operations. Willingness to participate in the Manager‑on‑Duty rotation. Preferred Previous Dining Services Director, Executive Chef, Culinary Director, or Food Service Manager experience. Previous assisted living, memory care, senior living, or healthcare dining experience. Experience opening a new kitchen, restaurant, dining department, or senior living community. Experience building and training a culinary team. Experience developing menus and managing resident or guest dining experiences. Demonstrated success managing food costs, labor budgets, and operational performance. Senior living experience is preferred, but experienced culinary and food service leaders from restaurants, hotels, hospitality, healthcare, and other relevant settings are encouraged to apply. Who Will Thrive at Winder? Has successfully led a culinary or dining services team. Enjoys building departments and establishing processes. Can balance exceptional food quality with financial accountability. Is confident managing staffing, schedules, and labor costs. Takes ownership and follows through on commitments. Is highly organized and detail‑oriented. Understands the importance of food safety and sanitation. Can recruit, train, and develop a strong dining team. Enjoys creating memorable dining experiences. Is comfortable being hands‑on when needed. Can adapt as a new community grows and operational needs change. Brings creativity, professionalism, and a passion for hospitality. Wants to make a long‑term impact in a growing senior living community. We want a culinary leader who can build the team, manage the operation, and create a dining experience residents are excited about. Compensation & Schedule Annual Salary: $60,000 Full‑Time Leadership Position Primary schedule: Monday–Friday Manager‑on‑Duty rotation required Flexibility to support opening activities and dining operations Why Join Charter Senior Living? Our mission is To Enhance the Human Spirit , and we believe dining plays an important role in creating meaningful resident experiences. At Charter, dining is about more than serving meals. It's about hospitality, connection, quality, and making residents feel at home. We've Got You Covered Competitive annual salary Pay‑on‑Demand with ZayZoon Free medical insurance plan options Medical, dental, and vision insurance Paid training Paid time off and holiday pay Career growth and advancement opportunities Supportive community and company leadership An environment where your experience, ideas, and contributions are valued The opportunity to help build a brand‑new dining department Our Core Values Serve with Heart Serve with Purpose Serve with Courage Have Fun While Serving #J-18808-Ljbffr Charter Senior Living