Job Description and Responsibilities

Reports to: Executive Director

About Us

We are dedicated to providing a safe, welcoming, and enriching environment for residents. Our focus is on supporting overall well-being, fostering independence where possible, and ensuring the highest standards of care, comfort, and nutrition.

We also believe our team members deserve the same level of respect, care, and support we give our residents by fostering a positive workplace, encouraging professional growth, and providing the tools and training needed to succeed.

Position Summary

The Dining Services Director (Working Chef Director) oversees the day-to-day operations of the dietary department. This includes planning, preparing, and serving meals; managing staff, training; ensuring compliance with dietary medical orders; and maintaining a safe, clean, and efficient kitchen. The role also involves training team members on dietary requirements, food modifications, and safe food handling.

Key Responsibilities

Food Service & Menu Management

• Plan and direct all food preparation and culinary activities.
• Prepare meals for residents and catered events as needed.
• Modify menus to meet quality standards and accommodate dietary restrictions or physician-ordered modifications.
• Ensure all meals are prepared in accordance with MD orders, special diets, and resident preferences.
• Estimate food requirements and manage food budget as well as labor costs and overtime.

Staff Leadership & Training

• Recruit, interview, train, coach, and supervise kitchen staff.
• Provide ongoing training to ensure compliance with all dietary medical orders, texture modifications, and therapeutic diets.
• Ensure staff understand and follow safe food handling practices, sanitation standards, and state/federal regulations.

Compliance & Documentation

• Maintain compliance with federal, state, RCFE, and local health regulations.
• Keep accurate records of menus, staffing schedules, food and water temperatures, ensure food is dated, and equipment maintenance.
• Monitor and document compliance with dietary MD orders and food texture modifications.
• Participate in quality assurance studies and report results.

Budget & Resource Management

• Work with the Executive Director to prepare the annual dietary budget and monitor expenses.
• Maintain inventory and ensure proper storage of food and supplies.
• Oversee the safe and appropriate use of all kitchen equipment, arranging repairs or replacements as needed.

Resident & Community Engagement

• Post legible weekly and daily menus for residents and visitors.
• Attend resident meetings, respond to feedback, and implement approved changes.
• Represent the community at external meetings and participate in community activities as requested.

Qualifications

• Two or more years of dining services management or food service delivery experience (supervisory experience preferred).
• Knowledge of food handling, menu planning for special diets, and relevant health regulations.
• Ability to read, write, and follow instructions in English.
• Familiarity with personnel management and budget oversight.
• Ability to interpret financial statements.

Certifications & Requirements

• First Aid and CPR certification.
• Criminal record clearance as required by law as well as local RCFE requirements.
• Health clearance including tuberculosis screening.

Physical Requirements

• Able to lift up to 60 lbs.
• Frequent standing, walking, and bending.
• Occasional kneeling, climbing, or stair use.

Working Conditions

• Work in a kitchen environment with exposure to heat, humidity, chemicals, hot water, and sharp tools.
• Interaction with residents, families, staff, and visitors under varying circumstances.
• Occasional work outside the facility (as needed).