Food Service Supervisor jobs at Capital Health - 731 jobs

Our promise to you: Joining AdventHealth is about being part of something bigger. It's about belonging to a community that believes in the wholeness of each person, and serves to uplift others in body, mind and spirit. AdventHealth is a place where you can thrive professionally, and grow spiritually, by Extending the Healing Ministry of Christ. Where you will be valued for who you are and the unique experiences you bring to our purpose-minded team. All while understanding that together we are even better. All the benefits and perks you need for you and your family: * Benefits from Day One: Medical, Dental, Vision Insurance, Life Insurance, Disability Insurance * Paid Time Off from Day One * 403-B Retirement Plan * 4 Weeks 100% Paid Parental Leave * Career Development * Whole Person Well-being Resources * Mental Health Resources and Support * Pet Benefits Schedule: Full time Shift: Night (United States of America) Address: 7171 N DALE MABRY HWY City: TAMPA State: Florida Postal Code: 33614 Job Description: Demonstrates excellent written, verbal, and interpersonal communication and presentation skills for a diverse population. Educates, validates, and ensures accountability of all Patient experience tactics. Participates and ensures that rounding for outcomes occur daily. Manages and supervises day-to-day operations with the help of Assistant Managers, Team Leaders, and designated staff. Liaises with all divisions hospital-wide and regionally. Education: * Bachelor's [Required] Field of Study: * Bachelor's in Respiratory Therapy Required Work Experience: * 3+ years acute care rt experience [Required] Licenses and Certifications: Active and Current NBRC License as a Certified/Registered Respiratory Therapist through the National Board of Respiratory Care [Required] Registered Respiratory Therapist (RRT) [Required] Basic Life Support - CPR Cert (BLS) [Required] Advanced Cardiac Life Support Cert (ACLS) [Required] Pediatric Advanced Life Support Cert (PALS) [Preferred] Neonatal Resuscitation Program (NRP) [Preferred] • NBRC Neonatal/Pediatric Respiratory Care Specialty (RRT-NPS) [Preferred] Physical Requirements: (Please click the link below to view work requirements) Physical Requirements - **************************** Pay Range: $31.55 - $58.69 This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.

**Our promise to you:** Joining AdventHealth is about being part of something bigger. It's about belonging to a community that believes in the wholeness of each person, and serves to uplift others in body, mind and spirit. AdventHealth is a place where you can thrive professionally, and grow spiritually, by Extending the Healing Ministry of Christ. Where you will be valued for who you are and the unique experiences you bring to our purpose-minded team. All while understanding that **together** we are even better. **All the benefits and perks you need for you and your family:** + Benefits from Day One: Medical, Dental, Vision Insurance, Life Insurance, Disability Insurance + Paid Time Off from Day One + 403-B Retirement Plan + 4 Weeks 100% Paid Parental Leave + Career Development + Whole Person Well-being Resources + Mental Health Resources and Support + Pet Benefits **Schedule:** Full time **Shift:** Night (United States of America) **Address:** 7171 N DALE MABRY HWY **City:** TAMPA **State:** Florida **Postal Code:** 33614 **Job Description:** + Demonstrates excellent written, verbal, and interpersonal communication and presentation skills for a diverse population. + Educates, validates, and ensures accountability of all Patient experience tactics. + Participates and ensures that rounding for outcomes occur daily. + Manages and supervises day-to-day operations with the help of Assistant Managers, Team Leaders, and designated staff. + Liaises with all divisions hospital-wide and regionally. **Education:** + Bachelor's [Required] **Field of Study:** + Bachelor's in Respiratory Therapy Required **Work Experience:** + 3+ years acute care rt experience [Required] **Licenses and Certifications:** + Active and Current NBRC License as a Certified/Registered Respiratory Therapist through the National Board of Respiratory Care [Required] + Registered Respiratory Therapist (RRT) [Required] + Basic Life Support - CPR Cert (BLS) [Required] + Advanced Cardiac Life Support Cert (ACLS) [Required] + Pediatric Advanced Life Support Cert (PALS) [Preferred] + Neonatal Resuscitation Program (NRP) [Preferred] - NBRC Neonatal/Pediatric Respiratory Care Specialty (RRT-NPS) [Preferred] **Physical Requirements:** _(Please click the link below to view work requirements)_ Physical Requirements - **************************** **Pay Range:** $31.55 - $58.69 _This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances._ **Category:** Respiratory Services **Organization:** AdventHealth Carrollwood **Schedule:** Full time **Shift:** Night **Req ID:** 150707858

Keswick Hall & Club is seeking an experienced and visionary Director of Food & Beverage to lead a world-class culinary and service operation at one of Virginia's most distinctive luxury destinations. This is an exceptional opportunity for a seasoned hospitality leader to oversee a diverse portfolio of dining experiences at a historic, newly renovated property set against the stunning backdrop of the Blue Ridge Mountains. History and spectacular landscapes come together in Keswick, Virginia-home to celebrated landmarks such as Thomas Jefferson's Monticello and the University of Virginia, as well as more than 25 renowned wineries, breweries, and cideries. Nestled on 600 acres, Keswick Hall & Club is an 80-room luxury boutique hotel that reopened in 2021 following an extensive renovation. The property features the prestigious Keswick Golf Club, Marigold Restaurant by Jean-Georges, a luxury spa, and a state-of-the-art sports and aquatics center. The Director of Food & Beverage sits on the Executive Team and is responsible for the strategic leadership, financial performance, and day-to-day operations of all food and beverage outlets at Keswick Hall & Club. This role ensures exceptional guest experiences, operational excellence, and alignment with the luxury standards of the property. Food & Beverage Venues Include: · Marigold Restaurant by Jean-Georges · Banquets & Catering · The Club Grill · Club Membership Events · Golf Course and Beverage Cart Offerings · The Counter (Hotel Boutique and Coffee Bar) · Crawford's Lounge · In-Room Dining · Pool Bar · Sports Pavilion Marigold by Jean-Georges partners with world-renowned chef Jean-Georges Vongerichten, one of the most influential chefs and restaurateurs globally, with over 60 restaurants worldwide. Marigold is the only restaurant in this collection located in Virginia, offering cuisine rooted in fresh, local, and organic ingredients, with menus that change seasonally, and feature produce grown on the property's nearby farm. Key Responsibilities Provide leadership and direction for all food and beverage operations, ensuring exceptional quality, service, and consistency. Develop and execute strategic plans to enhance guest satisfaction, revenue growth, and profitability. Fosters a supportive, inclusive, respectful and engaging work environment where team members feel valued, empowered, and inspired to deliver exceptional service in alignment with Keswick's core values. Oversee budgeting, forecasting, cost controls, and financial performance for all outlets. Recruit, train, mentor, and inspire a high-performing management and service team. Collaborate closely with the culinary team, including Jean-Georges' culinary leadership, to uphold brand standards and culinary excellence. Ensure compliance with all health, safety, sanitation, and regulatory requirements. Maintain strong vendor relationships and oversee purchasing and inventory controls. Collaborate closely with other executive leaders to elevate the guest experience across the property. Partner with hotel leadership to align F&B initiatives with overall property goals and brand vision. Perform other duties as assigned. Qualifications · Minimum of 5-7 years of senior-level food and beverage leadership experience in a luxury hotel, resort, or high-end restaurant environment. · Proven track record of managing multiple outlets and large teams. · Strong financial acumen with experience in budgeting, forecasting, and cost management. · Exceptional leadership, communication, and organizational skills. · Passion for culinary excellence, service culture, and guest experience. · Experience working with celebrity chef concepts or luxury lifestyle brands preferred. Why Join Keswick Hall & Club · Opportunity to lead at a prestigious, newly renovated luxury property · Work alongside a globally recognized culinary brand · Live and work in one of Virginia's most scenic and culturally rich regions · Be part of a passionate team dedicated to excellence, innovation, and hospitality For more information on benefits, please visit our career site. ******************************** At this time, Keswick will not sponsor a new applicant for employment authorization for this position.

Current Opening: * Full-time (EXEMPT) * Participates in weekend leadership rotation and as Manager-on-Duty The Director of Dining Services is responsible for overseeing the entire dining services program at Trillium Place. This role ensures that high-quality, efficient dining services are delivered in accordance with Tandem Living policies, procedures, and all governing regulations. The Director provides leadership, education, motivation, and direction to the dining services team, fostering a positive and service-oriented environment. This position will be performed in accordance with TANDEM LIVING Core Values, Mission Statement, and regulations. QUALIFICATIONS: * Bachelor's degree in Food Service Management or Certified Dietary Manager (CDM) credential required. * Minimum of three (3) years of experience as a Food Service Manager or Director in a healthcare environment required. * Background in Culinary Arts preferred. RESPONSIBILITIES INCLUDE: * Ensure compliance with all applicable Federal and State regulations established by the Department of Health, Department of Human Services, and other governing agencies. This includes, but is not limited to, maintaining food quality and proper temperatures, upholding Resident Rights, and following safety, fire, disaster, and Universal Precaution procedures. * Promote a safe work environment by ensuring the proper use of chemicals and kitchen equipment, and by evaluating equipment regularly for repair or replacement needs. * Manage food utilization and storage, ensuring leftovers are used safely and that all rotation and dating policies are consistently followed. * Develop and maintain staff schedules to effectively meet the operational needs of the dining services department. * Recruits, interviews (or delegates interviews as appropriate), evaluates, and retains staff within the department, ensuring timely completion of performance appraisals. BENEFITS: At TANDEM LIVING we value the wellbeing of all of our team members and offer competitive wages and a comprehensive benefit package! Benefits may include: * Five-star facility rating by CMS * Deficiency-free status from the PA Department of Health * Medical, Dental, and Vision Insurance * 401(k) Retirement Plan with company match * Tuition Reimbursement, Scholarship, and Advancement Programs * Paid Time Off * Company-paid Life Insurance * Access to our Wellness Center and Pool at no charge

Job Description Coffee Regional Medical Center Director Food Services • Departments managed/supervised. o Food Services • The Director of Food and Nutrition Services is directly responsible for the overall operation of the dining service department in an acute care hospital. The Director Operates the department in accordance with the approved budget, while providing the maximum value for dollars spent. The Director is responsible for ensuring the food offered to the patients, guests and employees of the hospital is of superior quality. He/she directs and conducts safety, sanitation, and maintenance programs; while maintaining excellent relationships with patients, guests, and leadership, as well as other departments within the community. The Director is also responsible for promoting the professional growth and development of their entire team and is responsible for supervising the Clinical Dietician function. In addition, fostering strong inter-departmental relations and integrating the dining service department with the facility plan of operations is critical. OVERVIEW • The evaluation is to assure individual performance, departmental goals and organizational goals are aligned. It is designed to support communication between the manager and the employee. Employee perception of their own performance is very important. To maximize the benefit of this process, both the manager and the employee participate in the evaluation process. QUALIFICATIONS A. Position standards • Excellent customer service skills. • Reads and understands the English language. • Ability to think critically and analytically with little or no supervision. • Ability to work effectively in situations of high stress and conflict and communicate goals and outcomes. • Ability to process information and prioritize. • Possesses exceptional verbal and written communication skills. • Possesses independent work habits, is self-reliant and self-directed. • Ability to learn, adapt, and change as required by the job functions. • Ability to maintain absolute confidentiality of material and information accessed and reviewed. • Basic computer literacy • Ability to move freely, reach, bend, and complete light lifting. • Ability to use good body mechanics while performing daily job functions and ability to follow specific OSHA guidelines. • Ability to maintain attendance to meet standard job practices. • Serves as a role model to staff throughout the organization. B. Education • B.S. Degree in Food Services Technology/Management or related field; or, • A.A. degree plus two years of directly related experience; or, • Five years of leadership experience in a food service-related field C. Licensure • ServSafe certified • Certified Dietary Manager certificate highly desirable D. Experience • Direct food service operational management experience in an acute care hospital with inventory and purchasing knowledge and control. E. Interpersonal skills • Excellent customer services skills and experiences required. F. Essential technical/motor skills G. Essential physical requirements • Sedentary: Exert up to 10 lb. of force occasionally and/or a minute amount frequently - >75% • Light: Exert up to 20 lb. of force occasionally and/or up to 10 lb. of force frequently - 1-24% H. Essential mental requirements I. Essential sensory requirements J. Other • Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation • Experience with P&L accountability required. K. Equipment used. OTHER QUALIFICATIONS A. Exposure to hazards (body fluid exposure level) • Level III B. Age of Patient Populations Served • No patient contact - none JOB SPECIFIC DUTIES AND PERFORMANCE STANDARDS • Below are those tasks, duties, and responsibilities that comprise the means of accomplishing the position's purpose and objectives. These are critical or fundamental to the performance of the position. They are the major functions for which the person in the position is held accountable. Following are the essential functions of the position, along with the corresponding performance standards. • Manages human resources to ensure quality services and promotes positive employee relationships as evidenced by: o Consistently and fairly implements HR policies. o Follows progressive disciplinary action process, or oversees subordinates in doing so, in order to maintain productivity and performance standards. o Provides supporting investigatory documentation to validate final outcomes. o Collaborates with HR on the recruitment and selection of qualified employment candidates, following all policies, guidelines, and applicable laws. o Develops performance goals/objectives with each staff member to promote maximum productivity, proficiency, and professional growth, as evidenced by written goals on performance appraisals. o Effectively communicates departmental, organizational, and industrial information to staff. o Employee performance appraisals are completed thoroughly and submitted on time o Maintains effective and appropriate staffing by monitoring employee turnover, overtime and absenteeism. o Is recognized as a positive role model. • Accurately identifies real/potential problems affecting service and implements solutions with follow-through and communication as evidenced by: o Responds to reported problems/complaints based on urgency. o Fully documents complaints, investigative findings, and follow-up (i.e. letters, reports) o If corrective action is identified, a plan is implemented within the time-frame specified and evaluated for effectiveness. o Identifies potential for problems within existing systems by direct observation or analysis of date. • Develops, implements, and evaluates an ongoing service programs that ensure quality programs consistent with the hospital mission as evidenced by: o Performs/participates in assessment of programs. o Based on assessment, develops program proposals. o Implements programs within defined parameters. o Establishes systems to measure effectiveness of the new programs. o Evaluates ongoing programs as prescribed in the current systems. • Monitors compliance with regulatory, accrediting, and organizational policies for services and environmental and personnel safety as evidenced by: o Establishes systems to evaluate compliance with regulatory agencies, hospital policy and procedure and environmental safety. o Monitors compliance with certifications/mandatory educational program attendance by QI, reports, meetings, minutes and observation. • Is responsible for the operational excellence and ensures that department(s) deliver quality services as evidenced by: o Manages all activities so that quality services are provided in an efficient and effective manner. o Services provided meet all applicable regulatory requirements. o Maintains an effective quality improvement program, as evidenced by reports. o Quality improvement programs meet TJC and other regulatory agency requirements, as evidenced by review. score: N/A • Is responsible for the fiscal management of department(s) and ensures the proper utilization of the organization's financial resources as evidenced by: o Budget is accurate, complete, and submitted by due date. o Monitors budget expenditures as reflected in accurate analysis. o Develops, prioritizes, and defends a capital equipment budget. o Effectively utilizes resources within an established budget and notifies vice president of all variances anticipated or accrued to maintain department services. o Recommends ways to reduce expenditures and enhance revenues without compromising quality of services. o Implements methods for inventory control that minimizes waste and emergency orders. o Works closely with billing department to ensure accuracy if applies to department. • Seeks new program strategies and enhancements that will expand or improve services as evidenced by: o Explores required resources and reviews impact. o Initiates program proposals and submits for consideration. o Actively leads service, departmental and organizational-wide committees. • Food Services Specific Duties: o Is responsible for the overall operation of the dining service department in the hospital. o Operates the department in accordance with the approved budget, while providing the maximum value for dollars spent. o Is responsible for ensuring the food offered to the patients, guests and employees of the hospital is of superior quality. o Directs and conducts safety, sanitation, and maintenance programs; while maintaining excellent relationships with patients, guests, and leadership, as well as other departments within the community. o Is also responsible for promoting the professional growth and development of their entire team and is responsible for supervising the Clinical Dietician function. o Fosters strong inter-departmental relations and integrating the dining service department with the facility plan of operations is critical. REGULATORY COMPLIANCE • Below are any additional competencies as related to regulatory compliance that are specific to the job title and not listed in the other sections of the document. EDUCATION AND COMPETENCY • Attends all mandatory and department-specific education and training programs as required. • Attends all required education and training and can describe his/her responsibilities related to department safety and specific job related hazards. • Has met all required competencies for the evaluation period as evidenced by job specific competency evaluations…

Coffee Regional Medical Center Director Food Services • Departments managed/supervised. o Food Services • The Director of Food and Nutrition Services is directly responsible for the overall operation of the dining service department in an acute care hospital. The Director Operates the department in accordance with the approved budget, while providing the maximum value for dollars spent. The Director is responsible for ensuring the food offered to the patients, guests and employees of the hospital is of superior quality. He/she directs and conducts safety, sanitation, and maintenance programs; while maintaining excellent relationships with patients, guests, and leadership, as well as other departments within the community. The Director is also responsible for promoting the professional growth and development of their entire team and is responsible for supervising the Clinical Dietician function. In addition, fostering strong inter-departmental relations and integrating the dining service department with the facility plan of operations is critical. OVERVIEW • The evaluation is to assure individual performance, departmental goals and organizational goals are aligned. It is designed to support communication between the manager and the employee. Employee perception of their own performance is very important. To maximize the benefit of this process, both the manager and the employee participate in the evaluation process. QUALIFICATIONS A. Position standards • Excellent customer service skills. • Reads and understands the English language. • Ability to think critically and analytically with little or no supervision. • Ability to work effectively in situations of high stress and conflict and communicate goals and outcomes. • Ability to process information and prioritize. • Possesses exceptional verbal and written communication skills. • Possesses independent work habits, is self-reliant and self-directed. • Ability to learn, adapt, and change as required by the job functions. • Ability to maintain absolute confidentiality of material and information accessed and reviewed. • Basic computer literacy • Ability to move freely, reach, bend, and complete light lifting. • Ability to use good body mechanics while performing daily job functions and ability to follow specific OSHA guidelines. • Ability to maintain attendance to meet standard job practices. • Serves as a role model to staff throughout the organization. B. Education • B.S. Degree in Food Services Technology/Management or related field; or, • A.A. degree plus two years of directly related experience; or, • Five years of leadership experience in a food service-related field C. Licensure • ServSafe certified • Certified Dietary Manager certificate highly desirable D. Experience • Direct food service operational management experience in an acute care hospital with inventory and purchasing knowledge and control. E. Interpersonal skills • Excellent customer services skills and experiences required. F. Essential technical/motor skills G. Essential physical requirements • Sedentary: Exert up to 10 lb. of force occasionally and/or a minute amount frequently - >75% • Light: Exert up to 20 lb. of force occasionally and/or up to 10 lb. of force frequently - 1-24% H. Essential mental requirements I. Essential sensory requirements J. Other • Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation • Experience with P&L accountability required. K. Equipment used. OTHER QUALIFICATIONS A. Exposure to hazards (body fluid exposure level) • Level III B. Age of Patient Populations Served • No patient contact - none JOB SPECIFIC DUTIES AND PERFORMANCE STANDARDS • Below are those tasks, duties, and responsibilities that comprise the means of accomplishing the position's purpose and objectives. These are critical or fundamental to the performance of the position. They are the major functions for which the person in the position is held accountable. Following are the essential functions of the position, along with the corresponding performance standards. • Manages human resources to ensure quality services and promotes positive employee relationships as evidenced by: o Consistently and fairly implements HR policies. o Follows progressive disciplinary action process, or oversees subordinates in doing so, in order to maintain productivity and performance standards. o Provides supporting investigatory documentation to validate final outcomes. o Collaborates with HR on the recruitment and selection of qualified employment candidates, following all policies, guidelines, and applicable laws. o Develops performance goals/objectives with each staff member to promote maximum productivity, proficiency, and professional growth, as evidenced by written goals on performance appraisals. o Effectively communicates departmental, organizational, and industrial information to staff. o Employee performance appraisals are completed thoroughly and submitted on time o Maintains effective and appropriate staffing by monitoring employee turnover, overtime and absenteeism. o Is recognized as a positive role model. • Accurately identifies real/potential problems affecting service and implements solutions with follow-through and communication as evidenced by: o Responds to reported problems/complaints based on urgency. o Fully documents complaints, investigative findings, and follow-up (i.e. letters, reports) o If corrective action is identified, a plan is implemented within the time-frame specified and evaluated for effectiveness. o Identifies potential for problems within existing systems by direct observation or analysis of date. • Develops, implements, and evaluates an ongoing service programs that ensure quality programs consistent with the hospital mission as evidenced by: o Performs/participates in assessment of programs. o Based on assessment, develops program proposals. o Implements programs within defined parameters. o Establishes systems to measure effectiveness of the new programs. o Evaluates ongoing programs as prescribed in the current systems. • Monitors compliance with regulatory, accrediting, and organizational policies for services and environmental and personnel safety as evidenced by: o Establishes systems to evaluate compliance with regulatory agencies, hospital policy and procedure and environmental safety. o Monitors compliance with certifications/mandatory educational program attendance by QI, reports, meetings, minutes and observation. • Is responsible for the operational excellence and ensures that department(s) deliver quality services as evidenced by: o Manages all activities so that quality services are provided in an efficient and effective manner. o Services provided meet all applicable regulatory requirements. o Maintains an effective quality improvement program, as evidenced by reports. o Quality improvement programs meet TJC and other regulatory agency requirements, as evidenced by review. score: N/A • Is responsible for the fiscal management of department(s) and ensures the proper utilization of the organization's financial resources as evidenced by: o Budget is accurate, complete, and submitted by due date. o Monitors budget expenditures as reflected in accurate analysis. o Develops, prioritizes, and defends a capital equipment budget. o Effectively utilizes resources within an established budget and notifies vice president of all variances anticipated or accrued to maintain department services. o Recommends ways to reduce expenditures and enhance revenues without compromising quality of services. o Implements methods for inventory control that minimizes waste and emergency orders. o Works closely with billing department to ensure accuracy if applies to department. • Seeks new program strategies and enhancements that will expand or improve services as evidenced by: o Explores required resources and reviews impact. o Initiates program proposals and submits for consideration. o Actively leads service, departmental and organizational-wide committees. • Food Services Specific Duties: o Is responsible for the overall operation of the dining service department in the hospital. o Operates the department in accordance with the approved budget, while providing the maximum value for dollars spent. o Is responsible for ensuring the food offered to the patients, guests and employees of the hospital is of superior quality. o Directs and conducts safety, sanitation, and maintenance programs; while maintaining excellent relationships with patients, guests, and leadership, as well as other departments within the community. o Is also responsible for promoting the professional growth and development of their entire team and is responsible for supervising the Clinical Dietician function. o Fosters strong inter-departmental relations and integrating the dining service department with the facility plan of operations is critical. REGULATORY COMPLIANCE • Below are any additional competencies as related to regulatory compliance that are specific to the job title and not listed in the other sections of the document. EDUCATION AND COMPETENCY • Attends all mandatory and department-specific education and training programs as required. • Attends all required education and training and can describe his/her responsibilities related to department safety and specific job related hazards. • Has met all required competencies for the evaluation period as evidenced by job specific competency evaluations…

Community Name: Polaris CommunityThe Director of Dining Services is responsible for organizing, planning, directing, controlling and supervising functions and personnel within the dining services department to ensure the provision of quality food service and nutritional care. Essential Functions Statement(s) Collects data for nutritional assessment and completes MDS, as requested Provides/conveys dietary approaches for care plans Provides quarterly and change of condition progress notes for resident charts, as requested Refers all new admissions and high risk (tube feedings, pressure sores, weight loss, etc.) to dietitian for review Visits residents regarding menus and food preferences Checks resident progress and determines effectiveness of nutritional care plan Develops, maintains and utilizes Dietary Information System, as appropriate Processes diet order changes and new diet orders from Nursing Service Checks delivery records against physician orders to ensure accuracy of diets served Confers with Registered/Licensed Dietitian and Diet Technician to ensure operations conform with nutritional standards and government and establishment regulations and procedures, adjusting menus as necessary Conducts Quality Assurance self-audit as requested or scheduled Initiates and monitors the use of non-selective and/or selective menus Maintains standards for food preparation and quality of food service Monitors portion control and food waste, sanitation and safety of food preparation Manages an effective and efficient food inventory tracking and ordering process and ensures food is ready for meal preparation Ensures that dietary staff follows standardized recipes, using nutritionally equivalent substitutes when required and tests food to determine if properly cooked and palatable Coordinates food for special events as requested Coordinates dining room service and promotes positive dining atmosphere Ensures personal hygiene, cleanliness and sanitary work habits of dietary personnel, inspecting the entire department regularly to ensure safe, sanitary and orderly conditions are maintained Monitors condition of dishes and equipment and requisitions maintenance to repair or replace as needed Ensures the department is properly staffed at all times, and encourages employees to understand their role in the organization Monitors the general performance of staff and recognizes and rewards good performance, or recommends training or disciplinary intervention if necessary Sets individual and departmental objectives that are aligned with the organization's overall strategic objectives Creates an environment encouraging excellence and sets a good example Follows all legal and best practice Human Resource management guidelines and performance management tactics Gives employees sufficient authority to make the necessary decisions to carry out their assignments Identifies and maintains accountability for security within assigned areas of responsibility, ensuring employees understand their obligations to protect company and employee property and takes appropriate action when security or safety infractions occur Investigates and responds to any employee grievances received Maintains confidentiality of necessary information Coordinates work of department with work of other departments Attends and participates in staff, departmental and other community meetings and sits on required committees Assists in developing and updating departmental procedures and policies Maintains required records and reports as outlined in UCH's Policies and Procedures manuals Participates in department budget planning and generates monthly report, as requested Handles unusual occurrences calmly and logically to maintain continuity of business and duties Maintains appropriate, effective communication with residents, and with residents' family or other significant relationships, and ensures departmental staff does the same Follows all appropriate safety and security guidelines, care procedures and protocol for residents in the Dementia Care Unit Participates in relevant educational and training activities as appropriate Must be available for on-call duties Performs all other duties as assigned or directed Competency Statement(s) Accountability - Ability to accept responsibility and account for his/her actions. Accuracy - Ability to perform work accurately and thoroughly. Analytical Skills - Ability to use thinking and reasoning to solve a problem. Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas. Communication, Oral - Ability to communicate effectively with others using the spoken word. Communication, Written - Ability to communicate in writing clearly and concisely. Customer Oriented - Ability to take care of the customers' needs while following company procedures. Detail Oriented - Ability to pay attention to the minute details of a project or task. Honesty / Integrity - Ability to be truthful and be seen as credible in the workplace. Initiative - Ability to make decisions or take actions to solve a problem or reach a goal. Organized - Possessing the trait of being organized or following a systematic method of performing a task. Management Skills - Ability to organize and direct oneself and effectively supervise others. Problem Solving - Ability to find a solution for or to deal proactively with work-related problems. Skills & Abilities Education: Bachelor's Degree (four year college or technical school): Preferred Experience: Two (2) to three (3) years of supervisory experience in hospital or long-term care facility dietary department desirable Computer Skills: Must be able to proficiently use a computer, the Internet and basic office equipment Certifications & Licenses: Degree in dietetics or related area from a university/college approved by the Commission on Dietetic Registration (CDR) preferred; DTR certification desirable; Possess Certified Dietary Manager certification; or Certified Food Service Manager; or has similar national certification for food service management and safety from a national certifying body; Previous professional dietetic experience or internship/co-ordinated/pre-professional experience approved by the American Dietetic Association (ADA); Licensed to practice dietetics by the Ohio Board of Dietetics; Must obtain and maintain mandatory, state/federal requirements and certifications for practice or occupation; Must participate in Continuing Education; Must possess a valid driver's license Other Requirements: Must be able to read, write, understand and speak the English language; Must be able to work with Dining Services staff, Nursing staff, and Department leadership and vendors; Must be able to adhere to execute all terms and conditions set forth in the United Church Homes Employee Handbook; Must participate in Continuing Education We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

The Dining Services Director leads the execution of the signature dining services program at the community. He or she provides friendly, responsive service to create an exceptional dining experience for all of our residents. Each Dining Services Director's primary objective is to exhibit the core values of Commonwealth Senior Living and provide a memorable dining experience for the residents. Qualifications • Certification in the Food Handlers Course or equivalent • Previous management experience in the food service industry. • Ability to read and write English. • Willingness and ability to learn new tasks • Must be available to work varied shifts and weekends. • Ability to lift heavy objects; stand and walk short distances throughout the day. Ability to tolerate heat from the kitchen. • Must be free of communicable diseases. Areas of Primary Responsibility • Prepare and serve nutritious meals to our residents in a safe sanitary manner in accordance with Public Health Regulations, and in compliance with Sanitation Code. • Prepare food for regular and therapeutic diets according to the planned menu and written doctors' orders. • Ensure that the proper quantity of food is prepared and in accordance with established time schedules. • Prepare food for special events as instructed by the Executive Director. • Maintain costs within budgeted parameters. • Use proper technique to taste prepared food to ensure quality taste and palatability prior to service. • Maintain the proper temperature of food during preparation and service. Record temperatures of food according to established policy. • Report all hazardous and malfunctioning equipment to the Executive Director. • Make recommendations to the Director of Dining Services regarding improvements in recipes, menus, productions and service of food, equipment, etc. to enhance the quality of the food service. • Attend and participate in workshops, seminars and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status. • Skilled in the selection of personnel and management of staff to meet the needs of the department and entire community. • Assist in scheduling department working hours, personnel, work assignments, etc. to maintain quality resident care. • Routinely inspect the dietary area and practices for compliance with current applicable regulations and as requested by the Director. • Develop and utilize comprehensive inventory control procedures. • Purchase food, supplies, and equipment, as required to meet the needs of the department. • Ensure that a stock of staple/non-staple food, supplies, equipment, etc., is maintained at adequate levels at all times to perform departmental functions. • Ensure that there is always a 72-hour emergency food and drinking water supply per regulations. • Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected. • Supervise and manage schedules and tasks of all dining department associates. • Other duties as assigned. Culture Ambassador • Models the core values of the company: We Care About People We Do the Right Thing We are Passionate, Have Fun, and Celebrate Success We Speak Up! It's Our Responsibility We Take Ownership and Add Value We are Respectful • Ensures all personnel exemplify the core values of the company at all times. • Create and drive the sales culture.

Arbor Terrace Marlton is an award- winning senior living community in Marlton, NJ. Arbor Terrace Marlton provides Assisted Living and Dementia care for seniors and is currently seeking a dynamic Dining Director to join the team. The Dining Director will be responsible for food service and delivering a superior dining experience to all residents. Food is one of the most important aspects of our lives and we are looking for the right leader to ensure our residents and their families are served excellent and nutritious meals in an efficient and friendly fashion. The Director is responsible for managing a budget, ensuring and maintaining safety standards, including safe handling and storage of food items, and collaborating to create a menu that appeals to the palates of those we serve. This role also supervises, motivates, and encourages Dining Service employees. Qualified candidates will have a passion to serve seniors and a passion for food. * ---------------------------------------------------------------------------------------- Love what you do and where you work at The Arbor Company. At Arbor, we believe in serving from the heart. Work shouldn't feel like checking off a task list-it should feel enjoyable, meaningful, and fulfilling. Here are just a few reasons why you'll love being a part of our team: Make a Real Impact: Every smile, every laugh, and every moment of connection with seniors makes a difference. You're not just making an impact-you're creating joy! A Team That Feels Like Family: Join a supportive, uplifting crew that's always got your back. Collaboration, respect, and kindness are at the heart of all we do. Grow With Us: We invest in YOU with career development, leadership opportunities, and hands-on training. Your success is always our success, Work That Delights: From theme days to individual celebrations, we believe in bringing energy and excitement to every day. Who says work can't also include fun moments? Amazing Perks & Benefits: Competitive pay, great health benefits, retirement plans, and wellness support-you care deeply about seniors, now allow us to care just as deeply for you. The Arbor Company, based in Atlanta, GA, manages more than 40 senior living communities in ten states with more in the pipeline. In business for over 30 years, we have established a national reputation as a leader in senior care-independent living, assisted living, and memory care. We are a fast-paced and growing company that thrives on a culture of deep mutual respect and accountability. The tenure of our executive team, including community-based leaders, is exceptional. We are dedicated to the seniors we serve, their families, and to each other. Our culture is unparalleled and a terrific fit for self-motivated, creative, and dedicated leaders with a passion for senior care. Arbor9

Arbor Terrace Willistown is an award- winning senior living community in West Chester, PA. Arbor Terrace Willistown provides Assisted Living and Dementia care for seniors and is currently seeking a dynamic Dining Director to join the team. The Dining Director will be responsible for food service and delivering a superior dining experience to all residents. Food is one of the most important aspects of our lives and we are looking for the right leader to ensure our residents and their families are served excellent and nutritious meals in an efficient and friendly fashion. The Director is responsible for managing a budget, ensuring and maintaining safety standards, including safe handling and storage of food items, and collaborating to create a menu that appeals to the palates of those we serve. This role also supervises, motivates, and encourages Dining Service employees. Qualified candidates will have a passion to serve seniors and a passion for food. * ---------------------------------------------------------------------------------------- Love what you do and where you work at The Arbor Company. At Arbor, we believe in serving from the heart. Work shouldn't feel like checking off a task list-it should feel enjoyable, meaningful, and fulfilling. Here are just a few reasons why you'll love being a part of our team: Make a Real Impact: Every smile, every laugh, and every moment of connection with seniors makes a difference. You're not just making an impact-you're creating joy! A Team That Feels Like Family: Join a supportive, uplifting crew that's always got your back. Collaboration, respect, and kindness are at the heart of all we do. Grow With Us: We invest in YOU with career development, leadership opportunities, and hands-on training. Your success is always our success, Work That Delights: From theme days to individual celebrations, we believe in bringing energy and excitement to every day. Who says work can't also include fun moments? Amazing Perks & Benefits: Competitive pay, great health benefits, retirement plans, and wellness support-you care deeply about seniors, now allow us to care just as deeply for you. The Arbor Company, based in Atlanta, GA, manages more than 40 senior living communities in ten states with more in the pipeline. In business for over 30 years, we have established a national reputation as a leader in senior care-independent living, assisted living, and memory care. We are a fast-paced and growing company that thrives on a culture of deep mutual respect and accountability. The tenure of our executive team, including community-based leaders, is exceptional. We are dedicated to the seniors we serve, their families, and to each other. Our culture is unparalleled and a terrific fit for self-motivated, creative, and dedicated leaders with a passion for senior care. Arbor9

PURPOSE OF THE JOB The purpose of the position is to manage all food and dining operations for the community in as profitable and efficient manner as possible. Responsibilities include the management of dining services personnel and operations, and resident satisfaction with the dining program. DUTIES/RESPONSIBILITIES Staff Management Lead the department's management team, providing direction and assistance with motivation, direction, and development of all departmental team members. Ensure that the appropriate number of staff are hired to meet the needs of the dining services program; assist with staff schedules and the appropriate assignments based on skill level. Directly and indirectly supervise all departmental team members, including observation and evaluation of performance. Ensure appropriate orientation and training for all new team members. Ensure an on-going staff training program. Complete appropriate paperwork including time sheet review (as needed) and performance appraisals in a timely manner. Menu & Production Management Ensure the development and management in coordination with the Executive Chef and/or his/her designee, the Resident Dining Committee, registered dietician consultant and dining consultants, as needed, a seasonal cycle menu and new menu items and recipes. Implement and maintain established cost control procedures, including authorization of all department expenditures for food, supplies and equipment according to budget to meet menu and census needs. Ensure that food is received, stored, prepared, and served in accordance with sanitary and HACCP (hazard analysis critical control point) guidelines. Ensure the preparation of food within an established production schedule, following standardized recipes, preparation and service methods, and food handling techniques to ensure acceptable standards. Ensure that all food items are prepared in accordance with standardized recipes and special diet orders if required. Evaluate and make recommendations for facility planning and equipment replacement within the Dining Services department. Ensure a monthly physical inventory count and provide Accounting with a complete cost of all inventory on hand on the same day of each calendar month. Plan and carry out an active Quality Assurance program for the department. Administration Prepare and adhere to the annual operating budget. Ensure the maintenance of appropriate records on a daily basis for meal counts, and any necessary ancillary charges. Ensure the appropriate use of the point of sale (POS) system for food ordering and resident meal accounting. Interact with residents on a daily basis to ensure satisfaction with menus and meals. Participate as an administrative liaison to resident committees, as requested. Attend community-level meetings as assigned. Other Immediately report any accidents and/or incidents to the Vice President of Resident & Employee Relations or his/her designee. SUPERVISORY RESPONSIBILITY This position has direct supervisory responsibility for the Executive Chef, Dining Services Operations Manager, and Certified Dietary Manager (CDM). QUALIFICATIONS Education: Bachelor's Degree required. Must have comprehensive knowledge of food production and dining services management, preferably in a CCRC environment. Experience: Must have experience in volume food production and successful leadership experience. General: Must have good organizational skills. Must be a detail-oriented person and able to perform duties with great accuracy on a daily basis. Must have excellent personal skills, demonstrating the ability to conduct oneself in a non-controversial style; a style that inspires the respect of others and promotes a sense of trust in the individual's competence. Must have good communication skills; speaking, writing, and listening. Must be fluent in English. Must have excellent computer skills. Must be proficient with Microsoft Office programs with emphasis on Excel, Outlook, and Word, with the ability to learn and use proprietary software as required. CERTIFICATES/LICENSES/REGISTRATIONS Must be ServSafe certified or have the ability to obtain this certification. PERSONAL REQUIREMENTS Support Plymouth Harbor's mission, striving daily to ensure the best possible outcomes for the health and well-being of residents and staff. Maintain high personal standards for performance and encourage others to do the same. Must be able to get along with others and work as a team player. Maintain confidentiality in all Plymouth Harbor, resident, and team member matters. Use good judgement and make independent decisions when circumstances warrant such action. Work harmoniously with all persons residing in, employed by, or associated with, the organization. Be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people. Wear Plymouth Harbor team member i.d. badge at all times when on duty. Abide by the dress and grooming guidelines established for the department and possess good personal hygiene habits. PHYSICAL REQUIREMENTS Must possess fully functioning sense of sight/hearing or use prosthetics that will enable these senses to function adequately in order to do the job. Must be able to sit, stand, walk and move throughout the workday (lifting, carrying, bending, squatting, reaching, kneeling, pushing, pulling, twisting) using good body mechanics. Must be able to lift/push up to 50 pounds. Must be able to stand and walk for long periods of time. Must be able to cope with the physical and emotional demands of the position.

The Solana Doylestown is an award- winning senior living community in Warrington, PA. The Solana Doylestown provides Personal Care and Memory Care for seniors and is currently seeking a dynamic Dining Director to join the team. The Dining Director will be responsible for food service and delivering a superior dining experience to all residents. Food is one of the most important aspects of our lives and we are looking for the right leader to ensure our residents and their families are served excellent and nutritious meals in an efficient and friendly fashion. The Director is responsible for managing a budget, ensuring and maintaining safety standards, including safe handling and storage of food items, and collaborating to create a menu that appeals to the palates of those we serve. This role also supervises, motivates, and encourages Dining Service employees. Qualified candidates will have a passion to serve seniors and a passion for food. * ---------------------------------------------------------------------------------------- Love what you do and where you work at The Arbor Company. At Arbor, we believe in serving from the heart. Work shouldn't feel like checking off a task list-it should feel enjoyable, meaningful, and fulfilling. Here are just a few reasons why you'll love being a part of our team: Make a Real Impact: Every smile, every laugh, and every moment of connection with seniors makes a difference. You're not just making an impact-you're creating joy! A Team That Feels Like Family: Join a supportive, uplifting crew that's always got your back. Collaboration, respect, and kindness are at the heart of all we do. Grow With Us: We invest in YOU with career development, leadership opportunities, and hands-on training. Your success is always our success, Work That Delights: From theme days to individual celebrations, we believe in bringing energy and excitement to every day. Who says work can't also include fun moments? Amazing Perks & Benefits: Competitive pay, great health benefits, retirement plans, and wellness support-you care deeply about seniors, now allow us to care just as deeply for you. The Arbor Company, based in Atlanta, GA, manages more than 40 senior living communities in ten states with more in the pipeline. In business for over 30 years, we have established a national reputation as a leader in senior care-independent living, assisted living, and memory care. We are a fast-paced and growing company that thrives on a culture of deep mutual respect and accountability. The tenure of our executive team, including community-based leaders, is exceptional. We are dedicated to the seniors we serve, their families, and to each other. Our culture is unparalleled and a terrific fit for self-motivated, creative, and dedicated leaders with a passion for senior care. Arbor9

This role supervises associates and activities related to the operations for the Food Services and Retail/Catering department. This role will ensure that all areas of operations are coordinated timely including supplies, plates & utensils, food products, HACCP, and deliveries. This role is responsible for the Inventory Management of the department including FMS, Inventory Control, ordering & receiving, stock room management, and Cater Trax. This role supports the retail/catering operations as directed by the retail/catering manager to include leading events, delivering catering, and completing related paperwork. This role will conduct patient satisfaction support duties as designated by the CNM & GM. This includes meal rounds, tray assessments, and new admission education. On an as needed basis, this role will serve as a working supervisor in the retail, patient services, or utility area. This role will lead and supervise the associates who are responsible for receiving, unloading, & replenishing stock items. This role will be responsible for scheduling of associates within the areas of responsibility. In the absence of other Food Services or Retail/Catering Supervisors, this role will fill for those job functions. This role reports to the Retail/Catering Manager, and is expected to use experience and judgment to plan, coordinate, and direct the support operations functions of the Food Services & Retail/Catering areas.

Job Description Compass Healthcare is a leading provider of support services to the healthcare industry, unifying the specialized expertise of Crothall Healthcare, Intelas, Morrison Healthcare, Touchpoint Support Services, and Unidine Healthcare. With its collective 100 years of experience, Compass Healthcare is at home in healthcare, partnering with healthcare organizations nationwide to deliver safer, more seamless care through innovative, integrated, and transformational support services. Job Summary Job Summary: Working as a Director of Dining Services, you are responsible for overseeing day-to-day operations for a dining account. You will manage and lead a team of associates. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the following: Key Responsibilities: Maintain excellent relationships with customers, guests and client as well as other departments Work with the Chef and management team in creating menus and providing top quality food Oversee all P&L and budgeting as it pertains to the account Roll out new culinary programs Preferred Qualifications: BS, Hospitality or Culinary degree preferred Three to five years of foodservice operation experience High volume production and catering experience is essential Previous experience managing a budget Desire to learn and grow with a top notch foodservice company Apply to Compass Healthcare today! Compass Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Compass Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. **************************************************************************************************** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Compass Healthcare maintains a drug-free workplace. Req ID: 1501085 Compass Healthcare Joshua Ryan Keith [[req_classification]]

The Arbor at Delray is a luxury senior living community providing assisted living, memory care and Independent Living options in Delray Beach, Florida. The Dining Director will be responsible for food service and delivering a superior dining experience to all residents. Food is one of the most important aspects of our lives and we are looking for the right leader to ensure our residents and their families are served excellent and nutritious meals in an efficient and friendly fashion. The Director is responsible for managing a budget, ensuring and maintaining safety standards, including safe handling and storage of food items, and collaborating to create a menu that appeals to the palates of those we serve. This role also supervises, motivates, and encourages Dining Service employees. Qualified candidates will have a passion to serve seniors and a passion for food. * ---------------------------------------------------------------------------------------- Love what you do and where you work at The Arbor Company. At Arbor, we believe in serving from the heart. Work shouldn't feel like checking off a task list-it should feel enjoyable, meaningful, and fulfilling. Here are just a few reasons why you'll love being a part of our team: Make a Real Impact: Every smile, every laugh, and every moment of connection with seniors makes a difference. You're not just making an impact-you're creating joy! A Team That Feels Like Family: Join a supportive, uplifting crew that's always got your back. Collaboration, respect, and kindness are at the heart of all we do. Grow With Us: We invest in YOU with career development, leadership opportunities, and hands-on training. Your success is always our success, Work That Delights: From theme days to individual celebrations, we believe in bringing energy and excitement to every day. Who says work can't also include fun moments? Amazing Perks & Benefits: Competitive pay, great health benefits, retirement plans, and wellness support-you care deeply about seniors, now allow us to care just as deeply for you. The Arbor Company, based in Atlanta, GA, manages more than 40 senior living communities in ten states with more in the pipeline. In business for over 30 years, we have established a national reputation as a leader in senior care-independent living, assisted living, and memory care. We are a fast-paced and growing company that thrives on a culture of deep mutual respect and accountability. The tenure of our executive team, including community-based leaders, is exceptional. We are dedicated to the seniors we serve, their families, and to each other. Our culture is unparalleled and a terrific fit for self-motivated, creative, and dedicated leaders with a passion for senior care. Arbor9

Dietary Manager Healthcare & Senior Living Kingston Healthcare Full-Time | Department Leader | Competitive Salary Healthcare Dining Services | Leadership Role Lead With Purpose. Serve With Heart. Build Something That Matters. Kingston Healthcare is hiring a Dietary Manager to lead dining services across our senior care and healthcare communities. This is a leadership role for someone who understands that food is more than nutrition it s comfort, dignity, culture, and connection. If you re an experienced food service leader who values quality, teamwork, and resident-centered care, this is an opportunity to run a kitchen that truly makes a difference every day. You ll lead people, shape experiences, and ensure every meal supports health, satisfaction, and quality of life. Why Join Kingston Healthcare Competitive salary based on experience and leadership background Medical, dental, and vision insurance 401(k) with company match Paid time off and holiday pay Supportive leadership team that values your expertise Ongoing professional development and growth opportunities What You ll Do Lead, train, and mentor the dietary services team to deliver high-quality meals and service Plan and oversee menus that meet nutritional guidelines, regulatory standards, and resident preferences Ensure compliance with food safety, sanitation, and healthcare regulations Manage food and labor budgets with a focus on efficiency and quality Collaborate with nursing and clinical teams to support special diets and care plans Enhance the dining experience through special events, themed meals, and resident-focused programming What You Bring to the Table Experience managing food service operations, healthcare or senior living preferred Degree in Culinary Arts or equivalent professional food service experience Proven leadership and team development skills Strong knowledge of food safety, budgeting, ordering, and regulatory compliance Passion for hospitality, people, and creating meaningful dining experiences Why This Role Matters At Kingston Healthcare, dining is part of care. As a Dietary Manager, your leadership directly supports resident health, comfort, and daily enjoyment. You help create a sense of home, routine, and dignity one meal at a time. Apply Today Step into 2026 with a leadership role where your skills, creativity, and compassion are valued. Apply now to join Kingston Healthcare as a Dietary Manager and lead a dining program that feeds more than hunger it feeds connection, comfort, and community. Kingston Healthcare is proud to be an Equal Opportunity Employer committed to building a diverse and inclusive team. We welcome candidates from all backgrounds who are passionate about compassionate, patient-centered care.

Job DescriptionDietary Manager - Healthcare & Senior Living Kingston Healthcare Full-Time | Department Leader | Competitive Salary Healthcare Dining Services | Leadership Role Lead With Purpose. Serve With Heart. Build Something That Matters. Kingston Healthcare is hiring a Dietary Manager to lead dining services across our senior care and healthcare communities. This is a leadership role for someone who understands that food is more than nutrition-it's comfort, dignity, culture, and connection. If you're an experienced food service leader who values quality, teamwork, and resident-centered care, this is an opportunity to run a kitchen that truly makes a difference every day. You'll lead people, shape experiences, and ensure every meal supports health, satisfaction, and quality of life. Why Join Kingston Healthcare Competitive salary based on experience and leadership background Medical, dental, and vision insurance 401(k) with company match Paid time off and holiday pay Supportive leadership team that values your expertise Ongoing professional development and growth opportunities What You'll Do Lead, train, and mentor the dietary services team to deliver high-quality meals and service Plan and oversee menus that meet nutritional guidelines, regulatory standards, and resident preferences Ensure compliance with food safety, sanitation, and healthcare regulations Manage food and labor budgets with a focus on efficiency and quality Collaborate with nursing and clinical teams to support special diets and care plans Enhance the dining experience through special events, themed meals, and resident-focused programming What You Bring to the Table Experience managing food service operations, healthcare or senior living preferred Degree in Culinary Arts or equivalent professional food service experience Proven leadership and team development skills Strong knowledge of food safety, budgeting, ordering, and regulatory compliance Passion for hospitality, people, and creating meaningful dining experiences Why This Role Matters At Kingston Healthcare, dining is part of care. As a Dietary Manager, your leadership directly supports resident health, comfort, and daily enjoyment. You help create a sense of home, routine, and dignity-one meal at a time. Apply Today Step into 2026 with a leadership role where your skills, creativity, and compassion are valued. Apply now to join Kingston Healthcare as a Dietary Manager and lead a dining program that feeds more than hunger-it feeds connection, comfort, and community. Kingston Healthcare is proud to be an Equal Opportunity Employer committed to building a diverse and inclusive team. We welcome candidates from all backgrounds who are passionate about compassionate, patient-centered care.

Do you have a passion for great meals, excellent service, and genuine care? Then we want you! Morning Pointe Senior living is an award-winning organization seeking to expand our management team. We are looking for leaders who can form genuine connection with our residents and team members alike while demonstrating excellence through "shoulder to shoulder" leadership. Primary Responsibilities: The FOOD SERVICE DIRECTOR position is accountable for all aspects of daily operations of the Kitchen and Dining Room to ensure the highest quality of service to residents and their guests. This role oversees a small kitchen staff, dining assistants, meal service periods, and food quality to ultimately produce an outstanding resident dining experience. Expectations: * Passion for quality food and consistently executes a high level of service * Develops their team and has a mindset of continuous training * Ensures that all meals are prepared and executed in a safe and sanitary environment * Actively seeks to develop positive relationships with our community residents and families * Keeps their composure and remains calm under stress * Maintains a professional appearance and leads their staff do the same Knowledge, Skills, and Abilities: * Knowledge of foodservice management including menu planning, preparation and service, sanitation, physical plant, and resident services. * Possess basic technical culinary knowledge and ability to perform all aspects of dining room administrative functions in a retirement community. * Ability to distinguish smells, tastes, and temperatures. * Ability to be creative and flexible in executing multi-faceted problem-solving. * Ability to plan, direct, supervise, coordinate and evaluate the work of others. * Ability to plan and prioritize work and calculate FTEs. * Ability to use excellent time management skills with excellent attention to detail. * Ability to use Word processing software, spreadsheet software, e-mail, and the Internet. * Ability to perform duties in compliance with established Universal Precautions, fire safety, infection control, and sanitation procedures. * Ability to respond constructively to changes and/or problems encountered in the work environment. * Ability to understand and apply training and in-service education and work to increase job-related knowledge. * Ability to work variable hours and days. Benefits: * 401k with company match * Health, Vision, Dental, and Life insurance * Free Telehealth (Textcare and Teladoc) * Staff Meals and Free Uniform Program * Holiday and Vacation Pay * On Demand Pay * Tution Reimbursement Program * Short and Long Term Disabilty Insurance * Employee Assitance Program * Flexible Schedules * Career Development Program * Verizon Wireless Group Discount Education and Experience: * Must have at least 2 years of experience in restaurant or retirement food service. * 2 years of supervisory skills required. Job Type: Full-time Benefits: * 401(k) * 401(k) matching * Dental insurance * Health insurance * Life insurance * Paid time off * Referral program * Tuition reimbursement * Vision insurance Schedule: * Monday to Friday * Weekend Management Rotation Experience: * Supervising: 2 year (Required) * Restaurant: 2 year (Required) License/Certification: * Driver's License (Required) Shift availability: * Day Shift (Preferred) * Weekends as needed Work Location: In person

**This position is responsible for supervising all Food & Beverage department staff, managing the department budget, and complying with applicable federal, state and local laws & regulations.** Our Food and Beverage Coordinator: Provides prompt and exemplary meal services to residents and guests to ensure a satisfactory dining experience. Is aware of residents' special dietary needs, i.e. low-sodium “NAS” and low-sugar diets “NCS”, allergies, etc. and prepares meals accordingly. Plans weekly menus according to in accordance with nutritional guidelines provided by Registered Dietitian as well as with company policies & procedures. Directs daily operation of dining room and kitchen. Maintains quality assurance program, such as inspecting and sampling food quality, quantity, temperature as well as appearance of meals. Checks meals during service to ensure they are served in an appetizing matter and in accordance with residents' diet and/or food preference. Practices positive resident relations by introducing himself or herself to new residents upon move-in and by responding promptly and positively to requests or complaints. Orders and maintains appropriate inventory of foods and non-food supplies; manages receiving, storage, and rotation of food and supplies inventory in accordance with established guidelines. Promptly submits invoices to the Business Office for payment processing. Develops and monitors inventory controls. Regularly audits inventory on hand (at least one a month). Maintains minimal food waste by using proper food storage and food recycling techniques. Ensures proper disposal of food and waste. Ensures prompt repair of equipment or obtains authorization for purchase of new equipment as necessary. Coordinates and executes special event catering. Maintains record of and compiles reports pertaining to menus, number of meals served, food and other departmental costs, personnel attendance records, repair of dietary equipment. Computes monthly food cost report as required. Acts as facility's representative during health department inspections; assures compliance and follows-up to ensure deficiencies are immediately corrected Job Requirements: High school diploma or general education degree (GED) and one to two years related experience and/or training; or equivalent combination of education and experience. Prior successful food service management experience specific to assisted living, retirement housing, long-term care or related environments preferred. Degree and/or certification from culinary institute preferred. Holds/obtains applicable local, state, otherwise required food handling/sanitation licenses and/or certifications. SERV-SAFE certified desired or as required by State. CPR/First Aid certified a plus. Benefits of the Food & Beverage Coordinator: Comprehensive Healthcare Plans (Medical, Dental /Vision as well as a variety of Supplemental Benefits Paid Vacation/Personal and Holidays Retention Bonus Referral Bonus Tuition Assistance **Equal Opportunity Employer & drug-free Workplace**