Director of Dining Services - Senior Living

At Cascades Verdae we're not just a luxury senior living company; we're a community recognized as a Great Place to Work®—and we take immense pride in that designation. Our philosophy, “People First, Always,” underscores everything we do. We believe that our dedicated team is our greatest asset, driving us to create compassionate, respectful, and meaningful interactions every day. 

Why Choose Cascades Verdae?

• A Culture of Growth and Teamwork: We foster an environment where your contributions are celebrated, and your personal and professional growth is encouraged.
• Make a Difference: Your work will enrich the lives of our residents and fellow team members, creating a lasting positive impact in our community.
• Collaborative Environment: Join a team that values each member's input, promotes collaboration, and strives to create a vibrant and engaging atmosphere.

We’re looking for a Director of Dining Services: 

This position manages the day-to-day dining services operations of a large CCRC site, ensuring resident satisfaction by consistently delivering exceptional service and a quality food product in accordance with Federal, State, and local regulations and Senior Living Communities’ policies, procedures and standards. 

Are You Ready to Make an Impact?

If you're passionate about making a difference in the lives of seniors and want to be part of a team that strives for excellence, we invite you to apply today!

ESSENTIAL FUNCTIONS:

 Attract, retain, coach, motivate and lead a high performance dining service delivery team; hold the team accountable for meeting all quality, safety and other performance standards.

 Assures the implementation and efficient delivery of Dining Services program.

 Establishes and assures the timely, open, and effective communication of all dietary associates with residents and family members and guests, assuring excellent customer satisfaction.

 Builds, develops, and effectively manages all dietary associates, optimizing individual and team performance through effective leadership, mentoring, and training.

 Works with other departments in marketing the community, including participation in community events, public relations and personal visits.

 Assists in the development of and adheres to the Dining Services budget, ensuring the delivery of excellent services and products while achieving the financial goals set for the community.

 Assures the kitchen environment and all physical areas in dining are properly maintained in a clean, orderly and safe manner, according to regulatory guidelines.

 Administers and participates in Senior Living Communities’ “Manager on Duty” program.

 Serves on special projects and assignments outside of his/her own community to support other communities or the broader portfolio.

 Keeps abreast of special need diets for Healthcare residents and ensures proper execution.

 Participates in and attends all in-service training and education programs as scheduled.

 Other duties as assigned.

Physical Demands, Work Environment, and Expected Hours of Work: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

 An individual in this position is often required to read, write, stand, walk, sit, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, balance, stoop, kneel, crouch, talk and/or hear.

 An individual in this position will be required to lift or carry weight up to 50 lbs.

 Must be free of diseases that can be transmitted in the performance of job responsibilities during the stage of communicability unless the associate can be given duties that minimize the likelihood of transmission.

 May be exposed to minimal to moderate noise and exposure to blood and/or body fluids. Also may experience traumatic situations including psychiatric and deceased residents.

TRAVEL: Local and out of state travel, including overnight stays, may be required from time to time to attend conferences, training, meetings, and professional development programs.

EDUCATION AND EXPERIENCE REQUIREMENTS:

 Completion of an accredited dietary management curriculum (Certified Dietary Manager) required, as accepted or approved by the state in which employed.

 Four year college or university degree desired.

 Management experience required.

 2 years’ experience in a similar management position desired.

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:

 Ability to read, write, speak and understand English fluently.

 Ability to meet or exceed the company’s attendance and punctuality standards.

 Ability to use miscellaneous software and office equipment.

 Ability to understand and follow directions as given.

 Ability to work with minimal supervision.

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