Director of Dining Services

Job Description

Dining Director | Morningside House Senior Living

The Tone:
This is a full-time leadership role for a Director of Dining Services at Morningside House of Towamencin, a personal care and memory care community in Lansdale, PA. Morningside House Senior Living is proudly part of Morningside Elite Management, one of the only women-owned and operated senior-living management companies in the nation, committed to fostering a thriving community where “we BLOOM!” This Director position is essential for coordinating and directing all kitchen functions and dining room operations, ensuring compliance, quality food service, and resident satisfaction within the community.

The TL;DR
• Role: Full-time
• Type: Full-time
• Location: In-person, Lansdale, PA
• Mission: Owns the coordination and direction of all kitchen functions and dining room operations, ensuring compliance with regulations, adherence to company standards, and delivery of high-quality food service for residents.

What You’ll Actually Do
• Dining Operations: Coordinate and direct all kitchen functions, food preparation, food delivery, and overall dining room operations, ensuring quality assurance and service for residents.
• Staff Leadership & Development: Supervise, train, evaluate, and manage kitchen and dining room staff, including interviewing applicants, providing orientation, ongoing education, addressing disciplinary issues, and preparing daily schedules.
• Menu & Nutritional Management: Oversee comprehensive menu planning and preparation, including special diets and dietary religious preferences, while meeting with residents weekly to develop menus that ensure quality outcomes in nutrition and hospitality.
• Compliance & Quality Assurance: Maintain full compliance with all local, state, and OSHA regulations affecting food service practices and ensure an ongoing quality assurance program is implemented and managed effectively for the food service area.
• Resource & Facility Management: Manage the procurement of supplies, food service purchasing, and record-keeping within budgetary allotments, assuring proper use of kitchen equipment, overseeing the organization and physical layout of the food area, and maintaining an emergency 72-hour supply of food and water.

The Must-Haves
• Background: Bachelor’s degree in Food Service Management, Culinary Arts, or Hospitality.
• Experience: Two to three years of related experience and/or training as a Director in food service management, culinary arts, or hospitality. Alternatively, twelve years of experience and/or training in Food Service Management, Culinary Arts, or Hospitality will be considered as an educational equivalent.
• Skills: SERV-SAFE Certified or equivalent; obtain and hold any local, state, and/or county required food handling and sanitation licenses and/or certificates.