Job Description:

Assistant Director of Dining Services

Who Are We?

Culinesse, from Latin culina (of the kitchen) and esse (essential nature), is a forward thinking boutique dining service company that elevates retirement community living by centering on highly personalized resident and guest experiences. We are designed for senior living communities who seek to develop their own individual identities while having access to our team’s expertise, support and resources. Helping clients nurture their brands is our passion because when they thrive, everyone thrives. Transparency in pricing, sourcing, communications, preparation methods and ingredients is the backbone of the Culinesse brand. All that we do is done with purpose and honesty. Culinesse understands the importance of nourishing the whole person and respecting the sacredness of the environment. Life-enhancing and authentic food connects us.

Job Description

Are you a hands-on, innovative leader, with hospitality experience? Do you enjoy working in a fast-paced team environment? Are you able to influence and embrace change by initiating creative solutions?

Culinesse, LLC is looking for an Assistant Director of Dining Services to join our team! 

The Assistant Director of Dining Services will be responsible for aiding the Director of Dining Services. The general responsibilities of the position include, but are not limited to, those listed below (under “Tasks”). These responsibilities may differ among accounts, depending on business necessities and client requirements. The Assistant Director of Dining Services supports the overall leadership, operational execution, and performance of the Dining Services Department across all venues within the community.

This role oversees daily dining operations, including staffing, service delivery, and resident experience, to ensure consistent, high-quality hospitality aligned with the organization’s brand, culture, values, and established standards, as well as all regulatory requirements. The Assistant Director serves as a key operational leader, providing direct supervision, coaching, and accountability for dining services staff, while supporting financial performance, regulatory compliance, and process consistency across the department. This position assumes full operational responsibility in the absence of the Director of Dining Services, ensuring uninterrupted leadership, sound decision-making, and accountability across all dining services operations.

Tasks

• Oversee daily dining operations across all venues and levels of care
• Ensure consistent execution of service, hospitality, and operational standards
• Provide on-site leadership during peak service periods, evenings, weekends, and emergencies
• Assume full operational authority in the absence of the Director, including decision-making, staffing adjustments, and issue resolution
• Lead, manage, and hold dining staff accountable for performance, conduct, and service standards
• Oversee staffing, scheduling, and labor deployment, adjusting staffing plans in response to census, service demands, and operational needs
• Promote a positive, team-focused work environment aligned with organizational values
• Complete quarterly People Analyzer Tools (PATs) and utilize results to support performance improvement and recognition efforts
• Ensure all dining areas operate in accordance with organizational standards for cleanliness, service, and readiness
• Coordinate with culinary leadership to ensure seamless front-of-house and back-of-house operations
• Ensure high-quality service and operational effectiveness during meal service by monitoring service flow and staffing levels, conducting routine rounds, and implementing continuous improvements to the dining experience
• Maintain accurate and timely documentation and communication related to dining operations, service issues, and performance
• Monitor resident satisfaction and ensure prompt response and service recovery related to feedback and concerns
• Evaluate trends (comment cards, informal feedback) and drive improvements
• Lead and support planning and execution of resident programs, themed dining, catering, and events to ensure service quality, presentation, and budget alignment
• Enforce Dining Services policies and procedures, including sanitation, infection control, uniform standards, and conduct expectations
• Participate in and ensures team compliance with required training, certifications, and competency standards
• Support budget adherence and cost control (i.e., labor, food, supplies)
• Monitor meal counts, productivity, and operational performance metrics
• Oversee dining systems, including POS, KDS, and other technology platforms to ensure accuracy and operational effectiveness
• Ensure accuracy of resident dining charges and support billing audit processes (i.e., PCC/Cubigo)
• Lead or support execution of special events, holiday dining programs, and resident engagement experiences
• Serve as a liaison between Dining Services and other departments to support coordinated service delivery, resident needs, and operational efficiency
• The Assistant Director must conduct themselves in a professional manner and ensure their subordinates do the same;The Assistant Director consistently embodies the values of Culinesse
• May perform other duties and responsibilities as assigned. 

Competencies

• Dependability: Job requires being reliable, responsible, and dependable in fulfilling obligations.
• Attention to Detail: Job requires being careful about detail and thorough in completing tasks.
• Cooperation: Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
• Integrity: Job requires being honest and ethical.
• Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations.

Working Conditions

• This position is a full-time role.
• Full-time benefits include (but are not limited to): health, dental, life, vision, and long term disability. 
• Generally in an indoor setting.
• Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.
• While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.
• The noise level in the work environment is usually moderate to loud

• High school diploma or GED required
• Associate’s degree or higher in Hospitality Management, Food Service Management, Culinary Arts, or a related field required
• Bachelor’s degree preferred
• Minimum 4–6 years of progressive dining, hospitality, or food service management experience, preferably in a healthcare, senior living, or multi-unit environment
• Demonstrated experience managing staffing, scheduling, and daily operations in a high-volume dining environment
• Experience with financial oversight, including labor management, cost control, and operational performance metrics
• Experience with resident or customer-facing service environments requiring high levels of satisfaction and service recovery
• Prior experience utilizing POS systems, dining technology platforms, and billing systems
• Experience ensuring compliance with food safety and regulatory requirements
• Experience operating in a role with leadership responsibility in the absence of a department head
• Certified Dietary Manager (CDM) or ServSafe Certification (if not currently certified, the employee must, at a minimum, obtain ServSafe Certification within thirty (30) days of employment)
• Experience in healthcare, senior living, or long-term care dining services preferred
• Current ServSafe certification is required in accordance with state/county law, or must become ServSafe certified within 30 calendar days of hire;
• Basic computer skills is a must;
• Ability to understand and place into action basic food safety/sanitation requirements and procedures;
• Knowledge of, and ability to use, all department equipment;
• Ability to maintain records and complete reports as required;
• Ability to give full attention to what other people are saying, to actively look for ways to help people, and to be aware of others' reactions and understanding why they react as they do;
• Knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills;
• Ability to adjust actions in relation to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action;
• Must comply with any dress code requirements;
• Must be able to work nights, weekends and some holidays.