Dining Coordinator

Position Summary

The Dining Coordinator oversees the daily operation of the kitchen, preparing meals that support the health and recovery of patients. This role works under the direction of the Culinary Director to ensure high-quality meal service, maintain food safety standards, manage inventory, and support dietary needs.

Essential Duties & Responsibilities

• Prepare and serve nutritious breakfast, lunch, dinner, and snacks in accordance with approved menus and dietary guidelines.
• Cook and serve meals in a manner that promotes a welcoming and respectful dining environment.
• Coordinate daily kitchen operations and meal service.
• Plan menus in collaboration with the Culinary Director and any consulting dietitian or nutrition resources.
• Order food, beverages, and kitchen supplies while maintaining appropriate inventory levels.
• Maintain food costs and minimize waste.
• Ensure compliance with food safety, sanitation, infection control, and applicable regulatory standards.
• Clean and sanitize kitchen equipment, workstations, dining areas, and storage spaces.
• Accommodate physician-ordered and special dietary needs.
• Assist with receiving, organizing, and storing deliveries.
• Maintain accurate food service documentation as required.
• Observe patients during meal service and communicate concerns to the clinical team when appropriate.
• Perform other duties as assigned.

Qualifications

• High school diploma or GED.
• Ability to work independently and as part of a multidisciplinary team.
• Strong organizational and time management skills.
• Excellent communication and customer service skills.
• Knowledge of food safety and sanitation practices.
• Ability to read recipes, menus, and production schedules.

Preferred Qualifications

• One (1) year of experience in food service, healthcare, hospitality, or institutional cooking.
• ServeSafe Food Handler or Food Manager Certification (or ability to obtain after hire).
• Experience preparing meals for groups.
• Experience working in behavioral health, healthcare, or residential treatment settings.

Physical Requirements

• Frequently stand, walk, bend, and lift throughout the workday.
• Lift and carry up to 40 pounds regularly and up to 50 pounds occasionally.
• Safely operate commercial kitchen equipment.
• Ability to tolerate heat, steam, and varying kitchen temperatures.

Benefits

• Medical Insurance
• Dental Insurance
• Vision Insurance
• Company-Paid Life Insurance
• Voluntary Life Insurance
• Short-Term Disability
• Long-Term Disability
• Paid Time Off
• Paid Holidays
• Employee Assistance Program (EAP)
• Professional Development Opportunities
• Employee Referral Program