Director of Dietary Services

About the role

The Director of Dietary Services at Suite Living Senior Care is responsible for providing strategic leadership and operational oversight for dining services across all Suite Living communities. This role supports approximately 21 communities and works closely with Housing Directors and Head Cooks to ensure consistency, quality, regulatory compliance, resident satisfaction, and culinary excellence.

Responsibilities

• Provide operational oversight and guidance for dining services across all Suite Living communities.
• Establish and maintain company-wide dining standards, policies, procedures, and best practices.
• Monitor dining operations to ensure consistency in food quality, presentation, sanitation, and resident satisfaction.
• Partner with Housing Directors and community leadership teams to address dining-related opportunities and challenges.
• Lead initiatives focused on enhancing the resident dining experience throughout the organization.
• Promote scratch cooking techniques and culinary best practices that improve meal quality and resident satisfaction.
• Identify opportunities to improve efficiency, food quality, menu execution, and resident engagement.
• Develop and deliver training programs for Head Cooks, cooks, and dining staff.
• Coach and mentor culinary leaders to improve performance and strengthen operational consistency.
• Assist with onboarding and training newly hired Head Cooks and kitchen staff.
• Provide ongoing education related to food safety, menu execution, sanitation, customer service, and culinary techniques.
• Support leadership development within the dining services department.
• Conduct routine kitchen audits and dining services assessments.
• Maintain compliance with federal, state, and local regulations related to food service operations.
• Ensure adherence to food safety, sanitation, and infection control standards.
• Develop corrective action plans and provide follow-up support when opportunities for improvement are identified.
• Track key performance indicators and dining quality metrics.
• Directly supervise and schedule Float Cooks.
• Cooker coordination to support community staffing needs.
• Aid in staffing during periods of shortage, leadership transition, or operational challenges.
• Serve as a temporary Head Cook when operational needs require direct kitchen support.
• Collaborate with Talent Acquisition and Operations leadership on recruiting and hiring initiatives related to dining services.
• Lead dining services planning and implementation for newly opened communities.
• Assist with kitchen setup, equipment readiness, inventory planning, menu implementation, and operational startup.
• Develop opening plans and training programs for new dining teams.
• Support successful transitions from construction and startup phases to ongoing operations.
• Partner with Operations leadership to ensure new communities launch with high-quality dining services from day one.
• Champion a resident-centered dining culture throughout the organization.
• Evaluate resident feedback and implement improvements to increase satisfaction.
• Support menu enhancements and dining innovations that create meaningful resident experiences.
• Collaborate with community leadership to address resident concerns and dietary service opportunities.

Requirements

• Minimum 3 years of leadership experience overseeing multiple kitchens, dining programs, or food service operations.
• Experience managing food service operations in senior living, healthcare, hospitality, restaurant, or related industries.
• Strong knowledge of food safety, sanitation standards, and regulatory compliance.
• Demonstrated ability to train, coach, and develop culinary staff.
• Strong organizational, communication, and leadership skills.
• Ability to travel regularly between communities throughout the Minneapolis/St. Paul metropolitan area.
• Valid driver's license and reliable transportation.

Qualifications

• Minimum 3 years of leadership experience overseeing multiple kitchens, dining programs, or food service operations.
• Experience managing food service operations in senior living, healthcare, hospitality, restaurant, or related industries.
• Strong knowledge of food safety, sanitation standards, and regulatory compliance.
• Demonstrated ability to train, coach, and develop culinary staff.
• Strong organizational, communication, and leadership skills.
• Ability to travel regularly between communities throughout the Minneapolis/St. Paul metropolitan area.
• Valid driver's license and reliable transportation.
• Preferred: Experience in Assisted Living, Memory Care, Long-Term Care, or Senior Living.
• Multi-site leadership experience.
• Experience opening new kitchens, restaurants, or healthcare dining programs.
• Culinary training, dietary management certification, or related education.
• Experience leading quality assurance and audit programs.

Physical Requirements

• Frequent travel between communities.
• Ability to stand, walk, bend, lift, and assist within kitchen environments.
• Ability to lift up to 40 pounds occasionally.
• Ability to work in commercial kitchen settings when operational support is needed.

Benefits

• Blue Cross Blue Shield medical plans.
• PTO.
• paid holidays.
• life and long-term disability.
• 401(k).

Pay

$70,000+ annually, based on experience.

Schedule

Full-Time, Monday–Friday | 8:00 AM – 4:30 PM