Director Of Dining Services

Job Title:       Director of Dining Services

Department:  Facilities Support Services

Reports to:     Vice President of Facilities Support Services

FLSA Status: Exempt

Date Revised: February 2026

Position Summary

The Director of Dining Services is responsible for planning, organizing, developing, and directing the overall Dining Services operations across all Rochester Presbyterian Home (RPH) communities. This includes ensuring high-quality, nutritious meals; maintaining regulatory compliance; and upholding RPH’s Culture of Excellence. The Director serves as a key member of the therapeutic team and participates in special events, activities programming, and interdisciplinary initiatives.

Key Responsibilities

• Plan, oversee, and evaluate all aspects of Dining Services, including menu planning, food       production, purchasing, inventory, and service quality.
• Provide leadership, guidance, and motivation to all Dining Services staff, ensuring efficiency,          consistency, and excellent customer service.
• Ensure compliance with all federal, state, and local regulations, as well as RPH policies and  procedures.
• Maintain accurate administrative documentation including forms, reports, purchase orders,    inventories, and month end submissions.
• Develop short- and long-range departmental plans aligned with organizational goals.
• Maintain effective communication with Elders, nursing, medical staff, administration, and all      departments to assess needs and implement improvements.
• Assist with budgeting, financial monitoring, capital planning, and purchasing of equipment and  supplies.
• Ensure appropriate staffing levels; oversee scheduling, orientation, training, and evaluation of  Dining Services personnel.
• Maintain and annually review department policies, procedures, and performance standards.
• Ensure meals are prepared according to planned menus, standardized recipes, and therapeutic     diet requirements.
• Ensure meals are palatable, properly portioned, and attractively presented.
• Maintain cleanliness, sanitation, and safety standards throughout the kitchen, storage areas, and  dining spaces.
• Oversee ordering, receiving, storage, and rotation of food and supplies.
• Ensure proper functioning and maintenance of all food service equipment; recommend replacements or upgrades.
• Participate in quality assurance activities, including required audits and corrective actions.
• Support and coordinate special events and activities involving food service.
• Conduct regular rounds in dining areas to monitor resident satisfaction.

Competencies

• Demonstrate a strong sense of urgency in responding to needs and completing tasks promptly
• Perform effectively under pressure, maintaining composure and productivity in demanding situations
• Make timely and well-reasoned decisions; exhibits ambition, initiative, and drive
• Follow established guidelines and procedures consistently and effectively.
• Uphold resident dignity, rights, and confidentiality.
• Exhibit strong self-discipline and maintain professional behavior across all responsibilities
• Respond calmly and effectively to residents in distress, ensuring safety and comfort. Validate, reassure, and redirect elders if distressed to ensure comfort and well-being. Redirect unsafe wandering and behavior into meaningful exercise and activity.
• Prioritize tasks effectively, keeping focus on key responsibilities and organizational goals. 

Personnel Management

• Foster a collaborative, supportive, and high-performing work environment among team members and colleagues.
• Deliver regular feedback, conduct formal performance evaluations, and ensure accountability for achieving assigned goals and outcomes.
• Build positive relationships with individuals from diverse backgrounds and work well in varied team environments 
• Promote and model a culture of warmth, respect, and professionalism across all communities and departments.

Working Conditions

• Ensure adherence to infection control, universal precautions, and sanitation standards.
• Maintain safe working conditions; promptly address or report hazards or equipment issues.
• Oversee cleaning schedules and ensure proper food handling and storage procedures.
• Works in well-lit, ventilated areas with exposure to warm temperatures and kitchen equipment.
• May encounter interruptions, time pressure, and interactions with emotionally upset Elders or      family members.
• May work beyond normal hours or on weekends as needed.
• May be exposed to infectious waste or diseases and must follow safety protocols.

Qualifications:

• Bachelor’s degree in Food Service Management, Hospitality, or Culinary Arts is preferred or High School Diploma with extensive experience considered
• Minimum of three-five years in food service leadership or supervisory role, with experience in high-volume, healthcare, or senior living environments strongly preferred.
• Certified Dietary Manager and ServSafe Manager Certification are highly preferred.
• Valid NYS driver’s license with a clean driving record required. Ability to pass New York State Department of Health Criminal History Background Check.
• Strong leadership, organizational, and communication skills; supervisory experience preferred.
• Skilled at fostering positive relationships with residents, families, and staff, complemented by a naturally service-oriented personality.

Core job-related Skills:

• Regulatory Compliance: Understanding of New York State regulations for assisted living and CMS requirements.
• Financial Management: Experience with budgeting, cost control, purchasing, and inventory management
• Culinary/Nutrition knowledge: Ability to oversee therapeutic diets and nutritional standards.
• Technology: Proficiency in Microsoft Office (Word, Excel, Outlook).

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Physical Requirements:

The physical demands described here are representative of those that would need to be met by an employee to successfully perform the essential functions of this job in an office environment.  While performing the duties of this job, the employee is occasionally required to stand; walk; run, climb stairs, sit; use hands to finger, handle, or feel; and talk or hear.  The employee may occasionally lift and/or move up to 50 pounds, pushing as much as 125 pounds.  Specific vision abilities required by this job may include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. May be exposed to infectious diseases. May be exposed to physical aggression.

Disclaimer

The duties listed in this job description are intended only as illustrations of the various types of work that may be performed and is not an all-inclusive summary of job duties and responsibilities.  The omission of specific statements or duties and responsibilities does not exclude them from the position if the work I similar, related or a logical assignment to the position.  This job description does not constitute an employment agreement between the employer and employee and is subject to change by RPH as the needs of the Company and requirements of the job change.