Director of Dining Services

The Director of Dining Services role is open at University Place, a continuing care retirement community operated by Franciscan Ministries in West Lafayette, Indiana. The site includes independent living, assisted living, memory support assisted living, skilled nursing, and long-term care, plus an onsite rehabilitation clinic that provides inpatient and outpatient physical, occupational, and speech therapies.

Responsibilities

• Direct the full planning, organization, development, and daily operation of the Dining Services Department in line with federal, state, and local regulations.
• Conduct performance evaluations for all Dining Services staff.
• Review and update departmental procedures on an annual basis.
• Coordinate dining operations and events with assisted living, environmental services, life enrichment, and other departments for resident activities, special meals, and meetings.
• Complete required administrative tasks including forms, reports, quality assurance studies, and payroll documentation.
• Exercise administrative authority over all dining services functions with full accountability for department performance.
• Prepare written and oral reports and recommendations for the Executive Director as needed.
• Develop and manage the annual operating and capital budgets while adhering to approved guidelines.
• Inspect all dining areas for cleanliness, sanitation, and maintenance standards.
• Manage inventory levels and place orders for supplies and equipment.
• Handle emergency responses including staff reassignments, schedule changes, and evacuation procedures.
• Participate in survey inspections, prepare plans of correction for any dining-related deficiencies, and ensure follow-up compliance.
• Implement and document menu changes.
• Schedule, coordinate, and deliver required in-service education for department staff.
• Work with Human Resources to recruit, orient, counsel, and separate staff as appropriate.
• Train staff on safe and proper use of equipment and supplies.
• Enforce procedures for identifying and reporting hazardous conditions or equipment.
• Monitor and document that all food temperatures meet regulatory standards.
• Verify proper labeling, dating, and storage practices for all food items.
• Carry out additional duties as assigned and follow all updated policies and procedures.

Requirements

• Culinary degree required
• Bachelor’s degree in a culinary-related field preferred
• State Food Service Sanitation License/Certification required
• State Dietary Manager certification or license preferred
• Minimum of two years of dining services management experience

Benefits

• Salary range of $85,000 to $95,000 per year
• Shift differentials
• Group health, dental, and vision coverage
• Employer-funded health savings account
• Life and disability insurance
• 401k match
• Tuition assistance
• Generous paid time off