Director of Dining Services

Sunny View Retirement Community - Santa Clara, CA


Under the supervision of the Executive Director, with input from the Vice President of Nutrition and Dining Service, the Director of Dining Services (DDS) is responsible for overall organization and operation of the Food Service within all areas of the community, i.e., Residential, Assisted Living, Care Center/Health Services Depts. The Director of Dining Services; maintains a high standard of performance by kitchen and dining room employees and ensures that meals served are attractive and appetizing. The Director ensures that appropriate quality and quantity of food and supplies are purchased while maintaining the dining service operation within the general budgetary limitations prescribed. The DDS ensures that modified diets are followed and that diet counseling is provided for ALL residents when needed.


Ability to direct the operations of the Department. Ability to work effectively with all levels of employees within the community as well as the corporate office. Self motivated, utilizing initiative and good judgment in assigning tasks, delegation of responsibilities, resolving operational problems and employee grievances.

May be a registered dietitian (RD) but if not must be familiar with principles of nutrition as related to menu planning, established patterns for modified diets, and be able to adjust the corporate menu to meet facility needs.

Must have the skill to purchase and direct the preparation of quality food on a large scale. Must know the principles of management, which relate to Kitchen and Dining Room operations, as well as the importance of safety in food handling and equipment. Responsible for the purchasing, proper maintenance, and repairs of all equipment in the Dining Services Department.

Conducts weekly meetings with management team of the Dining Services Department. Interviews and hires management personnel with the assistance of the Executive Director and the Human Resources Department. Maintains efficient utilization of personnel. Confers with the Vice President of Nutrition and Dining Services and Executive Director concerning Department operation, scheduling, budgeting constraints, and resident food service.

Responsible for menu planning, catering special events and theme days. Coordinates this information with the Dining Services Management team.

The DDS, if a RD, integrates the dietetic aspects of patient care into the facility's total interdisciplinary program through attendance at the Resident Care Conferences, communication and sharing of specialized information with the medical and nursing staff. Responsible for completing the nutritional assessments in a timely manner. Responsible for dietary representation at patient care conferences at the Care Center with quarterly or more frequent updates. Responsible for solving any dietary problems, short term goals and care plans. As part of the interdisciplinary approach to patient care, initiates plans or reviews plans initiated by nursing staff.

Confers with the Vice President of Nutrition and Dining Services, and Executive Director concerning operating problems and ongoing challenges. Acts as a liaison between the Care Center and the shared Dining Services, by attending both Department Head Meetings.

Must ensure appropriate modified diets are available for residents. If a RD, must be available to residents for dietary counseling and communication with their physicians regarding dietary prescriptions.

SUPERVISORY RESPONSIBILITIES: Manages subordinate supervisors who supervise employees in the Dining Room and Dining Services Department. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


Registered Dietitian: Bachelor’s degree at a U.S. regionally accredited university or college and course work approved by the Commission on Accreditation for Dietetics Education (CADE) of the Academy of Nutrition and Dietetics (AND). Complete a CADE-accredited supervised internship program. Undergraduate degree in Foods & Nutrition, and registration through the American Dietetic Association. Must have at least one-year experience as a Director of Dining Services and one-year experience as a Dietitian in a long term care facility.

Other Candidate: Title 22 California Code of Regulations (CCR) section 72351(b) requires if the DDS is not a registered dietitian then the DDS must have completed formal training from a state-approved program. Must have at least one-year experience as a Director of Dining Services in a long term care facility and have experience working with a registered dietitian.

LANGUAGE SKILLS: Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and develops procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

CERTIFICATES, LICENSES, REGISTRATIONS: ServSafe or Equivalent Certification Required.

Registered Dietitian: Must be a Registered Dietitian and a member in good standing with the American Dietetic Association.

Other Candidate: Must have a Dietary Manager or Dietary Service Supervisor certificate from a state approved program. In addition, Title 22 CCR section 72035 identifies three additional training routes for an individual to meet the formal training requirements of a DDS. (Requirement as of June 12, 2006.)

Final candidates must successfully complete a pre-employment physical, drug screen and criminal background clearance.

Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability or status as a veteran in accordance with the applicable nondiscrimination laws.

Job Type: Full-time

Salary: $75,000.00 to $90,000.00 /year


  • Food Service Management: 3 years (Preferred)


  • RD/CDM (Required)

Work Location:

  • One location

Benefits offered:

  • Paid time off
  • Health insurance
  • Dental insurance
  • Healthcare spending or reimbursement accounts such as HSAs or FSAs
  • Retirement benefits or accounts
  • Education assistance or tuition reimbursement
  • Employee discounts
  • Workplace perks such as food/coffee and flexible work schedules