Morrison NPE

San Francisco Towers

Position Summary:

The Assistant Director of Dining Services supports the overall management and operation of the dining services department within a Continuing Care Retirement Community (CCRC), ensuring exceptional food quality, customer service, and regulatory compliance across all levels of care-including Independent Living, Assisted Living, Skilled Nursing, and Memory Care. This role works closely with the Director of Dining Services to lead a team of culinary and service staff, manage budgets, and implement systems that enhance resident satisfaction, safety, and well-being.

Key Responsibilities:

• Assist in planning, organizing, and directing all aspects of the dining services program.
• Oversee daily operations of meal preparation and service for multiple dining venues and care levels.
• Ensure compliance with state, local, and federal regulations (CDPH, CMS, HACCP, etc.) related to food safety and sanitation.
• Monitor food quality, presentation, and resident satisfaction; implement improvements as needed.
• Support development and management of menus in collaboration with dietitians, culinary team, and residents.
• Supervise and train dining staff, including scheduling, performance management, and professional development.
• Assist in maintaining accurate records for inventory, purchasing, cost control, and nutritional documentation.
• Participate in audits, inspections, and surveys; assist in preparing reports and implementing corrective actions.
• Foster a positive dining experience that supports the social, emotional, and nutritional needs of residents.
• Represent the Dining Services department in interdisciplinary meetings, resident councils, and family forums.
• Act as the Director of Dining Services in their absence.

Qualifications:

Required:

• Associate's or Bachelor's degree in Culinary Arts, Nutrition, Hospitality Management, or related field.
• Minimum of 3 years of progressive experience in food service management, preferably in a healthcare, senior living, or CCRC environment.
• Knowledge of Title 22 regulations and CMS dietary guidelines.
• ServSafe Manager certification (or ability to obtain within 30 days).
• Strong leadership, organizational, and communication skills.
• Proficiency in Microsoft Office and food service management software (e.g., Menu Management Systems, Point of Sale).

Preferred:

• CDM, CFPP certification or RD/DTR credentials.
• Experience with therapeutic diets and menu planning for diverse dietary needs.
• Familiarity with Person-Centered Dining and hospitality-focused service models.

Working Conditions:

• Fast-paced environment with regular interaction with residents, staff, and vendors.
• Requires standing, walking, lifting up to 25 lbs, and occasional evening/weekend coverage.
• Exposure to kitchen equipment and cleaning chemicals.

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. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and Department of Justice Criminal background clearance.