Dining Operations Manager
- Full-time
Job Description
For more than 50 years, Active Generations has been a trusted leader in supporting adults through wellness programs, essential services, and meaningful community connections. With a growing team across multiple locations, we continue to evolve and expand our impact while staying grounded in our mission.
Our work centers on creating environments where people can thrive—physically, socially, and emotionally. Through wellness and nutrition programs, caregiving services, and opportunities for connection, our team works together to promote active lifestyles and overall well-being. We’re guided by teamwork, compassion, and adaptability, and we’re looking for individuals who want their work to have genuine purpose and lasting impact.
SUMMARY:
As the Dining Operations Manager, you will oversee the day-to-day operations of the kitchen in both campuses. This position is also responsible for ensuring high-quality, healthy meals for breakfast, lunch, and evening service. To succeed in this position, you must be hands-on, organized, and knowledgeable in food service operations, nutrition standards, and staff leadership.
ESSENTIAL FUNCTIONS:
- Oversee daily kitchen operations for breakfast, lunch, and evening meal service across multiple locations.
- Assist with ordering, receiving, inventory control, and proper storage of food and supplies.
- Ensure efficient workflow, food safety, sanitation, and consistent quality control.
- Train and support kitchen staff on the proper and safe use of equipment, food safety practices, and customer service standards.
- Maintain compliance with all local, state, and federal food service and sanitation regulations.
- Achieve and maintain a 95% or higher score on city and regulatory inspections.
- Develop, implement, and maintain healthy menu offerings in alignment with applicable state and nutritional guidelines.
- Create and maintain standardized recipes, including accurate portion sizes, yields, and cost analyses.
- Support cost-control initiatives while maintaining established quality standards.
- Ensure nutritional information and food labeling are accurate and compliant with regulatory requirements.
- Schedule kitchen staff to meet operational and business needs.
- Partner with Human Resources to support ongoing coaching, training, and performance management.
- Address customer complaints, questions, and feedback related to food service in a timely and professional manner.
- Foster a positive, collaborative, and team-oriented work environment.
EDUCATION & EXPERIENCE:
- Certified Dietary Manager (CDM) and Serv Safe Certified Required
- High school diploma or GED required
- Bachelor’s degree in related field preferred.
KNOWLEDGE, SKILLS & ABILITIES:
Previous experience in managing a commercial or institutional kitchen is required. Must be knowledgeable of nutrition, menu planning, and food labeling requirements. Knowledge of diet instruction is a plus, but not required. Strong leadership, organization, and communication skills. Ability to train staff and manage multiple meal services daily. Customer service oriented with strong problem-solving skills.
PHYSICAL REQUIREMENTS & WORKING CONDITIONS:
- Ability to stand and walk for extended periods of time during meal service and food preparation.
- Frequent use of hands and arms for handling food, kitchen tools, and equipment.
- Ability to lift, carry, push, or pull items such as food products, supplies, and equipment, typically up to 25–50 pounds.
- Ability to bend, stoop, kneel, crouch, and reach overhead or at ground level as needed.
- Manual dexterity required for food preparation, equipment operation, and use of standard office technology.
- Visual acuity is sufficient to read labels, recipes, schedules, and safety information.
- Ability to communicate effectively with staff, vendors, and customers in a fast-paced environment.
- Ability to work extended or flexible hours, including early mornings, evenings, weekends, and holidays, as business needs require.
Work is performed primarily in a commercial kitchen and food service environment. Exposure to heat, steam, cold temperatures (walk-in coolers/freezers), noise, and kitchen odors. Regular interaction with kitchen staff, front-of-house staff, vendors, and customers. A fast-paced environment requires multitasking, attention to detail, and adherence to safety and sanitation standards. Use kitchen equipment, including ovens, grills, slicers, mixers, and dishwashing machines. Office or administrative work, including scheduling, inventory, and documentation.
LEADERSHIP & MANAGEMENT:
Reports to: Nutrition & Facilities Director
Direct reports: Catering Coordinator and Kitchen Coordinator
ACCOMMODATION:
Active Generations is committed to providing equal employment opportunities and complying with the Americans with Disabilities Act (ADA). Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of this position. Applicants or employees who require accommodation during the application or employment process should contact Human Resources
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