Dining Services Manager

The Dining Services Manager for Kalispell Assisted Living and Memory Care oversees all aspects of the dietary department, including meal planning, food preparation, and service delivery for our 64 residents who call our community home. Dining is the heart of our community.  We are seeking a passionate leader to create an inciting, nourishing, and high-quality culinary environment.  You will be responsible for crafting experiences that bring joy to our residents, guiding your team with compassion and operational excellence to ensure our dining program remains a highlight of daily life.

This role ensures that meals are safe, nutritious, and tailored to meet each resident’s individual needs in accordance with physician orders, approved menus, and regulatory standards. The director manages staff, maintains budget compliance, and coordinates with other departments to support resident well-being and satisfaction.

The Dining Services Manager will spend their work week with 4 days cooking and 1 administrative office day. Hours may vary depending on staffing or community needs.

A successful candidate can expect a wage of $56,000-62,000, commensurate with experience, and provided full-time benefits with PACS!

Essential Duties

•    Supervise staff in the day-to-day facility operations of assigned areas.
•    Direct and participate in food preparation and service of food that is safe, appetizing and is of the quality and quantity to meet each resident’s needs in accordance with the physician’s orders.
•    Plans and assists in preparation and service of holiday, special meals and functions. Collaborates with managers for special events to provide themed meals
•    Hires, trains, disciplines and when appropriate terminates dining and kitchen employees. Make job assignments and set priorities. Orient new staff and participate in recruitment and selection.
•    Demonstrate strong interpersonal skills and the ability to resolve conflict effectively among staff, residents, and families.
•    Maintains cost and works to meet budget guidelines.
•    Processes new diet orders and diet changes when received from nursing staff and keeps diet cards updated.
•    Transmit order for appropriate food and supplies.
•    Assess resident food preferences and allergies.
•    Communicate policies, assist and coach as needed.
•    Monitor work assignments, provide feedback, evaluate performance and discipline as needed.
•    Maintain record, manage budgets and supplies, and fulfill department head responsibilities
•    Ensure equipment and work areas are clean, safe and orderly; ensure Universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipment.
•    Assist others as requested and function as a working supervisor in all areas of responsibilities as the departments' budgeted hours and workload require.
•    Maintains the proper temperature of food during preparation and service. Records food temperatures according to established policy.
•    Maintain kitchen and food storage area in a safe, orderly, clean and sanitary manner.
•    Inspects Dining Department regularly to ensure that it is safe and sanitary.
•    Participate in QA and IDT meetings as assigned.
•    Conduct, attend and participate in orientation, training, in-service education activities and staff meetings.
•    Maintain the confidentiality of all resident care information including protected health information. Report known or suspected incidents of unauthorized disclosure of such information.
•    Visit all residents to conduct nutritional assessment and screening, explain diet, record food preferences and promote quality food service.
•    Hold monthly Dining Committee meetings with residents.

Supervisory Requirements

Responsible for the overall supervision and management of dietary staff, including scheduling, training, performance evaluation, and compliance with facility policies and regulatory standards.

Qualification

Education and/or Experience

• Graduate of an approved dietary manager’s course meeting state and federal regulations

• Minimum one year of experience leadership role in an assisted living dietary department preferred

• Knowledge of PCC (PointClickCare) software preferred

• Must maintain required continuing education and licensing

• Must remain in good standing with the Department of Public Health License and Certification Division

Physical Demands

• Frequent standing, walking, reaching, pushing, and pulling

• Occasional sitting, climbing, stooping, kneeling, and crawling

• Ability to lift up to 50 lbs

• Frequent talking, hearing, tasting, and smelling

• Visual acuity including close, distance, color, peripheral, and depth perception

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually low to moderate.

We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other legally protected status.