Senior Living Residences

Chef Manager / Director of Dining Experience

4 weeks ago
# of Openings


Senior Living Residences (“SLR”) is seeking a full time Diretor of Dining Experience to support Forestdale Park, a brand new assisted living and memory support community in Malden, Massachusetts. Forestdale Park is a Volunteers of America Massachusetts Senior Community expected to open in February of 2018. This position would be essential in preparing the community for a successful opening and will have an expected start date in November 2017. Our Director of Dining Experience will be responsible for the overall operation of our dietary department and for creating a flavorful, exciting menu that embraces our Brain Healthy Cooking Program!


SLR is acclaimed for its forward-thinking, pacesetting innovations in the world of senior care that include the renowned Compass Memory Support Program, the award-winning Brain Healthy Cooking Program and the stigma-shattering Dementia Friendly Communities Initiative that is quickly spreading across our area. We are committed to working and partnering with like-minded people which has led to our long-standing affiliations with other ground-breaking organizations including the Boston University Alzheimer’s Disease Center and Oldways, Health Through Heritage, creators of the Mediterranean Diet Pyramid.


Known amongst our peers as the Right Values Company, SLR communities are guided by our core beliefs in resident quality of life, integrity, innovation, discovery and valued associates. We are proud of the environment we have cultivated that encourages all associates' ideas and feedback in an effort to better our programming, operations and, of course, care for our residents.


We offer a culture of constant-learning and constant-improvement, always striving to set higher standards. In addition, our associates appreciate access to professional education as well as a competitive salary and benefits package that includes paid time off and holidays, retirement option with company match and various insurance benefits. 


The Director of Dining Experience is responsible for the entire operation of the culinary department, including the training and supervision of all department associates, maintaining inventory of food, supplies and equipment, keeping within the budget, preparing and serving food and refreshments, overseeing set-up for all meals and special events, and ensuring the cleanliness and smooth functioning of the kitchen and dining room to provide a gracious dining experience for residents. All members of the dining team are cross-trained and fill in for each other doing any job in the front of the house (dining room) or in the back of the house (kitchen) as needed.

Management & Training:

  • Work closely with th Corporate Dircetor of Dining Experience on all matters of management and food service
  • Review resumes, conduct interviews, hire, conduct yearly reviews, discipline and/or terminate culinary staff associates under the direction of the Executive Director
  • Conduct initial training and orientation, as well as continual training throughout the year, and support the culinary staff in their professional development
  • Oversee the Dining Room Supervisor (and fill in for Supervisor, as needed) in preparing weekly staffing schedule for dining room coverage of all meals, as well as any special events, including holidays. Schedules are entered into our online system and adjusted as needed
  • Plan and prepare weekly/biweekly payroll
  • When short-staffed, assist culinary associates to maintain a consistent level of service

Budgeting, Menu Planning, Kitchen and Dining Room Operations:

  • Responsible and accountable for budget for culinary department
  • Develop and implement a maintenance system for inventory, ordering supplies, reviewing all invoices, shipments and cleaning of entire culinary department
  • Responsible for developing new recipes, planning menus and meeting twice a year with Dietician to review menu in compliance with culinary Guidelines for Americans (the DRI). Creativity in developing new recipes is encouraged
  • Prepare and cook food for residents, staff and visitors
  • Assist and train the culinary staff with the preparation and plating of all daily meals
  • Responsible for cleanliness of main kitchen, service kitchen and all appliances and equipment, and work closely with maintenance and housekeeping staff to schedule cleaning routines and/or special requests
  • Report any maintenance issues
  • Assist and train associates in putting away all deliveries in appropriate manner


Quality Control and Compliance:

  • Compliance with all EOEA, state, local and OSHA regulations regarding culinary standards, infection control practices, and workplace safety, immediately reporting any workplace injuries to ED
  • Follow all procedures for proper food handling, personal safety, health and cleanliness
  • Compliance with all SLR policies, procedures and programs related to culinary services, including using SLR approved vendors only and adherence to Brain Healthy Cooking Program food and menu choices
  • Maintain SLR schedule for temperatures of refrigerators and freezers, cool down logs, food temperatures and labeled and dated foods
  • Participate and support the community’s monthly QIRM program (Quality Improvement Risk Management)


Interacting with Residents:

  • Participate in meetings of the Resident Food Committee.
  • Communicate any resident issues observed in the dining room to the Executive Director
  • Maintain confidentiality regarding the residents and dining room operations

Managing Special Events:

  • Work with various department managers, including the Enriched LIFE Director and Compass Program Director in events planning for residents and families, and prepare refreshments for special events                                                                                
  • Actively work with the Corporate Director of Dining Experience, SLR marketing team and onsite team in creative planning for special events, holidays and marketing functions.


  • Degree in Culinary Arts of Hotel Restaurant Service preferred;
  • Certification in “Safe Serve” mandatory; Food Service Sanitation course sponsored by the National Education Foundation of the National Restaurant Association preferred
  • Must have attended seminars/workshops to develop skills in management and food services, and have basic computer skills
  • Must have previous experience cooking in a similar environment, be able to follow directions, and work well under pressure and at a constant pace to ensure that meals are ready for designated time
  • Must be able to read, write, understand and speak English
  • Must be a team player and demonstrate ability to work with a diverse workforce
  • Must have the ability to lift up to 60 pounds


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