Assistant Director of Dining Services at Three Oaks Senior Dining LLC

Lewisburg, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Jun, 26

Salary

0.0

Posted On

25 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Food Quality Standards, Inventory Management, Food Safety Guidelines, Customer Service, Staff Training, Quality Control, HACCP Adherence, Sanitation Guidelines, Operations Management, Team Development, Problem Solving, Communication, Leadership, Adaptability

Industry

Hospitality

Description

Description About Three Oaks Senior Dining, LLC Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve. Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do. At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life. About the Role Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential? We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting. This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike. Responsibilities In the absence of the Director of Dining Services, the Assistant Manager assumes the responsibility of the department by managing and supervising the dining services staff at a single site according to policies and procedures, and federal/state requirements; The Assistant Manager performs and leads small groups of staff in dining services activities on varying shifts as needed; Provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met; Assists in training, quality control and in-servicing of staff; The Assistant Manager is able to perform the job assignments of the dietary aide, cook, and dishwasher (see related job descriptions) if necessary and, as such, is able to operate a variety of dining services equipment; This position assists the management and supervisory staff to ensure regulatory, HACCP, and sanitation guidelines and practices are adhered to The Assistant Manager must conduct themselves in a professional manner and ensure their subordinates do the same; This position attends Resident Focus Group as the Dining Director’s deisgnee; May perform other duties and responsibilities as assigned. Requirements A high school diploma or equivalent is required – Bachelor’s degree is preferred; Specialized training in dining services management and nutrition is desirable; Two years experience in quantity food production/service (or equivalent experience) and one year personnel supervision is desired; Current ServSafe certification is required in accordance with state/county law, or must become ServSafe certified within 30 calendar days of hire; Basic computer skills is a must; Ability to understand and place into action basic food safety/sanitation requirements and procedures and manage adherence to those requirements and procedures Knowledge of, and ability to use, all department equipment; Ability to give full attention to what other people are saying, to actively look for ways to help people, and to be aware of others' reactions and understanding why they react as they do; Knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills; Ability to motivate, develop, and direct people as they work, identify the best people for the job. Must comply with any dress code requirements; Must be able to work nights, weekends and some holidays.

Responsibilities

The Assistant Manager assumes departmental responsibility in the Director's absence, supervising dining services staff, ensuring food quality, inventory levels, and adherence to safety guidelines. This role involves leading staff activities, assisting with training and quality control, and performing essential operational tasks across various shifts when necessary.