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Director of Dining Services

Harrison Senior Living is a family owned and operated company. The kind of place you can pull the CEO aside if you have a serious concern. It’s also the kind of place you can expect all departments and positions to work together. We think having the best talent in the industry deserves the best benefits. We’ve made sure our health insurance is second to none, our wages are competitive and so is our PTO. We try to be flexible with people’s schedules, have creative health programs and offer essentials like a 401k with discretionary matching. Employee satisfaction is critical to us. We have staff-led committees dedicated to making our workplaces the best and are always rolling out new programs to make sure we have the best environments in the industry. If you’re looking for a more exciting place to work, we hope you’ll join us.


The Dining Services Director leads the execution of the signature dining services program at the community. He or she provides friendly, responsive service to create an exceptional dining experience for all our residents. Each Dining Services Director’s primary objective is to exhibit the core values of Harrison House of Chester County and provide a memorable dining experience for the residents.

You will also assist in the development and maintenance of the dining services budget, develop vendor relationships, assure the kitchen environment and the dining areas are all properly maintained, clean and safe, and you will work with the team to prepare meals. Additional responsibilities include working with other departments to support the marketing and public relations of the community and serving on special projects. This is a critical role within the Harrison House community leadership team and allows for the opportunity to create a dramatic and positive impact on our residents’ ability to live an active, vibrant life!

In this role, you will build, develop and manage all dining staff, and will work to establish a communication plan which includes the dining team, the residents, the family members and our guests with the goal of assuring that we are delivering excellent care and nutrition to our residents.

Essential Responsibility

  1. Prepare and serve nutritious meals to our residents in a safe, sanitary manner in accordance with Public Health Regulations, and in compliance with Sanitation Code and Serve Safe.
  2. Prepare food for regular and therapeutic diets according to the planned menu and written doctors’ orders.
  3. Train new chefs/cooks. Instruct chefs/cooks on proper techniques and requirements. Train new dining staff on proper serving, sanitation, and requirements
  4. Ensure that the proper quantity of food is prepared and in accordance with established time schedules.
  5. Cater food for special events as instructed by Executive Director.
  6. Keep resident diet list up to date.
  7. In-service dining staff and keep in-service records up to date.
  8. Maintain costs within budgeted parameters. Process all bills for the department in a timely manner and make sure all monthly reports are done on time.
  9. Attend and conduct Food Committee meetings and attend Resident Counsel meetings.
  10. Use proper technique to taste prepared food to ensure quality taste and palatability prior to service.
  11. Maintain the proper temperature of food during preparation and service. Record temperatures of food according to established policy.
  12. Report all hazardous and malfunctioning equipment to the Executive Director.
  13. Make recommendations to or regarding improvements in recipes, menus, productions and service of food, equipment, etc. to enhance the quality of the food service.
  14. Attend and participate in the facilities meetings, quality assurance meetings, safety meetings, workshops, seminars, and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status.
  15. Schedule department working hours, personnel, work assignments, etc. to maintain quality resident care.
  16. Routinely inspect the dietary areas and practices for compliance with current applicable regulations and as requested by the Executive Director.
  17. Develop and utilize comprehensive inventory control procedures.
  18. Purchase food, supplies, and equipment to meet the needs of the department.
  19. Ensure that a stock of staple/non-staple food, supplies, equipment, etc., is always maintained at adequate levels to perform departmental functions.
  20. Ensure that there is always a 72-hour emergency food and drinking water supply per regulations.
  21. Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected.
  22. Other duties as assigned by the Executive Director.


Minimum Job Qualifications

  • Level of Education
  • Technical or Professional License(s)/Certification(s)
  • Certification in the Food Handlers Course or equivalent.
  • Up to date Food service manager certificate from the Chester county health department


Level of Experience

  • Culinary cooking experience.
  • Previous management experience in the food service industry.

General Knowledge/Skills/Abilities

  • Ability to read and write English.
  • Willingness and ability to learn new tasks.
  • Must be available to work varied shifts and weekends. Must be available to be on call and stay overnight at facility when needed. Work late for special events.

Technical Skills

  • Computer Skills / Word and Excel

Inside-Outside Work Contacts – Supervision

  • Report directly to Executive Director.

Physical/Environmental Demands – Physical/Sensory

  • Ability to lift, push, and pull heavy objects; stand for long periods of time in one place and walk distances throughout the day. Ability to tolerate heat from the kitchen.
  • Must be free of communicable diseases.

Work Environment – Risk/Safety

  • Ability to tolerate extreme temperatures of hot and cold from the kitchen and walk-ins.
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