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Careers / Director of Dining

Director of Dining

Website The Kensington Redondo Beach

Our Promise: To Love and Care for Your Family as We Do Our Own

At The Kensington of Redondo Beach, we focus on culinary innovation and exemplary service, and we’re committed to making a positive difference in people’s lives every day.

Our first priority has always been the safety and wellbeing of our employees, partners, clients, and customers.

During these unprecedented times, we will continue to keep this commitment at the forefront when making when making decisions for our business.

Your talents and skills are in high demand in areas of critical need nationwide. You can make a difference for individuals in need during this extraordinary time. Our healthcare business is hiring immediately for the Director of Dining Services at Redondo Beach, CA.


The Director of Dining Services is responsible for assuring the overall quality and efficiency of Dining Services of the community by overseeing the establishment of dietary requirements, adherence to regulatory requirements, and daily operations including kitchen production, meal service, snack and beverage service, departmental safety, and sanitation of the work area. As the first in charge of food service at The Kensington of Redondo Beach, you will set standards of quality and presentation for dining services at The Kensington of Redondo Beach.

Duties and Responsibilities:

1.Participates in the yearly business and budget planning for the Dining/Dietary Departments. Monitors and adjusts staffing levels, menu planning, food and supply inventories, and food production to meet labor cost, food cost, and dining quality goals.

2. Develops seasonal 4 week menu cycles that provide creative and appealing items for residents in all levels of assisted and special needs living.  Obtains approval from a licensed dietician that menus are well balanced, varied, and nutritionally adequate to meet the needs of each resident.

3. Prepares and provides residents three meals daily in common dining areas and makes snacks and beverages available to residents continuously throughout each 24 hour period, 7 days per week.

4. Prepares and arranges for the provision of special diets to individuals as ordered by the residents’ physician or as required by the residents’ condition.  Ensures that special diets and dietary restrictions are documented in the residents’ record and service plans.

5. Schedules and supervises the activities of culinary and service team members involved in the food service program, which includes all kitchen, dining areas, and snack/beverage areas of the community.

6. Plans and implements all Dining/Dietary related in-service training programs.  Maintains records as to the continuing education of each team member participating in the Dining/Dietary program.

7. Assures compliance with the all federal, state, and local laws and regulations related to Dining Services.

8. Develops and carries out cleaning, preventative maintenance, and inspection programs for all kitchens, equipment, storage areas, janitor closets, service areas, lounges, and dining rooms, so that they are continuously maintained in safe, clean, like new condition.

9. Provides menu and event planning support to the sales and marketing department for special events that are held within the community.

10. Interviews, provides hiring recommendations, trains, orients, supervises, evaluates and disciplines Dining Services personnel.  Sets departmental priorities and makes job assignments.    Keeps team members informed of changes that affect them.

11. Attends training courses and participates in other professional development activities as required.

12. Report any suspicion or evidence of elder abuse, mistreatment or neglect as outlined in Personnel Policies.

Knowledge and Skill:

  1. Must have excellent verbal skills and communication abilities.
  2. Ability to work effectively within a team based environment.
  3. Strong time management and organizational skills.
  4. Must possess and exhibit a strong positive attitude toward customer service and have a genuine interest in geriatric care and uphold the philosophy of the community
  5. Must be able maintain a good working relationship with staff, residents and families.
  6. Must possess good skills in planning, organizing, directing, and managing.
  7. Demonstrate a track record of a good sense of efficiency and delegation of work assignments.
  8. Must be knowledgeable of  current food industry and assisted living regulatory requirements.


  1. Must be able to read and write English, and follow verbal and written instructions.
  2. Must be able to clearly and proficiently communicate with people of all ages and diverse backgrounds, while maintaining an energetic and positive attitude.
  3. Must have at leave five (5) years experience in culinary trades, with full operational knowledge of front and back of the house operations.
  4. Ability to work flexible hours including weekends and evenings.
  5. Must be a high school graduate or equivalent. Formal education in management, culinary arts and other related fields is preferred.
  6. Must be able to do basic math calculations needed in recipe and production requirements and financial management.
  7. Must have current certification in safe food handling.
  1. Be in good health, and physically and mentally capable of performing assigned tasks. Good physical health shall be verified by a health screening performed by a physician not more than (6) months prior to or (7) days after employment.
  2. Demonstrates freedom from pulmonary tuberculosis by a health screening performed by a physician not more than (6) months prior to or (7) days after employment
  3. Must be criminally cleared by DOJ and FBI via the Live-Scan process prior to initial presence in the facility.
  4. Must test negative for COVID prior to working in the community.
  5. Must be COVID vaccinated within 30 days of employment.

Mental and Physical Requirements:

  1. Requires ability to stand and walk short and long distances for extended periods of time.
  2. Must be able to lift and/or carry objects in excess of 25 pounds.
  3. Requires reaching above, below, and at shoulder length.
  4. Ability to remain calm and positive in stressful situations.

All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

This job description in no way states or implies that these are the only job duties to be performed by the team member occupying this position.

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities and aptitude to perform each duty proficiently.

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