Associate Director of Dining Services Pro Tem

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity

Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You’ll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status.

Part and Full Time Benefits Eligibility

• Medical, Dental, Vision insurance
• 401(k)
• Associate assistance program
• Employee discounts
• Referral program
• Early access to earned wages for hourly associates (outside of CA)
• Optional voluntary benefits including ID theft protection and pet insurance

Full Time Only Benefits Eligibility

• Paid Time Off
• Paid holidays
• Company provided life insurance
• Adoption benefit
• Disability (short and long term)
• Flexible Spending Accounts
• Health Savings Account
• Optional life and dependent life insurance
• Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan 
• Tuition reimbursement

Base pay in range will be determined by applicant’s skills and experience. Temporary associates are not benefits eligible but may participate in the company’s 401(k) program.

Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year.

The application window is anticipated to close within 30 days of the date of the posting.



Education and Experience 
Bachelor's degree (B.A. or B.S.) from four-year college or university preferred.   A minimum of five years dining services experience with two or more years of supervisory experience in senior housing hospitality required.

Certifications, Licenses, and Other Special Requirements
Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Must be ServSafe Certified.  Registered dietitian or Certified Dietary Manager preferred. Must have a valid driver license and access to a private vehicle for business use.

Management/Decision Making
Applies existing guidelines and procedures to make varied decisions within a department.  Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these.

Knowledge and Skills
Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment.  Has working knowledge of a functional discipline. Basic knowledge of PC's and Word Processing Software required, preferably in a Microsoft Windows environment. Ability to address staff, residents and visitors in a courteous and friendly manner.  Ability to understand the dining and nutritional needs of residents and ability to incorporate residents’ desires into the dining services operation. Extensive knowledge of food preparation and delivery. Knowledgeable of all aspects of food service positions with food and beverage background.  Extensive knowledge of federal, state and local regulations regarding the safety of food preparation and handling.  Willingness to communicate perceived physical and emotional needs of residents to other skilled staff to assist with addressing their care needs. 

Physical Demands and Working Conditions

• Standing
• Requires interaction with co-workers, residents or vendors
• Walking 
• Sitting
• Occasional weekend, evening or night work if needed to ensure shift coverage
• Use hands and fingers to handle or feel
• On-Call on an as needed basis
• Reach with hands and arms
• Possible exposure to communicable diseases and infections
• Climb or balance
• Stoop, kneel, crouch, or crawl
• Talk or hear
• Taste or smell
• Exposure to latex
• Ability to lift: Up to 50 pounds  
• Possible exposure to blood-borne pathogens
• Possible exposure to various drugs, chemical, infectious, or biological hazards
• Subject to injury from falls, burns, odors, or cuts from equipment
• Requires Travel: Frequently
• Vision

Brookdale is an equal opportunity employer and a drug-free workplace.



Assists with planning, directing, training and coordinating the activities of the food service departments within the assigned division. Provides information and input to the Corporate Office regarding national food service programs.

1. Assists Regional Directors, Area Directors, Executive Directors and Dining Service Managers in the following duties: Operating as the DSC at a community, hiring and training appropriate staff, resolving food cost problems, resolving food quality issues, addressing sanitation concerns, improving efficiency of dining services operation, and resolving dining services labor issues. May be utilized to fill in for DSC’s on PTO or leave.
2. Manages subordinate supervisor(s) who supervise food service and associates. Is responsible for the overall direction, coordination, and evaluation of these units.  Carries out supervisory responsibilities in accordance with the company's policies and applicable laws. Responsibilities include training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.
3. Assists with the start-up of new dining services departments; reviews the menu system for accuracy, assists with the setup of kitchen and reviews small ware delivery for accuracy.
4. Trains dining services and other staff on menu system, presents in services, and "Trains the Trainer".
5. Assists with the development and revision of dining services forms, policies, procedures and training tools.
6. Conducts and facilitates regular meetings with the dining service managers within the division to discuss new policies, procedures, training programs, etc.
7. Obtains monthly detailed food expense report and annual food cost report from communities within assigned division.  Assists in keeping food costs within budget.
8. Supports roll out and utilization of national, regional and local vendor programs for food service departments and measures compliance along with effectiveness of quality results.
9. Participates in ongoing product reviews, testing and vendor and manufacturer evaluation in conjunction with the purchasing director and national purchasing department.

This job description represents an overview of the responsibilities for the above referenced position.  It is not intended to represent a comprehensive list of responsibilities.  An associate should perform all duties as assigned by his/her supervisor.