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Dining Director Jobs in Indiana (NOW HIRING)

Compass Group

Director of Dining Services

South Bend, IN · On-site

$70K - $80K/yr

Director of Dining Services - South Bend, IN Salary: $70,000.00 - $80,000.00 Other Forms of Compensation: Yearly Bonus Think Fresh! Lead with Excellence! An industry leading hospitality food service ...

Compass Group

Director of Dining Services

South Bend, IN · On-site

$70K - $80K/yr

Director of Dining Services - South Bend, IN Salary: $70,000.00 - $80,000.00 Other Forms of Compensation: Yearly Bonus Think Fresh! Lead with Excellence! An industry leading hospitality food service ...

Compass Group

Director of Dining Services

South Bend, IN

$70K - $80K/yr

Director of Dining Services - South Bend, IN Salary: $70,000.00 - $80,000.00 Other Forms of Compensation: Yearly Bonus Think Fresh! Lead with Excellence! An industry leading hospitality food service ...

Unidine

Director of Dining Services

South Bend, IN · On-site

$70K - $80K/yr

Director of Dining Services - South Bend, IN Salary: $70,000.00 - $80,000.00 Other Forms of Compensation: Yearly Bonus Think Fresh! Lead with Excellence! An industry leading hospitality food service ...

Compass Group

Senior Dining Services Director

Carmel, IN · On-site

$100K - $115K/yr

The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high ...

Morrison Living

Senior Dining Services Director

Carmel, IN · On-site

$100K - $115K/yr

The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high ...

Primrose Retirement Communities

Sous Chef

Newburgh, IN · On-site

$47K - $64K/yr

The sous chef serves as the kitchen lead and supervises all kitchen operations in the absence of the Dining Director. What we're looking for: * Must have previous experience as a Sous Chef or kitchen ...

Primrose Retirement Communities

Cook

Mishawaka, IN · On-site

$12.75 - $17.25/hr

Helps the Dining Director/Executive Chef with inventory and ordering. * Maintains a clean and sanitary working environment, including cleaning equipment and timely attention to dirty dishes.

Primrose Retirement Communities

Cook

Anderson, IN · On-site

$12.25 - $16.25/hr

Helps the Dining Director/Executive Chef with inventory and ordering. * Maintains a clean and sanitary working environment, including cleaning equipment and timely attention to dirty dishes.

The Wyndmoor of Evansville

Cook

Evansville, IN · On-site

$14 - $16/hr

Ensure proper food preparation accuracy, timeliness, presentation, and temperatures for all food items. * Assist Dining Director in assigned duties related to kitchen operations. * Create a clean ...

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Dining Director information

See Indiana salary details

$30.9K

$70.1K

$112.3K

How much do dining director jobs pay per year?

As of Aug 2, 2026, the average yearly pay for dining director in Indiana is $70,142.00, according to ZipRecruiter salary data. Most workers in this role earn between $51,900.00 and $85,600.00 per year, depending on experience, location, and employer.

What does a Dining Director do?

A Dining Director oversees the daily operations of dining services in facilities such as restaurants, hotels, senior living communities, or schools. Their responsibilities include managing staff, ensuring food quality and safety, budgeting, menu planning, and maintaining a high level of customer satisfaction. They also coordinate with vendors, handle customer feedback, and ensure compliance with health and nutrition regulations. Effective Dining Directors have strong leadership, organizational, and communication skills to provide excellent dining experiences.

What are some common challenges a Dining Director faces when managing a large dining operation?

A Dining Director often navigates challenges such as balancing budget constraints with maintaining high-quality food and service, coordinating schedules for a diverse team, and ensuring compliance with health and safety regulations. Additionally, adapting menus to meet changing dietary needs and preferences while maintaining operational efficiency can be demanding. Effective communication, strong organizational skills, and the ability to respond quickly to unexpected issues, like supply shortages or staff absences, are essential for success in this role.

What is the difference between Dining Director vs Food Service Manager?

AspectDining DirectorFood Service Manager
CredentialsTypically requires a degree in hospitality, management, or related field; certifications like ServSafe are commonOften requires a high school diploma or associate degree; certifications like ServSafe are also common
Work EnvironmentOversees multiple dining locations or large-scale food service operations, often in institutions or hospitality settingsManages daily operations within a single restaurant, cafeteria, or food service unit
Employer & Industry UsageUsed in hospitality, healthcare, and large institutional settingsCommon in restaurants, cafeterias, and smaller food service operations

The main difference between a Dining Director and a Food Service Manager lies in scope and setting. Dining Directors typically oversee multiple locations or large-scale operations, requiring broader management skills and often higher credentials. Food Service Managers focus on daily operations within a single establishment. Both roles require food safety certifications and management experience, but their responsibilities and work environments differ significantly.

What are the key skills and qualifications needed to thrive as a Dining Director, and why are they important?

A Dining Director should possess strong leadership abilities, food service management experience, and typically a degree in hospitality or culinary arts. Familiarity with food safety regulations, inventory management systems, and budgeting software is often required. Outstanding interpersonal skills, attention to detail, and the ability to motivate staff are crucial for excelling in this role. These skills ensure efficient dining operations, high customer satisfaction, and compliance with industry standards.
What are the most commonly searched types of Dining jobs in Indiana? The most popular types of Dining jobs in Indiana are:
What cities in Indiana are hiring for Dining Director jobs? Cities in Indiana with the most Dining Director job openings:
Dining Director jobs near you
Infographic showing various Dining Director job openings in Indiana as of July 2026, with employment types broken down into 78% Full Time, 20% Part Time, and 2% Contract. Highlights an 100% Physical job distribution, with an average salary of $70,142 per year, or $33.7 per hour.

Dining Services Director

Hellenic Senior Living of Mishawaka

Mishawaka, IN • On-site

Full-time

Re-posted 21 days ago

Job description

Responsible for the management of all dining services and personnel to ensure that nourishing, palatable, and well-balanced meals are prepared and served to meet the daily nutritional and special dining needs of each resident consistentwith accepted nutritional standards and regulatory requirements.
JobDuties/Requirements:
Department Management
  • Develop and implementoperational methods and management systems to achieve the maximum efficiencywithin budget allowances for food and dining staffing and supplies
  • Collaborate with the Registered Dietitian and respond timely to requests for information and suggestions to improve the quality of Dining Services
  • Supervise food preparation using techniques that conserve nutritional value, flavor, and appearance
  • Ensure meals are prepared according to posted menus, served according to scheduled timeframes, and that menu substitutions are appropriate and recorded, and that portion control procedures are followed
  • Assure that food substitutes of similar nutritional value are available to residents who refuse food served
  • Encourage resident participation in menu decisions
  • Assure that there are recipes for all menu items, including pureed recipes, and guidelines for adjusting the recipe for the number served
  • Collaborate with Nursing to develop efficient meal delivery systems that maintain food quality and temperatures
  • Collaborate with Activities and Marketing to provide food and hostess services for special events
  • Collaborate and cooperate with Nursing to assure that request for trays or food at times other than mealtimes are met; for example, when a resident misses a meal period because of an outing or appointment
  • Collaborate and cooperate with the consulting Dietitian and address issues identified in the consultant's report
  • Assure that food is stored, prepared, and served under sanitary conditions to prevent the development ortransmission of foodborne bacteria
  • Order food economically and efficiently from approved sources and those considered satisfactory byfederal, state, and local authorities
  • Maintain a sufficient inventory of supplies, a system to track the inventory, and secures storage areas
  • Maintain a 3-day emergency food supply and rotates this stock periodically
  • Monitor the condition and inventory of dishware and notify the Administrator if replacements are needed
  • Follow dining policies regarding food donations
  • Supervise the depart m ent ' s conformance with regulations, administrative policies, and accepted standards of dining services
  • Monitor dining department for fire and safety hazards, and correct or report problems to Maintenance
  • Maintain the department in a clean and orderly manner with on-going cleaning schedules, proper storage of supplies and equipment, and completion of cleaning assignments
  • Assure that food preparation equipment is used and cleaned properly , and safety precautions followed
  • Assure that a Safety Data Sheet (SDS) for each department chemical is in the HazardsCommunication manual and that copies of the applicable sheets for the dining department are readily accessible in the work area
  • Dispose of trash and waste, including any bio-hazardous waste that requires special handling, in compliancewith state and federal requirement
  • Assure that all garbage and waste is properly contained in covered containers and dumpster(s)
  • Inspect the areas for signs of rodents or pests daily and implements pest control measures
  • Make regular inspections of work, storage, and serving areas to determine compliance with dining regulations, sanitation standards, safety , and proper storage and handling procedures
  • Ensure that appropriate diets are served to all residents according to current diet orders
  • Maintain a list of the special diets that are available
  • Verify resident infor m ation daily for new admissions, diet order changes, room changes, and census
  • Assess each resident's nutritional status at admission and thereafter to identify needs, risk factors, and foodallergies. Visit each resident at admission to determine food preferences and intolerances
  • Monitor Key Quality Indicators of weight, hydration, and skin risk to identify , implement, and evaluate appropriate dining interventions
  • Assure that supplemental nourishments are prepared when ordered, and that evening snacks are available in the nourishment pantry
  • Collaborate with the Interdisciplinary Care Plan Team to plan and evaluate care, participate in team meetingsand resident care conferences, and complete dining's portion of the MDS assessment
  • Develop a care plan based on the MDS assessment
  • Chart progress notes on each resident, as dictated by regulations or m edical condition, including subjectivefindings, objective symptoms, observations of behavior, dining interventions provided and the resident's response to these interventions
  • Conduct regular meal observations and staff and resident interviews to monitor meal service, meal acceptance, and meal waste so that areas needing changes or improvements can be identified
  • Conduct observations and record reviews to ensure that food for an individual resident is in the amount, type,consistency, and frequency needed to maintain adequate nutrition
  • With appropriate additional training, may help feed residents needing meal assistance

Administrative Responsibilities
  • Assure that trained and sufficient staff is hired, scheduled, and on duty to deliver dining services
  • After conditional offer of employment, screen prospective employees according to the Food Borne Illness policy
  • Apply principles of personnel management and facility policies in the selection, placement, orientation, and evaluation of department employees
  • Train cooks in food preparation, diet orders, portion control, menus, recipes, preparation of special diets, and appropriate nutritional substitutions
  • Train all staff in department equipment, including safe operation and cleaning
  • Train and inservice staff in depart m ent safety h azards and workplace precautions required to prevent accidental injury or exposure, and retrains one-on-one when needed or required by safety policies
  • Train and inservice staff in sanitary standards for food handling, kitchen, and sanitary work practices to prevent contamination of food products and food borne illness, including proper handwashing
  • Conduct periodic QA tours of the kitchen to monitor management areas such as sanitation, cleanliness,handwashing compliance, diet orders compliance, temperature of food and refrigerators/freezers, strength and use of chemical sanitizing solutions, food waste, etc
  • Keep appropriate records to account for the nu m ber of employees and guests served daily
  • Periodically conduct a written survey of residents' overall satisfaction with dining services
  • Attend mandatory inservice education programs and staff meetings and applies information to job tasks
  • Complete and maintain all dining records, forms, and reports required including but not limited to expensereports, budget variances, menus, inventory , work schedules, cleaning schedules, equipment repairs, reports to the Quality Assurance Committee, etc
  • Actively participate in the long-term care survey process by instructing staff in matters of conduct and disclosure and gathers and presents supplemental documentation if requested
  • Maintain sound customer service principles to respond to and adequately resolve complaints and/or concernsof residents and sponsors about dining services
  • Investigate food - related problems or complaints and takes necessary actions
  • Perform other duties as assigned

Education/Qualifications/Skills:
  • Indiana certification as a Certified Dietary Manager,
  • Minimum of three (3) y ears of supervisory experience in a food-service health care setting, preferably long-term care
  • Cooking/Culinary experience is required
  • Must hold Serv-Safe Certification
  • Can read, write, and make simple mathematical calculations
  • Abilityto understand and carry out instructions that are provided in written, oral, or diagram form
  • Well-developedcommunication and interpersonal skills
  • Knowledge of State and Federal Regulations pertaining to Dining ServicesDepartment
  • Expertise in food-servicerelated long-term care concepts, practices and procedures
  • Business experience and solid judgment to plan and accomplish goals; and to discern solutions to problems and obstacles that might deter the department from achieving its objectives
  • Ability to get along well with diversepersonalities; is tactful, mature and flexible
  • Ability to establish credibility and empower supporting memb ers of management and staff
  • Must have a valid Indiana Operator's License
  • Maintains good attendance and attends mandatory inservice meetings
  • Is able to work overtime or on weekends if needed to complete duties

Apply