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

• Directs nutrition care of special needs population to ensure nutrition needs and customer satisfaction levels are met.
• Maintains and develops client relationships and client satisfaction to ensure account retention.
• Manage, promote, and educate others on food and nutrition programs according to Three Oaks Senior Dining standards and policies.
• Collaborates and communicates with culinary and clinical departments on established processes, special diets, and menu requests and probes potential problems and apprises manager of status on resolution of problems or issues.
• Ensures compliance with all federal, state and local regulations as well as Three Oaks Senior Dining/client policies and procedures (e.g. Health Dept., HIPAA/Privacy Act, Joint Commission, quality assurance, safety, operations, and personnel) by keeping abreast of the most recent nutrition-related trends, research, policy, certifications, and standards of practice.
• Establish operating standards, implement quality improvements, and communicate them to other departments.
• May perform other duties and responsibilities as assigned.

Competencies

• Dependability: The job requires being reliable, responsible, and dependable in fulfilling obligations.
• Attention to Detail: The job requires being attentive to details and thoroughly and accurately completing all tasks.
• Cooperation: The job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
• Integrity: The job requires being honest and ethical.
• Stress Tolerance: The job requires accepting coaching and dealing calmly and effectively with high-stress situations.

• Bachelor's degree – Master’s Degree preferred.
• Licensed Registered Dietitian.
• Minimum one (1) year work experience in health care including hospitals, nursing homes, assisted or independent living facilities, long-term care, retirement homes, or clinics.
• Can manage multiple priorities, demonstrate professional communication skills, and have a passion for a high level of customer service;
• Can demonstrate the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed.
• Is proficient in computer skills and report management experience.
• 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 understand 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.
• The ability to adjust actions to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action;
• Must comply with any dress code requirements.
• Must be able to work nights, weekends, and some holidays.