Culinary Director

Position Summary The Culinary Director / Chef leads all culinary operations within the senior living community, delivering exceptional dining experiences that enhance resident satisfaction and quality of life. This role oversees menu development, kitchen operations, team leadership, food safety compliance, budgeting, and special events while fostering a hospitality-driven culture. The ideal candidate combines strong culinary expertise with operational leadership, financial acumen, and a passion for serving seniors. They should also have a working understanding of the complexities of the community and the various layers of day-to-day operations alongside events and activities support, as well as the challenges of navigating inclement weather protocols.

Key Responsibilities:

Culinary Leadership & Menu Development

• Contribute to the designing of and execution of seasonal, nutritious, and resident-focused menus, and working within the parameters of the menu development software under the guidance of the Director.
• Ensure compliance with dietary guidelines and special nutritional needs.
• Maintain high standards for food quality, presentation, and consistency.
• Lead menu tastings and incorporate resident feedback into offerings.
• Develop creative dining experiences, themed meals, and signature events. Operations Management
• Oversee daily kitchen operations to ensure efficiency and excellence.
• Implement and enforce food safety and sanitation standards in compliance with local and state regulations.
• Maintain proper inventory controls, ordering systems, and vendor relationships.
• Manage food and labor costs to meet budgetary goals.
• Ensure proper maintenance of kitchen equipment and facilities. Team Leadership & Development
• Recruit, train, coach, and supervise culinary and dining staff.
• Establish clear performance expectations and accountability standards.
• Create schedules that support service excellence and cost control.
• Foster a culture of teamwork, respect, and hospitality. Resident Experience & Community Engagement
• Engage with residents to understand preferences and enhance satisfaction.
• Support marketing events, tours, tastings, and community outreach initiatives.
• Collaborate with the Executive Director and other department leaders to align dining services with overall community goals.
• Serve as a visible ambassador for the dining program. Financial & Administrative Oversight
• Develop and manage the dining services budget.
• Monitor and analyze food costs, labor percentages, and operational efficiencies.
• Prepare reports as required by leadership.
• Ensure compliance with regulatory requirements and company policies. Qualifications
• Culinary degree or equivalent professional training preferred.
• Minimum 5+ years of culinary leadership experience; senior living, hospitality, or healthcare experience strongly preferred.
• Certified Food Protection Manager (or ability to obtain).
• Strong knowledge of nutrition, special diets, and food safety standards.
• Demonstrated experience managing budgets and controlling costs.
• Proven leadership and team development skills.
• Excellent communication and interpersonal abilities. Core Competencies
• Strategic and Collaborative Leadership
• Culinary Creativity
• Operational Excellence
• Critical Thinking
• Be Coachable
• Clear Communication Skills
• Financial Management
• Resident-Centered Service
• Regulatory Compliance
• Team Building & Coaching Physical Requirements
• Ability to stand for extended periods.
• Ability to lift up to 50 lbs.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed.

Pay:

$25.48 per hour

Work Location:

In person