Director of Culinary Services

About This Role

Lead the culinary operations at a senior living community, overseeing menu planning, food preparation, budgeting, and staff management to ensure high-quality dining experiences for residents.

Responsibilities

• Assist Kitchen and Restaurant staff with back and front of the house operations as needed
• Assist in planning, preparation, and execution of special events, banquets, and theme meals
• Produce menus and recipes using high-quality ingredients within budget constraints
• Understand and maintain monthly and annual budgets for the Food & Beverage department
• Review and adjust menus to accommodate seasonal ingredients, recipe improvements, and cost changes
• Ensure purchasing standards are maintained and approved vendors are used
• Accurately report and submit monthly inventory of food & beverage supplies
• Interview, hire, train, and supervise all culinary and food & beverage staff
• Ensure department customer satisfaction and Department of Health survey levels are met or exceeded
• Conduct preventive maintenance programs for kitchen equipment and ensure proper usage
• Ensure all dietary needs and restrictions are met
• Confirm food policies and procedures are practiced by kitchen staff, including hygiene and safe handling
• Manage control of food preparation with attention to potential overproduction and waste
• Oversee maintenance and production of accurate daily records
• Provide ongoing training to kitchen staff in food preparation, quality service, plating, and presentation
• Ensure front of house and back of house staff work together to exceed residents' expectations
• Collaborate with BOH & FOH staff to ensure outstanding customer service
• Work with Marketing and Activities personnel to plan unique events and meet resident special needs
• Meet regularly with residents and family members to confirm high satisfaction levels
• Advise management of any concerns regarding residents

Requirements

• Minimum 5 years as an Executive Chef in hospitality
• Current ServSafe Certification

Qualifications

• Bachelor’s degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years’ work experience as an Executive Chef.
• Minimum of five years’ experience as an Executive Chef within the hospitality industry.

Nice to Have

• Bachelor's degree in Culinary Arts

Benefits

Certifications