Culinary Services Director - Senior Living

Responsibilities

• Develop rotating menus that balance resident preferences with nutritional requirements.
• Adapt recipes for modified diets (e.g., pureed, low-sodium) and address individual food allergies or swallowing difficulties common in memory care.
• Manage food, supply, and labor budgets.
• Oversee inventory control, vendor relationships, and daily production workflows.
• Oversee the management of daily operations of the culinary departments, including hiring, training, supervising, and evaluating staff.
• Maintain strict adherence to federal, state, and local sanitation and health codes.
• Ensure proper food temperatures, safe storage, and HACCP procedures across all facilities.
• Ensure the culinary department complies with all relevant codes, regulations, and company policies to provide a safe and comfortable environment for residents and staff.
• Recruit, train, and supervise culinary and dining staff.
• Conduct performance reviews, manage schedules, and foster a supportive, hospitality-driven workplace.
• Oversee all food production, dining room operations, and resident meal deliveries while maintaining operational and financial efficiency.
• Manage food and supply budgets, inventory levels, purchasing, and vendor relationships.
• Oversee all food production, dining room operations, and resident meal deliveries while maintaining operational and financial efficiency.
• Ensure compliance with local, state, and federal health department regulations, including sanitation, food storage, and safety protocols.
• Able to create a high-quality dining experience and handle resident feedback effectively.
• On-call staffing responsibilities after hours and weekends as needed.
• Regularly engage with residents and families through meetings or feedback loops to ensure high satisfaction.
• Cook up and coordinate special events, catering functions, and themed dining nights to enrich community life.
• Serve as a point of contact for staff, residents, and external vendors regarding culinary issues.

Qualifications

• 3+ years’ experience of foodservice operations management, preferably in senior living, healthcare, or hospitality.
• Prefer Degree in hospitality management, culinary arts, or business management.
• Preferred Certified Dietary Manager (CDM).
• Strong leadership, financial management (budgeting), and proficiency in Microsoft Office, with experience in POS or dining management software.
• Ability to manage high-volume production and complex scheduling.
• Strong working knowledge of senior nutrition, therapeutic diets, and food safety standards.
• Food safety certification and Food Handler State Card required.
• Maintain confidentiality of all resident care information in accordance with HIPAA guidelines.
• A genuine desire to improve the quality of life for seniors.
• Create and uphold an atmosphere of warmth, patience, enthusiasm, and a calm and cheerful environment.
• Must maintain and have an active CPR/BLS during employment.

Benefits

• Health Insurance: Comprehensive medical, dental, and vision plans. Low individual and family deductible.
• 401(k) Retirement Plan with discretionary employer match.
• Paid Time Off (PTO) and Premium Pay for Holidays worked, conditions apply.
• Employee Assistance Program (EAP).
• Canopy: Free, confidential support for mental health, stress, family needs & work/life balance.
• Health Savings Account (HSA), Flexible Spending Accounts (FSA) options and CERA (Commuter Expense Reimbursement Account).
• Voluntary & Supplemental Insurance Options: Voluntary Life and AD&D, Short- and Long-Term Disability, plus Whole Life, Accident, Critical Illness, Hospital Indemnity, and Legal Services.