Director of Culinary Experience
About the role
Trulee Evanston is a 9‑story Independent Living, Assisted Living and Memory Care community in Evanston, 13 miles north of Chicago and steps from the Purple Line. The culinary program runs three venues: Dean's Room (main restaurant with an exhibition kitchen), Emerson Street Club (private dining room), and The Prohibition Lounge. The menu is homemade, seasonal and locally sourced, and the service standard is modeled on a full‑service hotel. The Director of Culinary Experience leads all culinary operations for the community — both back of house and front of house — ensuring high‑quality, nutritious meals are prepared and served in a clean, safe, and welcoming environment. This role owns menu development, food preparation, service standards, sanitation, budgeting, inventory control, and team development while ensuring compliance with all federal, state, and local regulations. This role partners closely with the Executive Director, the Dining Manager, and the interdisciplinary team to align dining services with resident preferences, clinical needs, and Modena hospitality standards.