Director of Culinary Services

Responsibilities

• Develop and implement food service policies, procedures, and job descriptions
• Plan menus and cycles based on resident preferences, cultural needs, and dietary guidelines
• Maintain food inventory and conduct monthly audits
• Prepare meals, cook, and assist with daily kitchen operations as needed
• Order food and chemical supplies; receive and verify deliveries
• Monitor food quality, temperature, portion control, and presentation standards
• Observe and support staff in food preparation, portioning, and service execution
• Follow all safety and loss prevention procedures
• Manage vendor relationships and food service agreements
• Schedule, on-board, and train kitchen staff
• Monitor monthly expenditures and manage budget performance

Qualifications

• Bachelor’s or Associates degree in culinary arts program preferred.
• Minimum of 5 years of management experience in a food service environment.
• Must have successfully completed food safety training.
• Ability to handle multiple priorities and work in a fast-paced environment.
• Proficient organizational skills and ability to meet deadlines.
• Strong computer skills.
• Provides leadership by exhibiting confidence in self and others; inspires and motivates others to perform well.

Pay

• Competitive salary

Schedule

• Scheduled Tuesday - Saturday