Regional Director of Culinary Experience

Responsibilities

• Leadership & Operational Oversight
• Provide coaching, mentoring, and performance management to community-level dining leaders.
• Conduct regular site visits to monitor operations, support teams, and identify improvement opportunities.
• Communicate company standards, expectations, and strategic priorities to drive alignment across communities.
• Ensure menus and meal service meet resident preferences, dining needs, and regulatory requirements.
• Drive hospitality-focused service, creating a welcoming and enjoyable dining atmosphere.
• Monitor resident satisfaction through surveys, feedback, and direct engagement; implement improvements as needed.
• Partner with operations and resident care teams to support Wellness and personalized dining experiences.
• Ensure all communities comply with federal, state, and local health, sanitation, and safety regulations.
• Support communities in preparation for health inspections and audits.
• Provide follow up and coaching after surveys or inspections to ensure sustained compliance.
• Manage regional dining budgets, food costs, and labor utilization in alignment with financial goals.
• Implement cost-control measures without compromising quality or resident satisfaction.
• Partner with procurement to ensure effective vendor relationships and supply chain efficiency.
• Monitor financial performance and identify trends or opportunities to improve profitability.
• Lead training initiatives to develop culinary skills, service standards, and food safety knowledge.
• Promote career growth opportunities within the dining services teams.
• Stay current on culinary trends, senior nutrition best practices, and industry innovations.
• Identify and mentor high potential team members to support future leadership development.

Qualifications

• Associate or bachelor's degree in Culinary arts, Food Science, or Hospitality OR alternately with an Active CEC (ACF) Certification.
• CDM (ANFP) or equivalent preferred.
• Minimum 7 years of dining/culinary leadership experience, preferably in senior living or healthcare.
• Regional Chef experience required.
• Knowledge of dietary guidelines for older adults, therapeutic diets, and food safety regulations.
• ServSafe Certification required.
• Excellent leadership, communication, and interpersonal skills.
• Strong financial acumen and budgeting experience.
• Willingness to travel 80% throughout the US.